Italian Chicken Skillet Recipe

Tip I learned from a chef: Cook your pasta in salted boiling water for 3/4 of the recommended cooking time. Drain, then add to your sauce to finish cooking. It will soak up the flavor without soaking up all the sauce.

My husband made this last night and it was excellent! He doubled the garlic and added some chopped red and green peppers. The smell as it was cooking was mouth-watering and the taste was even better. We will definitely make this again, and best of all, it is a great "starter" recipe that can be used in so many different ways:)

This was fantastic! Used a Merlot wine, can crushed tomatoes, and penne pasta b/c that's what I had on hand. Doubled the garlic and added a little fresh basil. Will add mushrooms next time. excellent!

Oh so yummy!! The blend of flavors was excellent, especially with the topping of spinach and melted mozzarella. We made it with sweet italian sausage instead and it was great! This is going on our favorites list! Next time we'll add zucchini and mushrooms to bump up the nutrition even more!

Yum! My picky husband loved this. I used whole wheat pasta and increased cooking time and added about a cup of chicken broth to prevent drying and scorching.

This was fantastic! I substituted tomato strips with basil instead of diced tomatoes and added diced onion, a tablespoon of Italian Herbs and a couple of Tbsp of Brown Sugar. I didn't have any Mozzarella cheese so I used a cup of grated parmesian cheese, absolutely delicious. Next Time I think I'll try it with sausage instead of Chicken.

Oh my gosh! This was amazing. I considered several recommendations and it was so delicious. Here's what I did...sautéed 4 garlic cloves and 1 med/lg diced white onion, added Italian sweet sausage and lots of spices (season salt, salt, pepper, parsley, basil, red pepper flakes, mixed Italian herbs), browned sausage, added 2 handfuls of diced green and red bell peppers, lg can of stewed tomatoes, two handfuls of diced zucchini, 2 small cans of mushroom pieces. Cooked pasta for about 6 1/2 mins and then added to skillet to absorb sauce for remainder of cooking time. I am so excited about this recipe. Awesome, awesome!!

This is a delicious, easy and healthy recipe. My husband can't do dairy so I left out the cheese and it was still great. I also added some chopped zucchini and fresh mushrooms, and I didn't have Italian-style diced tomatoes so I just used regular diced tomatoes and added oregano, basil and parsley. One issue I had was that when the pasta was cooking there didn't seem to be enough liquid to get it all the way cooked and I had to add some water. So in the future when I make this again (and I will!) I will either cut back the amount of pasta I add or just be ready to add some water and/or extra wine as the pasta is cooking. Thanks for a great recipe!

very good very easy to make if you need add more sauce just add chicken stock.

The method prescribed in this recipe overcooks the chicken, making it rubbery and tough. I suggest sauteing the chicken in smaller portions (to preclude the boiling effect when overcrowding the pan) until all the chicken is cooked to your preference. Then, set the chicken aside. Now, in the same pan, stew the tomato, wine (using only wine that you would also drink,) pasta, and any other herbs you desire. I would use basil and/or oregano. Add the spinach and garlic last, so as not to be overcooked, as well. Finally, add the chicken back to the pan, sprinkle the cheese over the top and heat on low only until chicken is reheated and the cheese has melted. This method will result in a far more tender chicken and a fresher garlic/herb flavor.

This is a good one skillet recipe! As written it is 3.5 stars because of lack of seasoning unless "Italian-style" tomatoes means the pre-seasoned kind, then it's a 4 star recipe. If using Italian tomatoes (you buy from a special deli,) you'll need to add some fresh basil, dried oregano and red chile flakes. (One-third cup and 1 tsp each respectively.) I also upped the garlic to five cloves and increased the amount of wine to 1 cup. Reviewers have complained about dryness. Cooking should be done with the lid on the skillet throughout the process. If adding seasoning, simmer the chicken in sauce for appx. 15 minutes before adding the pasta. I cooked the pasta, covered, for 10 minutes then turned the heat off, added 1/2 cup of chicken broth (you could add water, instead) and let the pasta finish cooking in its own heat with the lid on for 10 minutes. Then I folded in the spinach and sprinkled with cheese and let the recipe rest in its own heat, again, with the lid on, for five minutes until the cheese melted.

We thought it was similar to a recipe I used to make called Hunter style chicken. Was good but not great for our tastes. We did add more garlic and a shake or 2 of pepper. Used mini penne that we had on hand. Will make again just not often

I made this several times and I've added onions and garlic and pepperoni. Man is it awesome! I like to call it Pizza in a pan

After reading the views, and knowing my family (picky eaters), I changed it up quite a bit. I cooked the pasta separately. I added lots of italian spices and mixed it in with the cut up chicken pieces. I fried the chicken in olive oil until it was nicely browned. I made the sauce separately - fried up some chopped green peppers with garlic. Then added 2 cans of diced tomatoes. 3 tbsp of tomato paste. And more italian seasonings. And simmered it for 20 minutes. I stirred in spinach at the end. When served, sprinkled some parmesan cheese on top. No mozarella. So I guess I made a different recipe, but since it was based on this one combined with reviews and my family needs, I wanted to give it credit.

I made it as written but the liquid from the tomatoes and wine was not enough to cook the pasta, and you need to turn the temp down to at least medium while the pasta is cooking and stir often or it just all sticks to the bottom of the pan. The chicken should be cut into bite size pieces, not cubes because they are too big and too dry. The flavor was good so i would make it again but with more liquid, maybe some chicken broth, and i might try to replace the pasta with chick peas. Also, I would use a mixture of cheeses because the mozzarella cheese alone is too stringy.

The picky teenagers loved this. I did substitute sausage for the chicken for a different take on pasta. I followed the rest of the recipe as is. Will add to the rotation

My husband said it’s restaurant-quality.

We liked it. No one complained. I will be adding more flavoring next time. The chopped tomatoes we used were not seasoned and I was afraid to over season so I only added a little Italian seasoning. I will add more next time without hesitation. Only complaint: needs more flavor. So use that as a gauge.

So easy to make and even the picky teens liked it!

Definitely a great recipe. This would be a wonderful camping, RV recipe since only one pan. Made a copy of recipe and put in RV. I added fresh mushrooms and an extra tbs of Italian seasoning since I had only one can of Italian tomatoes and 1 can of unseasoned diced tomatoes