One Pot Chicken Pasta
This one pot chicken pasta couldn’t be easier to make and features a creamy sauce, tender pasta, and juicy chicken, all cooked to perfection in a single pot.
Servings: 6
Calories: 572kcal
Ingredients
- 2 teaspoons olive oil
- ½ medium onion, diced
- ½ tablespoon minced garlic
- 12 ounces dry penne pasta
- 14.5 ounces diced tomatoes with basil, garlic, and oregano, drained
- 2 cups loose spinach
- 1 tablespoon Italian seasoning
- 3 cups low sodium chicken broth
- 1 cup heavy whipping cream
- ½ cup parmesan cheese
- 1 cup shredded mozzarella
- 1 pound leftover cooked chicken breast, sliced
- Salt and black pepper, to taste
Instructions
- In a large pot, heat up your olive oil and add your onions and garlic. Sauté until the onions are soft and the garlic is fragrant, 2 to 3 minutes.
- Add the dry penne, tomatoes, spinach, and Italian seasoning. Cover the ingredients with the chicken broth and cream. Stir to make sure all the noodles are covered. Bring your pot to a boil and cook till the noodles are al dente, about 10 minutes. The liquid will not be completely evaporated.
- Add the parmesan and mozzarella and stir to incorporate. The cheese will help the sauce thicken up.
- Add your sliced chicken and continue to cook for about 5 minutes to allow the chicken to heat up.
- Serve and enjoy
Notes
- Freshly grated parmesan and mozzarella cheese are best as pre-shredded cheese doesn’t melt quite as well, but shaker parmesan and bagged shredded mozzarella works fine for a quick fix in this one-pot pasta.
- Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
- If you like golden brown crispy cheese an
Nutrition
Calories: 572kcal | Carbohydrates: 50g | Protein: 35g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 403mg | Potassium: 778mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1829IU | Vitamin C: 11mg | Calcium: 287mg | Iron: 3mg