Creamy Chicken Pasta Recipe
You don't need heavy cream for a silky pasta sauce! This sauce relies on whole milk, parmesan cheese, and a bit of pasta cooking water. A couple tablespoons of flour help to thicken the lighter sauce. Use a textured pasta, like penne or fusilli, so the sauce can cling to it. Serve creamy chicken pasta with a parmesan lettuce salad or garlic bread.
Servings: 5 people (up to)
Ingredients
- 8 ounces penne pasta, or pasta of your choice
- Kosher salt
- 1 pound boneless skinless chicken breast
- 1 teaspoon black pepper
- 2 teaspoons dried oregano
- Extra virgin olive oil
- 3 large garlic cloves, minced
- ¼ cup chopped sun-dried tomatoes
- 1 cup cherry or grape tomatoes
- 1 15- ounce can artichoke hearts, drained
- 1 cup whole milk, or a creamy non-dairy alternative such as cashew cream, room temperature
- 2 tablespoons all-purpose flour
- 1 cup grated Parmesan cheese
- 2 cups packed baby spinach
- ¼ cup fresh parsley, chopped, for garnish
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.
Video
Notes
- Best pasta to use: I like textured pasta, like penne or fusilli, so the sauce has something to cling to.
- For the best silky sauce, save some pasta cooking water. It helps to emulsify and thicken sauces.
- Gluten-free option: Swap the pasta out for your favorite gluten-free brand, and use a cornstarch slurry or gluten-free flour instead of regular all-purpose flour.
- Serve it with: Parmesan lettuce salad and crunchy garlic bread.
- How to store leftovers: Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices.
Nutrition
Calories: 518.9kcal | Carbohydrates: 51.4g | Protein: 35.6g | Fat: 18.2g | Saturated Fat: 5.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.4g | Trans Fat: 0.01g | Cholesterol: 81.3mg | Sodium: 818.9mg | Potassium: 915.5mg | Fiber: 5.1g | Vitamin A: 2820IU | Vitamin C: 33.1mg | Calcium: 311.2mg | Iron: 3.2mg
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