Home > Dinner > Pasta & Pizza > Chicken Pasta Chicken Pasta October 11, 2020 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This is our all-time favorite Chicken Pasta starting with creamy Italian-seasoned rotini pasta that is tossed with seasoned bites of chicken, succulent sun-dried tomatoes, and tender spinach. We love a good creamy pasta! Try this mushroom and herb creamy chicken pasta next time, or, if you’re looking for a lighter pasta dish, this Chicken Penne Pasta is a great option. Chicken Pasta Nothing beats a big plate of creamy, delicious chicken pasta and this indulgent meal is one to rival any restaurant’s version. Not to mention it can be made for a fraction of the cost, in the comfort of your own home, and in about 30 minutes total. This creamy pasta is loaded up with sun-dried tomatoes, tender bites of chicken, and fresh baby spinach. The sauce is a simple & quick Alfredo that is ridiculously flavorful without a million of extra ingredients. The secret? A good sized scoop of basil pesto — this adds so much flavor and a nice complexity to the sauce without any additional effort on your part! More On Pesto Creamy chicken pasta is such a rich and indulgent meal, that when you add a scoop of pesto it not only adds a nice freshness, but also nicely cuts through some of the richness. It also adds a lot of flavor — we’re basically adding a whole cacophony of fresh herbs, pine nuts, Parmesan, and olive oil, but all of that in just one ingredient. Note that this pasta isn’t intended to taste heavily of pesto — rather, the pesto is a subtle flavor and freshness add to the dish. We recommend getting refrigerated, freshly made basil pesto. You’ll find it near refrigerated fresh pasta and gourmet cheese. Rana’s® Basil Pesto is our personal favorite store-bought pesto sauce (not sponsored). Freshly made pesto can certainly be spendy, but it lasts a good amount of time and a little goes a long way to add loads of flavor to so many dishes. Consider adding some leftover pesto to some of our favorite dishes like: Pesto Chicken Tortellini easy 30-minute meal Pesto Chicken with a Corn and bean salsa Creamy Pesto Orzo with ground turkey (one-pot meal!) Pesto Vegetable Bowls over couscous Pesto Chickpea Sandwiches easy vegetarian lunch QUICK TIP If you don’t love pesto or don’t have it on hand, you can still make this Chicken Pasta! Replace the 1/4 cup of pesto with an additional 1/4 cup heavy cream. Add a touch more salt and Italian seasoning and then garnish the dish with fresh herbs such as Italian parsley or basil. Emulsifying Chicken Pasta The final step of tossing the Alfredo sauce, hot pasta, and reserved pasta water is one of the “secrets” to Italian pastas. It’s called emulsifying and that’s how you get a luxuriously smooth and incredibly flavorful sauce. After draining the pasta, the pasta water looks a bit murky and less than appetizing but it’s filled with leftover starch from the boiling pasta and plenty of salt. Once you combine that water with a hot fat (the Alfredo sauce) the two emulsify to create that perfect smooth sauce. QUICK TIP Do you struggle to remember to pull out pasta water before draining the pasta? I know I do! Here’s a trick: place your colander in the sink with a mug or heat-safe measuring cup in the center. When you go to drain, you’ll be reminded to pull out some water first! Chicken Pasta Tips Salt the pasta water: Make sure the pasta is well salted as it cooks, since salting the water is the only chance you have to season the actual pasta. Add the salt when the water is boiling and then wait until the water returns to a full boil before adding in the rotini pasta. (Read more on how to properly salt your pasta water here.) Grab the right sun-dried tomatoes: we love using these sun-dried julienne-cut tomatoes with herbs. The herbs in the tomatoes add lots of flavor (so we don’t need additional ingredients) and the julienne-cut saves chopping time. These tomatoes are savory, a little sweet, chewy, and a great complement to the creamy textures in Chicken Pasta. Increase the sauce as desired: Sometimes the pasta absorbs more sauce or you just want an extra saucy meal so don’t be afraid to add in a few splashes of the reserved pasta water until the sauce is exactly how you like it! Chicken Pasta Tips Cont. Grate Parmesan on the small holes of the grater: For the perfect melt and to ensure the measurement is accurate, grab a block of Parmesan cheese and grate it on the small holes of your cheese grater. Coarsely chop the baby spinach. 