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One Pot Chicken Pasta

A quick and satisfying one-pot meal featuring tender chicken, pasta, and creamy sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breast (cut into bite-sized pieces) Look for firm and pink meat without discoloration.
  • 2 tbsp olive oil
  • 1 small yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 cups chicken broth Use gluten-free if needed.
  • 1 cup heavy cream For a lighter version, substitute with low-fat milk.
  • 12 oz penne or rotini pasta For gluten-free, use gluten-free pasta.
  • 1 cup freshly grated parmesan cheese Freshly grated for best flavor.
  • 2 cups baby spinach (optional) Add for nutrition.
  • 2 tbsp chopped fresh parsley (optional) For garnish.

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken pieces seasoned with salt and pepper. Cook for 4 to 6 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked.
  2. Add the diced onion and sauté for 2 to 3 minutes until softened and translucent. Stir in minced garlic, Italian seasoning, and paprika, cooking for 30 seconds until fragrant.
  3. Pour in the chicken broth and heavy cream, scraping any browned bits off the bottom. Stir well and add the pasta.
  4. Bring to a gentle boil, then reduce heat to a steady simmer. Cover the pot and cook for 10 to 12 minutes, stirring every few minutes until the pasta is tender.
  5. Lower heat and stir in parmesan cheese until melted and creamy. If using spinach, add it now and allow to wilt for 1 to 2 minutes.
  6. Taste and adjust seasoning with more salt or pepper if needed. Serve hot, garnishing with chopped parsley and extra parmesan.

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, cool completely before storing. Reheat on the stove over low heat, adding a splash of broth or cream if needed.