This easy creamy chicken pasta combines seared boneless chicken breast with sautéed onions and tomatoes in a simple cream cheese sauce, finished with starchy pasta water for silky coating. It's a customizable weeknight dinner ready in under 30 minutes.
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Heat olive oil in a large skillet over medium-high heat.
Season the chicken breast on both sides with paprika, Italian seasoning, salt, and pepper.
Place the chicken in the hot skillet and sear on both sides until golden brown.
Cover the skillet, reduce heat, and cook until the chicken reaches an internal temperature of 140-145°F.
While the chicken cooks, bring a pot of salted water to a boil.
Once cooked, remove the chicken from the skillet and set aside on a plate to rest.
In the same skillet, melt the butter. Do not clean the pan.
Add the chopped onion and sauté until softened and lightly browned.
Add the spaghetti to the boiling water and cook according to package directions.
Add the diced tomatoes and chopped kale to the skillet with the onions. Cook until the kale is wilted.
Before draining the pasta, reserve 1/2 cup of the starchy pasta water.
In a small bowl, combine the cream cheese and the hot pasta water. Whisk until a smooth sauce forms.
Pour the cream cheese sauce into the skillet with the vegetables and stir to combine.
Slice the rested chicken breast.
Add the sliced chicken and any resting juices back into the skillet.
Drain the cooked pasta and add it to the skillet. Toss everything together until the pasta is well-coated.
Serve immediately, garnished with shredded Parmesan cheese if desired.
Store leftovers in an airtight container up to 3 days; reheat gently on stovetop with a splash of pasta water or cream to restore sauce consistency.
Yes. Thighs are fattier and more forgiving; sear them 5-6 minutes per side until internal temp reaches 165°F.
Substitute with heavy cream (½ cup) or Greek yogurt (¾ cup stirred in off-heat to prevent curdling).
Keep heat at medium or lower, stir in cream cheese slowly, and add starchy pasta water gradually to emulsify.
Cook pasta and chicken separately; store both refrigerated up to 3 days. Reheat gently with fresh pasta water to restore sauce consistency.
Spaghetti, fettuccine, or penne all work; pick based on preference for coating and holding sauce.
