One-Pot Italian Chicken Pasta

This hearty One-Pot Italian Chicken Pasta has become a weeknight savior in my household. The combination of tender chicken, al dente pasta, and creamy tomato sauce creates a restaurant-quality meal with minimal effort and cleanup. The rich flavors develop as everything cooks together, making this dish greater than the sum of its parts.

I first created this dish during a particularly hectic week when I needed something satisfying but quick. My family was immediately hooked, and it has since become our go-to comfort meal when time is short but we still want something homemade and delicious.

Ingredients

• Olive oil: provides the base for sautéing and adds a subtle Mediterranean flavor
• Boneless skinless chicken breast: delivers lean protein that stays juicy when cut into bite-sized pieces
• Italian seasoning: a convenient blend that adds complex herbal notes in one simple step
• Garlic powder: infuses the chicken with aromatic flavor right from the start
• Fresh onion and garlic: create an aromatic foundation that elevates the entire dish
• Chicken broth: forms the cooking liquid while adding depth and savory notes
• Diced tomatoes: provide acidity texture and rich tomato flavor with their juices
• Heavy cream: transforms the sauce into a silky creamy consistency without separating when boiled
• Penne pasta: ideal shape that catches sauce in its ridges and hollow center
• Parmesan cheese: adds nutty salty depth and helps thicken the final sauce
• Baby spinach: optional but adds color nutrients and a fresh element

Step-by-Step Instructions

Brown the Chicken:

Heat olive oil in a large deep pot over medium heat until it shimmers but doesn't smoke. Add the seasoned chicken pieces in a single layer giving them space to brown rather than steam. Cook for 5-6 minutes turning occasionally until golden on multiple sides and just cooked through. The fond that develops on the pan bottom will add tremendous flavor to your final dish.

Build the Aromatic Base:

Add the diced onion directly to the pot with the chicken sweating them for 2-3 minutes until translucent and soft. Add the minced garlic during the final 30 seconds just until fragrant being careful not to let it brown which would create bitterness. This aromatic foundation will infuse the entire dish with flavor.

Create the Cooking Liquid:

Pour in the chicken broth using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the diced tomatoes with their juices and the heavy cream stirring well to create a uniform cooking liquid. The combination of broth tomatoes and cream creates the perfect environment for cooking the pasta while developing a flavorful sauce.

Cook the Pasta:

Add the dry pasta directly to the pot and bring everything to a gentle boil. Reduce to a simmer and cook uncovered for 12-15 minutes stirring occasionally to prevent sticking. The pasta will absorb the flavorful liquid while releasing starches that naturally thicken the sauce. Test for doneness at the 12-minute mark as you want the pasta al dente.

Finish and Enrich:

Once the pasta is tender stir in the Parmesan cheese which will melt into the sauce adding richness and depth. If using fold in the baby spinach and stir just until wilted. Remove from heat immediately to prevent overcooking the greens. Let the dish rest for 2-3 minutes which allows the sauce to thicken further and flavors to meld perfectly.

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My favorite aspect of this dish is how the pasta cooks directly in the sauce absorbing all those incredible flavors rather than just being coated with them. I discovered this technique when a busy weeknight had me looking for shortcuts and now I make most of my pasta dishes this way. The result is incomparably more flavorful than separately boiled pasta.

Storing and Reheating

This pasta keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight making it possibly even more delicious the next day. When reheating add a splash of water or broth to loosen the sauce before warming gently on the stovetop or in the microwave. Stir occasionally to ensure even heating and to prevent the pasta from sticking together.

Make It Your Own

The beauty of this recipe lies in its flexibility. Swap chicken thighs for breasts for even more flavor and moisture. Vegetarians can omit the chicken entirely and use vegetable broth instead. For a dairy-free version replace heavy cream with coconut cream and skip the Parmesan or use a dairy-free alternative. Short on time? Use precooked rotisserie chicken adding it toward the end just to warm through.

Serving Suggestions

This hearty pasta stands beautifully on its own but pairs wonderfully with a simple green salad dressed with lemon and olive oil to cut through the richness. A crusty piece of garlic bread makes the perfect tool for sopping up every last bit of the delicious sauce. For a special occasion start with a small antipasto platter and finish with a light dessert like berries and whipped cream.

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Frequently Asked Questions About the Recipe

→ Can I use different types of pasta in this dish?

Yes, you can substitute penne with any medium-sized pasta shape like fusilli, rotini, or farfalle. Keep in mind that different pasta shapes may require slight adjustments to cooking time—thicker pasta might need 1-2 minutes longer, while thinner varieties may cook faster.

→ How can I make this dish dairy-free?

To make this dish dairy-free, replace the heavy cream with full-fat coconut milk or cashew cream for richness. Omit the Parmesan cheese or substitute with nutritional yeast for a cheesy flavor. The dish will have a slightly different taste profile but will still be delicious.

→ Can I meal prep this one-pot chicken pasta?

Absolutely! This dish stores well in the refrigerator for up to 3-4 days. For best results when reheating, add a splash of broth or water as the pasta will continue to absorb liquid. You can also freeze portions for up to 2 months, though the texture of the pasta may change slightly.

→ What vegetables can I add to this dish?

Beyond the optional spinach, you can add bell peppers, mushrooms, zucchini, or cherry tomatoes. Add firmer vegetables like bell peppers with the onions, and more delicate vegetables like zucchini or tomatoes in the last 5 minutes of cooking. Frozen peas or broccoli florets also work well added toward the end of cooking.

→ Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work excellently in this recipe and often provide more flavor and moisture than breast meat. The cooking time remains similar, but you'll want to ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety.

→ How can I make this dish spicier?

To add heat, incorporate red pepper flakes when cooking the chicken (¼-½ teaspoon depending on your spice preference). Alternatively, add a diced jalapeño with the onions and garlic, or stir in 1-2 tablespoons of your favorite hot sauce when adding the liquids. A sprinkle of cayenne pepper also works well.