Chicken Pasta Skillet Recipes

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CHICKEN PASTA SKILLET



Chicken Pasta Skillet image

I wanted to come up with a healthier mac and cheese dish-something with a little fiber and veggies. My husband doesn't like health food, but he loved this! -Heather McClintock, Columbus, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

3 cups uncooked whole wheat spiral pasta
2 cups fresh broccoli florets
2 tablespoons plus 1 teaspoon all-purpose flour
1-1/4 cups reduced-sodium chicken broth
2 tablespoons butter
1/2 cup fat-free half-and-half
4 ounces reduced-fat process cheese (Velveeta), cubed
1 teaspoon garlic-herb seasoning blend
1/4 teaspoon salt
2-1/2 cups cubed cooked chicken breast
1/2 cup shredded cheddar cheese

Steps:

  • In a large saucepan, cook pasta according to package directions, adding broccoli during the last 2 minutes of cooking; drain., Meanwhile, in a small bowl, whisk flour and broth until smooth. In a large skillet, melt butter over medium heat; stir in broth mixture. Add half-and-half. Bring to a boil; cook and stir 1 minute or until thickened. Add process cheese, seasoning blend and salt; stir until smooth., Add chicken and pasta mixture; heat through, stirring occasionally. Remove from heat; sprinkle with cheddar cheese. Let stand, covered, 5-10 minutes or until cheese is melted.

Nutrition Facts : Calories 335 calories, Fat 11g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 671mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

ITALIAN CHICKEN-PASTA SKILLET



Italian Chicken-Pasta Skillet image

Bring on the cheesy heartiness you adore with an Italian Chicken-Pasta Skillet! This better-for-you Italian Chicken-Pasta Skillet is full of flavor.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 6

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 green pepper, chopped
1 small onion, cut into thin wedges
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
2 cups mostaccioli, cooked
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Steps:

  • Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add vegetables; cook 5 min. or until chicken is done and vegetables are crisp-tender, stirring frequently.
  • Add sauce and pasta; cook 5 min. or until heated through, stirring occasionally.
  • Stir in 1 cup cheese; top with remaining cheese. Remove from heat; cover. Let stand 2 min. or until cheese is melted.

Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g

SKILLET CHICKEN PASTA



Skillet Chicken Pasta image

This is a tasteful combination of vegetables, chicken, and pasta prepared in a cast iron skillet. My family eats tons of this stuff.

Provided by scotty.h

Categories     Main Dish Recipes     Pasta     Chicken

Time 35m

Yield 2

Number Of Ingredients 18

½ (8 ounce) package spaghettini
2 tablespoons olive oil
8 plum tomato (blank)s roma (plum) tomatoes, halved and sliced
1 teaspoon garlic powder
½ teaspoon dried oregano
2 teaspoons dried basil
1 pinch salt
1 teaspoon ground black pepper
1 ½ teaspoons white sugar
1 tablespoon ketchup
3 tablespoons olive oil
2 each skinless, boneless chicken breasts, cut into thin strips
2 each garlic cloves, crushed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 red onion, chopped
1 cup sliced fresh mushrooms
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil over high heat. Stir in the spaghettini, and return to a boil. Cook the pasta until it has cooked through, but is still firm to the bite, about 6-8 minutes. Drain well and keep warm.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Stir in the tomatoes; cook until they soften and begin to break down. Stir in the garlic powder, oregano, basil, salt, pepper, sugar, and ketchup. Heat sauce through and reserve.
  • Heat the remaining 3 tablespoons oil in a separate cast iron skillet over medium heat. Stir in chicken; cook until browned. Stir in crushed garlic cloves; cook for 1 additional minute.
  • Remove chicken from skillet and reserve. Turn heat to high. Stir the green pepper, red pepper, onion, and mushrooms into the skillet and cook until they begin to soften. Stir in browned chicken. Turn heat to medium and cook until chicken is no longer pink in the center, and the vegetables are cooked through, about 5 minutes.
  • Toss the chicken and vegetables with the tomato sauce and the hot pasta. Serve sprinkled with Parmesan cheese.

Nutrition Facts : Calories 767.5 calories, Carbohydrate 62.4 g, Cholesterol 74.6 mg, Fat 40.1 g, Fiber 8.5 g, Protein 43 g, SaturatedFat 7 g, Sodium 524.9 mg, Sugar 19.6 g

SIMPLE ONE-SKILLET CHICKEN ALFREDO PASTA



Simple One-Skillet Chicken Alfredo Pasta image

One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one. Plus, any one-skillet meal where the pasta cooks right in the sauce is a gift with purchase, in my book.

