Italian Chicken Pasta

A friend of mine once attempted a low-carb diet, and it didn’t last long. She managed about a week before deciding she couldn’t live without carbs. It wasn’t bread she missed, but pasta. For her, cutting out pasta was unthinkable.

I completely understand her dilemma. I love pasta myself and find it gracing my dinner table almost every other day. While I acknowledge the health benefits of reducing carbs, I confess that pasta is too delicious to resist. This Italian Chicken Pasta has quickly become one of my favorite dishes. I tried it for the first time last week and am already planning to make it again tonight, this time opting for low-fat cream cheese. I can’t wait for dinner!

Why You’ll Love This Recipe

This Italian Chicken Pasta is a delightful blend of savory chicken, zesty tomato sauce, and creamy cheese, all perfectly paired with whole grain pasta. It’s a comforting dish that feels indulgent yet is easy to prepare, making it perfect for weeknight dinners or special occasions.

Kitchen Equipment You’ll Need

• Large skillet
• Wooden spoon or spatula
• Measuring cups
• Knife and chopping board

Ingredients

• 1/4 cup Kraft Zesty Italian Dressing (or homemade)
• 1 lb. (2) boneless skinless chicken breasts, cut into bite-sized pieces (or leftover shredded chicken)
• 1 yellow onion, chopped
• 2 (8 oz. each) cans tomato sauce
• 1 (14.5 oz.) can diced tomatoes, drained
• 1 (14.5 oz.) can artichoke hearts, drained and roughly chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, cubed, softened
• 2 1/2 cups uncooked whole grain pasta (or 4 cups cooked)
• 1/4 cup chopped fresh parsley or basil

Step-by-Step Instructions for Preparing the Recipe

1. In a large skillet set to medium-high heat, add the Italian dressing.
2. Once the dressing is hot, add the chicken and onions. Cook for about 5 minutes, stirring occasionally, until the onions are translucent and the chicken is mostly cooked through.
3. Stir in the tomato sauce, diced tomatoes, artichoke hearts, Italian seasoning, and crushed red pepper flakes. Cover and bring the mixture to a boil.
4. Reduce the heat and let it simmer. Stir in the cubed cream cheese until well blended.
5. Add the uncooked pasta to the skillet, cover, and continue to simmer, cooking the pasta according to the package instructions (usually about 10 minutes for rotini).
6. Once the pasta is cooked, stir in the fresh parsley or basil. Serve hot.

Tips for Success

• Ensure the chicken is cut into uniform pieces for even cooking.
• Use freshly grated Parmesan cheese as a garnish for added flavor.
• Adjust the crushed red pepper flakes to suit your spice preference.

Additional Tips or Variations

For a vegetarian version, substitute the chicken with mushrooms or zucchini. You can also add olives or sun-dried tomatoes for an extra burst of flavor.

Nutritional Highlights (Per Serving)

• Calories: 400
• Protein: 25g
• Carbohydrates: 45g
• Fat: 15g
• Fiber: 8g

Frequently Asked Questions (FAQ)

Can I use a different type of pasta?
Yes, you can use any pasta you prefer, such as penne or fusilli.

Is it possible to make this dish ahead of time?
Yes, you can prepare the sauce in advance and add fresh pasta when ready to serve.

Conclusion

This Italian Chicken Pasta is a must-try for pasta lovers who enjoy a rich, creamy, and satisfying meal. I encourage you to give this recipe a go and let me know how it turns out. Share your experience and any unique twists you add to the dish. Enjoy!