Creamy Chicken Tomato Pasta Skillet Recipes

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CREAMY TOMATO-CHICKEN PASTA



Creamy Tomato-Chicken Pasta image

Creamy tomato sauce with some chicken and spinach. You can also serve this on a bed of rice, or by itself.

Provided by Chef Booyah Curtis

Time 35m

Yield 6

Number Of Ingredients 10

1 pound Chicken, broilers or fryers, thigh, meat only, raw
1 pinch chili powder, or to taste
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
5 cloves garlic, minced
1 (16 ounce) can tomato sauce
1 cup heavy cream
1 (8 ounce) package fresh spinach
1 tablespoon chopped fresh basil, or to taste
1 (16 ounce) package penne pasta

Steps:

  • Pat chicken dry and season with chili powder, salt, and pepper.
  • Heat oil in a pan over medium-high heat. Sear chicken in the hot oil until browned, about 3 minutes per side. Remove to a clean plate.
  • Place garlic in the leftover juices in the pan and saute over medium heat until aromatic, 30 seconds to 1 minute. Stir in tomato sauce and heavy cream; reduce heat to low. Add spinach and basil and cook and stir until spinach wilts. Add chicken to the sauce and cook until chicken is no longer pink in the centers.
  • While chicken mixture cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Serve chicken mixture on top of pasta.

Nutrition Facts : Calories 558.3 calories, Carbohydrate 61.8 g, Cholesterol 101.1 mg, Fat 24.3 g, Fiber 4.5 g, Protein 25.8 g, SaturatedFat 11.4 g, Sodium 490.7 mg, Sugar 5.7 g

CREAMY CHICKEN AND PASTA



Creamy Chicken and Pasta image

Rich, flavorful and laced with wine, this creamy chicken pasta is a family favorite. No one ever guesses it's so quick and easy! -Elaine Moser, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 14

2 cups uncooked penne pasta
2 cups sliced fresh mushrooms
1 cup sliced green onions
2 tablespoons butter
1/2 cup white wine or chicken broth
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/3 cup water
1 cup heavy whipping cream
2 cups cubed cooked chicken
2 tablespoons capers, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes., Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 431 calories, Fat 25g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 420mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

CREAMY CHICKEN SKILLET PASTA



Creamy Chicken Skillet Pasta image

Chicken breasts and penne pasta cook up quickly in this creamy skillet dish made with Neufchatel and crumbled feta.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings, 1-1/2 cups each

Number Of Ingredients 8

1/2 cup oil-packed sun-dried tomatoes, undrained
1 lb. boneless skinless chicken breasts, cut into strips
1-1/4 qt. (5 cups) water
1 lb. penne pasta, uncooked
1 pkg. (10 oz.) frozen peas, thawed
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (4 oz.) crumbled feta cheese

Steps:

  • Drain tomatoes, reserving 2 Tbsp. oil; cut tomatoes into strips.
  • Heat reserved oil in large skillet on medium heat. Add chicken; cook and stir 4 min. or until done. Remove chicken from skillet.
  • Add water to skillet; bring to boil. Add pasta; simmer 10 min. or just until tender, adding peas after 7 min. and stirring occasionally.
  • Stir in dressing mix, Neufchatel, chicken and tomatoes; cook 5 min. or until Neufchatel is melted and mixture is well blended, stirring frequently. Top with feta. Remove from heat; cover. Let stand 5 min. or until feta starts to melt.

Nutrition Facts : Calories 420, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g

CREAMY CHICKEN-TOMATO PASTA SKILLET



Creamy Chicken-Tomato Pasta Skillet image

Fettuccini also works well for this dish, use only firm Roma plum tomatoes or the creamed sauce will become too watery --- if desired serve with recipe#105726 :)

Provided by Kittencalrecipezazz

Categories     Poultry

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

1 lb uncooked spaghetti (cooked to al dente and drained, measure 1 pound before cooking)
7 boneless skinless chicken breasts, diced
8 tablespoons butter, divided
2 tablespoons fresh minced garlic, divided
1 teaspoon dried Italian seasoning
1 small onion, finely chopped
1 teaspoon crushed red pepper flakes (optional or to taste)
0.5 (200 g) package fresh mushrooms, sliced (can use more)
1/3 cup all-purpose flour
2 teaspoons seasoning salt (or to taste) or 2 teaspoons white salt (or to taste)
4 cups half-and-half cream (or use half milk and cream)
1/2 teaspoon ground black pepper (or to taste)
3/4 cup grated parmesan cheese
8 ounces shredded monterey jack cheese
2 large roma tomatoes, diced (or use 3 small)
1/4 cup sour cream (optional)
grated parmesan cheese, for sprinkling (optional)

Steps:

  • Heat 4 tablespoons butter in a skillet over medium heat.
  • Add in cubed chicken, 1 tablespoon fresh garlic and 2 teaspoons Italian seasoning; cook stirring until the chicken is no longer pink and cooked through (do not overcook or the chicken will become dry) set aside to a bowl.
  • In the same skillet heat the remaining 4 tablespoons butter.
  • Add in onion, crushed chili flakes, 1 tablespoon remaining garlic and sliced mushrooms; cook until the onions are soft.
  • Stir in flour and seasoned salt; cook stirring continuously for 2 minutes.
  • Slowly add in the 4 cups half and half cream; cook/simmer over low heat stirring until bubbly and thickened.
  • Stir in 3/4 cup Parmesan cheese and Monterey Jack until smooth and melted.
  • Season with black pepper to taste.
  • Stir in the cooked chicken mixture and chopped tomatoes.
  • Stir in the sour cream (if using) until heated through but do not boil.
  • Serve over cooked pasta, then sprinkle with more grated Parmesan cheese if desired.
  • Delicious!

Nutrition Facts : Calories 1024.4, Fat 52.7, SaturatedFat 31.8, Cholesterol 226.9, Sodium 677.4, Carbohydrate 73.4, Fiber 3.3, Sugar 3.4, Protein 62.9

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