One thing I love about mealtime is how it can transport us to so many different places. It can make the night fun, adventurous, cozy, or romantic. No matter the vibe, food can totally set a mood. When I'm looking to set the tone for date nights, or just make dinner for the whole family , feel a little elevated, I love making this creamy chicken pasta recipe.
Though it has a fancy feel, you can prepare this meal so easily. You'll have lots of extra time to prepare a salad, crusty bread, wine or dessert. It also holds up great for leftovers. I even like to sneak a forkful straight out of the fridge when I'm packing lunches.
Why You'll Love This Creamy Chicken Pasta
- Ready in 30 - This tasty dinner dish comes together in under 30 minutes. It's convenient, especially on busy weeknights. This low-stress recipe allows you to remain present and confident for date night.
- One Pot Wonder - Nothing makes a recipe an instant favorite for me like finding out it only requires one pan! Easy cleanup is always a plus. Not only is it easy, you know there will be depth of flavor layered into every element of the dish!
Ingredients for Creamy Chicken Pasta
- Pasta - Cook 10 oz of rigatoni according to package directions and set aside prior to beginning the recipe.
- Chicken Breast - Pack a protein punch with 3-4 large chicken breasts. Boneless skinless chicken is great, but you can also use boneless chicken thighs.
- Flour - Flour helps bind and thicken the sauce for your creamy chicken pasta recipe. You will need ¼ cup plus 2 tbsp.
- Salt and Pepper - You will need at least 1 teaspoon salt and ¼ teaspoon pepper to season your chicken. You may wish to add more to taste.
- Thyme - Thyme adds a lovely savory note to this dish. You will just need ¼ tsp.
- Basil - You will need ½ teaspoon dried basil to season your pasta sauce. You should also roughly chop ¼ cup of fresh basil to garnish the finished dish.
- Butter - Butter adds a touch of creaminess to this dish. You will need 1 tablespoon to saute your chicken, and a second tablespoon for the sauce.
- Garlic - Of course we will need a heavy garlic presence! Mince 4 cloves of garlic for your creamy chicken pasta.
- Sundried Tomatoes - Thinly slice 5 oz sundried tomatoes. You can use the seasoned or unseasoned kind, whichever you prefer!
- Tomato Paste - A little tomato paste gives this dish a beautiful color, and adds just a touch of acidity to break up the richness from the cheese, butter and cream. You will need 2 tbsp.
- Chicken Broth - 2 cups of chicken broth complete the sauce. You can use the boxed kind, or your own homemade bone broth for added nutrients.
- Parmesan - Parmesan cheese really brings this creamy chicken pasta together. You will need ½ cup grated, though you may also want additional parmesan for garnish.
- Heavy Cream - You can't make creamy chicken pasta without heavy cream! You will need ⅓ cup.
- Spinach - Baby spinach works best as it wilts to the perfect size when heated in the sauce. You should prepare 1 cup.
- Optional Garnish - You may wish to garnish with fresh herbs, extra cheese, or freshly cracked black pepper.
Substitutions
• For a nondairy option, you can substitute nondairy heavy cream and plant based butter and parmesan.
• To infuse even more flavor, rub your chicken breasts with a little pesto before sauteeing.
How to make Creamy Chicken Pasta
- Cook pasta according to box directions in water, until aldente.
- Lightly flour chicken breast and season with salt and pepper generously.
- Over medium-high heat, sauté prepared chicken breast in 1 tablespoon butter for 4-5 minutes on each side. Make sure your internal temperature reaches 165F. Set chicken aside reserving all the juice and fond in the pan. You can also use a neutral oil or olive oil.
- Over low heat, add sundried tomatoes, basil, thyme, salt, pepper, garlic, tomato paste, and 1 tablespoon butter. Cook until mixture is fragrant and softened.
- Sprinkle 2 tablespoon of flour into the pan and cook for 30 seconds.
- Pour the chicken broth into the pan to deglaze it, then add the parmesan and cream, while vigorously stirring to combine. Simmer for 2-3 minutes or until sauce has thickened.
- Fold in baby spinach and noodles. Simmer to marry the flavors and soften the spinach.
- Arrange sliced chicken breast on top and enjoy with fresh parmesan and basil leaves. Serve right away.
Step-by-Step Instructions
First, cook your pasta according to the directions on the box. Take care not to overcook your pasta, as it will need to get added back into the pan at the end.
Next, prepare your chicken breasts. Lightly flour them and season generously with salt and pepper.
