Skillet Italian Chicken and Pasta

A fork holding up a bite of Italian chicken and pasta.

4.93 from 13 votes

One pot Italian chicken and pasta is full of yummy veggies, tender pasta, and an oh-so creamy sauce. Say goodbye to the usual dinner mess, this is made entirely in one pot, making this recipe absolute perfection!

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: Italian

Keyword: Italian Chicken

Servings: servings

Author: Caytlin McCleery

Ingredients

2 pounds boneless skinless chicken breasts cubed into 1-inch pieces
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons granulated garlic or garlic powder
12 ounces penne pasta
4 cups reduced sodium chicken broth
2 tablespoons Italian seasoning
1 cup heavy cream
8 ounces white or cremini mushrooms sliced
1 cup baby spinach
1/4 cup finely chopped sun-dried tomatoes
1 cup shredded parmesan cheese or grated

Instructions

Cube 2 pounds boneless skinless chicken breasts into bite-size pieces. Slice 8 ounces white or cremini mushrooms and set aside.
Heat olive oil in a large (12-inch) deep skillet over medium-high heat. Add in cubed chicken and season with salt, pepper, and granulated garlic.
Cook chicken until it starts to brown, about 6-8 minutes. Add chicken broth, Italian seasoning, and uncooked pasta. Turn heat to medium-high and bring everything to a boil.
Once it hits a rolling boil, turn the heat to medium and cover with a lid. Cook pasta in the chicken broth until pasta is al dente. Cooking time will vary based off of what type of pasta you use, so be sure to check the package directions. Stir occasionally to prevent the pasta from sticking to the bottom of the pan.
Once pasta is cooked to al dente, reduce heat to a simmer and add in the mushrooms, spinach leaves, heavy cream, and sun-dried tomatoes. Stir until well incorporated. Let simmer for 1 more minute, and remove from stove. Sprinkle with parmesan cheese and stir until melted. Serve hot.

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