Description
A delicious creamy chicken pasta that is easy to make and packed with flavor.
Ingredients
Scale
- 10 ounces penne pasta (ziti, rigatoni, small shells, wheels, etc. may be substituted)
- 1 tablespoon olive oil (or as needed)
- 1 ½ pounds boneless skinless chicken breast (diced into bite-sized pieces; boneless skinless chicken thighs may be substituted)
- Salt and pepper (to taste for seasoning the chicken)
- 3 tablespoons unsalted butter
- 3–4 cloves garlic (finely minced)
- 2 tablespoons all-purpose flour
- 2 cups chicken broth (regular or reduced sodium)
- 1 cup heavy cream
- 1 cup finely grated parmesan cheese
- ¾ cup sundried tomatoes (drained from the oil, blotted with paper towel, and coarsely chopped)
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- Red pepper flakes (optional and to taste for heat)
- 1–2 cups fresh baby spinach leaves
- 2 tablespoons fresh basil (finely minced; or to taste)
- Fresh parsley (optional for garnish; or garnish with additional fresh basil)
Instructions
- Pasta: To a large stockpot, boil the pasta according to package directions until al dente. Drain when done and set aside.
- Chicken: To a large skillet, add the olive oil, chicken, evenly season with salt and pepper, and sauté over medium-high heat for about 5-6 minutes, or until chicken is cooked through. Remove it from the skillet and set aside on a plate.
- Roux: In the same skillet, add the butter and allow it to melt over medium heat, then add the garlic and cook for 30 seconds, whisking continuously.
- Sprinkle the flour on top of the melted butter, and cook for 1 minute, whisking continuously to form a roux that’s lightly golden.
- Sauce: While whisking, slowly add the chicken broth, heavy cream, and parmesan cheese, then heat over medium, whisk until smooth.
- Simmer the sauce for about 2 minutes, until it thickens slightly.
- Seasonings: Add the sundried tomatoes, Italian seasoning, paprika, salt, pepper, and optional red pepper flakes, then stir to combine.
- Greens: Add the spinach, basil, and stir continuously to wilt the spinach for about 1 minute.
- Combine: Add the cooked pasta and chicken to the skillet and toss to combine and coat evenly.
- Garnish + Serve: Optionally garnish with fresh parsley, additional basil, or other fresh herbs and serve.
Notes
- You can adjust the amount of red pepper flakes according to your heat preference.
- For a gluten-free option, use a gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 850
- Sugar: 4g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg