Craving a fast, flavor-packed meal? This easy chicken pasta recipe delivers a restaurant-worthy dish in the time it takes to boil water.
Get ready to transform simple ingredients into a delicious dinner that everyone will love!
Ingredients
For our creamy chicken pasta, you're gonna need some key stuff – let's get right into it! First, you'll want 300g of fettuccine – any flat pasta works great if you're not feeling fettuccine!
Next, grab 30g of butter and two chicken breasts – slice 'em in half for quick cooking. We need half a teaspoon each of salt and pepper, too. Don't forget 2 minced garlic cloves!
Now, for the sauce: half a cup of dry white wine (or more chicken broth if you're skipping the wine), plus another half cup of chicken broth. Get 1 1/4 cups of heavy cream and 3/4 cup of finely shredded parmesan. Seriously, don't skimp on the cheese! This recipe makes use of Parmesan cheese in its creamy sauce, further enhancing the dish's flavors.
Lastly, 70g of baby spinach and 100g of sun-dried tomato strips. For serving, cooked and crumbled bacon (about 120g).
Preparation Instructions
Now that you have all your ingredients prepped and ready, the fun part can begin – let's get cooking! First, I cook the fettuccine in boiling, salted water until it's almost done – about a minute and a half less than what the package says. Make sure you save a mugful of that pasta water before you drain it! This recipe delivers the creamy texture that everyone loves in a pasta bake.
Next, I season the chicken breasts with salt and pepper. Then I melt half the butter in a skillet over high heat. I cook those chicken breasts for about 2 minutes on each side until they look golden brown and delicious. Once that's done, let 'em rest for a few, then shred them with two forks. Easy peasy!
Time for the Alfredo – yay! I turn the heat to medium-high. I add the rest of the butter and the minced garlic. I cook the garlic for about 30 seconds before adding wine, and oh boy doesn't that smell amazing?
Tossing Instructions
I'm turning down the heat to medium, and into the skillet goes the spinach, shredded chicken, and cooked pasta; all the good stuff gets tossed in together! I'm not kidding, this is where the magic happens!
Now, grab your spatula or tongs and start tossing. You'll want to keep everything moving for about 1 1/2 to 2 minutes. We're aiming for that luscious sauce to hug every strand of pasta–yum!
Watch closely; if the sauce starts getting too thick—we don't want a pasty situation—add a splash of that pasta cooking water. That starchy liquid is like a secret weapon for achieving the perfect creamy consistency. Seriously, it's a game-changer.
Recipe Notes
Before you serve, let's chat about some recipe notes for an amazing dish. For the pasta, flat wide noodles work best, but honestly, any pasta will do. Just make sure it's dried, not fresh, okay?
Now, about the cream—I know, I know—light cream works, but it won't be as rich! If you're using light cream, toss the pasta with a splash of pasta water at the end; the starch will help thicken things up.
Parmesan time! Finely grate your own, or grab the pre-shredded stuff from the store—avoid that sandy parmesan. It won't melt properly, and we don't want a gritty sauce!
As for sun-dried tomatoes, I use the oil-free, vacuum-packed kind. They plump up nicely in the sauce. The oil-packed ones are fine, too!
Finally, leftovers keep better than you think, up to 3 days in the fridge. Reheat in the microwave, adding a splash of water if needed.
Nutritional Information
Let's explore into the nutrition facts–after all, it's good to know what we're eating! Each serving packs approximately 887 calories–that's a hefty chunk!
Now, check out the macros: carbs weigh in at 72 grams, protein at a solid 44 grams (go, protein), and fat at 50 grams. Saturated fat, though, is a bit high at 27 grams. Cholesterol? A whopping 259 mg.
Sodium lands at 961 mg–watch that salt shaker next time! Potassium is a champion at 1614 mg. Fiber's at 5 grams–gotta get those veggies. Sugar's at 11 grams–not too shabby!
Vitamins and minerals? We're rocking 3360 IU of Vitamin A, 16.7 mg of Vitamin C–fighting those colds! Calcium's at 351 mg–strong bones, people! And iron clocks in at 4.9 mg. Not bad, not bad at all!
Short Recipe Version
Easy Chicken Pasta Recipe
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4
Ingredients:
- 1 lb pasta
- 1.5 lb chicken breast ,cubed
- 1 tbsp olive oil
- ½ cup chicken broth
- ½ cup heavy cream
- ½ cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions:
- Cook pasta according to package directions, reserving ½ cup pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add chicken and cook until browned and cooked through.
- Add garlic and Italian seasoning; cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in heavy cream and parmesan cheese.
- Add cooked pasta to the skillet and toss to coat.
- Add reserved pasta water as needed to reach desired consistency.
- Season with salt and pepper to taste.
- Serve immediately.
Nutrition Information (per serving ,estimated):
- Calories: 550
- Protein: 45g
- Fat: 25g
- Carbohydrates: 40g