Ingredients
For the Chicken & Pasta:
- 2 boneless, skinless chicken breasts (sliced into thin strips)
- 12 oz pasta (penne, fettuccine, or spaghetti)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper (to taste)
- ½ cup chicken broth
- 1 cup heavy cream (or half-and-half)
- ½ cup grated Parmesan cheese
- 1 cup cherry tomatoes (halved)
- 2 cups fresh spinach (or kale)
- ¼ cup chopped fresh basil (for garnish)
Optional Additions:
- ½ cup sun-dried tomatoes (for extra flavor)
- ½ cup mushrooms (sliced)
- ½ cup mozzarella cheese (for a cheesy twist)
Construction (Step-by-Step Instructions)
- Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Reserve ½ cup of pasta water before draining. Set aside.
- Prepare the Chicken
- Season chicken strips with salt, pepper, and Italian seasoning.
- In a large skillet, heat olive oil and butter over medium-high heat.
- Add chicken and cook until golden brown and cooked through (about 4–5 minutes per side).
- Remove chicken from the pan and set aside.
- Make the Sauce
- In the same skillet, add garlic, red pepper flakes, and cherry tomatoes. Sauté for 1–2 minutes until fragrant.
- Pour in chicken broth, scraping up any browned bits from the pan.
- Stir in heavy cream and Parmesan cheese, then let the sauce simmer for 3–5 minutes until slightly thickened.
- Combine Everything
- Return the cooked chicken to the skillet.
- Add the drained pasta and spinach, tossing to coat in the sauce.
- If the sauce is too thick, add some reserved pasta water until desired consistency is reached.
- Serve & Garnish
- Taste and adjust seasoning with salt and pepper.
- Garnish with fresh basil and extra Parmesan.
- Serve immediately with garlic bread or a side salad.
Variations
- Creamy Tomato Basil Chicken Pasta: Add ½ cup tomato sauce to the cream sauce for a richer tomato flavor.
- Spicy Italian Chicken Pasta: Increase red pepper flakes and add spicy Italian sausage.
- Lemon Herb Chicken Pasta: Replace cream with a lighter lemon-garlic butter sauce.
- Vegetarian Version: Swap chicken for mushrooms or zucchini and use vegetable broth instead of chicken broth.
- Cheesy Baked Italian Pasta: Transfer pasta to a baking dish, top with mozzarella, and broil for 5 minutes until bubbly.
Tips for the Best Italian Chicken Pasta
- Use Fresh Ingredients: Fresh garlic, basil, and Parmesan make a big difference.
- Don’t Overcook the Pasta: It should be al dente so it holds up in the sauce.
- Sear the Chicken Well: A golden crust on the chicken adds extra flavor.
- Balance the Sauce: If the sauce is too thick, use reserved pasta water to loosen it up.
- Make It Ahead: The sauce can be made ahead and stored for 2–3 days. Add fresh pasta when ready to serve.
Would you like a wine pairing suggestion for this dish?