creamy pasta
This creamy chicken pasta is rich, comforting, and incredibly easy to make. With a velvety sauce, tender chicken, and your favorite pasta, it’s a perfect weeknight dinner or crowd-pleasing meal.
Equipment
- Large Skillet
- Pot for Boiling Pasta
- Cutting Board
- Knife
Ingredients
Pasta & Chicken
- 10 oz dry pasta any kind you prefer
- 1 lb boneless, skinless chicken breast
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp paprika
- Salt & pepper to taste
- 2 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic minced
- 1 cup diced tomatoes
- 2 cups chopped spinach optional
- 2 cups heavy cream about 16 ounces
- 0.5 cup Parmesan cheese shredded or grated
Instructions
- Bring a large pot of water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- Season the chicken with garlic powder, Italian seasoning, paprika, salt, and pepper. Rub in the spices well.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for about 5 minutes per side until golden and cooked through. Remove and let it rest.
- In the same pan, add butter and minced garlic. Cook for 1 minute until fragrant.
- Add diced tomatoes and spinach. Cook until spinach wilts and tomatoes soften, about 2–3 minutes.
- Reduce heat to medium-low. Pour in the cream and add Parmesan cheese. Stir until smooth and slightly thickened. Season with salt and pepper to taste.
- Slice or cube the cooked chicken. Return the pasta and chicken to the pan. Mix well to coat everything in the sauce.
- Serve hot, optionally topped with extra Parmesan and chopped parsley.
Notes
Use fresh garlic and freshly grated Parmesan for the best flavor. To reheat, warm slowly with a splash of milk or cream to restore the sauce texture.