Description
This Creamy Italian Chicken Pasta is a comforting and flavorful dish featuring tender chicken breasts, sautéed garlic, sun-dried tomatoes, and fresh spinach all tossed in a rich Parmesan cream sauce. Served over your favorite pasta, it’s a perfect weeknight dinner that combines Italian seasoning with a hint of spice from red pepper flakes and the freshness of basil garnish.
Ingredients
Scale
Pasta
- 12 oz pasta (penne, fettuccine, or your favorite)
Chicken
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tbsp Italian seasoning
Sauce
- 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 spinach leaves, fresh
- 1/4 tsp red pepper flakes (optional)
Garnish
- Fresh basil, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it reaches al dente texture. Drain the pasta and set aside.
- Season and cook chicken: Season the chicken breasts evenly with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side depending on thickness. Remove from the skillet and slice them into strips.
- Prepare the sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese until melted and smooth.
- Add sun-dried tomatoes and spinach: Stir in the chopped sun-dried tomatoes and fresh spinach leaves to the sauce. Cook until the spinach wilts, about 2-3 minutes. Add red pepper flakes if desired for a mild heat.
- Combine pasta, chicken, and sauce: Add the cooked pasta into the skillet with the sauce, tossing gently to coat the pasta evenly. Return the sliced chicken to the skillet and mix everything together until heated through.
- Serve: Plate the creamy Italian chicken pasta and garnish with fresh basil leaves before serving for added aroma and flavor.
Notes
- Use chicken breasts of even thickness for uniform cooking.
- If sun-dried tomatoes are packed in oil, drain excess oil to avoid a greasy sauce.
- Substitute heavy cream with half-and-half for a lighter sauce but expect less creaminess.
- Add a squeeze of lemon juice to the finished dish for a bright finish.
- Can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
