A comforting one-pan dish featuring tender chicken, fresh spinach, and perfectly cooked pasta coated in a rich, creamy sauce. Perfect for busy weeknights or meal prep!
2boneless, skinless chicken breasts, cut into bite-sized pieces
salt and black pepper, to taste
3clovesgarlic, minced
1onion, chopped
1teaspoonItalian seasoning
1/2teaspoonred pepper flakes (optional)
1cupchicken broth
8ouncespenne pasta (or your favorite type)
1can (14.5 oz)diced tomatoes, undrained
1cupheavy cream or half-and-half
1/2cupshredded mozzarella cheese
4cupsfresh baby spinach
1/2cupgrated Parmesan cheese
Instructions
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt, pepper, and Italian seasoning, and cook until browned and cooked through (about 6–7 minutes). Remove and set aside.
In the same skillet, add chopped onion and sauté until softened (about 3–4 minutes). Stir in minced garlic and red pepper flakes (if using), cooking for 1 minute until fragrant.
Pour in chicken broth, diced tomatoes (with juices), and uncooked pasta. Stir to combine and bring to a boil. Reduce heat to a simmer, cover, and cook until pasta is tender (about 10–12 minutes), stirring occasionally.
Stir in heavy cream and shredded mozzarella cheese. Cook until the cheese melts and the sauce becomes smooth and creamy (about 2–3 minutes).
Add fresh baby spinach and cooked chicken to the skillet. Cook for 2–3 minutes, stirring occasionally, until spinach wilts and everything is heated through.
Finish by sprinkling grated Parmesan cheese on top. Serve warm and enjoy!