Go Back
italian chicken pasta recipes

Italian Chicken Pasta

Prep 15 minutes
Cook 25 minutes
Total 40 minutes
With bold herbs, savory chicken, and al dente pasta! So flavorful, so satisfying. A cozy Italian favorite!
4 stars (1 ratings)
Print Recipe Pin Recipe Leave a Review

Ingredients
  

  • 1 pound boneless , skinless chicken breasts, cut into 1-inch pieces
  • 12 ounces fettuccine or pappardelle pasta (substitute with Squid Ink Pasta Recipe for a gourmet twist)
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic , minced
  • 1 medium onion , finely diced
  • 1 red bell pepper , sliced
  • 1 yellow bell pepper , sliced
  • 1 cup cherry tomatoes , halved
  • ½ cup dry white wine (can substitute with chicken broth)
  • 1 cup heavy cream (substitute with half-and-half for a lighter option)
  • ½ cup freshly grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon red pepper flakes (adjust to taste)
  • Fresh basil leaves , roughly torn
  • Salt and freshly ground black pepper , to taste

Instructions

  • Step 1: Prepare the Pasta
    Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package instructions until al dente, typically 8-10 minutes. For perfect pasta texture, test it 1-2 minutes before the suggested cooking time—the pasta should offer slight resistance when bitten. Reserve 1/2 cup of pasta water before draining, as this starchy liquid creates a silkier sauce. Drain pasta but don't rinse it—the starch helps the sauce adhere better.
    Step 2: Season and Cook the Chicken
    While your pasta cooks, season chicken pieces generously with salt, pepper, and 1 teaspoon of Italian seasoning. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add chicken pieces in a single layer without overcrowding (cook in batches if necessary). Sear for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken to a plate and tent with foil to keep warm.
    Step 3: Sauté the Vegetables
    In the same skillet, add the remaining tablespoon of olive oil. Add onions and sauté for 2 minutes until softened and translucent. Add garlic and cook for 30 seconds until fragrant (be careful not to burn it). Add bell peppers and cook for 3-4 minutes until slightly softened but still crisp. Add cherry tomatoes and cook for 2 minutes until they begin to burst, releasing their sweet juices into the pan.
    Step 4: Create the Sauce
    Pour white wine into the skillet and use a wooden spoon to scrape up any browned bits from the bottom—these contain concentrated flavor that enriches your sauce. Let the wine simmer and reduce by half, about 2-3 minutes. Reduce heat to medium-low and add heavy cream, remaining Italian seasoning, and red pepper flakes. Simmer gently for 3-4 minutes until the sauce begins to thicken slightly.
    Step 5: Combine All Elements
    Return the cooked chicken to the skillet and stir to coat with the sauce. Add the drained pasta directly to the skillet (or combine in a large serving bowl if your skillet isn't large enough). Toss everything together, adding splashes of reserved pasta water as needed to achieve your desired consistency. Fold in the Parmesan cheese and continue tossing until the cheese melts and creates a silky coating on the pasta.
    Step 6: Finish and Serve
    Remove from heat and add torn fresh basil leaves, tossing gently to incorporate. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately in warmed bowls, garnished with additional Parmesan cheese and fresh basil. For a complete Italian dining experience, pair with crusty bread and a simple green salad dressed with lemon and olive oil.
    italian chicken pasta recipesingredients

Video