Creamy Chicken Pasta Recipe
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
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Add the pasta and mix to combine. Add the parsley and serve.
Creamy Chicken Pasta Recipe
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About this Recipe
Craving a comforting bowl of creamy pasta without the richness of heavy cream? This Creamy Chicken Pasta Recipe delivers a satisfying, flavor-packed meal that feels both indulgent and surprisingly light, perfect for any weeknight.
Why This Recipe Works
What sets this creamy chicken pasta apart is its clever approach to texture and flavor. Instead of relying on heavy cream, the sauce achieves its silky consistency through a thoughtful combination of whole milk, Parmesan cheese, and a touch of pasta cooking water. A few tablespoons of all-purpose flour subtly thicken the sauce, ensuring it clings beautifully to every piece of textured pasta like penne or fusilli.
What to Expect
Prepare for a delightful blend of tender chicken, savory sun-dried tomatoes, and sweet cherry or grape tomatoes, all embraced by a smooth, luscious sauce. The artichoke hearts add a pleasant tang and bite, while fresh baby spinach wilts into the creamy goodness, infusing it with vibrant color and a touch of earthiness. You'll love how the Parmesan cheese melts into the sauce, contributing a deep, umami richness that makes this dish incredibly satisfying.
Customization & Variations
This recipe is wonderfully adaptable to your pantry or preferences. While whole milk creates a superb sauce, you can easily use a creamy non-dairy alternative such as cashew cream for a dairy-conscious option. Feel free to experiment with different small, textured pasta shapes beyond penne, ensuring the sauce has plenty to cling to. You can also adjust the amount of fresh parsley for garnish, adding more for a brighter finish.
Serving & Context
This creamy chicken pasta makes a complete and comforting meal on its own. For a classic pairing, serve it alongside a crisp Parmesan lettuce salad or with warm, crusty garlic bread to soak up every last drop of that delicious sauce.