Description
A delicious creamy chicken pasta dish that’s easy to make and packed with flavor.
Ingredients
Scale
- 8 oz dried pasta (penne, rigatoni, or fettuccine work best)
- 1 tablespoon olive oil
- 1/2 cup onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon butter
- 1 pound chicken breasts (cut into bite-size pieces)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (plus more for pasta water)
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup Parmesan cheese (freshly grated)
- 1/2 cup sun-dried tomatoes (chopped)
- 1/2 cup pasta water (reserved from cooking)
- fresh basil leaves (for garnish)
Instructions
- Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente according to package directions. Before draining, reserve 1/2 cup of pasta water. Drain pasta and set aside.
- While pasta cooks, heat olive oil in a large heavy-duty skillet over medium-high heat. Add chopped onion and saute for 2 to 3 minutes until softened and fragrant.
- Add butter and minced garlic to the skillet. Saute for 30 seconds until fragrant, being careful not to burn the garlic.
- Add chicken pieces and all seasonings (Italian seasoning, smoked paprika, red pepper flakes, garlic powder, salt, and pepper). Saute for 3 to 5 minutes, stirring occasionally, until chicken is golden brown and cooked through.
- Pour in heavy cream, reserved pasta water, grated Parmesan cheese, and chopped sun-dried tomatoes. Stir to combine.
- Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
- Taste the sauce and adjust salt and other seasonings as needed.
- Add the drained pasta to the skillet with the creamy chicken sauce. Toss well to ensure every piece of pasta is fully coated with sauce.
- Serve immediately while hot, garnished with fresh basil leaves.
Notes
- Feel free to adjust the spice level by modifying the amount of red pepper flakes.
- For a lighter version, use half and half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg