Creamy Parmesan Chicken Pasta

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

2 tbsp unsalted butter

1 cup (60 g) panko breadcrumbs

¼ tsp sea salt flakes

2 large boneless, skinless chicken breasts (approximately 500 g/1 lb 2 oz chicken breast), sliced in half horizontally to create 4 thinner steaks

1 tsp sea salt flakes

1 tbsp Italian mixed herbs (Italian seasoning) (see note 1 to make your own)

¼ cup (60 ml) olive oil

400 g (14 oz) dried short pasta (mafalde, farfalle, rigatoni – any pasta with edges and crevices is best!)

1 tbsp unsalted butter

1 small brown onion

1 tbsp freshly minced garlic

1 tbsp Italian mixed herbs (Italian seasoning) (see note 1 to make your own)

¼ tsp chilli (red pepper) flakes (optional)

1 tbsp plain (all-purpose) flour

1 cup (250 ml) chicken stock

1½ cups (375 ml) thickened (heavy) cream

120 g (4 oz) baby spinach

1½ cups (150 g) freshly grated parmesan, plus extra to serve

½ tsp sea salt flakes, or to taste

¼ tsp cracked black pepper, or to taste

Directions

Crispy breadcrumbs:

Heat a large, deep, heavy-based frying pan over medium heat. Add the butter and, once melted, immediately add the panko breadcrumbs and the salt. Cook, stirring, for 2–3 minutes until golden brown and crisp. The crumbs will turn golden quickly so keep an eye on them. Once they start to change colour and are crispy, remove them from the heat. They will continue to deepen in colour as they cool. Set aside on a plate while you prepare the remaining ingredients.

Prep the chicken:

Place the chicken in a large dish, sprinkle it with the salt and Italian mixed herbs and drizzle over the olive oil. Use tongs to evenly coat the chicken in the marinade. Set aside.

Pasta:

Cook the pasta according to the packet instructions, less 1–2 minutes (the pasta will continue cooking in the sauce). Reserve ½ cup (125 ml) of the pasta cooking water. Drain the pasta and, if preparing it earlier than the sauce, rinse the pasta in cold water to stop the cooking process (and to stop the pasta sticking together).

Heat a large, deep, heavy-based frying pan over medium heat. Add the chicken and cook for 2–3 minutes on each side until browned and cooked through. Set aside to rest for 5 minutes, then slice into 1 cm (½ inch) strips. Set aside on a plate.

To the same pan, add the butter and onion. Cook, stirring, for 2–3 minutes until the onion is slightly softened. Add the garlic, Italian mixed herbs and chilli flakes (if using). Cook, stirring, for 30 seconds.

Add the flour and stir until well incorporated.

Add the chicken stock and cream and stir until combined. Bring to a simmer and cook for 2–3 minutes or until thickened.

Add the baby spinach and stir it through, then immediately add the cooked pasta, cooked chicken (as well as any juices that have pooled on the plate), and half of the reserved pasta water. Stir until well combined, bring to a simmer and cook for 2–3 minutes. Stir through the parmesan and season to taste with salt and pepper. If you would like the sauce to be a thinner consistency, you can add the remaining pasta water. Note that the sauce will thicken and absorb into the pasta as it sits.

Divide the pasta among four bowls, top with the crispy panko breadcrumbs and extra parmesan and serve.

Nutrition

• Serving Size: one-pan
• Calories: 1091
• Total Fat: 54.8 g
• Saturated Fat: 25.2 g
• Trans Fat: 0.6 g
• Cholesterol: 112.9 mg
• Sodium: 2217.5 mg
• Total Carbohydrate: 110.3 g
• Dietary Fiber: 7 g
• Total Sugars: 12.4 g
• Protein: 39.3 g