Creamy Chicken & Pasta

Laurie Pearsall


I had lots of fresh spinach & was really at a loss one afternoon for dinner. Someone suggested "something with chicken & alfredo". I didn't want a heavy cheese sauce (& I was low on Parm) so I improvised with on hand ingredients. It tastes luscious and satisfying. The use of lower fat ingredients didn't hurt a bit either!

★★★★★ 1 vote
15 Min
20 Min
Stove Top


boneless, skinless chicken breast halves, sliced into 1/2" medallions
1 Tbsp
olive oil
1 small
onion, sliced thin
1/2 tsp
tomato basil & garlic seasoning (i use mrs. dash)
1/2 tsp
garlic powder
1 can(s)
chicken broth
10 oz
fresh spinach
1 pkg
dry italian dressing mix
1 small
can sliced mushrooms, drained
1 can(s)
diced tomatoes, drained
8 oz
neufchatel or fat free cream cheese, cubed
1 lb
dry penne or rotini pasta


1Cook pasta according to package directions.
While cooking......
2In a large skillet over medium-high heat, saute chicken & onion in olive oil. When chicken starts to brown a bit add all the seasonings & stir well. Then add broth and simmer for about 10 minutes.
3Add cubes of cream cheese and spinach.
Cover & reduce heat to med-low to allow spinach to wilt down. Uncover, stir & simmer about 5 minutes.
Add tomatoes and cook 5 min. longer.
4In a large bowl mix the pasta & sauce. Allow to stand a few minutes before serving to let the flavors marry & the sauce to thicken up a bit.
5** This makes a nice loose sauce as is. If you want it thicker, reduce the amount of broth. IF you have any left over, it will be a very thick sauce when reheating.

About Creamy Chicken & Pasta

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy