★★★★★

Creamy Italian Chicken Pasta

Dinner in 30 minutes with this Creamy Italian Chicken Pasta recipe. Packed with flavor from spinach, garlic, and sun dried tomatoes, your family will gobble this easy dinner right up!

Skillet with Creamy Italian chicken Pasta

This was one of those recipes that was meant to be. I had taken out 6 chicken breasts and the plan was to make homemade chicken nuggets…similar to Chick-fil-a.

However, as I was staring into my refrigerator I noticed my big container of fresh spinach and it said, “use me.”

Okay, really it said Use by April 6. But, regardless, I knew then I had to come up with something to do.

I got right to work making this delicious, EASY, dinner recipe!

How to make Italian Chicken

Much like my Tuscan Garlic Chicken Pasta recipe, you’ll have tender chicken with a delicious, creamy tuscan sauce!

Place raw chicken breast into a bowl and pour milk and lemon juice over the top. Cover and refrigerate for 2-4 hours. You can also do this in the morning, so that it’s ready at dinner time!

Raw Chicken in a glass bowl with milk

PRO TIP: Did you know that soaking the chicken in milk and lemon helps it become more tender for cooking?

When ready to cook, create your chicken crust. In a pie plate, or shallow dish, combine flour, salt, pepper, Italian seasoning, and powdered sugar.

Drain chicken from milk marinade and dip into the flour, coating evenly.

Step by step photo collage on how to bread Italian chicken.

Heat a large skillet with olive oil over medium high heat. Place chicken strips in hot skillet for about 3 minutes on each side. Remove and place onto a foil lined baking sheet.

Bake chicken in 350 degree oven for about 18-20 minutes.

PRO TIP: If you smash your chicken with a meat tenderizer before dipping in coating, this helps it become the same thickness throughout, resulting in more even cooking.

While the chicken bakes, cook your linguine (or favorite pasta) according to package.

To make the sauce, using the same skillet as the chicken, add additional olive oil, scraping the bits from the pan. Over medium heat, add garlic and sun dried tomatoes to the pan, heat for several minutes.

PRO TIP: Skip the additional olive oil and use the oil from the sun dried tomatoes instead. Adds a rich flavor to the sauce!

Sprinkle 1 Tbsp cornstarch over the tomatoes, and mix thoroughly.

Add chicken broth, whisk until combined. Cook for about 5 minutes.

In a small bowl, mix remaining cornstarch with milk and whisk. Add to the broth and continue whisking while adding in the cream, spinach, salt, and pepper.

Turn heat to low and simmer until sauce thickens and spinach wilts. Add in parmesan cheese.

Step by step photos on how to make creamy tuscan garlic sauce for chicken.

Stir and heat on low until chicken and noodles are done.

Serve in a large bowl and enjoy.

Large black skillet with creamy italian chicken pasta.

What to serve with Italian Chicken Pasta

This Garlic Bread is always a great side dish to pasta. Who doesn’t love a fluffy, flavorful bread?

This Italian Salad is loaded with fresh flavor and the homemade Italian Dressing is zesty and flavorful! The perfect pairing to your weeknight meal.

Looking for a fresh bowl of homemade applesauce for dinner tonight? This Instant Pot Applesauce recipe is super quick and easy!

Don’t forget to finish the evening with a fresh batch of Rice Krispie Treats!

Two silver bowls with creamy italian chicken pasta

Shopping List

  • Boneless, Skinless Chicken Breasts
  • Linguine (or favorite pasta noodles)
  • Milk (any style)
  • Lemon Juice
  • Olive Oil
  • All-purpose Flour
  • Salt & Pepper
  • Italian Seasoning
  • Powdered Sugar
  • Garlic
  • Sun dried Tomatoes (in oil)
  • Cornstarch
  • Chicken Broth
  • Fresh Spinach
  • Heavy Cream
  • Parmesan Cheese

More Pasta Recipes

Our favorite pasta recipe is Chicken Tetrazzini. It’s pure comfort food, and great for a crowd too!

You’ll love this tangy, Lemon Garlic Pasta as a side dish with your favorite chicken or fish! Or enjoy it as your main entree in under 30 minutes!

Cajun Sausage Pasta is a delicious 30 minute dinner recipe! Colorful, spicy, and easy to make, you’ll want to put this dish on your menu!

