Creamy chicken pasta
A quick and comforting creamy chicken pasta made with tender chicken, al dente penne, and a rich parmesan cream sauce finished with fresh spinach.
Equipment
Ingredients
Ingredients
chicken breast (cubed)
2 piece
penne pasta
300 g
garlic cloves (minced)
3 clove
onion (finely chopped)
1 piece
olive oil
2 tbsp
double cream
200 ml
parmesan cheese (grated)
50 g
spinach
100 g
salt
1 tsp
black pepper
0.5 tsp
Instructions
Cook the pasta
Bring a large pot of salted water to the boil and cook the pasta according to packet instructions until al dente.
Prepare the chicken
Heat the olive oil in a large frying pan over medium-high heat. Add the cubed chicken and cook until golden and cooked through.
Sauté aromatics
Add the chopped onion and minced garlic to the pan with the chicken. Cook for 2-3 minutes until softened and fragrant.
Make the creamy sauce
Pour in the double cream and bring to a gentle simmer. Add the grated parmesan and stir until melted and the sauce thickens slightly.
Combine and finish
Add the cooked pasta and spinach to the creamy sauce. Toss everything together until the spinach wilts and the pasta is well coated. Season with salt and pepper to taste.
Serve
Divide between bowls and serve immediately with extra parmesan on top if desired.
Storage
Best eaten fresh. If reheating, add a little milk or cream to loosen the sauce.
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