Description
Cranberry Chicken over Creamy Pasta is a festive and elegant dish featuring juicy baked chicken topped with tangy cranberry sauce, served over rich, creamy Parmesan-coated pasta—perfect for holiday meals or refined weeknight dinners.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup cranberry sauce (whole berry or jellied)
- 12 oz fettuccine or spaghetti
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 1 cup grated Parmesan cheese
- Fresh spinach or parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt, pepper, and garlic powder.
- In an oven-safe skillet, heat olive oil over medium heat. Sear chicken on both sides until golden.
- Top each chicken breast with cranberry sauce. Transfer skillet to oven and bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
- Meanwhile, cook pasta according to package instructions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.
- Add cream and simmer for 2–3 minutes. Stir in Parmesan and cook until sauce thickens.
- Toss cooked pasta in the cream sauce until fully coated.
- Serve creamy pasta topped with baked cranberry chicken. Garnish with spinach or parsley if desired.
Notes
- Add orange zest or juice to cranberry sauce for a citrusy touch.
- Use turkey breast instead of chicken for a holiday feel.
- Try Asiago or Romano cheese for a different flavor profile.
- Use light cream or whole milk to lighten the sauce.
- Add sautéed mushrooms or spinach to the pasta for extra vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 10g
- Sodium: 540mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 140mg