One-Pot Chicken Pasta
Creamy garlic Parmesan chicken pasta cooked entirely in one pot — minimal effort, maximum flavour, and almost no washing up.
Details
Ingredients
- 1 lb boneless skinless chicken breast, cubed
- 350g penne or fusilli
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 3 cups chicken broth
- 1 cup whole milk
- 1 cup Parmesan cheese, grated
- 2 cups baby spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1 tsp Italian seasoning
- Salt and pepper
- Fresh basil for garnish
Instructions
- 1
Heat olive oil in a large pot over medium-high heat. Season chicken with Italian seasoning, salt, and pepper. Cook for 5-6 minutes until golden on all sides. Remove.
- 2
Sauté garlic in the same pot for 30 seconds.
- 3
Add chicken broth, milk, and sun-dried tomatoes. Bring to a boil.
- 4
Add pasta, stir well, and reduce heat to medium. Cook for 12-14 minutes, stirring occasionally, until pasta is al dente and the liquid has thickened into a creamy sauce.
- 5
Stir in Parmesan, spinach, and the cooked chicken. Cook until spinach is wilted and cheese is melted.
- 6
Serve garnished with fresh basil and extra Parmesan.
About This Recipe
The culinary magic of the 'one-pot' phenomenon, perfected in the vibrant landscape of Italian-American home cooking, finds its quintessential expression in this creamy Chicken Pasta. Born from a desire for hearty, flavourful meals without the attendant mountain of dishes, this dish isn't just a recipe; it's a testament to efficient culinary ingenuity. Its genius lies in the singular pot approach, where pasta cooks directly in a flavourful broth enriched with whole milk, absorbing every nuance of garlic, Italian seasoning, and chicken. The star ingredient, boneless, skinless chicken breast, is gently simmered alongside, ensuring it remains tender and juicy, far from the dry chicken often associated with quick preparations. Key to its luxuriously creamy texture is the slow release of starches from the penne combined with rich Parmesan cheese, creating a smooth sauce without the need for a separate roux or heavy cream. Ingredient notes: don't skimp on fresh garlic, and sun-dried tomatoes offer a concentrated burst of umami and sweetness that elevates the entire dish. For variations, consider adding diced bell peppers or zucchini for extra vegetables, or swapping chicken for Italian sausage (cook first to render fat). A splash of dry white wine with the broth can deepen the complexity. Serve hot, garnished generously with fresh basil, perhaps alongside a simple green salad dressed with a bright vinaigrette and crusty bread to sop up every last drop of the glorious sauce.
Tips & Tricks
- • To prevent pasta from sticking to the bottom of the pot and ensure even cooking, stir the mixture frequently, especially during the last 5-7 minutes as the liquid reduces and the sauce thickens.
- • For a delightful vegetarian twist, omit the chicken and boost the vegetable content with sautéed mushrooms, zucchini, or bell peppers. You could also swap half the Parmesan for crumbled feta for a tangier profile.
- • Leftovers store well in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or milk to restore the creamy consistency, as the pasta will continue to absorb liquid.
- • Complement this rich and hearty pasta with a light, crisp side salad featuring mixed greens, cherry tomatoes, and a tangy lemon vinaigrette. A glass of crisp Pinot Grigio or a light-bodied red wine like Barbera would also pair beautifully.
Nutrition Facts
Per serving (approximate)