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Dorothy Thomas

Ditalini Pasta Recipes With Chicken

A comforting and creamy Ditalini pasta dish loaded with tender chicken, fresh spinach, and a rich Parmesan sauce. Perfect for a quick weeknight dinner!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 480

Ingredients
  

  • 1 ½ cups 8 oz Ditalini pasta
  • 2 Chicken breasts (boneless, skinless), cubed
  • 2 tbsp Olive oil
  • 3 cloves Garlic, minced
  • 1 cup Fresh spinach, chopped
  • 1 cup Heavy cream
  • ½ cup Chicken broth
  • ½ cup Parmesan cheese, grated
  • 1 tsp Italian seasoning
  • To taste Salt & black pepper
  • ¼ tsp Red pepper flakes (optional)

Equipment

  • Large pot
  • Colander
  •  Large skillet
  • wooden spoon
  • Measuring cups/spoons

Method
 

  1. Boil Ditalini pasta in salted water according to package instructions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add cubed chicken, season with salt, pepper, and Italian seasoning.
  4. Cook for 5-6 minutes until golden and fully cooked. Remove and set aside.
  5. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
  6. Pour in chicken broth and heavy cream, stirring well.
  7. Add Parmesan cheese and stir until melted and creamy.
  8. Return the cooked chicken to the skillet.
  9. Add chopped spinach and cook until wilted (1-2 minutes).
  10. Toss in the cooked Ditalini pasta and mix well.
  11. Adjust salt, pepper, and red pepper flakes if desired.
  12. Garnish with extra Parmesan and fresh basil (optional).

Notes

  • Substitutions: Use half-and-half instead of heavy cream for a lighter version.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Variations: Add sun-dried tomatoes or mushrooms for extra flavor.