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. Let the chicken rest. Tenting the plate of chicken and letting it rest before dicing it up will result in more juicy and tender bites of chicken. I like to dice it up while the cream sauce is simmering and thickening. STORAGE Chicken Pasta Storage As with most pasta dishes, this recipe is best enjoyed the minute the sauce is emulsified (this is when all Italian-type pasta dishes taste their best)! You can certainly store leftovers, but will likely need to add some more heavy cream as you re-heat the pasta to loosen the sauce up again. Leftover pasta will be softer, but still plenty flavorful. Because of the pasta and dairy in this dish, it isn’t a great candidate for freezing and thawing. More pasta dishes Chicken Pot Pie Pasta made in one pot! Mediterranean Pasta Salad with a lemon-oregano dressing Creamy Pesto Pasta with broccoli Pasta e Fagioli Olive Garden copycat Taco Pasta with ground beef FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Pasta - Review this recipe This is our all-time favorite Chicken Pasta starting with creamy Italian-seasoned pasta that is tossed with seasoned bites of chicken, succulent sun-dried tomatoes, and tender spinach. SAVE TO RECIPE BOX Print Recipe Chicken Pasta - Review this recipe SAVE TO RECIPE BOX Print Recipe This is our all-time favorite Chicken Pasta starting with creamy Italian-seasoned pasta that is tossed with seasoned bites of chicken, succulent sun-dried tomatoes, and tender spinach. Course Dinner, Main Course Cuisine American Keyword chicken pasta Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Servings 4 servings Calories 529kcal Cost $6.21 Ingredients3 cups (290g) uncooked rotini2 medium-sized chicken breastsFine sea salt & pepper1-1/2 teaspoon Italian seasoning, separated3 tablespoons unsalted butter, separated1 tablespoon minced garlic ( ~3 cloves)1 cup low-sodium chicken broth1 cup heavy cream3/4 cup Parmesan cheese Note 11/2 cup (87g) sun-dried tomatoes packed in oil, coarsely chopped4 packed cups (100g) baby spinach Note 21/4 cup fresh basil-pesto, optional -- see Note 3For serving: finely chopped Italian parsley OR basil, additional Parmesan cheese InstructionsPREP CHICKEN: Cut chicken breasts in half widthwise to get 4 pieces. Use a meat mallet/frying pan/your fist to give each piece a quick pound (don't flatten chicken, we just want all the pieces fairly even in width). 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.PASTA: Set a large colander in the sink with a glass mug or liquid measuring cup in the center of the colander (this is so you don't forget to grab some pasta water before draining the pasta!). Bring a large pot of water to a boil. Generously salt the water and then 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 (set aside for now) and then drain the pasta and set aside. Don't rinse under cool water.COOK CHICKEN: Meanwhile, add 2 tablespoons butter to a large heavy bottom skillet. Heat to high heat and once melted, add in the chicken in one layer. Cook for about 2-3 minutes per side or until cooked through (registers 160 degrees/juices run clear) and remove to a plate. Tent with foil and set aside for now.GARLIC: Reduce heat to medium. Add the 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.CREAM SAUCE: Add in the heavy cream, Parmesan cheese, sun-dried tomatoes, and remaining 1 teaspoon Italian seasoning. Simmer, over medium-heat, stirring occasionally for 3-5 minutes or until it thickens up and slightly reduces. Sauce shouldn't boil, reduce heat/stir more frequently it needed. While it is thickening, dice the chicken into small pieces or shred with 2 forks on the plate.TOSS: 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 needed (sauce is too thick), slowly add in that set aside 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: Serve immediately. Top individual plates with a touch more Parmesan if desired, and fresh herbs if using. Enjoy immediately! Pasta is best enjoyed right after being tossed! Recipe NotesNote 1: Parmesan: Grab a block of Parmesan cheese and grate it on the small holes of a cheese grater to get an accurate measurement and the perfect melt in this sauce. Note 2: Spinach: 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: Pesto: We recommend getting refrigerated, freshly made basil pesto. You’ll find it near refrigerated fresh pasta and gourmet cheese. Rana’s® Basil Pesto is our personal favorite store-bought pesto sauce (not sponsored). Note that this pasta isn't intended to taste heavily of pesto -- rather, the pesto is a subtle flavor and freshness add to the dish. If you don't love pesto or don't have it on hand, you can still make this Chicken Pasta & it will be plenty flavorful! Replace the 1/4 cup of pesto with an additional 1/4 cup heavy cream. You may want to add a touch more salt and Italian seasoning. Nutrition FactsServing: 1serving | Calories: 529kcal | Carbohydrates: 54.7g | Protein: 20.4g | Fat: 25.4g | Cholesterol: 77.9mg | Sodium: 299.4mg | Fiber: 2.6g | Sugar: 3.5g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. 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