Creamy Italian Chicken & Bucatini

This recipe is delicious, easy and done in about thirty minutes. Enjoy with a loved one, a glass of white wine and chilled caesar salad!

Don't forget to post a photo and tag @boujeekitchen. Follow on social media for videos of step by step instructions on how to prepare! :)

Creamy Italian Chicken

Prep Time: 10 mins

Cook Time: 15-20

Total Time: About 25-30 mins

Yield: 4 servings

What You'll Need:

• cast iron or sauté pan

• stock pot

• 2 boneless skinless chicken breasts, butterflied in half to make 4 cutlets (you may opt for pre-sliced cutlets, but these are thinner, so note they'll cook faster)

• 1/2 cup flour

• 1/4 tsp Italian seasoning

• 1/2 cup chopped sweet onion

• 3 cloves garlic, minced

• 1 heaping cup of fresh spinach

• 2 oz cream cheese, room temp

• 1/2 c chicken stock, hot

• 1/2 c heavy cream

• 1/4 c canned petite diced tomatoes, with juices

• 2 Tbsp finely grated parmesan

• kosher salt, a few generous pinches

• pepper, a few generous pinches

• 2 Tbsp butter

• 2 Tbsp olive oil

• 12 oz bucatini or pasta of your choice (angel hair or penne would go great!)

• Feta cheese crumbles

• Finely chopped parsley, for garnish

How to Prepare:

1. Prepare a stock pot with salted water and olive oil for your pasta over high heat.

2. Butterfly both chicken breasts by slicing through the center, forming four cutlets.

3. Season all four cutlets on both sides with generous pinches of kosher salt and pepper.

4. Put 1/2 c flour on plate and dredge each cutlet on both sides in flour, shaking off excess, then set aside.

5. Meanwhile, heat your cast iron or sauté pan over medium-high heat, then once hot, add in 1 Tbsp butter and 1 Tbsp olive oil and swirl around the pan with a tong.

6. Add two chicken cutlets to the pan, and sauté about 2 mins per side to form color, then set aside on plate. It is okay if they have not completed cooking, as they will finish cooking in sauce. Add another Tbsp of olive oil to pan for second batch of cutlets and repeat process.

7. Once all chicken is set aside, reduce heat to medium and add onion to the same pan with another tbsp of butter, and sauté for a few mins, then add in your garlic and sauté a minute more.

8. Add in your cream cheese, swirling in the pan so it begins to melt, then add in your heavy cream, combining with the cream cheese until cheese has mostly melted.

9. Heat your chicken stock in the microwave for 30 seconds, then slowly stir into the sauce (doing this prevents the mixture from curdling). Stir constantly until sauce is smooth and creamy.

10. Add in your grated parmesan, Italian seasoning and petite diced tomatoes with juices, along with a generous pinch of kosher salt and pepper. Taste for seasoning, add more salt and pepper if desired. Let simmer on low.

11. While pasta is boiling, add your spinach to the sauce and stir until it wilts. Add chicken and accumulated juices back to the saute pan, while spooning the sauce on top. Simmer another minute to ensure chicken is cooked through.

12. Serve with prepared bucatini pasta, by spooning chicken and sauce on top. Then top with feta cheese crumbles, and parsley. Enjoy!

Don't forget to post a photo and tag @boujeekitchen

"Therefore everyone who hears these words of mine and puts them into practice is like a wise man who built his house on the rock." Matthew 7:24