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Chicken Pasta Recipe

Recipe by Pedro M. A. Neves

This classic Italian Chicken Pasta combines tender pan-seared chicken breast with fresh pasta in a silky garlic and white wine sauce. The dish celebrates simplicity and quality ingredients, allowing each component to shine while creating a restaurant-quality meal in under an hour.

Ingredients

• 500g dried pappardelle or fettuccine pasta
• 600g chicken breast, cut into 2cm pieces
• 3 cloves garlic, minced
• 250ml dry white wine (Pinot Grigio or similar)
• 250ml heavy cream
• 2 tablespoons olive oil
• 1 tablespoon butter
• 250g fresh mushrooms, sliced
• 150g fresh spinach
• 60ml chicken broth
• 1 teaspoon fresh thyme leaves
• Salt and black pepper to taste
• 30g grated Parmigiano-Reggiano cheese
• Zest of 1 lemon
• 2 tablespoons fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 120ml of pasta water before draining.

2. While pasta cooks, pat the chicken pieces dry with paper towels and season with salt and pepper on all sides.

3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken pieces for 3-4 minutes per side until golden brown. Transfer cooked chicken to a clean plate.

4. Add the remaining olive oil and butter to the same skillet. Add sliced mushrooms and sauté for 4 minutes until softened and lightly browned.

5. Add minced garlic and fresh thyme to the skillet, stirring constantly for 30 seconds until fragrant.

6. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to deglaze. Simmer for 3 minutes until the wine reduces by half.

7. Return the chicken to the skillet. Add cream and chicken broth, stirring to combine. Add fresh spinach and cook for 2 minutes until the spinach wilts.

8. Add the cooked pasta directly to the skillet and toss gently for 1-2 minutes until well coated. Add reserved pasta water as needed to achieve a silky consistency.

9. Remove from heat. Stir in Parmigiano-Reggiano cheese and lemon zest. Taste and adjust seasoning with salt and pepper as needed.

10. Divide pasta among four plates and garnish with fresh parsley. Serve immediately with additional grated cheese on the side if desired.

Substitutions

• Replace heavy cream with crème fraîche or Greek yogurt for a lighter version
• Substitute mushrooms with diced sun-dried tomatoes or fresh artichoke hearts
• Use gluten-free pasta for celiac dietary requirements
• Replace chicken breast with diced turkey breast for a leaner protein option

Tips

• Do not overcrowd the skillet when searing chicken; work in batches for a proper golden crust
• Reserve pasta water before draining—it contains starch that helps create a silky sauce and assists in the final coating
• Add the pasta directly to the sauce rather than mixing separately for better flavor integration
• For a restaurant-style presentation, use tongs to twirl pasta onto the fork before plating

This dish reflects the Italian principle of 'cucina semplice'—simple cooking that lets quality ingredients speak for themselves. The combination of chicken, cream, and wine sauces became popular throughout Italy during the 20th century, particularly in regions like Tuscany and Umbria.

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