Creamy Chicken and Spinach Skillet Pasta with tender chicken, penne pasta, fresh spinach, and melted mozzarella in a savory tomato sauce. This quick, one-pan dinner is perfect for weeknight meals and family-friendly dinners.

Ingredients

3 tablespoons extra virgin olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
1 cup diced onion
1 teaspoon minced garlic
2 ½ cups low-sodium chicken broth
1 (14.5-ounce) can fire-roasted diced tomatoes
8 ounces uncooked penne pasta (about 2 ½ cups)
½ teaspoon crushed red pepper flakes (optional)
½ cup half-and-half
1 cup shredded mozzarella cheese (part-skim or whole)
5 ounces fresh baby spinach
¼ cup grated Parmesan cheese

Instructions

Heat 2 tablespoons of olive oil in a deep 12-inch skillet or sauté pan over medium heat. Add the chicken pieces and season with Italian seasoning, salt, and pepper. Cook, stirring frequently, for 3–4 minutes or until the chicken is cooked through. Transfer the chicken to a plate and cover to keep warm.
Add the remaining tablespoon of olive oil to the pan and sauté the onions for 2–3 minutes until softened and lightly browned. Add the garlic and cook for another 1–2 minutes until fragrant.
Stir in the chicken broth, diced tomatoes, uncooked pasta, crushed red pepper flakes, and additional salt and pepper. Mix well, then add the cooked chicken back into the skillet. Bring to a boil, cover, reduce heat to medium-low, and simmer for about 15 minutes, or until the pasta is tender.
Stir in the half-and-half and shredded mozzarella. Cook for 1–2 minutes until the cheese is melted and the sauce is creamy.
Remove from heat and gently fold in the fresh spinach until just wilted. Sprinkle with grated Parmesan and serve immediately.

Why You’ll Love This Recipe

This one-pan Chicken and Spinach Skillet Pasta combines tender chicken, creamy melted cheese, and fresh spinach in a savory tomato-based sauce. It’s a quick, hearty, and nutritious meal perfect for weeknight dinners or meal prep.

Tips

Cut the chicken into uniform pieces for even cooking.
For a creamier sauce, use whole milk instead of half-and-half.
Avoid overcooking the spinach to keep it vibrant and tender.
Adjust crushed red pepper flakes to your preferred level of spice.

Variations and Substitutions

Swap penne for fusilli, rotini, or farfalle pasta.
Use turkey or chicken sausage instead of chicken for a flavor twist.
Substitute mozzarella with cheddar, provolone, or a dairy-free alternative.
Add vegetables like bell peppers, mushrooms, or zucchini for extra nutrition.

FAQs

Can I use frozen chicken?
Yes, thaw completely before cooking to ensure even cooking.

Can this be made ahead of time?
Yes, store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or milk to loosen the sauce.

Is this recipe gluten-free?
Use gluten-free pasta to make this dish gluten-free.

Serving

Serve this skillet pasta with a side of garlic bread, a fresh garden salad, or steamed vegetables for a complete meal.

Suggestions

Garnish with fresh basil or parsley for extra flavor and color.
Top with a sprinkle of extra Parmesan cheese for more richness.
Pair with a crisp white wine or sparkling water for a refreshing contrast.