Craving a quick and comforting dinner?
This Creamy Italian Chicken Pasta is packed with flavor, featuring tender chicken, sun-dried tomatoes, and a rich, cheesy sauce.
Ready to become your new favorite!
Ingredients
- 12 oz pasta (penne, fettuccine, or your favorite)
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tbsp Italian seasoning
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach leaves
- 1/4 tsp red pepper flakes (optional)
- Fresh basil, for garnish
Instructions
Step 1: Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
Step 2: Season chicken breasts with salt, pepper, and Italian seasoning.
Heat olive oil in a skillet over medium-high heat and cook the chicken for 5-7 minutes per side.
Set aside and slice into strips.
Step 3: In the same skillet, sauté minced garlic for 1 minute.
Add heavy cream and chicken broth, bringing to a simmer.
Step 4: Stir in Parmesan cheese until melted. Add sun-dried tomatoes and spinach, cooking until spinach wilts.
Step 5: Add the cooked pasta to the skillet, tossing it in the sauce. Stir in the sliced chicken.
Step 6: Garnish with fresh basil and red pepper flakes if desired. Serve hot.
Frequently Asked Questions (FAQs)
1. Can I use other types of pasta?
Yes, any pasta like penne, fettuccine, or spaghetti will work great.
2. Can I substitute the chicken for another protein?
You can use shrimp or tofu as an alternative to chicken for a different flavor.
3. How long will leftovers last?
Store in an airtight container in the refrigerator for up to 3 days.
4. Can I make this dish vegetarian?
Omit the chicken and use vegetable broth to make this dish vegetarian-friendly.
5. Can I freeze this dish?
Freezing is not recommended due to the creamy sauce, as it may separate upon reheating.
Creamy Italian Chicken Pasta
Ingredients
- 12 oz pasta (penne, fettuccine, or your favorite)
- 2 tbsp olive oil
- 2 chicken breasts boneless & skinless
- 1 tbsp Italian seasoning
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes chopped
- 1 cup fresh spinach leaves
- 1/4 tsp red pepper flakes optional
- Fresh basil for garnish
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Season chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium-high heat and cook the chicken for 5-7 minutes per side.Set aside and slice into strips.
- In the same skillet, sauté minced garlic for 1 minute.
- Add heavy cream and chicken broth, bringing to a simmer.
- Stir in Parmesan cheese until melted. Add sun-dried tomatoes and spinach, cooking until spinach wilts.
- Add the cooked pasta to the skillet, tossing it in the sauce. Stir in the sliced chicken.
- Garnish with fresh basil and red pepper flakes if desired. Serve hot.