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Shredded Chicken Pasta

Creamy Shredded Chicken Pasta Recipe

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 tbsp olive oil
  • 8 oz penne pasta
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • Salt and pepper
  • Red pepper flakes (optional)

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add garlic and cook 30 seconds. Add broth and bring to a simmer. Place chicken in the skillet, cover, and cook 8‑10 minutes until 165°F internal.
  2. Meanwhile, cook penne in salted boiling water until al dente; drain.
  3. Transfer cooked chicken to a cutting board and shred with two forks. Reserve the broth in the skillet.
  4. Return skillet to medium‑low heat. Stir in heavy cream and Parmesan until smooth. Add spinach and cook 2 minutes until wilted.
  5. Add shredded chicken and pasta to the skillet; toss to coat. Serve with extra Parmesan and red pepper flakes.

Notes

If using rotisserie chicken, add 2 cups of shredded chicken in step 5 and skip the poaching. The sauce is naturally salty from the broth and cheese, so taste before adding extra salt. Leftover sauce thickens in the fridge; thin with a splash of milk when reheating.