Creamy Chicken Pasta

About this recipe

A crowd-pleasing creamy chicken pasta that comes together in one pan, from searing the chicken through to building the sauce and tossing in the pasta.

Ingredients

• 300g penne pasta
• 500g chicken breast, sliced
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup cream
• 1/2 cup parmesan, grated
• 1 cup baby spinach
• Salt and pepper
• Chilli flakes, optional

Method

1. Cook pasta in salted boiling water until al dente; reserve 1 cup of pasta water.
2. Heat oil in the kadai over medium-high heat.
3. Season chicken and cook until golden and cooked through, about 6–7 minutes. Set aside.
4. Add garlic to the same pan and cook for 30 seconds.
5. Pour in the cream and bring to a gentle simmer.
6. Stir in parmesan until melted and smooth.
7. Return chicken to the pan along with spinach, stir until wilted.
8. Toss through the pasta, loosening with pasta water as needed.
9. Season to taste and serve with extra parmesan and chilli flakes.