Chicken Spinach Pasta Dinner (Print Version)
# Ingredients:
→ Sauce
01 -
240 ml half and half
02 -
240 ml chicken broth
03 -
1 teaspoon hot sauce
04 -
1 teaspoon soy sauce
05 -
1 teaspoon mustard powder
06 -
0.5 teaspoon dried basil
07 -
0.5 teaspoon dried oregano
08 -
0.5 teaspoon onion powder
09 -
0.5 teaspoon dried parsley
10 -
0.25 teaspoon garlic salt
11 -
pinch red pepper flakes
→ Chicken, Pasta and Remaining Ingredients
12 -
1 tablespoon olive oil
13 -
450 g boneless skinless chicken breast
14 -
1.5 teaspoons lemon pepper seasoning
15 -
225 g Mezzi rigatoni pasta
16 -
120 ml dry white wine
17 -
3 tablespoons unsalted butter
18 -
3 garlic cloves, minced
19 -
3 tablespoons plain flour
20 -
2 tablespoons cream cheese, softened
21 -
75 g Parmesan cheese, grated
22 -
3 cups packed baby spinach (up to 115 g)
23 -
2 teaspoons fresh lemon juice
# Instructions:
01 -
In a large measuring jug, combine half and half, chicken broth, hot sauce, soy sauce, mustard powder, basil, oregano, onion powder, parsley, garlic salt, and red pepper flakes. Set aside.
02 -
Cut chicken breast into bite-sized cubes and pat dry. Season thoroughly with lemon pepper seasoning.
03 -
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sear for 2–3 minutes per side until a golden crust forms. Remove chicken and keep warm.
04 -
Bring a large saucepan of water to a boil. Add coarse salt, then stir in rigatoni. Cook according to package instructions until al dente. Drain and set aside.
05 -
Pour white wine into the same skillet used for the chicken over medium heat. Scrape up browned bits with a silicone spatula and simmer for about 4 minutes until reduced by half.
06 -
Add minced garlic and cook for 1 minute. Melt butter, then sprinkle in flour, stirring constantly for 1–2 minutes until flour aroma dissipates.
07 -
Gradually whisk in previously prepared sauce mixture in small additions, stirring continuously to maintain sauce thickness. Bring to a boil, then reduce to simmer.
08 -
Reduce heat to low. Stir in cream cheese until nearly incorporated; sprinkle in grated Parmesan gradually, stirring well. Partially cover skillet until pasta is ready.
09 -
Add baby spinach and cook for about 2 minutes until wilted. Pour in lemon juice, then add cooked pasta and browned chicken. Fold gently to combine and ensure everything is heated through.
10 -
Adjust seasoning if necessary. Serve hot, garnished with additional Parmesan if desired.
# Notes:
01 -
Grate Parmesan cheese from a block for optimum melting and flavour.
02 -
Use Chardonnay, Pinot Grigio, or Sauvignon Blanc for the wine; non-alcoholic white wine or additional chicken broth can be substituted.
03 -
Philadelphia tub cream cheese melts particularly well in sauces.
04 -
Packaged grated cheese may not melt as smoothly as freshly grated cheese.
05 -
Leftovers store in an airtight container in the refrigerator for up to 3 days or freezer for up to 3 months.
06 -
Any short pasta, such as penne or ziti, can be used in place of Mezzi rigatoni.