Chicken Pasta Recipe
Creamy homemade Chicken Pasta Recipe with tender chicken, Alfredo-inspired sauce, and a touch of Italian Cuisine flair. Perfect for busy weeknights and comfort food cravings.
Ingredients
- 12 ounces penne or fettuccine pasta Barilla whole-wheat recommended
- 2 tablespoons extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- Kosher salt and freshly ground black pepper to taste
- 3 cloves garlic minced
- 1 cup heavy cream swap with whole milk or Greek yogurt for lighter sauce
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese avoid pre-shredded for smoother melt
- 1 teaspoon Italian seasoning or a mix of dried basil, oregano, and thyme
- 2 cups baby spinach or chopped kale optional, for color and nutrients
- 1/4 cup chopped fresh parsley plus extra for garnish
- pinch red pepper flakes optional, for a hint of heat
- 1/4 cup chopped sun-dried tomatoes or sautéed mushrooms optional twist
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain.
- Cook seasoned chicken in olive oil until golden and cooked through. Transfer to a plate.
- Sauté garlic, add chicken broth, and simmer. Stir in cream and Italian seasoning.
- Let the sauce thicken slightly, then whisk in Parmesan gradually.
- Return chicken to the skillet, add pasta and spinach. Toss until coated in sauce.
- Stir in parsley and red pepper flakes. Adjust seasoning if needed.
- Plate immediately, garnish, and enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze in freezer-safe bags.
Nutrition
Calories: 600kcal
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