Creamy Chicken Pasta

This Creamy Chicken Pasta recipe features garden fresh vegetables like spinach and tomatoes tossed in a rich sauce and baked to perfection. It is a lighter version that uses Greek yogurt instead of heavy cream.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 883kcal

Author Sharon Rhodes

Ingredients

2 cups dry penne pasta
2 chicken breasts *cut into bite-sized pieces
2 tbsp olive oil split
½ tbsp butter
½ cup diced onion
2 cloves garlic *minced
¼ cup cream cheese
1 cup plain Greek yogurt
1 cup milk
½ cup shredded parmesan
1 cup shredded marble cheese
½ tsp chili flakes
2 cups chopped spinach
½ cup fresh chopped basil
1 cup grape tomatoes *sliced in half

Instructions

Cook the pasta according to package instructions and set aside.
Meanwhile, heat 1 tablespoon of the olive oil and the butter in a large skillet over medium heat. Once the pan is hot, add the chicken pieces and season with salt and pepper.
Cook until browned and no longer pink inside, about 10 minutes, stirring occasionally. Transfer the cooked chicken to a plate and set aside.
Reduce the heat to medium-low and add another tablespoon of olive oil. Add the onions and sauté until softened, about 4-5 minutes. Add the minced garlic and stir for another minute.
Then, stir in the cream cheese and reduce the heat to low. Add the Greek yogurt, milk, and parmesan cheese and stir well to combine. Add the spinach, tomatoes, basil, chili flakes (if using) and stir again.
Finally, add the cooked chicken and penne to the creamy mixture and stir everything well to coat.
Next, heat the oven to 375° and grease a 9 x 9 or 9 x 13 dish.
Then, pour in the penne mixture and top with the shredded marble cheese.
Bake for 20 minutes. If you like a crustier cheesy top, turn on the broiler and broil the pasta for 2 minutes or so to get that nice browned top.
Serve hot.

Video

Notes

To Store: Refrigerate any leftovers in an airtight container for up to three days. Cool completely first.

To Reheat: Place in an oven-safe dish and bake at 350 for about 20 minutes. Cover the dish with foil before popping it in the oven.

We don't recommend freezing this dish as it changes the texture of the sauce.

Nutrition