My family loves pasta dishes, so I always make sure to serve this Italian chicken and pasta from The Stay At Home Chef on Youtube once a week. With its creamy sauce and tender chicken, this pasta recipe is one of my favorites, and it’s always a dinner hit. Moreover, it’s a one-pot recipe which means fewer dishes. Try making this today by watching the video below.
Ingredients:
- 2 lb boneless skinless chicken breasts, cubed into 1-inch pieces
- 2 tbsp olive oil
- 1 tsp table salt
- 1 – 2 tsp black pepper, or to taste
- 2 tsp granulated garlic, or garlic powder
- 12 oz penne pasta, uncooked
- 4 cups low-sodium chicken broth
- 2 tbsp Italian seasoning
- 1 cup heavy cream
- 8 oz sliced mushrooms
- 1 cup baby spinach leaves
- 1/4 cup sun-dried tomatoes, finely chopped
- 1 cup shredded parmesan cheese, or grated
Directions:
Step 1
In a large deep skillet over medium-high heat, add 2 tbsp of olive oil. Once the oil is heated, add the cubed chicken. Season the chicken with 1 tsp salt, 2 tsp black pepper, and 2 tsp garlic powder. Stir and cook for six to eight minutes until it starts to brown. After the chicken is browned, add the 3 & 1/2 cups of chicken broth, 2 tsp of Italian seasoning, and 12 oz of uncooked pasta. Stir everything, ensure the pasta noodles are under the liquid, then turn your heat high.
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Step 2
Once it boils, reduce the heat to medium and cover it with its lid. (Cooking time differs, so check out the packaging.) Stir occasionally, so the pasta does not stick to the bottom of the pan. Once the pasta is cooked to al dente, reduce the heat to simmer. Add 1 cup of heavy cream, 1/4 cup of sun-dried tomatoes, 1 cup of spinach leaves, and 8 oz of sliced mushrooms (optional). Stir until everything is well incorporated, let it simmer for three to four minutes, then turn off the heat. Lastly, sprinkle 1 cup of finely grated Parmesan cheese, then stir.
One-Pot Italian Chicken and Pasta Recipe
