Creamy Chicken Pasta

Creamy Chicken Pasta recipe that’s great for family dinner.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook Bucatini Pasta according to packaging. I recommend boiling a 1/2 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt + 2 Tablespoons Olive Oil or 4 Quarts of Chicken Broth and boil until Al-Dente (about 8-10 minutes).

Step 2

Cut Chicken Breast into chunks then add into a mixing bowl.

Step 3

For Chicken Marinade, in a mixing bowl with Chicken add in Olive Oil, Salt, Black Pepper, Garlic Powder, Italian Seasoning, Cumin, and Smoked Paprika. Mix everything well to ensure Chicken is fully coated, then refrigerate for at least 2 hours.

Step 4

In a large skillet or cooking pot on medium heat, add in Olive Oil and Butter. Once Butter is melted add in Chicken chunks. Cook Chicken chunks on each side for about 3 minutes.

Step 5

Remove Chicken from the skillet but keep the same skillet over the heat. Add into the skillet Minced Garlic, Sweet Onion, and Sundried Tomatoes. Sautee these for about 1 minute, then add in Tomato Paste. Mix in Tomato Paste and continue sauteing for about 1 minute. Then add in Chicken Broth to deglaze the pan.

Step 6

Add in Heavy Cream and bring to a simmer.

Step 7

Once simmering add in Salt, Black Pepper, Garlic Powder, Cumin and Smoked Paprika. Let sauce simmer for about 3-5 minutes then add in Cooked Chicken. Let Chicken simmer in sauce for about 3-5 minutes or until it thickens. Add in Spinach and cook down for about 1 minute.

Step 8

Remove sauce from heat and add in Parmesan Cheese. Let sauce rest for about 5 minutes to thicken, then add in cooked Pasta.