Creamy Chicken Pasta with Peppery Arugula
This light and creamy pasta dish combines tender shredded chicken, peppery arugula, and smooth heavy cream with small and delightful acini di pepe pasta. It's a perfectly balanced and satisfying meal, with the arugula adding a refreshing twist and the creamy sauce tying everything together. Indulge in this flavorful dish that will surely become a new favorite!
ingredients
- 8 oz acini di pepe pasta
- 2 cups shredded chicken
- 2 cups fresh arugula
- 1 cup heavy cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Grated Parmesan cheese, for garnish
steps
- 1.
Cook the acini di pepe pasta according to package instructions. Drain and set aside.
- 2.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
- 3.
Add the shredded chicken to the skillet and mix well with the onion and garlic. Cook for a few minutes until the chicken is heated through.
- 4.
Reduce the heat to low and pour in the heavy cream. Stir gently until the cream coats the chicken, creating a smooth and velvety sauce.
- 5.
Add the cooked pasta to the skillet, tossing it with the chicken and creamy sauce.
- 6.
Gently fold in the fresh arugula, allowing it to wilt slightly in the warmth of the pasta.
- 7.
Season with salt and pepper to taste, and give everything a final toss to ensure the flavors are well combined.
- 8.
Serve the creamy chicken pasta with a sprinkle of grated Parmesan cheese on top.
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