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Bread Dipper’s Infused Olive Oil Blend 250ml bottle served with crusty bread for dipping
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
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

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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