Description
This one pot chicken pasta is an effortless and delicious meal featuring tender pasta cooked alongside juicy chicken in a creamy, flavorful sauce. Made in a single pot, it combines penne pasta, diced tomatoes, fresh spinach, and Italian seasonings with a creamy blend of chicken broth, heavy cream, and melted cheeses for a comforting and hearty dinner.
Ingredients
Main 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 cheese
- 1 pound leftover cooked chicken breast, sliced
- Salt and black pepper, to taste
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing for 2 to 3 minutes or until the onions are soft and the garlic is fragrant.
- Add Pasta and Vegetables: Stir in the dry penne pasta, drained diced tomatoes, loose spinach, and Italian seasoning. Mix well to combine all ingredients.
- Add Liquids and Cook Pasta: Pour in the chicken broth and heavy whipping cream, ensuring that all the noodles are covered by the liquid. Bring the mixture to a boil, then reduce heat to maintain a simmer. Cook the pasta uncovered until al dente, about 10 minutes. Note that some liquid will remain in the pot.
- Incorporate Cheeses: Stir in the parmesan and shredded mozzarella cheeses. Continue stirring until the cheese has melted and the sauce has thickened slightly.
- Add Chicken and Heat Through: Add the sliced cooked chicken breast to the pot. Cook for an additional 5 minutes to allow the chicken to warm through and flavors to meld.
- Serve: Season with salt and black pepper to taste, then serve hot and enjoy your creamy one pot chicken pasta.
Notes
- Freshly grated parmesan and mozzarella cheeses melt best and improve the sauce’s texture, but pre-shredded cheeses can work for convenience.
- Cooking the pasta al dente ensures it remains tender yet slightly firm to the bite, preventing mushiness.
- The sauce will be creamy with some remaining liquid, which helps coat the pasta perfectly.
- For a golden brown cheesy crust, you can transfer the finished pasta to a baking dish and broil briefly, though this is optional.
