Creamy Italian Pasta with Chicken

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I stole this recipe for Creamy Italian Pasta with Chicken from The Taste of Home Cookbook who stole it from Laura Koch from Lincoln, NE. This quick cooking pasta dish features mushrooms, spinach and tomatoes. The only substitution I made was that I use fresh chicken instead of precooked chicken from the store.

“Life is too short to eat food that doesn’t taste good.” – Alana Chernila, The Homemade Pantry: 101 Foods You can stop buying and start making (see more quotes in the Quotes tab)

Dice 1 lb  fresh chicken and place in the skillet with 8 oz sliced mushrooms.

Add seasoning of your choice (I like Italian seasoning) and cook until chicken it cooked through

add 10 oz box frozen chopped spinach that has been thawed and drained

then add 1 jar (15 oz) Alfredo sauce and 1 can (14 ½ oz) undrained diced tomatoes flavored with basil, oregano and garlic

Stir to combine

cook the sauce until it is heated through then add 1 lb cooked pasta of your choice

Stir to combine and serve warm

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Creamy Italian Pasta with Chicken

A quick creamy pasta dish made with chicken, spinach, tomatoes and Alfredo sauce. You can use fresh or frozen spinach. Adding the pasta noodles of your choice can bring more flavors and colors to this yummy dish.

Course Chicken, Main Course, Pasta
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Recipe Thief

Ingredients

  • 3 cups uncooked bow tie pasta
  • 2 packages ready-to-use grilled chicken breast strips (6 oz each)
  • 1 can diced tomatoes with basil, oregano and garlic, undrained (14 ½ oz)
  • 1 jar Alfredo sauce (15 oz)
  • 3 cups fresh baby spinach, coarsely chopped

Instructions

  1. Cook pasta according to the package directions. Meanwhile, in a large skillet, combine the chicken, tomatoes and Alfredo sauce; heat through. Add spinach; cook and stir until wilted.
  2. Drain pasta; toss with chicken mixture.

Recipe Notes

I use tri-color penne instead of bow tie pasta, I like the colors and the added vegetable flavors. I use fresh chicken that I cut up and cook in the skillet with 8 oz sliced mushrooms and seasoned with Italian seasoning; then I continue with the rest of the recipe. I use frozen spinach (10 oz) box, thawed and drained instead of fresh, I add it before the tomatoes and Alfredo sauce.