Creamy Chicken Pasta
You don't need heavy cream for a silky pasta sauce! This sauce relies on whole milk, parmesan cheese, and a bit of pasta cooking water. A couple tablespoons of flour help to thicken the lighter sauce. Serve with a parmesan lettuce salad or garlic bread and dinner is done!
Servings: 5 people (up to)
Ingredients
- 8 ounces penne pasta (or pasta of your choice)
- Kosher salt
- 1 pound boneless skinless chicken breast
- 1 teaspoon ground black pepper
- 2 teaspoons dried oregano
- Extra virgin olive oil
- 3 large garlic cloves, minced
- 1/4 cup chopped sun-dried tomatoes
- 1 cup cherry or grape tomatoes
- 1 15-ounce can artichoke hearts, drained
- 1 cup whole milk (or a creamy non-dairy alternative such as cashew cream), at room temperature
- 2 tablespoons all purpose flour
- 1 cup finely grated Parmesan
- 2 packed cups baby spinach
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Cook the pasta. Boil a large pot of water and salt it well. Add the pasta and cook to al dente according to the package instructions. Reserve about 1/2 cup of the cooking water before draining the pasta.
- Meanwhile, prep the chicken. Pat the chicken dry, then slice into bite-size pieces or strips. Season all over with the pepper, dried oregano, and a good dash of salt.
- Sear the chicken. In a large pan, heat about 2 tablespoons extra virgin olive oil over medium-high until shimmering. Add the chicken and cook, tossing occasionally until the chicken pieces are cooked through (they should have a delicious golden-brown hue), about 7 to 8 minutes.
- Flavor the chicken. Add the garlic and sun-dried tomatoes to the pan with the chicken and stir it around for about 30 seconds or so, then add the grape tomatoes and artichoke hearts. Toss to combine and turn the heat to medium-low.
- Make the creamy pasta sauce. In a small bowl, whisk the milk, flour, and Parmesan cheese. Pour the mixture into the pan and add the baby spinach. Add a little bit of the pasta cooking water (just a couple tablespoons or so) and give it a good stir, which releases the starch and makes the sauce creamy.
- Finish and serve. Add the pasta and mix to combine. Sprinkle on the parsley and serve.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, oregano, sun dried tomatoes, and pasta used in this recipe.
- Gluten-free option: Swap the pasta out for your favorite gluten-free brand, and use a cornstarch slurry or gluten-free flour instead of regular all-purpose flour.
- Leftovers: Store leftovers in an airtight container in the fridge for 3 to 4 days. Creamy sauces tend to thicken in the fridge. To reheat and thin the sauce out again:
- Add a few tablespoons of milk to a shallow, wide pan and heat until the milk is warm but not yet simmering.
- Immediately add the pasta to the milk on the stove and stir rapidly. This will help the sauce re-emulsify if it has separated. Remove from the heat and serve.
Nutrition
Calories: 518.9kcal | Carbohydrates: 51.4g | Protein: 35.6g | Fat: 18.2g | Saturated Fat: 5.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.4g | Trans Fat: 0.01g | Cholesterol: 81.3mg | Sodium: 818.9mg | Potassium: 915.5mg | Fiber: 5.1g | Vitamin A: 2820IU | Vitamin C: 33.1mg | Calcium: 311.2mg | Iron: 3.2mg
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