Whether you’re looking for an easy weeknight meal or a dish to share at a potluck, this Chicken Pesto Pasta is your delicious answer! Packed with flavor from the homemade walnut pesto, you’ll love how tasty this easy dish is to eat!

Whip up this easy Instant Pot Spaghetti recipe packed with flavor and meatballs. Ready in minutes!

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Screenshot of Pinterest

More Chicken Recipes:

 
Yield: serves 6

Italian Chicken

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

Dinner in 30 minutes with this Creamy Italian Chicken Pasta recipe. Packed with flavor from spinach, garlic, and sun dried tomatoes, your family will gobble this easy dinner right up!

Ingredients

For the chicken:

  • 1 cup flour
  • 2 tsp salt
  • 1 1/2 tsp pepper
  • 2 tsp Italian seasoning
  • 1 Tbsp powdered sugar
  • 6 boneless, skinless chicken breasts
  • 1 cup milk
  • 1 tsp lemon juice
  • 3 Tbsp olive oil

For the sauce:

  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1/4 cup sun dried tomatoes in oil, drained and finely diced
  • 3 Tbsp cornstarch, divided
  • 1 cup chicken broth
  • 3 cup fresh spinach, roughly chopped
  • 1 cup heavy cream
  • 1 cup milk
  • 1 tsp salt
  • 1/2 tsp pepper (don’t skimp on this)
  • 1 cup parmesan cheese, grated
  • 1 box (16oz) linguine noodles

Instructions

  1. Place raw chicken breast into a bowl and pour milk and lemon juice over the top. Cover and refrigerate for 2-4 hours. You can also do this in the morning, so that it's ready at dinner time!
  2. PRO TIP: Did you know that soaking the chicken in milk and lemon helps it become more tender for cooking?
  3. When ready to cook, create your chicken crust. In a pie plate, or shallow dish, combine flour, salt, pepper, Italian seasoning, and powdered sugar.
  4. Drain chicken from milk marinade and dip into the flour, coating evenly.
  5. Heat a large skillet with olive oil over medium high heat. Place chicken strips in hot skillet for about 3 minutes on each side. Remove and place onto a foil lined baking sheet.
  6. Bake chicken in 350 degree oven for about 18-20 minutes.
  7. PRO TIP: If you smash your chicken with a meat tenderizer before dipping in coating, this helps it become the same thickness throughout, resulting in more even cooking.
  8. While the chicken bakes, cook your linguine (or favorite pasta) according to package.
  9. To make the sauce, using the same skillet as the chicken, add additional olive oil, scraping the bits from the pan. Over medium heat, add garlic and sun dried tomatoes to the pan, heat for several minutes.
  10. Sprinkle 1 Tbsp cornstarch over the tomatoes, and mix thoroughly.
  11. Add chicken broth, whisk until combined. Cook for about 5 minutes.
  12. In a small bowl, mix remaining cornstarch with milk and whisk. Add to the broth and continue whisking while adding in the cream, spinach, salt, and pepper.
  13. Turn heat to low and simmer until sauce thickens and spinach wilts. Add in parmesan cheese.
  14. Stir and heat on low until chicken and noodles are done.
  15. Serve in a large bowl and enjoy.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 695Total Fat: 37gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 169mgSodium: 1785mgCarbohydrates: 38gFiber: 2gSugar: 3gProtein: 50g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Recipe originally published April 7, 2011. Photos updated August 2019.

Dinner in 30 minutes with this Creamy Italian Chicken Pasta recipe. Packed with flavor from spinach, garlic, and sun dried tomatoes, your family will gobble this easy dinner right up!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 9, 2019

Comments & Reviews

  1. Would this freeze and reheat ok? I’m wanting to make this frozen for a friend who just had a baby, so she can reheat it whenever she doesn’t want to make a big meal herself.
    What would you suggest for the reheating instructions?
    Thanks!!

  2. I’m going to make it tomorrow for my husband and kids (daughter, boyfriend and granddaughter-Miss Special-3) who live around the corner. Cooking for me is a challenge and adventure! If you say 30 min, they say 2 hours, it will take me an unknown amount of time, but it will be “exact” and, hopefully, perfectly delicious! Without going into the “whys” about me and my reasons I am slow at cooking, etc..blah blah …
    I did read all the reviews and I’m very excited to make, and share this fabulous dish! Maybe even make it for other folks on Father’s Day!! Scary…I just thought of fresh tomatoes cuz of the sodium in sundried? But, after reading, who cares?! Wish me luck!

