Italian Cream Cheese Chicken Pasta Recipe Idea – Cozy, Comforting, and Weeknight-Friendly
Servings: 4 servings
Ingredients
- Pasta: 12 ounces short pasta (penne, rigatoni, or fusilli)
- Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts or thighs, cut in bite-size pieces
- Olive oil: 2 tablespoons
- Butter: 1 tablespoon
- Garlic: 4 cloves, minced
- Shallot or onion: 1 small shallot (or 1/2 small onion), finely chopped
- Italian seasoning: 1.5 teaspoons
- Crushed red pepper flakes: 1/4 to 1/2 teaspoon (optional, for a little heat)
- Sun-dried tomatoes: 1/3 cup, finely chopped (oil-packed, drained)
- Chicken broth: 1 cup, low sodium
- Cream cheese: 6 ounces, softened and cut into cubes
- Heavy cream or half-and-half: 1/2 cup
- Parmesan cheese: 3/4 cup, freshly grated, plus extra for serving
- Cherry or grape tomatoes: 1 cup, halved (optional but recommended)
- Baby spinach: 2 cups, lightly packed
- Fresh basil: Handful, chopped
- Salt and black pepper: To taste
- Pasta water: Reserve 1 cup before draining
Instructions
- Boil the pasta: Cook the pasta in well-salted water until just shy of al dente. Reserve 1 cup of pasta water, then drain.
- Season the chicken: Pat the chicken dry and season with salt, pepper, and 1/2 teaspoon Italian seasoning.
- Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and cook until golden and cooked through, 5–7 minutes. Transfer to a plate.
- Sauté aromatics: Lower heat to medium. Add butter, then the shallot and garlic. Cook 1–2 minutes until fragrant, not browned. Stir in remaining Italian seasoning, red pepper flakes, and sun-dried tomatoes for 30 seconds.
- Build the sauce: Pour in chicken broth and simmer 2–3 minutes to reduce slightly. Lower heat to medium-low. Stir in cream cheese until melted and smooth.
- Finish creamy base: Add heavy cream and half of the Parmesan. Stir until silky. If it’s too thick, splash in pasta water to loosen.
- Add veggies: Stir in cherry tomatoes and spinach. Cook 1–2 minutes until spinach wilts and tomatoes soften slightly.
- Combine: Return chicken and its juices to the skillet. Add drained pasta and toss to coat. Use pasta water as needed to create a glossy, clingy sauce.
- Season and serve: Taste and adjust with salt and pepper. Turn off heat and fold in basil and remaining Parmesan. Serve hot with extra cheese and a crack of black pepper.