Italian Chicken Pasta (Printable Version)
Juicy chicken and springy pasta get coated in a lush, savory cream sauce with Italian spices. It’s fast, cozy, and hits the spot.
# Ingredients Required:
→ Main Ingredients
01 -
A dash of pepper, freshly cracked to your liking
02 -
Your favorite kind of dried pasta, 320 g (think fettuccine, penne, or anything similar)
03 -
Salt, however much you want
04 -
2 tablespoons of good olive oil
05 -
500 g chicken breast, boneless and skinless, chopped small
→ Creamy Sauce
06 -
A big handful (60 g) of freshly grated Parmesan
07 -
1 heaping teaspoon Italian seasoning mix
08 -
120 ml chicken broth, the boxed kind is fine
09 -
3 garlic cloves, chopped up
10 -
240 ml thick cream
→ To Serve
11 -
Some fresh parsley, chopped (totally optional, adds a nice touch)
# Guide to Cooking:
01 -
Let everything stay on the heat for 2 or 3 more minutes, just until it's good and hot. Dish it out right away and sprinkle with parsley if you want.
02 -
Toss the cooked chicken into your pan with the creamy sauce. Add the pasta next, then toss in all the Parmesan. Give it a good mix so the pasta gets covered fully in that sauce.
03 -
Turn down the heat to medium. Add the chopped garlic to the same pan and cook for a minute till you smell it. Pour in the cream along with chicken broth and the seasoning, then mix it all up.
04 -
Get your skillet hot with oil over a medium-high burner. Drop in chicken pieces, add salt and pepper, and cook till they're browned up and cooked through, about 6–8 minutes. Move the chicken onto a different plate for now.
05 -
Fill a big pot with salty water and bring it to a rolling boil. Toss in your pasta and cook till it's just firm (al dente) following what the package says. Drain and leave it aside.
# Extra Suggestions:
01 -
Chicken thighs work just as well as breasts, so swap them in if you want.
02 -
Try this with any pasta shapes you love or already have—penne and fettuccine never fail.
03 -
If you're skipping meat, load it up with veggies like spinach, mushrooms, or peppers instead.
04 -
Pop any leftovers in a container with a lid. They'll last in the fridge for up to 3 days, and you can warm them back up on the stove or in the microwave.