Chicken And Pasta Recipes Creamy Italian For Dinner. This creamy chicken pasta recipe is a definitive solace food. It's made with chicken nibbles for some additional protein, stacked with spinach for a nourishing lift, and imbued with an inconspicuous Tuscan flavor. Prepared in under 30 minutes, this creamy Tuscan chicken pasta will be on your week after week menu as it will be a raving success.
Chicken And Pasta Recipes For Dinner
If you need to appreciate a delicate and tasty chicken dish that your entire family will adore, this is for you. Everything from delicious chicken bosom to healthy spinach gives this dish such a lot of flavor.
Everybody will rave about how this pasta tastes. We should begin, so you can go to the kitchen and set up a supper.
Healthy Creamy Chicken
The way into this dish is a light cream sauce with a blend of 2% milk and chicken stock. No cream required! This is an incredible stunt for making any light sauce.
How To Make Creamy Italian Chicken And Pasta
I couldn't say whether you can make a simpler pasta dish with as much flavor as this one. You'll have to get going by setting up the pasta as indicated by the bundle headings.
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Creamy Italian Chicken Pasta
(1 votes, average: 5.00 out of 5)
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- Prep Time: 2 Hours 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 3 hours
- Yield: 2 1x
Description
Creamy Italian Chicken Pasta recipe, packed with flavor from spinach, garlic, and sun-dried tomatoes, your family will gobble this easy dinner right up!
Ingredients
For the chicken:
- 1 cup all-purpose flour
- 2 teaspoon kosher salt
- 1 ½ teaspoon black pepper
- 2 teaspoon Italian seasoning
- 1 Tablespoon powdered sugar
- 6 boneless, skinless chicken breasts
- 1 cup whole milk
- 1 teaspoon lemon juice
- 3 Tablespoon olive oil
For the sauce:
- 2 Tablespoon olive oil
- 4 cloves garlic, minced
- ¼ cup sun dried tomatoes in oil, drained and finely diced
- 3 Tablespoon cornstarch, divided
- 1 cup chicken broth
- 3 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon pepper (don’t skimp on this)
- 1 cup parmesan cheese, grated
- 1 box (16oz) linguine noodles
Instructions
- Place raw chicken breast into a bowl and pour milk and lemon juice over the top. Cover and refrigerate for 2-4 hours. You can also do this in the morning so that it's ready at dinner time!
- When ready to cook, create your chicken crust. In a pie plate or shallow dish, combine flour, salt, pepper, Italian seasoning, and powdered sugar.
- Drain chicken from milk marinade and dip into the flour, coating evenly.
- Heat a large skillet with olive oil over medium high heat. Place chicken strips in hot skillet for about 3 minutes on each side. Remove and place onto a foil lined baking sheet.
- Bake chicken in 350 degree oven for about 18-20 minutes.
- While the chicken bakes, cook your linguine (or favorite pasta) according to package.
- To make the sauce, using the same skillet as the chicken, add additional olive oil, scraping the bits from the pan. Over medium heat, add garlic and sun dried tomatoes to the pan, heat for several minutes.
- Sprinkle 1 tablespoon cornstarch over the tomatoes, and mix thoroughly.
- Add chicken broth, whisk until combined. Cook for about 5 minutes.
- In a small bowl, mix remaining cornstarch with milk and whisk. Add to the broth and continue whisking while adding in the cream, spinach, salt, and pepper.
- Turn heat to low and simmer until sauce thickens and spinach wilts. Add in parmesan cheese.
- Stir and heat on low until chicken and noodles are done.
- Serve in a large bowl and enjoy.
Notes
If you smash your chicken with a meat tenderizer before dipping in the coating, this helps it become the same thickness throughout, resulting in more even cooking.
Skip the additional olive oil and use the oil from the sun-dried tomatoes instead. Adds a rich flavor to the sauce!
- Category: Healthy Recipes
- Method: Easy
- Cuisine: Italian
Keywords: Healthy Recipes, Chicken Recipes