Chicken Pasta
A cozy and satisfying Chicken Pasta recipe that's quick and straightforward, perfect for busy weeknights.
Ingredients
Pasta
- 8 oz 8 oz of your favorite pasta (penne, spaghetti, or fusilli)
Chicken and Vegetables
- 2 pieces 2 boneless, skinless chicken breasts, diced
- 2 cups 2 cups of fresh spinach (or kale)
- 1 cup 1 cup cherry tomatoes, halved
- 3 cloves 3 cloves garlic, minced
Sauce Ingredients
- 1/2 cup 1/2 cup heavy cream Can be substituted with half-and-half or Greek yogurt.
- 1/2 cup 1/2 cup grated Parmesan cheese Use additional for topping if desired.
- 2 tablespoons 2 tablespoons olive oil
- Salt and pepper to taste
- A splash of lemon juice (optional)
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Sautéing the Chicken
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Sauté for about 5-7 minutes, or until the chicken is golden and cooked through.
Adding Garlic and Veggies
- Toss in the minced garlic and sauté for another minute until fragrant. Add the cherry tomatoes and spinach, cooking for an additional 2-3 minutes until the spinach wilts and the tomatoes start to soften.
Creating the Sauce
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese until it's melted and well combined. If desired, add a splash of lemon juice.
Combining Everything
- Add the cooked pasta to the skillet and toss to combine, ensuring every noodle is coated in the sauce. Taste and adjust seasoning as needed.
Serving
- Serve hot, topped with additional Parmesan cheese if desired.
Notes
To lighten the dish, swap heavy cream for half-and-half or Greek yogurt but avoid boiling yogurt to prevent curdling. You can also add more veggies like bell peppers or zucchini for added nutrition.