This creamy one-pan chicken pasta is the ultimate comfort food! Tender, seasoned chicken breast pairs perfectly with a velvety, flavorful sauce made from garlic, butter, and double cream. The pasta soaks up all the rich, savory goodness, while melted mozzarella and parmesan take it to the next level. Ready in just under 30 minutes, this dish is a quick and easy dinner that doesn’t skimp on flavor, making it ideal for busy weeknights or whenever you’re in the mood for something delicious and satisfying.
PROCESS:
- Start by butterflying the chicken breast, then season it with salt, pepper, paprika, garlic powder, onion flakes, and thyme.
- Cook the chicken in a hot pan with butter until it’s golden and cooked through, then set it aside. In the same pan, cook the onion and garlic until softened, then add vegetable stock and double cream to create a rich sauce.
- Stir in the pasta and let it cook in the sauce until tender, adding extra stock if the sauce thickens too much. Slice the chicken, toss it back into the pan, and mix in the mozzarella and parmesan until the cheese melts into the creamy sauce. Garnish with fresh parsley and serve!
Here’s what you are going to need to make it:
- Chicken Breast: The star of the dish. Butterflying it helps cook it quickly while keeping it juicy and tender.
- Salt and Pepper: The basics. Salt enhances natural flavors, and pepper adds a little warmth to balance everything.
- Paprika: Adds a smoky flavor and a pop of color to the chicken.
- Garlic Powder: Provides a savory, slightly sweet taste that works perfectly with the chicken.
- Onion Flakes: Gives the chicken a subtle sweetness and richness.
- Dried Thyme: A little goes a long way, adding herbal depth without overpowering the dish.
- Chili Flakes: A small amount gives the dish a kick. You can adjust the heat level to your liking!
- Butter: Essential for cooking both the chicken and the creamy sauce. Adds richness to the dish.
- Olive Oil: Optional but adds a fruity note to the chicken when used for cooking.
- Onion: When sautéed, it becomes soft and sweet, creating the perfect base for the sauce.
- Garlic: Fresh garlic enhances the aroma and flavor of the sauce.
- Oregano: This herb brings an earthy, Italian touch to the sauce.
- Dried Parsley: Adds freshness to the sauce, but fresh parsley is perfect for garnish.
- Fresh Parsley: Adds a pop of color and a fresh taste when sprinkled on top just before serving.
- Vegetable or Chicken Stock: Provides a savory base for the sauce and helps the pasta cook.
- Double Cream: Makes the sauce smooth, rich, and creamy, sticking everything together.
- Pasta: Fettucine, Penne, fusilli, or your favorite small pasta works best here. It absorbs the creamy sauce beautifully.
- Parmesan: Grated on top, it adds a salty, sharp contrast to the creamy sauce.
INGREDIENTS:
- 1 large chicken breast (butterflied) – about 500 grams
- Salt and pepper, to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion flakes
- 1 tsp dried thyme
- 1 tsp dried parsley (optional)
- 1/2 tbsp olive oil (optional, for cooking)
- 1/2 tbsp butter (for cooking the chicken)
- Juice of 1 lemon (add half if you prefer less tangy)
For the Sauce:
- 1 tbsp butter (for the sauce)
- 1 large onion, (chopped)
- 10–12 cloves garlic, *(minced)
- Baby spinach (a handful,)
- 1 tsp black pepper
- 1 tsp oregano
- 1 tsp dried parsley
- 1 tsp ranch seasonings
- 1 tsp chili flakes
- 1 liter vegetable stock
- 250 ml double cream
- 400 g pasta (Fettucine, penne, fusilli, or rotini)
- 50 g Parmesan, grated
INSTRUCTIONS:
Step 1: Prepare the Chicken
- Start by butterflying the chicken breast (cut it horizontally into two thinner pieces). This helps it cook faster and stay juicy. Season the chicken generously with salt, pepper, paprika, garlic powder, onion powder, thyme and lemon. Put it inside the fridge for at least 15 minutes
Step 2: Cook the Chicken
- In a large skillet or pan, heat the 1/2 tablespoon of butter along with a little olive oil over medium-high heat. Once the pan is hot, add the chicken. Cook it for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through. If the chicken is thick, you might need a bit more time, but make sure it’s fully cooked in the center. Once it’s done, take it out of the pan and set it aside to rest. You’ll slice it later to add to the pasta.
Step 3: Prepare the Sauce
- In the same pan, melt the 1 tablespoons of butter over medium heat. You’ll want to keep the leftover chicken flavor in the pan, it adds depth to the dish! Add the chopped onion and cook it for about 3-5 minutes, stirring occasionally, until it softens and becomes slightly golden. Then, add the garlic (minced) and sauté for another 1-2 minutes until the garlic smells fragrant and softens. Be careful not to let it burn, as garlic can become bitter when overcooked.
Step 4: Simmer the Sauce
- Now, add the baby spinach and sauté for 2-3 minutes, next, pour in the vegetable stock and the double cream. Stir everything together and bring it to a gentle simmer. This is when all those flavors start to meld together and smell amazing. Let it simmer for about 2 minutes, so it thickens slightly. Add in the seasonings salt, black pepper, oregano, dried parsley, ranch seasoning, and chili flakes, and stir everything together.
Step 5: Cook the Pasta
- Add your uncooked pasta directly into the pan with the sauce. Give it a good stir to ensure the pasta is covered in the sauce. Then, let the pasta cook for about 9-10 minutes on medium heat, stirring occasionally so the pasta doesn’t stick to the pan. Add grated parmesan cheese. Stir everything together until the cheese melts into the sauce, making it creamy and delicious. The heat from the pasta and sauce will help the cheese melt beautifully. You want the pasta to be tender but not mushy, so check it for doneness as it cooks. If you find the sauce thickening up too much before the pasta is done, you can add a splash of stock or water to keep it saucy.
Step 6: Add Chicken and Cheese
- Once the pasta is cooked, turn the heat off. Slice the cooked chicken into strips or bite-sized pieces. Once the pasta is cooked, add the chicken on top of the pasta or stir the chicken back into the pan with the pasta.
Step 7: Garnish and Serve
- Sprinkle fresh chopped parsley or dried parsley on top for a burst of color and freshness. Serve hot and enjoy!
Tips and Notes:
- Give the chicken some space in the pan so it can brown properly and cook evenly.
- If you’re using more pasta, you may need to add a little extra stock or cream to keep the sauce nice and creamy.
- Stocks can vary in saltiness, so taste the sauce before adding more salt to avoid it being too salty.
- When you’re done cooking, leave a little liquid in the pan. It’ll help make the pasta extra glossy and coat everything beautifully.