Provided by Katie Workman

Categories     Pasta     Kid-Friendly     Parmesan     Milk/Cream     Chicken     Dinner     Quick & Easy     Small Plates     One-Pot Meal

Yield 6-8 servings

Number Of Ingredients 9

1 1/2 pounds skinless, boneless chicken breasts
Kosher or coarse salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 teaspoon minced garlic
4 cups chicken broth, preferably low-sodium
1 package (1 pound) penne rigate or ziti
1 1/2 cups heavy (whipping) cream or half-and-half, warmed
1 cup freshly grated Parmesan, plus more for serving
1/4 cup chopped fresh flat-leaf parsley (optional)

Steps:

  • Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
  • Melt the butter in a very large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes (the pieces don't have to be browned on all sides; two sides is fine). Remove the chicken and set aside on a plate.
  • Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream and the browned chicken with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.
  • Stir in the Parmesan until well incorporated, and adjust the seasonings.
  • Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.
  • Alfredo Add-Ins
  • When you add the Parmesan in Step 4, you can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two. 1 tablespoon puréed chipotles in adobo sauce 4 cups sliced mushrooms, sautéed 3 cups lightly cooked tiny broccoli florets 2 tablespoons fresh herbs, such as oregano, thyme, or parsley Or, you can serve up portions of Chicken Alfredo Pasta for those who like it plain and simple, and add proportionate amounts of any of the add-ins to the pot.
  • Make Ahead
  • While it's certainly reasonable to thrill over a meal of reheated leftover Alfredo pasta, either warmed on the stovetop or in the microwave, this dish is best when it's made just before serving.

GRECIAN PASTA & CHICKEN SKILLET



Grecian Pasta & Chicken Skillet image

We love a homemade meal at the end of the day. But the prep involved? Not so much. My Greek-inspired pasta is lemony, herby and, thankfully, easy. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 18

1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup white wine or water
1 garlic clove, minced
1/2 teaspoon dried oregano
4 ounces multigrain thin spaghetti
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
2 cups fresh baby spinach
1/4 cup roasted sweet red pepper strips
1/4 cup sliced ripe olives
1 green onion, finely chopped
2 tablespoons minced fresh parsley
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon pepper
Crumbled reduced-fat feta cheese, optional

Steps:

  • In a large skillet, combine the first 6 ingredients; add spaghetti. Bring to a boil. Cook until chicken is no longer pink and spaghetti is tender, 5-7 minutes., Stir in artichoke hearts, spinach, red pepper, olives, green onion, parsley, lemon zest, lemon juice, oil and pepper. Cook and stir until spinach is wilted, 2-3 minutes. If desired, sprinkle with cheese.

Nutrition Facts : Calories 373 calories, Fat 15g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 658mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

ONE-PAN CAJUN CHICKEN-PASTA SKILLET



One-Pan Cajun Chicken-Pasta Skillet image

Enjoy Bayou flavor with our One-Pan Cajun Chicken-Pasta Skillet! This Cajun chicken-pasta skillet takes just about 30 minutes with minimal cleanup.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 7 servings, 1 cup each

Number Of Ingredients 10

1 pkg. (9 oz.) refrigerated fettuccine
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into thin strips
1 Tbsp. Cajun seasoning, divided
1 cup each red and yellow pepper strips
1 pkg. (5 oz.) baby spinach leaves
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
3/4 cup milk
2 green onions, sliced
1/2 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Cook pasta in boiling water in large skillet 2 min. Drain pasta in colander; set aside.
  • Heat oil in same skillet over medium heat. Add chicken; sprinkle evenly with 1 tsp. Cajun seasoning. Cook 5 min. or until chicken is done, stirring frequently. Spoon chicken into bowl; cover to keep warm.
  • Add peppers to skillet; sprinkle with 1 tsp. of the remaining Cajun seasoning. Cook and stir 5 min. or until peppers are crisp-tender. Return chicken to skillet. Add spinach; cook and stir 2 to 3 min. or just until spinach is wilted.
  • Add cream cheese, milk and remaining Cajun seasoning to chicken mixture; cook and stir 2 to 3 min. or until cream cheese is completely melted and sauce is well blended. Add pasta; cook 3 to 5 min. or until heated through, stirring frequently. Remove skillet from heat.
  • Top chicken mixture with onions and Parmesan.

Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

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