Creamy Chicken Pasta Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
5 people (up to)
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Calories
5189 kcal
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Course
Main Course
Creamy Chicken Pasta Recipe
Description
The Creamy Chicken Pasta Recipe features cooked penne pasta tossed with sautéed chicken seasoned with black pepper and oregano, then combined with a mixture of garlic, sun-dried tomatoes, fresh grape tomatoes, and artichoke hearts. The sauce is constructed by whisking together whole milk, flour, and shredded Parmesan, which is added to the pan to create a smooth, thickened coating for the pasta and chicken. Baby spinach stirred in near the end adds freshness and vibrant green color.
This method yields a rich sauce with a blend of creamy texture and delicate cheesy flavor, complemented by the brightness of fresh tomatoes and the slight tang of artichokes. The chicken pieces are golden and tender, integrating well with the pasta. The combination of ingredients provides a balanced meal with protein, vegetables, and starch.
Serving the pasta with a crisp Parmesan lettuce salad and crunchy garlic bread complements the creamy main dish with contrasting textures. Cooking pasta al dente and reserving some cooking water helps to adjust sauce consistency and polish the final texture.
For gluten-free alternatives, substitute pasta with gluten-free varieties and use appropriate thickening agents. Leftovers store well refrigerated for several days.
Ingredients
- 8 ounces penne pasta or pasta of your choice
- kosher salt
- 1 pound chicken breast boneless, skinless
- 1 teaspoon black pepper
- 2 teaspoons oregano dried
- extra virgin olive oil
- 3 garlic minced, large cloves
- ¼ cup sun-dried tomato chopped
- 1 cup tomatoes cherry or grape
- 1 15- ounce artichoke heart drained, canned
- 1 cup whole milk or a creamy non-dairy alternative such as cashew cream, room temperature
- 2 tablespoons all-purpose flour
- 1 cup Parmesan Cheese grated
- 2 cups baby spinach packed
- ¼ cup parsley chopped, for garnish, fresh
Instructions
- Boil a large pot of water and salt it well. Add the pasta and cook according to package instructions or until al dente. Reserve about ½ cup of the cooking water before draining the pasta.
- While the pasta is cooking, work on the chicken. Pat the chicken dry, then using a sharp knife, slice into small bite-size pieces or strips. Season with a good dash of kosher salt, black pepper, and dried oregano.
- In a large pan, heat about 2 tablespoons extra virgin olive oil over medium-high until shimmering. Add the chicken and cook, tossing occasionally until the chicken pieces are cooked through (they should have a delicious golden-brown hue); about 7 to 8 minutes.
- Add the garlic and sun-dried tomatoes to the pan with the chicken and stir it around for about 30 seconds or so, then add the grape tomatoes and artichoke hearts. Toss to combine and turn the heat to medium-low.
- In a small bowl, whisk the milk, flour, and Parmesan cheese. Pour the mixture into the pan and add the baby spinach. Add a little bit of the pasta cooking water (just a couple tablespoons or so) and stir for a few seconds to help the sauce thicken a bit.
- Add the pasta and mix to combine. Add the parsley and serve.
Notes
- Use textured pasta like penne or fusilli so the sauce clings well to the pasta.
- Reserve some pasta cooking water to adjust sauce thickness and emulsify the sauce.
- Store leftovers in airtight containers refrigerated for 3 to 4 days.
- Serve this creamy pasta with Parmesan lettuce salad and garlic bread for complementary textures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people (up to)
Amount Per Serving
Calories 5189 kcal
% Daily Value*
| Calories | 518.9kcal | 26% |
| Carbohydrates | 51.4g | 17% |
| Protein | 35.6g | 71% |
| Fat | 18.2g | 28% |
| Saturated Fat | 5.6g | 28% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2.4g | 12% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 81.3mg | 27% |
| Sodium | 818.9mg | 34% |
| Potassium | 915.5mg | 19% |
| Fiber | 5.1g | 20% |
| Vitamin A | 2820IU | 56% |
| Vitamin C | 33.1mg | 37% |
| Calcium | 311.2mg | 31% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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