Creamy Chicken and Pasta Skillet
A quick and delicious one-skillet meal featuring tender chicken, fresh spinach, juicy cherry tomatoes, and a rich creamy sauce, perfect for busy weeknights.
Ingredients
Main ingredients
- 2 breasts 2 chicken breasts, diced
- 8 oz 8 oz pasta (such as penne or rotini) Pasta shapes like penne or rotini work best.
- 1 cup 1 cup heavy cream
- 1 cup 1 cup chicken broth
- 1 cup 1 cup spinach
- 1 cup 1 cup cherry tomatoes, halved
Spices and seasonings
- 1 teaspoon 1 teaspoon garlic powder
- 1 teaspoon 1 teaspoon onion powder
- Salt and pepper to taste
Others
- Olive oil For cooking the chicken.
- Parmesan cheese for garnish Freshly grated.
Instructions
Cooking pasta
- Begin by cooking the pasta according to package instructions. Once cooked, drain and set aside.
Cooking chicken
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced chicken to the skillet and season it with garlic powder, onion powder, salt, and pepper. Cook the chicken for about 5-7 minutes or until it is cooked through and no longer pink in the center.
Adding broth and cream
- Pour in the chicken broth and heavy cream, stirring to combine. Allow the mixture to come to a gentle simmer.
Incorporating vegetables
- Add the spinach and halved cherry tomatoes to the skillet. Cook until the spinach is wilted and the tomatoes begin to soften, which should take about 2-3 minutes.
Combining with pasta
- Stir in the cooked pasta, making sure everything is well coated with the creamy sauce. Cook for an additional 1-2 minutes to heat through.
Serving
- Remove from heat and garnish with freshly grated Parmesan cheese before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you may want to add a splash of chicken broth or cream to loosen up the sauce.