Go Back
+ servings
White skillet of Italian chicken with basil

Creamy Italian Chicken Skillet with Spaghetti

Looking for a new pasta dinner? This creamy Italian chicken skillet is the perfect thing to put over spaghetti. It's so easy and is made all in one skillet!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 363kcal


  • Olive Oil
  • Salt and Pepper

For the Chicken

  • 4 Chicken Breasts
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme

For the Sauce

  • 200 g Mushrooms sliced
  • 1 Red Pepper sliced
  • 2 cloves Garlic crushed
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 400g tin Chopped Tomatoes
  • 100 ml Chicken Stock
  • 60 ml Double Cream
  • Handful Pitted Green Olives
  • Fresh Basil Leaves to serve
  • Spaghetti to serve


  • Start by sprinkling the chicken breasts with the garlic powder, oregano, thyme and a good helping of salt and pepper on both sides. Heat a drizzle of olive oil in a skillet and cook the chicken on both sides until browned. Set aside.
  • Heat another drizzle of olive oil and add the garlic, mushrooms and pepper. Cook until softened. Add the remaining dried herbs and some more salt and pepper followed by the chopped tomatoes, chicken stock and cream. Cook for 5-10 minutes.
  • Add the chicken back to the skillet and continue to cook until the chicken is cooked through. I used a meat thermometer to make sure it was fully cooked. Scatter over the olives. Serve with freshly cooked spaghetti and some fresh basil leaves.


Nutrition information is an estimate and will vary depending on the ingredients used.


Calories: 363kcal | Carbohydrates: 10g | Protein: 51g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 165mg | Sodium: 451mg | Potassium: 1292mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1335IU | Vitamin C: 51.6mg | Calcium: 72mg | Iron: 3mg