Italian Chicken Skillet

Close up of a fork scooping up a bite of creamy and delicious chicken and pasta with tomatoes and zucchini.

Zucchini and tomatoes are nestled in a rich, creamy mixture that coats cubes chicken and pasta in this easy skillet meal.

Course Main Course

Cuisine Italian

Keyword Italian Chicken Skillet

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 537kcal

Author Jennifer Osterholt

Ingredients

1 tablespoon oil
2 cups chicken breasts cubed
2 teaspoons sea salt, granulated garlic and pepper
1 small zucchini coarsely chopped
7.5 ounces garlic and herb whipped cream cheese
3/4 cup cherry tomatoes chopped
2 cups orzo pasta cooked

Instructions

Cook pasta and measure 2 cups of cooked pasta, set aside.
2 cups orzo pasta
Heat oil in a large skillet over medium high heat.
1 tablespoon oil
Add chicken and season.
2 cups chicken breasts, 2 teaspoons sea salt, granulated garlic and pepper
Cook for 2 - 3 minutes, stir and then add zucchini.
1 small zucchini
Keep skillet covered and stir occasionally until chicken is cooked through - about 5 to 8 minutes.
Add tomatoes and whipped cream cheese seasoned with herbs to the skillet and stir.
7.5 ounces garlic and herb whipped cream cheese , 3/4 cup cherry tomatoes
Stir in cooked pasta. Once the skillet is warmed through serve and enjoy!

Notes

For a low-carb version substitute the cooked pasta for a 12 ounce bag of cooked riced cauliflower. Drain the cauliflower well before stirring into the skillet.

Nutrition