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Creamy chicken and tomato pasta in a large pan garnished with fresh basil and Parmesan

Creamy Chicken and Tomato Pasta (ONE Pan)

Made in one pan in about 35 minutes, this creamy chicken and tomato pasta features juicy seared chicken, cherry tomatoes, fresh spinach, and a rich Parmesan cream sauce.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups dry penne pasta cooked according to package instructions
  • 1 lb boneless skinless chicken breasts sliced into 3-inch cubes, patted dry
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp all-purpose flour
  • 4 tbsp butter divided
  • 4 cloves garlic pressed
  • 1 cup cherry tomatoes
  • 1.5 tbsp Italian seasoning blend
  • 1.5 cups cooking cream heavy cream recommended
  • 0.5 cup chicken broth
  • 0.5 cup tomato sauce low sugar and sodium preferred
  • 3 cups fresh spinach about 3 large handfuls
  • 0.25 cup shredded Parmesan cheese plus more for serving
  • fresh basil for serving

Equipment

  • Large saucepan or skillet
  • cutting board
  • Large mixing bowl

Method
 

  1. Cook penne pasta in a large pot of salted boiling water until al dente, about 10 to 11 minutes. Drain and set aside.
  2. Slice chicken breasts into 3-inch cubes. Add to a mixing bowl and toss with salt, black pepper, and flour until evenly coated.
  3. Heat a large pan over medium-high heat and melt 2 tablespoons of butter. Add chicken in a single layer and cook for about 7 minutes, turning occasionally, until golden outside and no longer pink inside. Do not overcrowd the pan. Remove and set aside on a plate.
  4. To the same pan, add the remaining 2 tablespoons of butter and pressed garlic. Saute over medium heat for 2 minutes until fragrant. Add cherry tomatoes and Italian seasoning and cook for 3 to 4 minutes until tomatoes blister and soften.
  5. Pour in cooking cream, chicken broth, and tomato sauce. Stir to combine and bring to a gentle simmer. Do not boil hard or the cream may break.
  6. Add spinach in batches, stirring between each addition until fully wilted. Stir in Parmesan until melted. Add cooked chicken and drained pasta, toss everything together, and serve immediately topped with fresh basil and extra Parmesan.

Notes

Use a large enough pan as the dish becomes very full once everything is combined. For gluten-free, use gluten-free pasta and a flour substitute for coating. For dairy-free, swap butter, cream, and Parmesan for dairy-free alternatives. Leftovers keep in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth.
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