One Pot Italian Chicken Pasta
A savory one-pot dish perfect for hectic evenings, this Italian-inspired pasta combines tender chicken, sun-dried tomatoes, and spinach with a rich, creamy cheese sauce. Every bite delivers bold flavors, all cooked together for easy preparation and minimal cleanup.
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
Store leftovers in an airtight container in the refrigerator for up to five days.
This recipe accommodates various pasta shapes—monitor cooking time closely to ensure pasta remains al dente.
This recipe accommodates various pasta shapes—monitor cooking time closely to ensure pasta remains al dente.