Skinny Creamy Italian Chicken Skillet recipe

Yummmy this amazing Skinny Creamy Italian Chicken Skillet recipe I found at and I love it. I hope you like it, too. ENJOY!


  • For the chicken marinade: 
  • 4 small chicken breasts
  • 1/2 bottle Lowry’s Garlic Herb Marinade
  • 2 Tablespoons prepared pesto

For the skillet: 

  • 8oz penne pasta
  • 2 teaspoons extra virgin olive oil
  • 1/4 small onion, minced
  • salt & pepper
  • 2 garlic cloves, minced
  • 1/2 cup chicken broth
  • 8oz tomato sauce
  • 1 cup evaporated skim milk
  • 1 teaspoon flour
  • 4 teaspoons prepared pesto


  • Combine marinade and pesto in a large Ziplock bag then add chicken breasts and squish to coat. Marinade in the refrigerator for at least 30 minutes, or up to 8 hours.
  • Saute marinated chicken in a large skillet sprayed well with non-stick spray over medium heat for 5-6 minutes a side, or until no longer pink in the center. Remove to a plate then cover loosely with foil to stay warm and set aside. Carefully wipe out skillet with a spatula or wet paper towel. Meanwhile, bring a large pot of water to a boil then season with salt and add penne. Cook until al dente then drain and set aside.
  • Still over medium heat, add oil to the skillet then add onions and season with salt and pepper. Saute for 3-4 minutes, or until tender, then add garlic and saute, stirring constantly, for 30 more seconds. Carefully add chicken broth then let simmer until reduced by half, about 2 minutes. Add tomato sauce and evaporated milk then whisk in flour and pesto. Simmer until thick and bubbly, about 2-3 minutes. Add cooked and drained pasta then toss to combine. Portion out to plates then top with cooked chicken.

Share on Tumblr