Chicken Pasta Recipes
Creamy chicken pasta with sun-dried tomatoes and spinach. A quick weeknight meal ready in under 40 minutes.
This dish comes together fast when you have a hot pan and some good cheese. I keep it simple so you can focus on getting the food ready without stress.
You might think creamy pasta needs hours of work. It does not if you know how to thicken the sauce properly.
The key is using the right amount of cream and letting it bubble gently until it coats the back of a spoon.
Why You'll Love This Recipe
About the Ingredients
1 pound boneless skinless chicken breasts
Cut into bite-sized pieces before cooking. If they are too thick, slice them horizontally first.
8 ounces fettuccine or penne pasta
Choose whatever shape you like. Short shapes hold sauce better than long ones.
2 cups heavy cream
Do not use milk instead unless you want a thinner sauce. Heavy cream gives real body.
1 cup sun-dried tomatoes in oil
Drain them well so your sauce does not get watery. The oil adds nice flavor.
2 cups fresh baby spinach
Wash it thoroughly. It wilts down quickly once added to the hot pan.
6 strips cooked bacon, crumbled
Use pre-cooked bacon to save time. Regular bacon works fine if you fry it yourself.
1/2 cup grated parmesan cheese
Freshly grated melts better than pre-shredded bags.
Step-by-Step Instructions
1. Sear chicken pieces
Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown on all sides and cooked through.
2. Cook pasta separately
Boil salted water in a separate pot. Add pasta and cook according to package directions until al dente.
3. Make the sauce base
In the same skillet, add drained sun-dried tomatoes and bacon. Stir for one minute to release flavors.
4. Combine ingredients
Pour in heavy cream and bring to a gentle simmer. Do not boil hard or the fat may separate.
5. Finish the dish
Stir in spinach and parmesan cheese. Toss with cooked pasta and adjust seasoning if needed.
How to Store Chicken Pasta Recipes
Refrigerator
Store in an airtight container for up to three days.
Freezer
Freeze without dairy for up to two months. Add cream after reheating.
Reheating
Warm gently on the stove with a little milk or broth.
Tips & Tricks
- Stir constantly while the cream heats to prevent scorching on the bottom.
- Add salt only after tasting since bacon and sun-dried tomatoes are salty.
- Cook pasta al dente because it will continue softening in the warm sauce.
Frequently Asked Questions
Q: How do I keep the sauce from breaking?
Keep the heat low once the cream hits the pan. High heat causes the fat to split away from the liquid.
Q: Can I use regular milk instead of cream?
Yes but the sauce will be much thinner. Mix one tablespoon flour with cold milk first to thicken it.
Q: What if I run out of sun-dried tomatoes?
Roasted red peppers work well as a substitute. They add similar sweetness but less intensity.
Q: Is this recipe gluten free?
No because standard pasta contains wheat. Use rice noodles or quinoa pasta for a gluten free version.
Q: How do I make it spicier?
Add crushed red pepper flakes while sautéing the garlic. Start with half a teaspoon and taste.
Delicious Variations
- Swap spinach for kale or arugula for a peppery kick.
- Try turkey bacon instead of pork for a lighter option.
- Add peas or corn for extra color and sweetness.
Serve immediately with crusty bread on the side. You will want to soak up every bit of that rich sauce.
Chicken Pasta Recipes
Creamy chicken pasta with sun-dried tomatoes and spinach. A quick weeknight meal ready in under 40 minutes.
🧂 Ingredients
- 1 pound boneless skinless chicken breasts
- 8 ounces fettuccine or penne pasta
- 2 cups heavy cream
- 1 cup sun-dried tomatoes in oil
- 2 cups fresh baby spinach
- 6 strips cooked bacon, crumbled
- 1/2 cup grated parmesan cheese
📋 Instructions
- 1Sear chicken pieces — Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown on all sides and cooked through.
- 2Cook pasta separately — Boil salted water in a separate pot. Add pasta and cook according to package directions until al dente.
- 3Make the sauce base — In the same skillet, add drained sun-dried tomatoes and bacon. Stir for one minute to release flavors.
- 4Combine ingredients — Pour in heavy cream and bring to a gentle simmer. Do not boil hard or the fat may separate.
- 5Finish the dish — Stir in spinach and parmesan cheese. Toss with cooked pasta and adjust seasoning if needed.
