Description
This delicious Chicken and Spinach Skillet Pasta combines tender pieces of chicken, fresh baby spinach, and melted cheeses in a flavorful tomato and broth sauce. Cooked entirely in one pan, this hearty yet nutritious meal comes together quickly and is perfect for a satisfying weeknight dinner.
Ingredients
Chicken
- 3 tablespoons extra virgin olive oil (divided)
- 1 pound boneless skinless chicken breasts (cut into 1-inch pieces)
- 1 teaspoon Italian seasoning
- Salt and freshly ground pepper (to taste)
Vegetables and Aromatics
- 1 cup diced onion
- 1 teaspoon minced garlic
- 14.5 ounce can fire roasted diced tomatoes
- 5 ounces fresh baby spinach
Liquids and Dairy
- 2 ½ cups low sodium chicken broth
- ½ cup half and half
- 1 cup mozzarella cheese (part skim or whole, shredded)
- ¼ cup grated Parmesan cheese
Pasta and Spices
- 8 ounces penne pasta (uncooked, approximately 2 ½ cups)
- ½ teaspoon crushed red pepper (or to taste)
Instructions
- Cook the Chicken: Add 2 tablespoons of olive oil to a deep 12-inch skillet or sauté pan and heat over medium heat. Add the chopped chicken pieces and season with Italian seasoning, salt, and freshly ground black pepper. Cook, stirring frequently, for 3 to 4 minutes until the chicken is fully cooked. Transfer the cooked chicken to a plate and cover to keep warm.
- Sauté Onions and Garlic: Add the remaining 1 tablespoon of olive oil to the same pan. Add the diced onions and cook for 2 to 3 minutes until softened and lightly browned. Then add the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
- Simmer Pasta and Tomatoes: Pour in the low sodium chicken broth and fire roasted diced tomatoes into the skillet. Add the uncooked penne pasta, crushed red pepper, and salt and pepper to taste. Stir to combine all ingredients. Return the cooked chicken to the skillet and bring the mixture to a boil. Cover the skillet, reduce heat to medium-low, and let it simmer until the pasta is tender, about 15 minutes.
- Add Dairy and Spinach: Stir in the half and half and shredded mozzarella cheese into the skillet. Simmer for 1 to 2 minutes until the cheese is melted and the sauce is warmed through. Remove the skillet from heat and stir in the fresh baby spinach until it wilts from the residual heat.
- Serve: Sprinkle grated Parmesan cheese on top of the pasta. Serve the dish hot for a creamy and flavorful meal.
Notes
- Use low sodium chicken broth to control the saltiness of the dish.
- Adjust crushed red pepper to your preferred spice level or omit for a milder taste.
- Fresh spinach can be substituted with baby kale or Swiss chard if desired.
- For a lighter version, use part-skim mozzarella and reduce half and half to ¼ cup or substitute with milk.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
