Creamy, comforting, and made for sharing—this is your ultimate Sunday night staple with a wholesome twist.
Tender golden-seared chicken breasts are paired with velvety ribbons of pappardelle and coated in a lighter garlic parmesan sauce, with pops of sun-dried tomato and optional baby spinach for extra goodness. It’s rich in flavour, not in heaviness—perfect for feeding the whole family and still having leftovers for lunchboxes or the freezer.
And to make things even easier? We’ve cooked it all in the brand-new Scanpan Impact 32cm Frypan—aka the family pan. Spacious, durable, and designed to handle big-batch meals like this one with no stress, no spills, and no need to juggle multiple pots.
Serves: 8
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
Chicken & Pasta
4 large boneless, skinless chicken breasts
500g pappardelle
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon olive oil
Sauce
2 tablespoons olive oil
3 cloves fresh garlic, finely chopped
2 tablespoons plain flour
700ml salt-reduced chicken stock
300ml light thickened cream (or evaporated milk)
1 cup grated parmesan cheese
1½ cups sun-dried tomatoes, drained and sliced
1½ teaspoons paprika
1 tablespoon dried Italian herbs
2 cups baby spinach (optional)
Fresh basil, to garnish
Method
For the pastry
Cook the pasta
Bring a large pot of salted water to the boil. Cook the pappardelle according to packet instructions. Drain and set aside.
Prepare the chicken
Pat chicken breasts dry and season both sides with salt and pepper.
Sear the chicken
Heat olive oil in your Scanpan 32cm Family Pan over medium–high heat. Sear the chicken for 5–6 minutes per side, until golden and cooked through. Transfer to a plate and loosely cover with foil.
Make the sauce
In the same pan, heat 2 tablespoons olive oil. Add the fresh garlic and sauté for 30 seconds until fragrant. Stir in flour to form a paste, and cook for 1 minute. Gradually whisk in chicken stock, then stir through light cream and parmesan until smooth.
Add flavour
Stir in sun-dried tomatoes, paprika, and Italian herbs. Simmer for 2–3 minutes until slightly thickened. Toss in baby spinach, if using, and let it wilt. Season to taste.
Combine and serve
Slice the chicken thickly or leave whole for serving. Add the pappardelle to the pan and toss to coat in the sauce. Nestle the chicken on top. Warm through for 1–2 minutes, then finish with fresh basil and a sprinkle of parmesan.
Batch Cooking Tip
This lighter pasta is perfect for leftovers. Store in the fridge for up to 3 days, or freeze in portions for quick heat-and-eat meals. It’s the dish that keeps on giving.
Scanpan Impact Collection
by Scanpan
Scanpan Impact is Minimax's widest and best value range of cookware with a pan to suit almost any dish in your repertoire of recipes. Build your own bespoke collection, piece by piece.
A quiet achiever, Scanpan Impact is low maintenance, great value, practical stainless steel cookware. With smart cast stainless steel handles that stay cooler and stronger for longer, drip free pouring rims, internal capacity marks for measuring ingredients and tempered glass cook-and-look lids, this must have collection will earn its keep in any kitchen.
Build your own bespoke collection, piece by piece.
