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Creamy Italian Chicken Pasta recipe
Ben Carraoli

Creamy Italian Chicken Pasta Recipe

I’ve made this Creamy Italian Chicken Pasta more times than I can count. Every time I do, it’s a guaranteed crowd-pleaser. The creamy sauce, juicy chicken, and fresh herbs come together in such a satisfying way—it just feels like a warm hug in a bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Calories: 420
Ingredients Method

Ingredients
  

  • 8 oz whole wheat pasta – Penne or fettuccine works great for soaking up the sauce.
  • 2 chicken breasts diced – Use fresh, not frozen, for best texture and juiciness.
  • 1 tbsp olive oil – Keeps things light and heart-healthy.
  • 2 garlic cloves minced – Adds depth and rich flavor.
  • 1 cup unsweetened almond milk or low-fat milk – Gives creaminess without the guilt.
  • ½ cup low-fat cream cheese – Makes the sauce rich and silky.
  • ¼ cup freshly grated Parmesan cheese – Freshly grated melts better and adds sharper taste.
  • 1 tsp Italian seasoning – The perfect herb blend for that authentic Italian flavor.
  • ½ tsp red chili flakes optional – Adds a touch of heat if you like it spicy.
  • 1 cup cherry tomatoes halved – Juicy and slightly sweet, they balance the creamy sauce.
  • 2 cups fresh spinach – Don’t use frozen; fresh gives better color and taste.
  • Salt and pepper to taste – Essential for balancing all the flavors.
  • Fresh basil leaves – Garnish with these for a fresh fragrant finish.

Method
 

  1. Start by boiling water in a large pot. Add a pinch of salt for flavor, then cook the whole wheat pasta according to the package directions. Drain and set aside once done.
  2. In a large skillet, heat the olive oil over medium heat. Season your diced chicken with salt, pepper, and half of your Italian seasoning. Cook until the chicken pieces are golden and no longer pink inside. Remove them from the pan and set aside.
  3. Using the same skillet, add minced garlic and let it cook until fragrant—about 30 seconds. Pour in the almond milk, then stir in the cream cheese and Parmesan. Keep stirring gently until the sauce becomes creamy and smooth. Add the rest of your Italian seasoning and chili flakes if you're using them.
  4. Next, toss in your halved cherry tomatoes and fresh spinach. Let them cook in the sauce until the spinach wilts and tomatoes soften slightly. Then, add your cooked chicken back into the skillet and mix everything well.
  5. Finally, add your drained pasta to the skillet. Use tongs to toss the pasta until every piece is coated in that rich, creamy sauce. Taste and adjust salt and pepper as needed.