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One Pot Italian Chicken and Pasta

One pot Italian chicken and pasta is full of yummy veggies, tender pasta, and an oh-so creamy sauce. Say goodbye to the usual dinner mess, this is made entirely in one pot – making this recipe absolute perfection!

Sometimes you just want a heaping plate of pasta. There’s something so comforting about carbs, and we are totally here for it! Pasta just happens to be one of our favorite carbs on the block (potatoes are a short second). Our Italian chicken and pasta features plenty of pasta, tender chicken for added protein, and some yummy vegetables too. We also made it creamy thanks to the addition of heavy cream and lots of Parmesan cheese. There are so many different reasons to love this meal. But, the number one reason? It all comes together in just one pot, which means fewer dishes and less clean-up! Who doesn’t want that after a long day? It also only takes about 30 minutes to make. Seriously, it doesn’t get much better than that.

What Kind Of Chicken Should I Use?

We always opt for classic boneless and skinless chicken breasts. You can cut it up into bite-sized cubes easily, and it’s one of the more budget-friendly proteins available. That said, if you have a different cut of chicken that you can cut up evenly, go ahead and use that instead. Boneless thighs and tenderloins would be our top substitution picks!

Heavy Cream Substitute:

If you’re looking to make this recipe a tad lighter, you can replace the cream with half and half or whole milk instead. Keep in mind that you may end up with less creamy results. Another option is to stir in cream cheese at then end, until melted — start with a few tablespoons, then add more until it is as creamy as you would like.

We want this recipe to be as easy to make as possible. If you have frozen vegetables you’d like to use instead of fresh, go for it! That’s half the beauty of this dish: you can absolutely use what you have on hand. We do recommend that you thaw frozen spinach and squeeze out the excess liquid first.

Vegetable Variations:

Speaking of using what you have on hand, you can switch up the vegetables you use too! Our one pot chicken pasta features sun-dried tomatoes, mushrooms, and spinach. Build off of our suggestions and add in other veggies, or you can get creative and use completely different varieties. Here are some yummy suggestions:

Bell peppers
Peas
Cauliflower
Broccoli
Asparagus

We sprinkle a healthy helping of Parmesan cheese to finish off this chicken and pasta recipe. You can also load up on even more cheese if you’re in the mood for an extra cheesy pasta dish. These are our favorites:

Mozzarella
Ricotta
Fontina
Pecorino
Romano

Serving Suggestions:

This dish is filling and hearty enough to enjoy on its own. That said, if you want to round it out with a few other sides, you can absolutely do so. We love a good salad, bread, and pasta combo! Below are some of our favorite salad and bread options:

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the fridge for up to 4 days. You can reheat single servings in the microwave in 30-second increments until the dish is warmed through. You can also reheat leftovers in a saucepan on the stovetop. Make sure to add a bit of olive oil so that the pasta doesn’t stick, and heat over medium-low until warmed through, about 10-15 minutes.

Italian Chicken and Pasta(One Pot)

Servings
8 servings

One pot Italian chicken and pasta is full of yummy veggies, tender pasta, and an oh-so creamy sauce. Say goodbye to the usual dinner mess, this is made entirely in one pot, making this recipe absolute perfection!

Ingredients

2 pounds boneless skinless chicken breasts cubed into 1-inch pieces
2 tablespoons olive oil
1 teaspoon table salt
1-2 teaspoons black pepper to taste
2 teaspoons granulated garlic (or garlic powder)
12 ounces penne pasta uncooked
4 cups low-sodium chicken broth
2 tablespoons Italian seasoning
1 cup heavy cream
8 ounces sliced mushrooms
1 cup baby spinach leaves
1/4 cup sun-dried tomatoes chopped finely
1 cup shredded parmesan cheese , or grated

Instructions

Heat olive oil in a large (12-inch) deep skillet over medium-high heat. Add in chicken and season with salt, pepper, and granulated garlic.
Cook chicken until it starts to brown, about 6-8 minutes. Add chicken broth, Italian seasoning, and uncooked pasta. Turn heat to medium-high and bring everything to a boil.
Once it hits a rolling boil, turn the heat to medium and cover with a lid. Cook pasta in the chicken broth until pasta is al dente. Cooking time will vary based off of what type of pasta you use, so be sure to check the package directions. Stir occasionally to prevent the pasta from sticking to the bottom of the pan.
Once pasta is cooked to al dente, reduce heat to a simmer and add in the mushrooms, spinach leaves, heavy cream, and sun-dried tomatoes. Stir until well incorporated. Let simmer for 1 more minute, and remove from stove. Sprinkle with parmesan cheese and stir until melted. Serve hot.

Nutrition
Calories: 507kcal Fiber: 3g

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