One Pot Chicken Pasta
This One-Pot Chicken Pasta combines tender chicken, creamy sauce, and perfectly cooked pasta for a quick, delicious meal. Ready in just 30 minutes, it's perfect for busy weeknights.
Servings: 6
Calories: 610kcal
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.
Nutrition
Calories: 610kcal | Carbohydrates: 50g | Protein: 42g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 129mg | Sodium: 463mg | Potassium: 692mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1823IU | Vitamin C: 10mg | Calcium: 295mg | Iron: 3mg