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Description
A quick and easy chicken pasta dish with a creamy tomato sauce, ready in 30 minutes.
Ingredients
Scale
- 12 oz short pasta (penne, rotini, or fusilli)
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 cups fresh spinach
- 1 tsp dried Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook pasta in salted boiling water according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Reduce skillet heat to medium. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant. Pour in diced tomatoes and chicken broth. Simmer, scraping browned bits from the pan.
- Return cooked chicken to the skillet. Add cooked pasta, heavy cream, and Parmesan cheese. Toss to combine. Add reserved pasta water if sauce is too thick. Stir in spinach and cook until wilted, about 1-2 minutes. Season to taste.
- Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
Notes
- You can substitute onion powder and garlic powder for fresh onion and garlic if you are in a hurry.
- Half-and-half can be used instead of heavy cream for a lighter sauce.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg