Creamy Italian Chicken Pasta Tossed with Bread Dippers Blend Olive Oil

Juicy chicken, tender pasta, sweet onion, garlic, and Parmesan turn into a silky, savory skillet dinner that feels rich without being fussy. A drizzle of Bread Dipper’s Infused Olive Oil Blend folds warm, savory herb notes into the cream sauce so every bite tastes rounded and satisfying. It is the kind of weeknight dinner that also works beautifully for family dinner or easy entertaining.

Garden Infuzions

Creamy Italian Chicken Pasta Tossed with Bread Dippers Blend Olive Oil

Tender chicken, silky pasta, garlicky cream sauce, and a shower of Parmesan come together with Bread Dipper's Infused Olive Oil Blend for a cozy Italian-style dinner with big, savory flavor.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 12 ounces penne pasta
• 1 1/2 pounds boneless skinless chicken breasts cut into bite-size pieces
• 2 tablespoons Bread Dipper's Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 small yellow onion diced
• 4 cloves garlic minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 cup baby spinach
• 2 tablespoons chopped fresh parsley
• 1/4 cup reserved pasta water as needed

Equipment

• 1 Large pot For boiling the pasta
• 1 Large skillet Wide enough to hold the sauce, chicken, and pasta
• 1 Colander For draining the pasta
• 1 Wooden spoon For stirring the sauce
• 1 Chef’s knife For chopping onion, garlic, and parsley

Method

 

Instructions

1. Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions. Reserve 1/2 cup pasta water, then drain the pasta.
2. Season the chicken with the kosher salt and black pepper. Heat the Bread Dipper's Infused Olive Oil Blend and olive oil in a large skillet over medium-high heat.
3. Add the chicken in a single layer and cook until golden on the outside and cooked through, about 6 to 8 minutes. Transfer the chicken to a plate.
4. Add the diced onion to the skillet and cook until softened, about 3 minutes. Stir in the garlic, oregano, and red pepper flakes and cook for 30 seconds until fragrant.
5. Pour in the chicken broth and simmer for 1 minute, scraping up any browned bits from the pan. Add the heavy cream and bring the sauce to a gentle simmer.
6. Lower the heat and stir in the Parmesan until smooth. Add the spinach and let it wilt into the sauce.
7. Return the chicken and pasta to the skillet and toss until everything is coated. Add a splash of reserved pasta water if needed to loosen the sauce.
8. Finish with chopped parsley and serve warm right away.

Notes

Use freshly grated Parmesan for the smoothest sauce. If the sauce tightens too much after tossing, add a spoonful or two of the reserved pasta water and stir until glossy. Keep the heat low after adding the cream and cheese so the sauce stays silky.

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Recipe Tips

Salt the pasta water well so the noodles start flavorful from the inside out. Keep a little pasta water back before draining; it helps the sauce cling to the pasta and stay glossy. Stir the Parmesan in off the heat so the sauce stays smooth and creamy.

Serving Suggestions

Serve this pasta with a crisp green salad, warm garlic bread, or roasted broccoli for a full dinner. It also makes a great centerpiece for a relaxed Sunday dinner or casual entertaining spread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or broth to loosen the sauce without drying the pasta out.

Variations

Add sautéed mushrooms, spinach, or sun-dried tomatoes for a deeper Italian-style finish. You can also swap in rotisserie chicken for a faster version when you want dinner on the table even sooner.

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