Description
This Italian Chicken Pasta is a flavorful and creamy dish featuring tender chicken, penne pasta, and a rich tomato cream sauce infused with Italian herbs and Parmesan cheese. Perfect for a quick weeknight dinner, it balances hearty protein and vibrant vegetables with a luscious sauce, garnished with fresh basil for an authentic Italian touch.
Ingredients
Scale
Pasta
- 12 ounces penne or your favorite pasta
Chicken and Seasonings
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Sauce and Flavorings
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 can (14.5 ounces) diced tomatoes with juice
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Vegetables and Garnishes
- 2 cups fresh baby spinach (optional)
- Chopped fresh basil, for garnish
- Extra Parmesan cheese, for garnish
Instructions
- Cook the pasta: Prepare the pasta according to the package instructions until al dente. Drain well and set aside, ensuring it doesn’t overcook, as it will continue cooking slightly when combined with the sauce.
- Season the chicken: Toss the bite-sized chicken pieces with Italian seasoning, garlic powder, salt, and black pepper evenly to coat them and build flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned and cooked through without any pink inside.
- Sauté garlic and spices: Add minced garlic and crushed red pepper flakes to the skillet. Sauté for about 1 minute, stirring often, until the garlic is fragrant and lightly golden but not burnt.
- Add tomatoes and broth: Pour in the diced tomatoes with their juice and chicken broth, stirring to combine all ingredients. Bring the mixture to a gentle simmer.
- Incorporate cream and cheese: Reduce the heat to medium-low and stir in the heavy cream and grated Parmesan cheese. Allow the sauce to simmer for 3 to 4 minutes, stirring occasionally until it thickens slightly and becomes creamy.
- Combine pasta and spinach: Add the cooked pasta and fresh baby spinach (if using) to the skillet. Toss thoroughly until the pasta is well coated with the sauce and the spinach is wilted from the heat.
- Serve and garnish: Serve the pasta hot, topped with chopped fresh basil and extra Parmesan cheese for an added fresh flavor and richness.
Notes
- You can use rotisserie chicken instead of raw chicken to save time; simply add it when combining with the sauce.
- For a lighter sauce, substitute heavy cream with half-and-half or evaporated milk without compromising creaminess.
- Using gluten-free pasta makes this recipe suitable for gluten-free diets.
- Adjust crushed red pepper flakes to control the spice level according to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
