Creamy Chicken & Pasta

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 284.3
  • Total Fat: 8.8 g
  • Cholesterol: 56.2 mg
  • Sodium: 91.0 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 19.0 g

View full nutritional breakdown of Creamy Chicken & Pasta calories by ingredient
Submitted by:


Wholesome, home-made, no salt added - healthier than super indulgent/rich/restaurant dishes - but not specifically a low-cal low-fat 'diet' specific dish. Wholesome, home-made, no salt added - healthier than super indulgent/rich/restaurant dishes - but not specifically a low-cal low-fat 'diet' specific dish.
Number of Servings: 4


    8 oz Boneless Skinless Chicken Breast - Raw (by LAURIE32)
    2 serving Garlic (1 clove) (by AIRAMEI)
    3 cup Baby Spinach (raw)
    2 cup Tomatoes - sm cherry tomatoes
    1 1tsp Olive Oil
    .5 tsp Mrs. Dash (R) Original Blend
    1 cup Half and Half Cream
    2 cup Spaghetti, cooked without added salt (pasta)


This is a super easy but delicious recipe. It can be adapted to include whatever veggies you happen to like and/or have on hand. You can leave out the chicken for a vegetarian dish or substitute another protien if you wish. I added this to Spark not so much as a 'weight loss' or diet recipe, but just as an easy family week night meal that is relatively healthy as compared to stopping for fast food or going out for a pasta meal.


I cook this from memory, not from a recipe, so I don't have exact measurements or times for most things. I just go by the looks/smells on the timing. For ease of preparation, have the garlic finely chopped or crushed and the tomatoes sliced in half before you actually start cooking.

1. Pound chicken breast slightly to tenderize and flatten. Season with Mrs. Dash or 'to taste' with your own preferred seasonings.
2. Spray non-stick skillet with cooking spray. Heat to medium temperature. Saute the chicken breast till golden brown and cooked through but not over cooked.
3. Move chicken to plate to rest. Turn heat to low. Add olive oil to the pan and add crushed or finely chopped garlic cloves (more or less to taste). Do NOT allow garlic to burn, move pan from heat if too hot.
4. When garlic has softened, add tomato halves and stir. Alow to cook till they begin to soften or 'melt' slightly.
5. Pile spinach on top and cover pan for a minute or two till the spinach wilts slightly. Stir around and pour in cream (this can be left out or the amount reduced or a substitute used for a lower fat/calorie dish) Stir occasionally, gently scrapping bottom of pan. Allow to cook till slightly thickened.
6. In the meantime, slice the chicken breast into bite size pieced. Add the chicken and any juices that have collected as it rested, back to the pan. Simmer on low until the sauce is the desired consistency.
7. Serve over pasta or rice. (or you could substitute spiralized zuchinni if you wanted.)
8. Top with freshly ground black pepper, fresh herbs of your choice, and/or a small amount of finely grated Parmesan (not included in nutritional calculations) if you want to add a pop of cheesy-flavor.

Serving Size: Makes 4 small-average servings or 2 large servings.

Number of Servings: 4

Recipe submitted by SparkPeople user ELAINEHN.

Rate This Recipe