One Pot Italian Chicken Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
655 kcal
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Course
Main Course
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Cuisine
Italian
One Pot Italian Chicken Pasta
Description
One Pot Italian Chicken Pasta combines diced, seasoned chicken sautéed in olive oil, garlic, and sun-dried tomatoes with linguine cooked directly in chicken broth seasoned with Italian herbs and optional red pepper flakes. The pasta cooks in the same pot until al dente, absorbing the broth's flavors. After cooking, chopped baby spinach, heavy cream, and grated Parmesan cheese are stirred in to create a creamy, rich sauce that coats the pasta and chicken evenly.
The dish offers a blend of savory and mild heat, complemented by the tangy sweetness of sun-dried tomatoes and the earthiness of spinach. The combination of cooking all components together in one pot helps to simplify the process and infuse the pasta with deep flavors. The chicken pieces provide protein and tender texture, while the creamy sauce adds moisture and richness.
This meal is best served immediately while warm, making it suitable for a faster weeknight dinner or casual meal. It pairs well with simple side salads or steamed vegetables for balance. The recipe is adaptable to various pasta types, but timing is essential to cook the pasta properly without overcooking. Leftovers can be stored in an airtight container refrigerated for up to five days.
The recipe notes that careful measuring and watching of pasta cooking times prevent overcooking, and substituting different pasta types requires attention to timing. Immediate serving preserves the texture and flavor of the dish.
Ingredients
- 1 pound chicken breast diced into bite size pieces, boneless skinless
- 1 Tablespoons olive oil
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 1 Tablespoon garlic minced
- 16 oz linguine
- 1 Tablespoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 4 cups chicken broth low sodium
- 8 ounces baby spinach leaves (chopped)
- 1 cup heavy whipping cream
- 1 cup Parmesan Cheese grated
Instructions
- Heat the olive oil in a large pot or dutch over medium high heat. Add in the diced chicken. Season it with salt and pepper. Sauté the chicken for 3-4 minutes until the chicken is browned. Add in the minced garlic and sun-dried tomatoes and cook for 1 minute until aromatic.
- Stir in the chicken broth, linguine, Italian seasoning and red pepper flakes. Bring the mixture to a rolling boil. Turn the heat down to medium and cover the pot with a lid. Cook pasta in the pot until al dente (7-9 minutes). Toss the pasta with tongs occasionally so that the pasta doesn’t stick to the bottom of the pan.
- Reduce the heat to a simmer and stir in the chopped spinach, heavy whipping cream and grated parmesan cheese. Stir until well incorporated. Let the mixture simmer for 1 more minute and then remove from the stove.
- Serve immediately while warm and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to five days.
- This recipe can be made with different pasta types; monitor cooking times to cook until al dente and avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 655 kcal
% Daily Value*
| Calories | 655kcal | 33% |
| Carbohydrates | 69g | 23% |
| Protein | 38g | 76% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 1260mg | 53% |
| Potassium | 1201mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 4440IU | 89% |
| Vitamin C | 16mg | 18% |
| Calcium | 265mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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