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Garlic Parmesan Chicken Pasta (One Pot Ditalini Pasta)

This easy Ditalini Pasta Recipe is cheesy, creamy, and paired with juicy chicken thighs for the perfect meal.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
50 mins
Servings: 4
Calories: 466 kcal
Course: Main Course
Cuisine: Greek

Ingredients

For the chicken
  • 1 lemon, juice
  • 1/4 cup olive oil
  • 1 tbsp dijon or yellow mustard
  • 1 tbsp dried oregano
  • 3 garlic cloves, pressed
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lb (about 6) boneless skinless chicken thighs
For the pasta
  • 1 small yellow onion, diced
  • 6 garlic cloves, minced
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp onion powder
  • 2 tsp Italian seasoning
  • 2 cups roughly chopped fresh spinach
  • 1 cup dried ditalini pasta
  • 1 1/2 cups chicken broth
  • 1 cup light / 10% cream
  • 1/2 cup shredded Parmesan cheese
  • Fresh parsley for garnish

Instructions

    Cup of Yum
  1. Make the marinade: whisk together the lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic, salt and pepper. Reserve 4 tbsp of the marinade and set aside.
  2. Add the chicken to a bowl and add the rest of the marinade. Toss the chicken to coat it and let sit for 15-30 minutes.
  3. Add 1-2 tablespoons of olive oil to a large high sided skillet over medium-high heat. When the pan is hot, turn to medium heat and add the chicken thighs. Cook until deeply golden brown, about 5 minutes. Flip the chicken and cook for another 4-5 minutes and then remove the chicken to a plate or bowl and set aside.
  4. Turn the heat to medium and add the diced onion to the pan and cook for 2-3 minutes until just softened. Then, add the minced garlic, salt, pepper, garlic powder, onion powder and Italian seasoning. Stir and cook for 1-2 minutes until fragrant. Add the noodles and stir well to coat with the oils and herbs in the pan.
  5. Stir in the chicken broth and cream and bring to a simmer. Once simmering, stir in the spinach until combined and add the chicken back to the pan along with any juices from the plate/bowl the chicken was on, keeping at a simmer and stirring every few minutes, for 10-14 minutes with the lid mostly on until the pasta is cooked and most of the liquid is absorbed. *Note: If the pasta is not quite done to your liking, add 1/4-1/2 cup more chicken broth and continue to cook until the pasta is al dente*
  6. Once the pasta is cooked, move the chicken thighs to the sides of the pan and stir in ½ cup shredded parmesan cheese, nestle the chicken thighs in and let cook for 5 more minutes. Before serving, drizzle the 4 tbsp of marinade over the dish and garnish with parsley.

Notes

  • If you can't find ditalini pasta you can use orzo which has a similar cooking time.
  • This also is great for meal prep! Divide into containers and take for lunch during the week.
  • If you like this recipe, try our One Pot Broccoli, Cheesy Chicken and Rice Casserole

Nutrition Information

Calories 466kcal (23%) Carbohydrates 33.7g (11%) Protein 32.7g (65%) Fat 23.2g (36%) Saturated Fat 5.6g (28%) Polyunsaturated Fat 2.9g Monounsaturated Fat 13g Cholesterol 117.7mg (39%) Sodium 3645.9mg (152%) Fiber 2.7g (11%) Sugar 6.5g (13%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 466

% Daily Value*

Calories 466kcal 23%
Carbohydrates 33.7g 11%
Protein 32.7g 65%
Fat 23.2g 36%
Saturated Fat 5.6g 28%
Polyunsaturated Fat 2.9g 17%
Monounsaturated Fat 13g 65%
Cholesterol 117.7mg 39%
Sodium 3645.9mg 152%
Fiber 2.7g 11%
Sugar 6.5g 13%

* Percent Daily Values are based on a 2,000 calorie diet.