One Pot Chicken Tomato Pasta with Cream and Spinach
Chicken breasts and pasta gently simmered with cream, cherry tomatoes, and spinach.
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts thawed
- 8 ounces pasta dry, shape of your choice
- 1 cup cherry tomatoes halved
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 2 cloves garlic minced
- 1 cup spinach
- Salt and pepper to taste
- Parmesan cheese for serving
- fresh basil for garnish
As Needed
- hot water as needed for cooking the pasta
Instructions
Cook and Serve
- Combine the thawed chicken breasts, cherry tomatoes, heavy cream, broth, Italian seasoning, minced garlic, salt, and pepper in a wide pot. Bring to a gentle simmer over medium-low heat.
- Add the dry pasta and cook gently according to its package until al dente, stirring frequently. Add hot water as needed to keep the pasta moist and loosen the sauce.
- Cook until the thickest part of each breast reaches 165°F; remove a breast as soon as it is ready. If the pasta finishes first, lift it out and finish cooking the chicken in the sauce.
- Slice the cooked chicken. Stir spinach into the hot sauce until wilted, about 1 minute, then combine with the pasta and chicken off the heat. Serve with Parmesan and fresh basil.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F on the stove or in the microwave.