Creamy Chicken Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
301 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken Pasta
Description
The recipe for Creamy Chicken Pasta uses fresh fettuccine or linguine cooked al dente, then tossed with a sauce prepared by sautéing chicken pieces and shallots before deglazing with dry white wine. Heavy cream is added to create a smooth, thickened sauce that envelops the noodles. Sun-dried tomatoes and fresh basil contribute bursts of concentrated tomato flavor and herbaceous brightness, while Parmesan cheese adds a salty, nutty umami depth. The sauce is seasoned with salt and freshly ground black pepper to taste.
The texture is creamy and rich from the dairy elements, with tender chicken and softened shallot pieces providing body and flavor contrasts. Fresh pasta's delicate chewiness complements the dish’s smoothness, resulting in a balanced mouthfeel. This pasta is suitable as a main dish, serving four generous portions, and can be garnished with additional basil and Parmesan for presentation.
Leftovers can be refrigerated up to four days; if using dried pasta, it can be pre-cooked and stored, then refreshed just before serving. Substitutions include boneless skinless chicken thighs for chicken breast and chicken broth as a wine alternative.
Ingredients
- salt freshly ground
- black pepper freshly ground
- 1 (9 ounce) package fresh fettuccine or linguine (see note 1)
- 1 tablespoon olive oil
- 1 pound chicken breast trimmed and cut into 1-inch pieces (see note 3, boneless, skinless
- 1 large shallot finely chopped
- 1/2 cup white wine see note 4, dry
- 1/3 cup heavy whipping cream
- 1/4 cup sun-dried tomatoes (see note 2)
- 1/4 cup basil plus more for garnish, minced, fresh
- 1/4 cup Parmesan Cheese plus more for garnish, shredded
Instructions
- Bring four quarts water and 1 tablespoon salt to boil; add pasta and cook according to package directions, about 2 to 3 minutes. Drain well and transfer to a serving bowl.
- Meanwhile, in a large non-stick skillet over medium-high heat, heat olive oil until shimmering. Add chicken and shallots and cook until the chicken is mostly cooked through and the shallots have softened, about 5 minutes.
- Reduce heat to medium and stir in wine and cream. Cook, stirring frequently, until sauce begins to thicken, about 3 minutes. Stir in tomatoes, basil, Parmesan cheese, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper.)
- Pour chicken and cream sauce over pasta in serving bowl. Garnish with additional Parmesan cheese and fresh basil and serve.
Notes
- Use refrigerated fresh pasta for quicker cooking, or dried pasta cooked as package directs.
- Sun-dried tomatoes packed dry deliver a firmer texture; oil-packed tomatoes should be rinsed before use.
- Boneless, skinless chicken thighs can be used instead of breast for a slightly richer taste.
- Dry white wine like Chardonnay is preferred; omit and replace with chicken broth if desired.
- Store leftovers refrigerated for up to 4 days and reheat gently to preserve sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 28g | 56% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 104mg | 35% |
| Sodium | 259mg | 11% |
| Potassium | 712mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 514IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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