Creamy Skillet Chicken Pasta

Tender chicken and penne pasta simmered in a rich, creamy sauce with spinach, all made in one skillet for easy cleanup.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $2.60/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• one-pot
• comfort food
• savory

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 3 clove garlic (minced)
• 1 cup penne pasta (uncooked)
• 1.5 cup chicken broth
• 0.5 cup heavy cream
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 4 ounce fresh baby spinach
• 0.25 cup Parmesan cheese (grated, for serving)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet (at least 10-inch) over medium-high heat. Add the chicken breast pieces and cook until lightly browned on all sides, about 5 minutes. Remove chicken and set aside.
2. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
3. Stir in the uncooked penne pasta, 1 1/2 cups chicken broth, 1/2 cup heavy cream, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
4. Return the cooked chicken to the skillet. Stir in the fresh baby spinach until wilted, about 1-2 minutes.
5. Serve hot, topped with optional grated Parmesan cheese.

Notes

If the sauce becomes too thick, you can add a splash more chicken broth or water to reach your desired consistency. Any short pasta like rotini or cavatappi can be used.

Nutrition (per serving)

• Calories: 485
• Protein: 39.5 g
• Carbohydrates: 38.5 g
• Fat: 21 g
• Fiber: 4 g
• Sodium: 720 mg
• Saturated Fat: 10.5 g
• Sugar: 2.5 g
• Cholesterol: 120 mg