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Creamy Spinach Artichoke Pasta with Panko Crunch Recipe

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4 from 82 reviews

This creamy chicken and tomato pasta is a comforting, satisfying one-pan meal perfect for a cozy winter dinner. Made with tender chicken, juicy cherry tomatoes, fresh spinach, and a rich creamy sauce, this dish delivers balanced flavors and a hearty pasta base in just 30 minutes.

  • Total Time: 35 minutes
  • Yield: 5 servings

Ingredients

Pasta

  • 2 cups dry penne pasta, cooked according to package instructions

Chicken

  • 1 lb boneless, skinless chicken breasts
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons flour

Sauce and Vegetables

  • 4 tablespoons butter, divided
  • 4 cloves garlic, pressed
  • 1 cup cherry tomatoes
  • 1.5 tablespoons Italian seasoning blend
  • 1.5 cups cooking cream
  • ½ cup chicken broth
  • ½ cup tomato sauce
  • 3 cups spinach (about 3 large handfuls)
  • ¼ cup Parmesan cheese, shredded (plus additional for serving)
  • Fresh basil for serving

Instructions

  1. Cook the Pasta: Cook 2 cups of dry penne pasta according to the package instructions until al dente. Drain and set aside.
  2. Prepare the Chicken: Slice the chicken breasts into 3-inch cubes and place them in a large mixing bowl. Season with salt, black pepper, and flour to coat evenly.
  3. Cook the Chicken: Heat half of the butter in a large pan over medium-high heat. Once melted, add the coated chicken pieces and cook for about 7 minutes or until the chicken is fully cooked and no longer pink inside. Remove the chicken from the pan and set aside on a plate.
  4. Sauté Garlic and Tomatoes: In the same pan, add the remaining butter and the pressed garlic. Sauté the garlic for about 2 minutes until fragrant. Add the cherry tomatoes and Italian seasoning, cooking until the tomatoes soften, about 3-4 minutes.
  5. Make the Creamy Sauce: Pour in the cooking cream, chicken broth, and tomato sauce. Bring the mixture to a simmer, stirring occasionally to combine all flavors.
  6. Add Spinach and Parmesan: Gradually add the spinach and Parmesan cheese to the simmering sauce, stirring until the spinach wilts. This may need to be done in batches to allow space for all the spinach.
  7. Combine Pasta and Chicken: Return the cooked chicken to the pan along with the cooked pasta. Stir everything together to coat well with the creamy sauce.
  8. Serve: Plate the creamy chicken and tomato pasta. Garnish with fresh basil leaves and additional Parmesan cheese to taste. Serve hot and enjoy!

Notes

  • Nutrition values are estimates and can vary based on specific ingredient brands and portion sizes.
  • For a lighter version, use low-fat cooking cream and reduce butter amount.
  • Fresh basil adds brightness; feel free to substitute with parsley if preferred.
  • Ensure the chicken is cooked through to an internal temperature of 165°F (74°C) for food safety.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American, Italian

Find it online: https://recipesvibe.com/creamy-spinach-artichoke-pasta-with-panko-crunch-recipe/