One-Pan Italian Chicken Skillet

Preheat your skillet by placing it over medium heat, allowing the olive oil to warm up. Then, add the chicken and garlic to the skillet and cook constantly, stirring occasionally, until the chicken is cooked through and no longer pink in the center, taking anywhere from 5 to 8 minutes.

Next, add the wine and diced tomatoes with their juice to the skillet, stirring constantly. Bring the mixture to a rolling boil over high heat and scrape any browned food residue from the bottom of the pan using your trusty wooden spoon.

Add the shell pasta to the skillet and stir it in. Return the mixture to a boil, then continue cooking uncovered, stirring occasionally, until the pasta is cooked through but still retains some firmness to it, taking around 10 minutes.

Add a handful of spinach leaves on top of the pasta and cover the skillet. Continue cooking until the spinach is tender, about 5 minutes.

Finally, sprinkle a generous amount of mozzarella cheese evenly over the top of the pasta. Return the skillet to its heat source and let it simmer until the cheese has melted, the pasta is bubbling, and everything is heated through, taking another 5 minutes.