Save to Pinterest The name made me roll my eyes at first—another viral recipe promising love through pasta? But a Tuesday night when I was too tired to be creative changed my mind completely. I cobbled together pantry staples, mostly canned tomatoes and cream, and my roommate actually stopped scrolling her phone to take a second bite. Sometimes the unpretentious meals hit hardest when you least expect them to.
I made this for my sister during her first week at a new job, when everything felt overwhelming and unfamiliar. She took three bites, put her fork down, and asked for the recipe immediately. Now she sends me photos of her version every other week, with slightly different variations each time. The recipe has become our way of checking in without saying a word.
Ingredients
- Chicken breasts: Cutting them into bite-sized pieces helps them cook evenly and absorb more of that creamy sauce flavor
- Penne or rigatoni pasta: The ridges and tubular shape hold onto sauce much better than smooth pasta would
- Heavy cream: This creates the silky velvety texture that makes the sauce feel luxurious without any complex techniques
- Canned diced tomatoes: Draining them first prevents the sauce from becoming too watery while still giving you bright tomato flavor
- Fresh spinach: It wilts beautifully into the sauce and adds a nice color contrast without overpowering the dish
Instructions
- Cook the pasta:
- Boil salted water and cook pasta until al dente then drain but remember to save some pasta water for adjusting the sauce later
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat then add seasoned chicken pieces and cook until golden brown on all sides
- Build the flavor base:
- Reduce heat to medium and sauté the garlic Italian herbs and red pepper flakes for about one minute until the garlic becomes fragrant
- Create the sauce:
- Add the drained tomatoes and chicken broth then let everything simmer together for a few minutes before stirring in the cream and Parmesan
- Bring it together:
- Return the chicken to the skillet add spinach if using then toss in the cooked pasta adding pasta water as needed to reach the right consistency
Save to Pinterest This dish has become my go-to when friends graduate or move into new apartments or need cheering up. Something about the combination of creamy comfort and bright fresh flavors makes people feel taken care of. My neighbor texts me every time she makes it saying her husband asked for seconds again.
Making It Your Own
Chicken thighs work beautifully here and stay juicier during cooking or you can use a rotisserie chicken to cut down on prep time significantly. Sun-dried tomatoes add this incredible depth while arugula brings a peppery punch that cuts through the richness beautifully. Half-and-half creates a lighter sauce that still feels satisfying if you are watching the cream content.
Worth the Investment
Good quality Parmesan makes a noticeable difference here so buy it in wedges and grate it yourself for the best melting behavior and flavor. Fresh garlic cannot be substituted with the jarred stuff if you want that authentic restaurant taste and the same goes for fresh basil at the end. These small upgrades transform the dish from dinner into something that feels like a treat.
Serving and Storing
This pasta tastes even better the next day as the sauce continues to develop and coat everything more thoroughly. I always make extra for lunch boxes because it reheats beautifully in the microwave with just a splash of water to loosen it up again. The dish pairs perfectly with a crisp white wine and a simple green salad with vinaigrette.
- Let leftovers cool completely before storing in the refrigerator
- Reheat gently on the stove with a splash of cream or pasta water
- The sauce firms up in the fridge so plan to thin it again when reheating
Save to Pinterest Simple generous cooking often creates the most lasting memories around the table. Hope this recipe finds its way into your regular rotation too.
Common Recipe Questions
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts are preferred for even cooking and tender bites, but thighs can be used for juicier results.
- → Can I substitute fresh tomatoes for canned?
Yes, peeled and diced fresh tomatoes can replace canned, but simmer longer to develop the sauce.
- → What pasta shapes work well here?
Penne and rigatoni hold the sauce nicely, but other tube-shaped pastas like ziti or fusilli are great alternatives.
- → How do I adjust the sauce thickness?
Use reserved pasta water in small amounts to thin the sauce, or simmer longer to thicken if needed.
- → Can I add vegetables to this dish?
Fresh spinach is a great addition; arugula or sun-dried tomatoes also enhance flavor and texture.