Italian Creamy Pasta (Print-Friendly Version)

Juicy chicken and chewy pasta tossed in a rich, cheesy sauce with classic Italian herbs. Quick, cozy, and super easy any night.

# Ingredients List:

→ 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)

# Detailed Cooking Steps:

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 Hints:

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.

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