    1. As chef and proprietor of a top Italian restaurant in Europe (La Crema)… this is most certainly a traditional Italian recipe, deeply rooted in the dairy-citrus soaked poultry culinary traditions of both Toscana AND Piemonte.

      1. It does indeed originate from a traditional Italian recipe.
        As a pro tip I suggest replacing the cornstarch in the sauce with some of the pasta water and some Parmesan (or Pecorino) for an extra silky and creamy texture… you can add lemon zest as well; it adds depth and enhances the citrusy flavour of the marinated chicken.

        Calling someone a dick is not very nice Bretta..

        1. Those are great suggestions. I will try Meyer lemon zest as a supplement, which I usually pair with truffle oil.

          About Riccardo, we should not be name calling… but it is kind of tragic he doesn’t even seem to know his own country’s cuisine. Perhaps he is actually just Italian-American.

  3. Can I just use tomatoes? I understand the sun dried has a definite flavor but i’m stuck in the house and can’t get any right now!

  4. Is there something I can substitute the cream with? I dont have any cream and the store shelves are empty. Please any suggestions

  5. This is definitely not an easy or quick meal to make, HOWEVER, it is so delicious! Well worth the effort for a good size group.

  6. The taste was great!! It was a little thick for me, so next time I’ll cut back on the cornstarch. I topped it with fresh tomatoes and fresh basil to and it was delicious.

  7. I’ve made this on multiple occasions and it’s so delicious! My fiancé takes it to work as well and wants all the leftovers!

  8. Honestly Aimee, you’ve shared a really scrumptious chicken recipe here and oh my gosh I’m totally drooling over it right now!

  9. The cakes are so fresh, the recipe you made is so great and you have really clever hands, I really like the way you decorate them.

  10. Do you slice the chicken breast into strips before or after cooking? The recipe doesn’t mention when to cut up the chicken, but it is cut in the final pictures. Thanks!

  11. Has anyone substituted a milk alternative, like Almond milk, with the lemon to soak the chicken?  I’d love to make this but we are dairy free and  I don’t want to ruin it.  

  12. It sure was delicious. My husband loved it.
    One thing I would like to point out is that it did not take 30 min but little over an hour and I am experienced cook . Otherwise great recipe thank you for posting it.

  13. Couldn’t help but leave a comment here. Made this yesterday for my BF. I’ve NEVER made any sort of cream sauce before. Marinated the chicken for ~3 hrs – it came out super juicy and tender. It was the first time I’ve seen him load up his plate with more than he could eat xD. Surprisingly simple and low-prep for how well it turned out! Thank you! This recipe lives on our fridge now 🙂

    1. They will definitely be too “wet” for this dish. You could leave them out. Or at the end, toss in some fresh tomatoes (or diced tomatoes, drained) right before serving.

  14. Made this today. Started at 3:30. Finished at 6pm.  30 min….more like almost 3 hours. Too peppery for me and way too much work.

  15. This sounds amazing! I have to say the powdered sugar is throwing me off a bit. I have breaded chicken with a LOT of different things but never powdered sugar! Does it make it sweet? Is it for texture? 

    1. It adds a touch of sweetness to the coating of the chicken. Not enough that you think “wow this is sweet” but enough to say, ‘omg this is amazing”

    1. I’ve made this recipe 3 times. It is absolutely delicious and family favorite! It is an doable recipe for beginners, but it definitely takes longer than 30 minutes. I called in kid and husband reinforcements to help make the pasta and stir the sauce while I added ingredients, etc. That helped cut down on time as well.

  16. This looks so delicious 🙂 I never thought to soak chicken in milk and lemon juice before! The lemon doesn’t curdle the milk? Or maybe it doesn’t matter that it does – kind of like adding vinegar to the milk to sour it for pancakes.

  17. This chicken dish sounds SO good! I’m always anxious to find new chicken recipes that I can’t live without and this one certainly looks like a keeper. Oh, and I absolutely love your pro tips!

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