Cheesy Chicken Pasta Toss
Get ready to elevate your weeknight dinner game with this irresistibly creamy and flavorful Cheesy Chicken Pasta Toss! Tender strips of seasoned chicken breast, perfectly cooked penne pasta, and a vibrant medley of sautéed spinach and cherry tomatoes come together in a luscious homemade cheese sauce made with sharp cheddar and Parmesan. Infused with hints of garlic and topped with fresh parsley, this one-skillet wonder balances comfort and freshness in every bite. Plus, with just 15 minutes of prep time and easy-to-follow steps, it’s the perfect quick and satisfying meal for busy weeknights. Try this cheesy, hearty pasta recipe today and delight your family with its delicious blend of textures and flavors!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 12 ounces penne pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups shredded cheddar cheese
- 0.5 cups Parmesan cheese, grated
- 0.5 teaspoons garlic powder
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to boil and cook the penne pasta according to package instructions. Drain and set aside.
While the pasta cooks, season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from the skillet, let rest for a few minutes, then slice into thin strips.
In the same skillet, heat the remaining 1 tablespoon of olive oil and add the baby spinach and cherry tomatoes. Sauté for 2-3 minutes until the spinach wilts and the tomatoes soften slightly. Remove the vegetables from the skillet and set aside.
Return the skillet to medium-low heat and melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
Gradually whisk in the milk, ensuring no lumps form. Cook for 2-3 minutes until the sauce starts to thicken.
Stir in the shredded cheddar cheese, Parmesan, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until the cheese has melted and the sauce is smooth.
Add the cooked penne pasta, sautéed vegetables, and sliced chicken to the skillet. Toss everything together until evenly coated in the cheese sauce.
Sprinkle with chopped parsley and serve immediately. Enjoy your homemade Cheesy Chicken Pasta Toss!
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.5 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 598 mg | 46% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 627 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
