Savory Chicken Pasta
A fast and flexible chicken pasta recipe that feels fancy and tastes delicious, perfect for weeknight dinners.
Ingredients
Pasta Base
- 12 oz penne, rigatoni, or rotini Choose a shape with ridges.
Chicken
- 1 lb boneless skinless chicken thighs or breasts Thighs provide juiciness.
Cooking Fat
- 2 tbsp olive oil For cooking chicken.
- 1 tbsp butter Adds richness to the sauce.
Aromatics
- 1 small onion Chopped.
- 4 cloves garlic Minced.
Seasonings
- 1 tsp Italian seasoning
- 1/2 tsp paprika Adjust for spice level.
- 1 tsp salt To taste.
- 1/2 tsp black pepper To taste.
- 1/4 tsp red pepper flakes Optional for heat.
Sauce Base
- 1 cup chicken broth Adds depth and lightness.
- 1/2 cup heavy cream or half-and-half Heavy cream is preferred.
- 1/2 cup freshly grated Parmesan cheese For best flavor.
Vegetables
- 1 cup cherry tomatoes or sun-dried tomatoes For sweetness and acidity.
- 1 cup fresh spinach or basil Optional for freshness.
- 1 lemon juice Squeeze at the end for brightness.
Instructions
Cooking Pasta
- Fill a large pot with water, add salt, and bring to a boil.
- Add the pasta and cook just shy of al dente.
Preparing Chicken
- Pat the chicken dry and season with salt, pepper, and paprika.
- In a skillet, heat olive oil and butter, then sear the chicken until golden and cooked through.
- When cooked, slice the breasts thin or chop the thighs.
Making the Sauce
- In the same skillet, add more oil if needed and soften the onion until translucent.
- Add garlic and cook for 30 seconds.
- Pour in chicken broth to deglaze the pan, then reduce the heat and stir in the cream.
- Add Italian seasoning and red pepper flakes, then simmer until slightly thickened.
- Stir in Parmesan until smooth.
- Add sun-dried tomatoes if using.
Finishing the Dish
- Reserve a cup of pasta water, drain the pasta, and toss directly into the skillet.
- Add a splash of reserved pasta water and fold in the chicken, lemon juice, and greens.
- Adjust seasoning and finish with more Parmesan and a drizzle of olive oil.
Notes
For best results, reserve pasta water for sauce. Use freshly grated Parmesan for a creamier texture. Substitute heavy cream with half-and-half if needed.