Cook your chicken and use a meat thermometer!!! That's the trick to moist chicken, don't over cook it (165F ) . Heat your pan over medium-high and melt 1 tablespoon of butter. Sauté your chicken breasts for about 4-5 minutes on each side. Set your cooked chicken breasts aside, but leave all of the juice in the pan.
Turn your heat down to low and add your sliced sundried tomatoes, dried basil, thyme, garlic, tomato paste, salt and pepper, and 1 tablespoon of butter to the pan. Cook until the ingredients soften and herbs and garlic are fragrant.
Next, sprinkle 2 tablespoon of flour into the pan and cook for 30 seconds. Be sure to keep an eye on the time, as cooking too long can cause your flour to solidify.
Pour your chicken broth into the pan. Scrape the pan to deglaze it. Add your parmesan and cream, and stir vigorously. Simmer for 2-3 minutes until your sauce is thick enough. Fold in your baby spinach and cooked pasta. Simmer until your spinach begins to wilt.
Slice your chicken breast and nest it atop your finished pasta. Garnish with parmesan and chopped basil. Enjoy!
Cook's Tips
• Make sure you use a big enough pan or cook your chicken in batches. Overcrowding the pan can lead to rubbery chicken.
• Another way to ensure your chicken stays perfectly moist is to butterfly or thinly slice your chicken breasts prior to cooking.
If you're in a pimch you can use italian seasoning instead of the other seasonings, but following the recipe is best!
Storage Instructions
- Refrigerate for up to 4 days.
- Freeze for up to 3 months in an airtight bag
- Reheat in the microwave in 60-second intervals.
Serving Suggestions
- Serve alongside crusty bread with butter or oil.
- To set the scene for date night, serve with a pinot grigio or chianti.
FAQ:
There are a few small things you can do to make sure your chicken stays moist and delicious. First, make sure your pan is hot enough before cooking. If you add your chicken too soon, it will dry out when cooking. Next, take care not to overcrowd the pan. Cook in batches if necessary, and butterfly your chicken breasts to help them cook more evenly. Add the chicken back into the dish at the last minute so it doesn't overcook.
This creamy chicken pasta recipe offers several nutritional benefits. You get a great punch of protein from the chicken, chicken broth, and parmesan. Spinach provides vitamins A, K, iron and fiber. Sundried tomatoes are also high in lycopene.
Both the pasta and the flour in this recipe contain gluten. However, if you need to make it gluten-free, you can swap out a chickpea or rice based pasta substitute. For the flour, you can substitute gluten-free all-purpose flour, or cornstarch.
Looking for more delicious dinner recipes? Try these:
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Creamy Chicken Pasta
Ingredients
- 10 oz Rigatoni Pasta
- 3-4 large Chicken Breast
- ¼ cup Flour + 2 tbsp
- 1 teaspoon Salt plus extra for taste
- ¼ teaspoon Thyme
- ½ teaspoon Dried Basil
- ¼ teaspoon Pepper plus extra for taste
- 2 tablespoon Butter
- 4 Garlic Cloves minced
- 5 oz Sundried Tomatoes thinly sliced
- 2 tablespoon Tomato paste
- 2 cups Chicken Broth
- ½ cup Parmesan Cheese grated
- ⅓ cup Heavy Cream
- 1 cup Baby Spinach
- ¼ cup Basil Leaves rough chopped for garnish
- Optional Garnish: Fresh Herbs Extra Cheese, Cracked Pepper
Instructions
- Cook pasta, according to box directions, until aldente.
- Lightly flour chicken breast and season with salt and pepper generously.
- Over medium high heat, sauté prepared chicken breast in 1 tablespoon butter for 4-5 minutes in each side. Internal temperature should reach 165F. Set chicken aside reserving all the juice and fond in the pan.
- Over low heat, add sundried tomatoes, basil, thyme, salt, pepper, garlic tomato paste and 1 tablespoon butter. Cook until mixture is fragrant and softened.
- Sprinkle on the 2 tablespoon of flour and cook for 30 seconds.
- Pour in the chicken broth to deglaze the pan then add the parmesan and cream, while vigorously stirring to combine. Simmer for 2-3 minutes or until sauce has thickened.
- Fold in baby spinach and noodles. Simmer to marry the flavors and soften the spinach.
- Top with sliced chicken breast and enjoy with fresh parmesan and basil leaves. Serve right away.
Notes
May be frozen up to three months in an air safe bag or container.
Reheat by microwave in 60 second intervals.
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