Description
This Cheesy Chicken Pasta is a creamy, comforting one-pan meal featuring tender bite-sized chicken, perfectly cooked penne pasta, and a rich blend of mozzarella and Parmesan cheeses. Enhanced with Italian seasoning and optional fresh spinach, this easy stovetop dish comes together in under an hour, delivering hearty flavor with minimal cleanup.
Ingredients
Scale
Chicken and Seasoning
- 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
Pasta and Sauce
- 8 oz penne pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Vegetables and Garnish
- 1 cup fresh spinach leaves (optional)
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and season with salt and pepper. Cook for 5-7 minutes until the chicken is browned on the outside and cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Cook pasta: Stir in the Italian seasoning, then add the uncooked penne pasta. Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer, cover the skillet, and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the broth.
- Add cream: Once the pasta is cooked, pour in the heavy cream and bring to a gentle simmer to combine the flavors.
- Incorporate chicken and cheese: Return the cooked chicken to the skillet and stir in the shredded mozzarella and grated Parmesan cheeses. Mix thoroughly until the cheeses melt and the sauce is creamy and well combined.
- Add spinach (optional): If using spinach, stir it into the skillet and cook for about 1 minute or until the leaves have wilted.
- Finish and serve: Remove the skillet from heat and allow the pasta to sit for a few minutes to thicken the sauce. Garnish with chopped fresh parsley before serving for a burst of fresh flavor and color.
Notes
- You can substitute penne with other pasta shapes like rigatoni or fusilli if desired.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Adding vegetables like mushrooms or bell peppers before cooking the pasta can enhance the dish’s nutrition and flavor.
- Leftovers store well refrigerated for 2-3 days and reheat nicely on the stove or microwave.
- To make it gluten-free, use gluten-free pasta and check the chicken broth ingredients.
