Chicken Pasta

5 from 2 votes

Chicken Pasta is an all-time favorite—starting with creamy Italian-seasoned rotini pasta tossed with tasty bites of chicken, succulent sun-dried tomatoes, and tender spinach.

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: American

Keyword: chicken pasta

Servings: servings

Author: Chelsea Lords

Cost: $6.21

Equipment

Large pot
Large skillet heavy-bottomed

Ingredients

3 cups uncooked rotini
2 medium-sized chicken breasts
Salt and pepper
1-1/2 teaspoons Italian seasoning divided
3 tablespoons unsalted butter divided
1 tablespoon minced garlic 3 cloves
1 cup reduced-sodium chicken broth
1 cup heavy cream
3/4 cup Parmesan cheese plus additional Parmesan for serving, see note 1
1/2 cup sun-dried tomatoes packed in oil coarsely chopped
4 packed cups baby spinach see note 2
1/4 cup fresh basil pesto optional—see note 3
Finely chopped Italian parsley or basil, for serving

US - Metric

Instructions

Cut chicken breasts in half widthwise to make 4 pieces. Use a meat mallet/frying pan/your fist to give each piece a quick pound—no need to flatten, just even it out. Season both sides with salt, pepper, and Italian seasoning. I add about 1/4 teaspoon of each seasoning to one side, flip, and add another 1/4 teaspoon of each seasoning to the other side.
Set a large colander in the sink with a glass mug or liquid measuring cup in the center. (So you don’t forget to grab some pasta water before draining the pasta!) Bring a large pot of water to boil. Generously salt the water and cook the pasta according to package instructions, subtracting 1 minute from what the package indicates. Use the glass mug to remove a big scoop of pasta water, then drain the pasta and set aside. Don’t rinse.
Meanwhile, add 2 tablespoons butter to a large heavy-bottom skillet. Heat on high to melt, then add the chicken pieces in one layer. Cook for about 2–3 minutes per side or until cooked through (registers 160°F/juices run clear); remove to a plate. Tent with foil and set aside.
Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Once melted, add garlic. Cook until golden, stirring constantly, about 30 seconds. Pour in 1/2 cup of chicken broth. It should sizzle and boil; scrape up any browned bits off the bottom of the pan. Once this 1/2 cup is mostly evaporated, add in the other 1/2 cup. Stir.
Add in the heavy cream, Parmesan cheese, sun-dried tomatoes, and the remaining 1 teaspoon Italian seasoning. Simmer over medium heat, stirring occasionally, for 3–5 minutes or until it thickens and slightly reduces. The sauce shouldn’t boil; reduce heat and stir more frequently if needed. While it is thickening, dice the chicken into small pieces or shred with two forks on the plate.
Add the spinach, chicken (and any juices left behind on the plate), and pasta. Use tongs to toss ingredients into the cream sauce until the sauce thickens, nicely coats the pasta, and the spinach cooks down (1–2 mins). If the sauce is too thick, slowly add in the reserved pasta water. After tossing for about a minute, add in the pesto and continue to toss. Taste and adjust, adding more salt/pepper to taste.
Serve immediately. Top individual plates with a touch more Parmesan if desired and fresh herbs if used. Pasta is best enjoyed right after being tossed.

Video

Notes

Note 1: Grab a block of Parmesan cheese and grate it on the small holes of a grater to get an accurate measurement and the perfect melt in this sauce.

Note 2: While the spinach doesn’t have to be chopped, it does integrate better in the dish that way. Plus, you’ll get spinach in more bites and the smaller pieces are easier to eat. I just run a chef's knife through a big pile of spinach quickly!

Note 3: Use refrigerated basil pesto for the best flavor. I like Rana’s® Basil Pesto (not sponsored). This pasta has a subtle pesto freshness, not an overpowering taste. No pesto? No problem! Swap it for 1/4 cup heavy cream and add a bit more salt and Italian seasoning.

Storage: This dish is best enjoyed fresh. You can store leftovers in the fridge for up to 3 days, but you might need to add more heavy cream when reheating to get the right consistency. I don’t recommend freezing.

Nutrition