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Chicken and Spinach Skillet Pasta

A delightful one-pan dish combining tender chicken, fresh spinach, and creamy flavors, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces Provides protein and substance.
  • 2 tablespoons extra virgin olive oil Adds richness and depth.
  • 1 teaspoon Italian seasoning Adds a delightful aromatic note.
  • Salt and freshly ground pepper Essential for enhancing flavor.
For the Sauce
  • 1 cup diced onion Adds sweetness and aroma.
  • 1 teaspoon minced garlic Elevates the dish with its essence.
  • 2.5 cups low sodium chicken broth Creates a savory sauce.
  • 14.5 ounces fire roasted diced tomatoes Adds smoky flavor and color.
  • ½ teaspoon crushed red pepper Adjust for heat preference.
For the Pasta
  • 8 ounces penne pasta (uncooked) Perfect for holding sauce.
For the Finishing Touch
  • ½ cup half and half Brings a luscious texture.
  • 1 cup mozzarella cheese (shredded) Creates a gooey finish.
  • 5 ounces fresh baby spinach Adds color and nutrition.
  • ¼ cup grated Parmesan cheese Provides flavor and texture.

Method
 

Cook the Chicken
  1. In a deep skillet, add 2 tablespoons of olive oil over medium heat.
  2. Once heated, add the chopped chicken pieces, season with Italian seasoning, salt, and pepper.
  3. Cook for about 3 to 4 minutes, stirring frequently, until the chicken is cooked through.
  4. Transfer the chicken to a plate and cover it to keep warm.
Sauté the Onion and Garlic
  1. In the same skillet, add the remaining olive oil and diced onions.
  2. Cook for 2 to 3 minutes until softened and lightly golden.
  3. Add minced garlic and sauté for an additional minute until fragrant.
Combine Broth and Pasta
  1. Pour in the chicken broth and fire-roasted tomatoes.
  2. Stir in the uncooked penne pasta, along with crushed red pepper, salt, and pepper.
  3. Return the cooked chicken to the skillet and bring everything to a boil.
  4. Cover the skillet, reduce heat to medium-low, and simmer for about 15 minutes, or until pasta is tender.
Add Cream and Cheese
  1. Stir in the half and half and shredded mozzarella cheese.
  2. Allow everything to simmer for another minute or two until warmed through and cheese has melted.
Incorporate Spinach
  1. Remove the skillet from heat and mix in fresh baby spinach.
  2. Toss until spinach wilts gently from the heat.
  3. Finish with a sprinkle of grated Parmesan cheese.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or broth. This dish also freezes well for up to a month.