Description
Indulge in the creamy goodness of this Italian Chicken Pasta recipe that combines tender chicken, flavorful tomatoes, and spinach in a rich Parmesan sauce. It’s a comforting and satisfying dish that’s easy to make for a weeknight dinner.
Ingredients
Scale
For the Chicken:
- 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta:
- 12 ounces penne or rotini pasta
- 1 tablespoon butter
- 3 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Chopped fresh basil or parsley (for garnish)
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.
- Cook the Chicken: Season chicken with Italian seasoning, garlic powder, salt, and black pepper. Cook in a skillet until golden and cooked through. Remove and set aside.
- Prepare the Sauce: In the same skillet, melt butter, add garlic, tomatoes, and spinach. Stir in cream, Parmesan, and red pepper flakes. Simmer until thickened.
- Combine and Serve: Add pasta and chicken back into the skillet. Toss to combine, adding reserved pasta water if needed. Serve hot, garnished with basil or parsley.
Notes
- Substitute grilled or rotisserie chicken for convenience.
- Try sun-dried tomatoes for added richness.
- To lighten, use half-and-half or a mix of cream and broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
