Creamy Italian Chicken Pasta
Ingredients:
For the Chicken:
1 lb (450g) boneless, skinless chicken breasts or thighs, sliced into thin strips
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste
For the Pasta:
8 oz (225g) pasta (penne, fettuccine, or your choice)
2 cups heavy cream
1 cup chicken broth
1/2 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes, chopped
2 cloves garlic, minced
1 cup baby spinach
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon chopped fresh parsley (for garnish)
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Prepare the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Season the chicken strips with Italian seasoning, garlic powder, salt, and pepper.
Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Make the Creamy Sauce:
In the same skillet, add a little more olive oil if needed and sauté the minced garlic for about 1 minute until fragrant.
Pour in the heavy cream and chicken broth, and bring to a simmer. Let it cook for about 5 minutes until it starts to thicken.
Stir in the Parmesan cheese until melted and well combined. Add the chopped sun-dried tomatoes, dried basil, and oregano.
Combine the Pasta and Chicken:
Add the cooked pasta and chicken back into the skillet, tossing to coat with the sauce. Stir in the baby spinach and cook for another 2-3 minutes until the spinach is wilted and everything is heated through.
Garnish and Serve:
Taste and adjust seasoning with salt and pepper if needed.
Garnish with chopped fresh parsley before serving.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Kcal: Approximately 550 kcal per serving | Yield: About 4 servings
