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Creamy Chicken Pasta

Tender chicken and short pasta tossed in a rich cream sauce with fresh spinach and sweet cherry tomatoes. Comforting, colorful, and ready fast enough for weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4
Calories 520 kcal

Equipment

  • 1 | Large skillet |
  • 1 | Pot |
  • 1 Tongs
  • 1 | Colander |
  • 1 | Knife |
  • 1 | cutting board |

Ingredients
  

  • 1 | lb | chicken breasts |
  • 2 | tbsp | olive oil |
  • 2 | tbsp | butter |
  • 1 | cup | heavy cream |
  • 12 | oz | short pasta |
  • 2 | cups | fresh spinach |
  • 1 | cup | cherry tomatoes |
  • ½ | cup | grated Parmesan |
  • 1 | tsp | salt |
  • ½ | tsp | black pepper |

Instructions
 

  • Season and sear the chicken in olive oil until cooked through.
  • Remove chicken, rest, then slice or cube.
  • Melt butter in the same pan and add heavy cream.
  • Cook pasta in salted water until al dente and drain.
  • Add pasta to the cream sauce and toss to coat.
  • Return the chicken to the pan and stir.
  • Add spinach and cherry tomatoes until spinach wilts.
  • Stir in Parmesan, adjust seasoning, and serve.

Notes

Leftovers keep in the refrigerator for up to 2 days.
Reheat gently with a splash of cream or milk.
Any short pasta shape works well.
Add red pepper flakes for a mild kick if desired.