One Pan Creamy Chicken Pasta (Printable Version)
Tender chicken and vegetables in a rich, creamy sauce all cooked together with pasta in a single pan for effortless preparation.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), cut into bite-sized pieces
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 tsp Italian seasoning
→ Vegetables
05 - 1 medium yellow onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 red bell pepper, diced
08 - 1 cup baby spinach, roughly chopped
→ Pasta & Liquids
09 - 10 oz penne or short pasta
10 - 3 cups low-sodium chicken broth
11 - 1 cup heavy cream
12 - ½ cup grated Parmesan cheese
→ Oils & Extras
13 - 2 tbsp olive oil
14 - 2 tbsp unsalted butter
15 - Fresh parsley, chopped (for garnish)
# Directions:
01 - Season the chicken pieces with salt, pepper, and Italian seasoning, ensuring even coating on all sides.
02 - Heat olive oil and butter in a large, deep skillet over medium-high heat. Add chicken and cook until lightly browned and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.
03 - In the same pan, add onion and sauté for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
04 - Stir in the red bell pepper and cook for another 2 minutes until slightly tender.
05 - Add uncooked pasta to the pan, followed by chicken broth and heavy cream. Stir to combine, scraping any browned bits from the bottom of the pan.
06 - Bring to a gentle simmer. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
07 - Return the cooked chicken to the pan, add baby spinach, and stir in Parmesan cheese. Cook for 2-3 minutes until the spinach wilts and the sauce thickens. Taste and adjust seasoning if needed.
08 - Serve hot, garnished with chopped parsley and extra Parmesan if desired.
# Expert Hints:
01 -
- Everything cooks together in one pan so the pasta absorbs all those delicious flavors while the sauce thickens naturally
- It comes together in under 40 minutes making it perfect for busy weeknights when you still want something homemade
02 -
- The sauce will continue thickening off the heat so do not worry if it looks slightly loose when you turn off the stove
- Using freshly grated Parmesan instead of pre shredded makes a huge difference in how smoothly the cheese melts into the sauce
03 -
- Add a pinch of red pepper flakes with the garlic if you want a subtle kick of heat that cuts through the rich cream
- Using rotisserie chicken works beautifully but add it during the last 5 minutes just to warm through