Description
This Cheesy Chicken Pasta is a creamy, comforting one-pan dish perfect for a quick weeknight dinner. Tender bite-sized chicken pieces are sautéed and combined with penne pasta cooked in flavorful chicken broth, then simmered with heavy cream and generous amounts of mozzarella and Parmesan cheese. Fresh spinach adds a pop of color and nutrition, while fresh parsley provides a bright garnish. Ready in just 45 minutes, this hearty Italian-inspired meal is creamy, cheesy, and sure to become a family favorite.
Ingredients
Scale
Protein & Dairy
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Vegetables & Herbs
- 3 cloves garlic, minced
- 1 cup fresh spinach leaves (optional)
- 1/4 cup chopped fresh parsley for garnish
Pantry
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 8 oz penne pasta
- 2 cups chicken broth
Instructions
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Cook the pasta: Stir in the Italian seasoning and the uncooked penne pasta. Pour in the chicken broth and bring to a boil. Reduce heat to simmer and cover the skillet. Let the pasta cook for about 10-12 minutes or until tender, stirring occasionally to prevent sticking.
- Add heavy cream: Once the pasta is cooked, add the heavy cream to the skillet and bring to a gentle simmer, stirring to combine.
- Combine chicken and cheese: Stir in the cooked chicken pieces, shredded mozzarella cheese, and grated Parmesan cheese. Mix well until the cheeses melt and the sauce is creamy and well combined.
- Add spinach: If using, add the fresh spinach leaves and cook for an additional minute or until the spinach is wilted.
- Finish and serve: Remove the skillet from heat and let the pasta sit for a few minutes to thicken. Garnish with the chopped fresh parsley before serving.
Notes
- You can substitute penne with other pasta shapes like rigatoni or fusilli.
- For a lighter version, use half-and-half instead of heavy cream.
- Spinach is optional but adds color and nutrients; you can substitute with kale or arugula.
- Feel free to add red pepper flakes for a spicy kick.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
