There’s something universally satisfying about twirling tender pasta with juicy, golden-seared chicken, bridging comfort and sophistication. Inspired by the rustic kitchens of Tuscany, this Chicken Pasta Recipe brings a global flavor, with a warm invitation to explore.
What I love most is how effortlessly it pairs with vibrant sides, balancing richness with freshness: try it alongside a Classic Greek Salad or a zesty Cucumber Avocado Salad for a complete, travel-inspired table. And with a few pro touches—like finishing the sauce with a splash of reserved pasta water—you’ll elevate dinner without complicating your night.
Whether you’re craving a quick weeknight dish or a cozy meal to share, this recipe invites experimentation: swap spices, play with herbs, or toss in roasted veggies to make it your own. Every bite celebrates the art of simple, soulful cooking—global flavors, local comfort, endlessly adaptable.
Flavor Bomb Alert!
- I first tried this recipe after a trip to Florence, where a street vendor’s creamy chicken pasta inspired me to recreate that same velvety texture at home—now it’s my go-to comfort dish.
- Over time, I’ve swapped in Cajun spices or smoked paprika for a deeper kick; it’s fun to riff depending on what’s in my spice rack (and keeps it exciting for picky eaters).
- Honestly, it’s been a weeknight hero: 30 minutes start to finish, and I still feel like I’m serving restaurant-level flavor—plus it reheats beautifully for lunches.
- One unexpected win? My trainer recommended it for post-workout dinners: lean protein, satisfying carbs, and easy to bulk up with veggies without sacrificing taste.
- And can we talk about how it just tastes good—like, cozy, satisfying, and indulgent without being heavy? It’s the dish I keep coming back to, no matter the season.
Chicken Pasta Recipe
Equipment
- Large pot
- Colander
- Large skillet or pan
- Sharp knife
- Cutting board
- Small mixing bowl
- Whisk
- Wooden spoon or spatula
Ingredients
- 1 lb boneless skinless chicken breast
- 8 oz penne pasta, or pasta of your choice
- 1 cup grated Parmesan cheese
- 2 tbsp all-purpose flour
- Kosher salt
- 2 cups packed baby spinach
- ¼ cups fresh parsley, chopped, for garnish
- Extra virgin olive oil
- 1 tsp black pepper
- 1 cup whole milk, or a creamy non-dairy alternative such as cashew cream, room temperature
- 1 cup cherry or grape tomatoes
- 2 tsp dried oregano
- ¼ cup chopped sun-dried tomatoes
- 3 large garlic cloves, minced
- 1 can artichoke hearts, drained
Instructions
- Start by bringing a large pot of salted water to a boil, then cook the pasta according to package directions until al dente, remembering to reserve about ½ cup of the pasta water before draining.
- While the pasta cooks, pat the chicken dry and slice it into bite-size pieces or strips, seasoning them well with kosher salt, black pepper, and dried oregano.
- In a large pan, heat the olive oil over medium-high until shimmering, then add the chicken and cook, stirring occasionally, for 7 to 8 minutes until golden and cooked through.
- Stir in the garlic and sun-dried tomatoes for about 30 seconds, then add the grape tomatoes and artichoke hearts, tossing everything together as you lower the heat to medium-low.
- In a small bowl, whisk together the milk, flour, and Parmesan cheese, then pour this mixture into the pan along with the baby spinach.
- Add a splash of the reserved pasta water to help the sauce thicken, stirring everything gently.
- Finally, toss the cooked pasta into the pan, mix to combine, sprinkle with parsley, and serve hot.
Notes
- You can substitute whole wheat or gluten-free pasta for a healthier twist.
- If you like heat, add a pinch of red pepper flakes when cooking the garlic.
- Swap artichoke hearts with mushrooms or bell peppers for a different flavor profile.
| Nutrition | Value |
| Calories | 518.9kcal |
| Carbohydrates | 51.4g |
| Fibre | 5.1g |
| Fat | 18.2g |
| Protein | 35.6g |
| Cholesterol | 81.3g |
