Description
A quick and easy one-pan chicken spinach pasta skillet with a light cream sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- 8 ounces pasta (rotini or penne work well)
- 5 ounces fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken until browned. Remove from skillet.
- Add onion to the skillet and cook until softened.
- Add garlic and cook until fragrant.
- Stir in diced tomatoes and chicken broth. Bring to a simmer.
- Add pasta and cook until tender, stirring occasionally.
- Stir in spinach until wilted.
- Return chicken to the skillet.
- Stir in heavy cream and Parmesan cheese.
- Season with salt and pepper to taste.
- Serve immediately.
Notes
- Adjust the amount of spinach to your preference.
- You can substitute heavy cream with half-and-half for a lighter sauce.
- Add red pepper flakes for some heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg