Description

This Cheesy Chicken Pasta is a creamy, flavorful one-pan meal perfect for a comforting dinner. Tender chicken pieces are cooked to golden perfection, simmered with penne pasta in a savory chicken broth and garlic sauce, then combined with rich mozzarella and Parmesan cheeses for a luscious finish. Optional fresh spinach adds a vibrant touch and extra nutrition. Ready in under 45 minutes, this dish balances hearty proteins and cheesy goodness for a satisfying weeknight treat.

Ingredients

Scale

Main Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
3 cloves garlic, minced
1 teaspoon Italian seasoning
8 oz penne pasta
2 cups chicken broth
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup fresh spinach leaves (optional)
1/4 cup chopped fresh parsley for garnish

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Instructions

Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook for about 5-7 minutes until browned and thoroughly cooked. Once done, remove the chicken from the skillet and set aside.
Sauté Garlic: In the same skillet, add the minced garlic and sauté for approximately 1 minute until fragrant, ensuring the garlic doesn’t burn.
Add Seasoning and Pasta: Stir in the Italian seasoning followed by the uncooked penne pasta. Pour in the chicken broth and bring the mixture to a boil.
Simmer Pasta: Reduce heat to a simmer, cover the skillet, and cook the pasta for 10-12 minutes, stirring occasionally to prevent sticking, until tender.
Add Cream: Once the pasta is tender, stir in the heavy cream and bring the mixture to a gentle simmer to combine flavors.
Incorporate Cheese and Chicken: Return the cooked chicken to the skillet, add the shredded mozzarella and grated Parmesan cheeses, and stir well until the cheeses melt and the sauce becomes creamy and homogeneous.
Add Spinach: If using, add the fresh spinach leaves, cooking for an additional minute until the spinach wilts.
Finish and Serve: Remove the skillet from heat and let the pasta sit for a few minutes to thicken. Garnish with chopped fresh parsley before serving.

Notes

For a lighter version, substitute heavy cream with half-and-half or whole milk, but sauce will be less creamy.
Use gluten-free pasta if a gluten-free diet is required.
Spinach is optional but adds color and nutrition; kale or arugula can be used as alternatives.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on stovetop or microwave, adding a splash of broth or cream to restore creaminess.
Chicken thighs can be substituted for chicken breasts if preferred for more flavor and juiciness.