This one-pan chicken pasta recipe has a delicious creamy sauce and the tender chicken with the vibrant and flavourful red pepper, fresh spinach and basil gives this dish a high five for any day of the week!
Often times we think it should take hours to make a delicious meal. But when you add the right ingredients that offers lots of flavour and texture in a recipe then you know you have a winner! This chicken pasta dish is one of those dishes that you will make over and over again. There are many recipes on the internet that are very similar, and my suggestion would be to select the one that has the ingredients you love and you know your family would really enjoy.
Helpful tips and Ingredients:
Chicken breasts: are a good choice for this recipe, they are tender and juicy; another option is cutting up chicken pieces and using thighs as well; or fish/salmon/shrimp
Veggies: by adding red pepper it gives this dish colour and a sweet flavour; spinach is always a healthy choice and it adds a depth of colour
Shallot: is a perfect onion choice when you don’t want a strong onion flavour, it’s mild and sweet on it’s own
Garlic: add as much as you want, however, 3 cloves were enough for this dish to add that pungent delicious flavour
Chicken broth: offers an additional chicken flavour, other choices is vegetable stock or white wine, and if you add white wine, allow to come to a boil to allow the alcohol to evaporate
Cream: gives this dish a beautiful texture; the heavy cream once boiled, will thicken, the 10% cream will still add a creaminess however, not as thick in texture
Parmesan cheese: is a good choice, it adds a thicker sauce, and adds a ton of flavour
Chicken and Spinach Pasta with Creamy Basil Sauce
Equipment
- skillet
Ingredients
- 8 oz pasta (fresh, bowtie or rotini)
- 2 tbsp extra virgin olive oil
- 2 (1 lb) (.45 kg) large chicken breasts, cut diagonally to make 4 fillets
- 1 tsp Himalayan salt
- 1/2 tsp pepper
- 2 tbsp butter
- 1 shallot, chopped
- 1/2 large red pepper, sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream or 10 % cream
- 2 cup spinach, roughly chopped
- salt and pepper to season
- 1/3 cup Parmesan cheese, grated
- 1 cup fresh basil
Instructions
- Bring a large pot of water to a boil. Add salt and pasta and cook for 8 to 10 minutes until al dente; and drain. If cooking fresh pasta, add pasta to boiling water, and allow to cook for about 1 minute, until it rises to the top.
- In a large skillet over medium-high heat, add olive oil. Season cut chicken breasts with salt and pepper and add it to the skillet. Cook until golden, about 4-5 minutes per side until the chicken is no longer pink. Transfer to a plate to let a rest.
- Over medium heat, add butter, shallots, and red pepper and sauté for about 2 minutes. Add garlic and sauté for about 1minute, long enough for the aroma to release from the garlic. Add the cream, and chicken broth, then simmer for about 2-4 minutes, then add salt and pepper to season.
- Add and stir in spinach, and parmesan cheese. Once cheese is melted, add the chicken. Simmer for about a minute to allow chicken to warm in sauce and sauce has thickened to consistency your desire.
- Serve with pasta, rice or on it's own with a side veggies.
Nutrition
Prepare your ingredients and have them ready as each step only requires a few minutes of cooking. First pan sear the chicken breast pieces, and once you have cooked them 3-4 minutes transfer them to a plate and cover.
Add the butter, and sauté the shallots then add the red pepper and cook for a few minutes, and finally add the garlic and sauté for only 1 minute. Then slowly add the chicken stock and cream, and allow to simmer at a low boil for about 2-3 minutes until the cream starts to thicken. Finally, add the spinach, parmesan cheese, and fresh basil.
Once the chicken broth and cream have simmered at a low boil for about 4 minutes, then add the spinach, parmesan cheese, and then the return the chicken pieces, and simmer for about a minute or two.
