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–+ servings

Creamy Chicken Pasta for Family Dinner - Comforting, Easy, and Satisfying

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 ounces pasta (penne, fusilli, or fettuccine)
  • 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 3–4 cloves garlic, minced
  • 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
  • 1/2 teaspoon smoked paprika (optional, for warmth)
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for lighter)
  • 3/4 cup freshly grated Parmesan cheese, plus more for serving
  • 1 cup baby spinach, roughly chopped (or frozen peas)
  • 1 tablespoon fresh lemon juice (plus zest if you like)
  • Salt and black pepper, to taste
  • Red pepper flakes, to taste (optional)
  • Fresh parsley, chopped, for garnish

Method
 

  1. Boil the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente according to the package. Reserve 1/2 cup pasta water, then drain and set aside.
  2. Season the chicken. Pat the chicken dry, then season with salt, pepper, Italian seasoning, and smoked paprika (if using). This helps build flavor from the start.
  3. Brown the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until golden and cooked through. Remove to a plate; keep any browned bits in the pan.
  4. Build the flavor base. Reduce heat to medium. Add butter and onion to the skillet. Sauté 3–4 minutes until softened. Stir in garlic for 30 seconds, just until fragrant—don’t let it burn.
  5. Deglaze and simmer. Pour in the chicken broth. Use a spatula to scrape up the browned bits; that’s flavor. Simmer 2–3 minutes to slightly reduce.
  6. Add the cream. Stir in the cream and bring to a gentle simmer. Cook 2–3 minutes, stirring, until slightly thickened. Keep the heat moderate to avoid splitting.
  7. Melt the cheese. Reduce heat to low. Stir in the Parmesan a handful at a time until smooth. If the sauce seems too thick, loosen with a bit of the reserved pasta water.
  8. Combine. Return the chicken (and any juices) to the pan. Add the cooked pasta and spinach. Toss well to coat, adding more pasta water as needed to create a silky, glossy sauce that clings to the noodles.
  9. Finish. Stir in lemon juice (and zest if using). Taste and adjust salt, pepper, and red pepper flakes. The lemon should brighten, not dominate.
  10. Serve. Plate hot and finish with extra Parmesan and chopped parsley. A crack of black pepper on top is perfect.

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