Chicken and Spinach Skillet Pasta
15 min
Prep Time
15 min
Cook Time
30 min
Total Time
6 cups
Servings
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup diced onion
- 1 teaspoon minced garlic
- 2 ½ cups low sodium chicken broth
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 8 ounces penne pasta (uncooked), approximately 2 ½ cups
- ½ teaspoon crushed red pepper, or to taste
- ½ cup half and half
- 1 cup shredded mozzarella cheese (part skim or whole)
- 5 ounces fresh baby spinach
- ¼ cup grated Parmesan cheese
Instructions
- Add 2 tablespoons olive oil to a deep 12-inch skillet or sauté pan and place it over medium heat. Add the chopped chicken and cook, stirring frequently. Season the chicken with Italian seasoning, a touch of salt, and black pepper, and continue cooking for 3–4 minutes or until chicken is completely cooked through. Transfer the chicken to a plate and cover to keep warm.
- Add the remaining olive oil to the pan and add the onions. Cook for 2–3 minutes, until softened and lightly browned. Add the garlic and cook for a minute or two until fragrant.
- Add the broth, tomatoes, pasta, crushed red pepper, salt and pepper and stir to combine. Stir in the cooked chicken and bring to a boil. Cover the skillet, reduce heat to medium-low, and simmer until the pasta is tender, about 15 minutes.
- Stir in the half and half and mozzarella and simmer for a minute or two until warmed through and the cheese has melted.
- Remove the skillet from the heat and stir in the fresh spinach until it wilts from the heat of the pasta. Top with Parmesan and serve.