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Whenever I want something cozy but still a little bit special after work, I turn to this dreamy Italian chicken pasta. It's loaded with juicy chicken, velvety sauce, and once I dish it up, the bowl disappears fast when we're all sitting together in the kitchen.
This actually started out as a way to use leftover chicken. Now, my spouse keeps putting it on the menu and the kids literally cheer for creamy pasta night.
Luscious Ingredients
- Fresh parsley: toss this on last for a burst of green and lively taste flat leaf stands out best
- Salt and black pepper: build real flavor at every step sea salt makes it even better
- Parmesan cheese: gives a dreamy melt plus a rich and nutty punch grab a chunk and grate it if you can
- Italian seasoning: bumps up herby flavor best with a blend heavy on oregano basil rosemary and thyme
- Chicken broth: keeps things nice and light try low sodium to control the salt level
- Heavy cream: brings that thick creamy texture stick with a simple version for best results
- Minced garlic: adds warmth and a little kick fresh beats jarred every time
- Pasta: any shape works but try penne or other short kinds that grab sauce look for real-deal Italian brands made from semolina
- Olive oil: browns chicken and gives lots of flavor use extra virgin for an extra pop
- Boneless skinless chicken breasts or thighs: keeps things tender and soaks up every flavor fresh chicken gives the best results
Simple Steps
- Heat and Serve:
- Let everything simmer for a couple more minutes till the chicken and pasta are nice and hot. The sauce should look glossy and thick. Scoop onto plates and finish with plenty of fresh parsley. Dive in while it's steamy.
- Combine Ingredients:
- Pop the chicken (with those good juices) back in the pan. Add the cooked pasta and scatter over the Parmesan. Use tongs or a spoon to toss it till every piece is coated and the cheese melts in. Taste and tweak the seasoning if it needs it.
- Make the Creamy Sauce:
- Keep the heat medium. Toss in the garlic and stir constantly for about a minute (it shouldn't brown). Next, pour in heavy cream and chicken broth, scraping the tasty bits off the pan. Sprinkle in Italian seasoning and stir. Let it bubble gently so it thickens a touch.
- Sauté the Chicken:
- Warm the olive oil in your wide skillet over medium high till shiny. Throw in the diced chicken in a single layer. Season with salt and pepper. Leave it alone until it browns on one side—about 6 to 8 minutes total—then give it a stir to finish cooking through. Move chicken to a clean plate when done.
- Cook the Pasta:
- Get a big pot of water boiling with a healthy dose of salt. Drop in your pasta, stir it up, and cook till just al dente (check the box for a time guide). Drain well and put aside, so it doesn't keep cooking and get mushy.
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For me, it's Parmesan that really ties it all together. That tangy goodness takes over the sauce in the best way. Family tradition says my youngest always sneaks more cheese into her bowl!
Keeping It Fresh
Let leftovers cool, then stash in an airtight container in your fridge up to three days. The sauce might get thicker but just stir in a splash of milk or broth when warming up (microwave or stove both work) and it'll go right back to creamy.
Swaps and Options
Want to skip the chicken? Go for lots of chopped mushrooms, spinach, or bell peppers—totally veggie friendly. You can switch heavy cream for half and half, but the result will be lighter and a bit less rich.
Serving Up Ideas
This is killer with some garlic bread and a fresh green salad tossed in zesty lemon vinaigrette. If you're after a more filling dinner, throw in steamed broccoli or roast some cherry tomatoes on the side.
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Food Stories and Roots
These creamy chicken pastas draw from hearty Nothern Italian sauces, but this one shows off American can-do spirit mixed with those big Italian flavors. Cream got popular in Italian American homes—folks there always went for both rich taste and comfort.
Common Questions
- → Is it okay to swap in chicken thighs instead of breasts?
Definitely, boneless thighs cook up super tender and a bit richer. You’ll love the extra flavor they add.
- → Which pasta shapes fit best with creamy sauces like this?
Try spaghetti, penne or fettuccine, but honestly, go for what you’ve got—just pick one that grabs onto the sauce.
- → Want to make it without meat?
Sure! Leave out the chicken and toss in mushrooms, spinach, or sweet bell peppers for a tasty veggie-packed swap.
- → How long do leftovers last and can I reheat them?
Pop any extra in a sealed container in the fridge for up to three days. Warm them slowly on the stovetop or zap in the microwave until hot.
- → If the sauce isn’t thick enough, what’s the trick?
Let it bubble a bit longer so it thickens up, or just toss in a touch more Parmesan for a richer finish.