This dish combines tender pieces of chicken, al dente pasta, and a rich, creamy sauce, all cooked in a single pot. Not only does this mean less cleanup, but it also allows the flavors to meld beautifully, creating a comforting dinner that feels special yet is incredibly easy to prepare.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
8 ounces penne or fusilli pasta
1 medium onion, diced
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup spinach, fresh
3 cups chicken broth, preferably low-sodium
1 cup heavy cream
Salt and pepper to taste
1 teaspoon Italian seasoning
1 tablespoon olive oil
Freshly grated Parmesan cheese (for serving)
Chopped fresh parsley or basil (for garnish)
Instructions
In a large pot or deep skillet, heat the olive oil over medium heat. Add the diced chicken pieces. Season with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté for 2-3 minutes until translucent. Incorporate the minced garlic and cook for an additional minute.
Add the halved cherry tomatoes to the pot and cook for another 2 minutes. Then, pour in the chicken broth and bring to a gentle boil.
Once boiling, stir in the pasta. Reduce the heat to a simmer and cover the pot. Cook for about 10-12 minutes, or until the pasta is al dente.
After the pasta is cooked, stir in the heavy cream and fresh spinach. Return the cooked chicken to the pot, and stir everything together until the sauce is creamy.
Remove from heat. Serve the pasta hot, topped with freshly grated Parmesan cheese and a sprinkle of chopped parsley or basil.
