Description
A warm and comforting dish that combines tender chicken, creamy sauce, and pasta, all cooked in one pot for a hassle-free meal.
Ingredients
Scale
- 1 lb boneless skinless chicken breast (cut into bite-sized pieces)
- 2 tbsp olive oil
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups chicken broth
- 1 cup heavy cream
- 12 oz penne or rotini pasta
- 1 cup freshly grated parmesan cheese
- 2 cups baby spinach (optional)
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Brown the chicken: Heat olive oil in a large deep skillet (or Dutch oven) over medium-high heat. Add the chicken, salt, and pepper. Cook for 4–6 minutes until lightly browned.
- Sauté the aromatics: Add the diced onion and cook for about 2–3 minutes until softened. Stir in the minced garlic, Italian seasoning, and paprika for just 30 seconds until fragrant.
- Add pasta + liquids: Pour in the chicken broth and heavy cream. Stir, scraping up any browned bits. Add the pasta, ensuring it’s mostly submerged.
- Simmer: Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally.
- Finish the sauce: Lower the heat and stir in parmesan until melted. If using spinach, stir it in and let it wilt for about 1–2 minutes.
- Serve: Taste and adjust seasoning if needed. Garnish with parsley and extra parmesan, and serve hot.
Notes
Serve with a simple side salad or garlic bread. Can be stored for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg