Description
This creamy Italian herb chicken pasta combines tender pieces of chicken with a luscious Parmesan-infused cream sauce, fresh spinach, and cherry tomatoes, all tossed with farfalle pasta. It’s a comforting and flavorful one-skillet meal that’s perfect for a quick weeknight dinner.
Ingredients
Scale
Protein and Seasoning
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Italian seasoning
Dairy and Liquids
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
Vegetables and Herbs
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 tablespoon chopped fresh basil
Pasta
- 8 ounces farfalle or your favorite pasta
Additional Seasonings
- Additional salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the farfalle pasta according to package instructions until al dente. Drain the pasta and set it aside.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning. Cook for 6-7 minutes until the chicken is golden brown and cooked through.
- Sauté garlic: Add the minced garlic to the skillet with the chicken and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Add liquids and simmer: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer, stirring frequently to prevent sticking.
- Make the sauce creamy: Reduce the heat to low and stir in the grated Parmesan cheese until the sauce becomes smooth and creamy.
- Toss in pasta and vegetables: Add the cooked pasta, cherry tomatoes, and fresh spinach to the skillet. Toss everything together to coat evenly with the creamy sauce.
- Finish cooking: Cook for an additional 2-3 minutes, until the spinach wilts and the tomatoes soften. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Remove from heat and sprinkle chopped fresh basil on top before serving.
Notes
- Use farfalle or any other pasta shape you prefer like penne or rotini.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Adding a pinch of red pepper flakes can give the dish a spicy kick.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Fresh herbs like basil add brightness; feel free to garnish with parsley as an alternative.
