De Pollo Pasta Recipe: Creamy Chicken Pasta

De pollo pasta, simply meaning “chicken pasta” in Spanish, is a comforting and versatile dish that combines tender chicken with pasta in a rich, creamy sauce. This recipe delivers a satisfying meal that is perfect for weeknight dinners, offering a delicious way to enjoy simple ingredients. The combination of seasoned chicken, al dente pasta, and a luscious sauce creates a harmonious and flavorful dish that everyone will love.

Ingredients

12 oz (340 g) fettuccine or pasta of choice
1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp (30 ml) olive oil
3 cloves garlic, minced
1 cup (240 ml) chicken broth
1 cup (240 ml) heavy cream
1/2 cup (50 g) grated Parmesan cheese
1 tsp (5 g) paprika
1/2 tsp (2.5 g) dried oregano
Salt and black pepper to taste
2 tbsp (8 g) fresh parsley, chopped (for garnish)

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup (240 ml) of pasta water before draining. Drain and set aside.
While the pasta cooks, season the chicken pieces with salt, pepper, and paprika.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. The chicken is done when it reaches a safe minimum internal temperature of 165Â°F (74Â°C) as measured with a food thermometer. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. SautÃ© for about 1 minute until fragrant, being careful not to burn it.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes, allowing it to reduce slightly.
Reduce the heat to low and stir in the heavy cream. Let the sauce gently simmer for 2-3 minutes, until it thickens slightly.
Add the grated Parmesan cheese and dried oregano, stirring until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
Return the cooked chicken to the skillet and stir to coat it with the sauce. Add the drained pasta and toss everything together, adding a splash of reserved pasta water if the sauce seems too thick.
Serve immediately, garnished with fresh parsley.

Tips

Pasta water is your friend: The starchy pasta water helps to thicken and bind the sauce to the pasta. Add it gradually until you reach your desired consistency.
Don’t overcook the chicken: Overcooked chicken becomes dry and tough. Use a meat thermometer to ensure it reaches 165Â°F (74Â°C) and then remove it from the heat.
Grate your own cheese: Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy. Grating fresh Parmesan from a block yields a smoother, more flavorful sauce.
Adjust the sauce: If the sauce is too thick, add more pasta water or chicken broth. If it’s too thin, let it simmer a little longer to reduce.

Serving Suggestions

Serve this de pollo pasta as a main course with a side of garlic bread or a simple green salad dressed with lemon vinaigrette. Steamed broccoli or sautÃ©ed spinach also make excellent accompaniments, adding color and nutrients to the plate. For a lighter option, serve it with roasted vegetables.

Variations

Spicy: Add 1/2 teaspoon of red pepper flakes or a dash of cayenne pepper to the sauce for a kick of heat.
Vegetable-packed: SautÃ© sliced mushrooms, bell peppers, or zucchini along with the garlic for added texture and flavor.
Cheese swap: Substitute the Parmesan with Pecorino Romano or a blend of Italian cheeses for a different flavor profile.
Herb infusion: Add fresh basil or thyme along with the parsley for a more herbaceous note.
Protein swap: Use shrimp or Italian sausage instead of chicken. If using shrimp, cook until pink and opaque, about 2-3 minutes per side.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the pasta in a skillet over medium heat with a splash of milk or chicken broth, stirring until heated through. Alternatively, microwave individual portions for 1-2 minutes, stirring halfway. The sauce may thicken upon standing; add a little liquid to restore the creamy consistency.

Frequently Asked Questions

Can I use milk instead of heavy cream? Yes, you can substitute whole milk or half-and-half, but the sauce will be thinner and less rich. To thicken, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce, simmering until thickened.

What type of pasta works best? Fettuccine, penne, rigatoni, or any pasta that holds sauce well are great choices. Short shapes like penne are easy to eat and capture the sauce in their ridges.

Can I make this dish gluten-free? Absolutely! Use gluten-free pasta and ensure your chicken broth and other ingredients are certified gluten-free. The rest of the recipe remains the same.

How do I know the chicken is fully cooked? The most reliable way is to use an instant-read food thermometer. Insert it into the thickest part of the chicken pieces; it should read 165Â°F (74Â°C). The juices should run clear, and there should be no pink in the center.

Can I prepare this dish ahead of time? You can cook the chicken and sauce ahead, then combine with freshly cooked pasta when ready to serve. However, the pasta will absorb sauce over time, so it’s best to store the components separately and combine just before serving.

Why is my sauce curdling? Curdling can happen if the cream is added to a very hot pan or if the heat is too high. Always reduce the heat to low before adding the cream, and stir gently. Using heavy cream with a higher fat content also helps prevent curdling.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).