I always thought the name was a bit dramatic… until I made it.
Because yeah — it’s just chicken and pasta, but that sauce? It’s one of those that makes you go back for “just one more bite” three times.
The first time I made it, I added too much cream and it felt heavy instead of cozy. Once I balanced it a bit more with broth — way better.
Quick Info
- Difficulty: Easy
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: ~40 minutes
- Servings: 4
Ingredients
Instructions
- Heat 2 tbsp olive oil in a large deep pan over medium heat. Add the chicken (500–600 g) and cook for about 4–5 minutes until lightly golden. It doesn’t need to be fully cooked yet — just some color.
- Add 1 small diced onion and cook for about 3–4 minutes until softened. Then stir in 3 minced garlic cloves and ½ cup sun-dried tomatoes. Let it cook for a minute — this is where the smell gets really good.
- Add 1 tsp Italian seasoning, ½ tsp paprika, ½ tsp salt, and ½ tsp pepper. Stir everything together.
- Pour in 1½ cups chicken broth and ¾ cup cream. Stir, then add 200–250 g dry pasta directly into the pan. Push it down so most of it is covered — this part matters more than it seems.
- Cover and simmer on medium-low for about 12–15 minutes, stirring once or twice. The pasta should absorb the liquid and become tender.
- Once the pasta is cooked, stir in ½ cup parmesan. If using, add a handful of spinach and let it wilt into the sauce.
- Taste and adjust salt if needed. Let it sit for 3–5 minutes — it thickens slightly and becomes creamier.
Try this next: Smoky Chipotle Chicken (Juicy, Slightly Spicy, Perfect for Bowls & Wraps)
Easy Chicken Tortilla Soup (Smoky, Cozy, Better Than Takeout)
Lemony Skillet Chicken Gyro Wraps with Creamy Cucumber Sauce
Quick note before you start
If the sauce looks too thick at the end, just add a splash of broth. If it’s too thin — give it a minute uncovered. It balances really quickly.
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