Creamy, cheesy, and packed with flavor, this One Pot Italian Chicken Pasta is a weeknight dinner dream come true. It’s quick, comforting, and satisfies the whole table.
Juicy chicken mingles with sun-dried tomatoes, pasta, and spinach in a single pot, soaking in a parmesan cream sauce that clings to every bite. Cleanup? Barely a thought.
What You’ll Need for This One Pot Wonder
- Boneless Skinless Chicken Breasts – Tender, protein-packed pieces that brown beautifully and soak up Italian herbs.
- Sun-Dried Tomatoes – Adds bold, sweet-tart depth that balances the creamy sauce perfectly.
- Linguine – A long, silky pasta that holds the sauce and ingredients in every twirl.
- Chicken Broth – Builds a savory, umami-rich base for cooking both chicken and pasta.
- Heavy Whipping Cream – The backbone of the luscious sauce that wraps everything in comfort.
- Grated Parmesan Cheese – Salty, nutty richness that brings the whole dish together.
- Baby Spinach Leaves – A pop of color and freshness, adding nutrition and texture contrast.
- Italian Seasoning & Red Pepper Flakes – A herby blend with optional heat to lift and brighten the dish.
How to Make One Pot Italian Chicken Pasta
Start by browning diced chicken in olive oil until golden, then stir in garlic and sun-dried tomatoes for an aromatic base.
Pour in the chicken broth and add the linguine, herbs, and red pepper flakes. Let it all simmer under a lid until the pasta is just al dente.
Finish by folding in fresh spinach, heavy cream, and parmesan. A quick stir turns everything into a rich, creamy delight that’s ready to serve.
Pro Tips & Savory Twists
Let the chicken sear undisturbed for a couple of minutes to get that golden crust—it’s flavor gold. If you love garlic, toss in an extra clove for a deeper base. Not a fan of spinach? Kale or arugula make easy substitutes.
Want to swap the protein? Try Italian sausage or even rotisserie chicken for a speedier version. Penne or rotini also work well if you’re out of linguine—just adjust the cooking time accordingly.
Storing & Reheating Leftovers the Right Way
To keep that creamy texture intact, let leftovers cool completely before transferring to an airtight container. Refrigerate for up to five days.
When reheating, add a splash of milk or broth to loosen up the sauce and microwave in 30-second intervals, stirring between until warmed through. This pasta doesn’t freeze well due to the cream base, so it’s best enjoyed fresh or within a few days.
One Pot Italian Chicken Pasta
Ingredients
- 1 cup grated Parmesan cheese
- ½ teaspoon red pepper flakes optional
- 8 ounces baby spinach leaves chopped
- 1 tablespoon Italian seasoning
- 1 pound boneless skinless chicken breasts diced into bite-sized pieces
- 1 tablespoon minced garlic
- 1 cup heavy whipping cream
- 16 ounces linguine
- 4 cups low sodium chicken broth
- ½ cup sun-dried tomatoes drained and chopped
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1 teaspoon black pepper
Instructions
- Warm olive oil in a large pot or Dutch oven over medium-high heat. Add diced chicken and season with salt and pepper. Sauté for 3–4 minutes, until chicken is browned. Introduce minced garlic and chopped sun-dried tomatoes; cook for 1 minute, stirring until aromatic.
- Incorporate the chicken broth, linguine, Italian seasoning, and red pepper flakes into the pot. Bring the mixture to a rolling boil, then lower the heat to medium. Cover and cook for 7–9 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
- Reduce to a simmer and blend in the chopped spinach, heavy cream, and Parmesan cheese. Stir thoroughly until everything is integrated. Let simmer for an additional minute, then remove from heat.
- Serve at once, while hot, and enjoy every comforting bite.
Notes
This recipe accommodates various pasta shapes—monitor cooking time closely to ensure pasta remains al dente.