Save My roommate first made this on a Tuesday when we were both broke but craving something that felt like a treat. She dumped canned tomatoes and cream into a skillet with whatever chicken was on sale, and the smell pulled me out of my room so fast I nearly tripped over my own feet. We ate it straight from the pan standing up, burning our tongues slightly and not caring one bit. Now it is the meal I turn to when I want comfort without the guilt of spending too much.
Last winter my sister came over exhausted from a new job that was eating her alive. I made this pasta and watched her shoulders actually drop as she took the first bite. She sat there quiet for a full minute before asking if there was more. Now she requests it whenever life feels overwhelming.
Ingredients
- 2 large boneless skinless chicken breasts: Cutting them into bite sized pieces helps them cook faster and stay tender
- 350 g penne or rigatoni pasta: These shapes hold the creamy sauce beautifully in their ridges and tubes
- 2 tablespoons olive oil: This creates the foundation for cooking the chicken and building flavor
- 3 cloves garlic minced: Fresh garlic transforms the canned tomatoes into something aromatic and rich
- 1 teaspoon dried Italian herbs: Dried herbs work perfectly here and hold up better in the simmering sauce
- 1/2 teaspoon red pepper flakes: Add this if you want gentle warmth that makes the cream sauce sing
- 1 can diced tomatoes drained: Canned tomatoes keep this budget friendly while still delivering bright acidity
- 120 ml chicken broth: This adds depth and helps create a silky sauce base
- 120 ml heavy cream: This transforms the tomatoes into a luxurious coating for every bite
- 40 g grated Parmesan cheese: Salty and nutty this ties the whole sauce together
- Salt and black pepper: Season generously at each stage to build layers of flavor
- 50 g fresh spinach chopped: This wilts into the sauce adding color and nutrition without changing the taste
- Fresh basil chopped: Sprinkle this on top for a fresh finish that cuts through the richness
Instructions
- Get the pasta going:
- Bring a large pot of salted water to a boil and cook the pasta until al dente then drain it but save half a cup of the starchy water.
- Cook the chicken:
- Heat the olive oil in a large skillet over medium high heat add the chicken pieces with some salt and pepper and cook until golden all over.
- Build the base:
- Drop the heat to medium and add the garlic Italian herbs and red pepper flakes stirring for just a minute until everything smells amazing.
- Create the sauce:
- Pour in the drained tomatoes and chicken broth let them bubble together for a few minutes then stir in the cream and Parmesan until slightly thickened.
- Bring it all together:
- Slide the chicken back into the skillet toss in the spinach until it wilts add the pasta and splash in pasta water until the sauce coats each piece perfectly.
Save This dish has become my go to when friends cancel plans at the last minute and I need to cheer myself up. Something about twirling creamy pasta on a fork makes the world feel softer.
Making It Your Own
I have tried swapping in sun dried tomatoes when the pantry was bare of regular canned ones and the result was incredibly intense in the best way. Sometimes arugula works instead of spinach if you want that peppery bite against the cream.
Lightening It Up
On nights when I want this flavor without the heaviness I reach for half and half instead of heavy cream. The sauce stays velvety but feels a little less like a splurge. Chicken thighs also work beautifully if you prefer darker meat that stays juicy.
Serving Suggestions
A glass of cold white wine like Pinot Grigio cuts right through the richness and makes the whole meal feel pulled together. I also love a simple green salad with lemon dressing on the side to add something bright and crisp.
- Grate extra Parmesan at the table because everyone loves more cheese
- Crusty bread is essential for mopping up the last bits of sauce
- This reheats beautifully for lunch the next day
Save Hope this recipe finds its way into your regular rotation the way it did mine.
Recipe Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier and more flavorful result. Simply cut them into bite-sized pieces and follow the same cooking steps.
- → What pasta types work best with this dish?
Penne or rigatoni are ideal as their tube shapes hold the creamy sauce well, but other similarly shaped pasta can be substituted.
- → Is it possible to make this dish spicier?
Yes, adding red pepper flakes enhances the heat. Adjust the amount to your preferred spice level during the sauté step.
- → Can fresh spinach be omitted or replaced?
Fresh spinach adds color and nutrition but can be omitted or replaced with arugula or kale, added at the same stage for wilting.
- → How can I lighten the sauce without losing creaminess?
Substitute half-and-half or milk for heavy cream to reduce fat while maintaining a creamy texture.
- → What can I do if I don’t have fresh basil?
Fresh basil provides aromatic garnish, but dried basil or parsley can be used as alternatives for added freshness.