Chicken & Spinach Skillet Pasta

Chicken and spinach skillet pasta


  • 2 tbsp olive oil
  • 500g boneless skinless chicken breasts, cut
    into 1” pieces
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 cup diced onion
  • 1 tsp minced garlic
  • 2 1/2 cups chicken broth
  • 1 can fire roasted diced tomatoes
  • 2 1/2 cups penne pasta
  • 1/2 teaspoon crushed red pepper or to taste
  • 1/2 cup half-and-half
  • 1 cup mozzarella cheese shredded
  • 1 bag fresh baby spinach
  • 1/4 cup grated parmesan cheese


  1. Add olive oil to a deep skillet or saute pan and place over medium heat. Add the chopped chicken and cook, stirring frequently. Sprinkle chicken with Italian seasoning, a touch of salt, and fresh ground pepper, and continue cooking for 3–4 minutes until the chicken is completely cooked through. Transfer chicken to a plate and cover to keep warm.
  2. Add the remaining olive oil to the pan and add onions. Cook for 2–3 minutes until softened and lightly browned. Add garlic and cook for 1–2 minutes until fragrant.
  3. Add broth, tomatoes, pasta, crushed red pepper, salt and pepper. Stir to combine.
  4. Stir in the cooked chicken and bring to a boil, cover the skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes. Stir in half-and-half and mozzarella. Simmer for 1–2 minutes until warmed through and the cheese has melted.
  5. Remove the skillet from heat and stir in fresh spinach until it wilts from the heat of the pasta. Add parmesan and serve

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