Easy 30-Minute Chicken Pasta
This creamy Chicken Pasta combines golden chicken breast, tender short pasta, bell pepper, spinach, garlic, and a smooth cheese sauce. It is a quick, family-friendly dinner made for busy evenings.
Equipment
- Large pot
- Colander
- Large skillet
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or heat-safe spatula
- Cheese grater
- Food thermometer
Ingredients
- 12 ounces short pasta
- 1¼ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil divided
- 1 teaspoon salt divided, plus salt for pasta water
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon Italian-style dried herb blend
- 1 small yellow onion finely diced
- 1 red bell pepper thinly sliced
- 3 garlic cloves minced
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup whole milk
- ¾ cup finely grated Parmesan-style cheese
- 2 packed cups fresh spinach
- Up to ½ cup reserved pasta water
- 2 tablespoons chopped fresh parsley
Optional Ingredients
- 8 ounces sliced mushrooms
- 2 cups broccoli florets
- ⅛ to ¼ teaspoon crushed red pepper
- ½ teaspoon lemon zest
- 1 cup frozen peas
Instructions
- Bring a large pot of lightly salted water to a boil. Cook the pasta until al dente.
- Reserve ½ cup pasta water, then drain the pasta without rinsing.
- Season the chicken with ½ teaspoon salt, pepper, garlic powder, and dried herbs.
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Cook the chicken for 6 to 8 minutes, turning once, until golden and 165°F inside. Transfer to a clean plate.
- Reduce the heat to medium. Add the remaining oil, onion, and bell pepper. Cook for 3 to 4 minutes.
- Add the garlic and cook for 30 seconds.
- Stir in the flour and cook for 30 to 60 seconds.
- Slowly stir in the broth and simmer for 1 to 2 minutes.
- Reduce the heat to medium-low. Gradually stir in the milk and cook for 2 to 3 minutes.
- Add the grated cheese in small handfuls, stirring until smooth.
- Stir in the spinach and cook until wilted.
- Return the chicken to the skillet. Add the pasta and toss to coat.
- Add reserved pasta water as needed, then taste, adjust the seasoning, and garnish with parsley.
Notes
Keep the heat at medium-low after adding the milk and cheese. High heat can cause the sauce to separate. Chicken must reach an internal temperature of 165°F.