Italian Creamy Pasta (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
Freshly ground black pepper, add as much as you like
02 -
Salt, add as you need
03 -
500 g chicken breast, no skin or bones, cut small
04 -
2 tablespoons olive oil
05 -
320 g dried pasta (try penne, fettuccine, or what you’ve got)
→ Creamy Sauce
06 -
60 g Parmesan, grated
07 -
1 teaspoon Italian blend herbs
08 -
120 ml chicken stock
09 -
240 ml heavy cream
10 -
3 garlic cloves, finely chopped
→ To Serve
11 -
A handful of chopped fresh parsley (sprinkle on top if you want)
# Step-by-Step Directions:
01 -
Heat everything for 2–3 more minutes so it’s nice and hot. Plate it up right away. Toss on that fresh parsley at the end if you’re feeling fancy.
02 -
Chuck the chicken back into your skillet. Tip in the drained pasta. Throw in the grated Parmesan. Give everything a really good toss so you’ve got sauce covering it all.
03 -
With the heat on medium, use your skillet again. Toss in garlic and stir for about a minute until it smells awesome. Splash in the cream, chicken stock, plus the Italian herbs. Mix it all up.
04 -
Pour olive oil into a big pan and warm it up on medium-high. Drop in chicken pieces and add salt and pepper. Let them sizzle and turn golden, stirring now and then, till cooked through (about 6–8 minutes). Scoop them out to a plate for later.
05 -
Get a big pot of salted water bubbling. Toss in pasta and cook till it still has a tiny bite (follow what the packet says). Drain well and put to one side.
# Helpful Notes:
01 -
Go with chicken breasts or thighs—whatever you’ve got or like best.
02 -
Swap out the pasta shape with any kind that’s hanging around; penne and fettuccine both work great.
03 -
Want it veggie? Leave out the chicken and add mushrooms, bell peppers, or handfuls of spinach instead.
04 -
Got some left over? Pop it in a sealed container in the fridge for up to three days and warm it back up gently on the stove or in your microwave.