This efficient one-pot chicken pasta combines tender meat, fresh spinach, and a creamy cheese sauce in a single pan. It is an ideal meal for busy weeknights that minimizes cleanup while delivering a rich, satisfying flavor.
List of ingredients
- 1/2 lb. penne pasta – use a high-quality durum wheat variety.
- 1/2 tbsp olive oil – for initial searing.
- 1/2 tbsp butter – adds richness to the base.
- 1 lb. chicken breast – cut into uniform cubes for even cooking.
- 1 small yellow onion – finely diced.
- 1 15oz. can diced tomatoes – including the juice.
- 3 cloves garlic – minced finely.
- 2 cups spinach – chopped with stems removed.
- 1/2 tsp salt – adjust to taste.
- 2 3/4 cups chicken broth – provides the cooking liquid.
- 1/4 tsp black pepper – freshly cracked is best.
- 1/2 cup mozzarella cheese – grated for meltability.
- 1 tsp dried basil – for herbal notes.
- 4 oz. cream cheese – softened for easier blending.
- 1/3 cup parmesan cheese – freshly grated for sharpness.
step-by-step instructions
- Sauté Base: Add olive oil and butter to a large deep skillet over medium heat. Once the skillet is hot, add the diced chicken and diced onions. Cook for about 8-10 minutes until the chicken is cooked through and the onions are translucent and soft.
- Combine Ingredients: Add the penne pasta, diced tomatoes, garlic, spinach, salt, chicken broth, black pepper, mozzarella cheese, dried basil, cream cheese, and parmesan cheese to the skillet. Stir everything together to combine the ingredients thoroughly.
- Simmer and Cook: Bring the mixture to a low simmer. Cook for approximately 20 minutes, or until the penne pasta reaches an al dente texture.
- Finish and Rest: Remove the skillet from the heat. Stir the pasta once more and let it sit undisturbed for a few minutes to allow the sauce to thicken slightly before serving.
- Serve: Garnish the pasta with additional fresh grated parmesan, red pepper flakes, and fresh chopped parsley if desired.
Pro Cooking Techniques for Better Results
Searing the Chicken for Maximum Flavor
Ensure the skillet is sufficiently hot before adding the chicken cubes. Searing the meat until it is golden brown creates a deeper flavor profile and prevents the chicken from steaming. Avoid overcrowding the pan to maintain a high temperature for a better sear.
Selecting the Right Pan
A deep skillet or an enameled cast iron pot is necessary to prevent liquids from boiling over. These pans distribute heat evenly, which is crucial when cooking pasta directly in the sauce. A high-sided pan also makes stirring the heavy cream cheese and pasta easier.
Managing the Simmer Temperature
Keep the heat at a low simmer rather than a rolling boil. A gentle bubble prevents the pasta from overcooking and keeps the cream-based sauce from breaking or separating. If the liquid reduces too quickly, add a small splash of extra broth.
Preventing Pasta Sticking
Stir the mixture occasionally during the 20-minute simmering process. This ensures the pasta grains do not stick to the bottom of the pan or to each other. Constant movement helps the starch release evenly into the sauce for a creamier consistency.
Flexible Ingredient Substitutions
Alternative Pasta Shapes
While penne is recommended, rigatoni, ziti, or farfalle also work well. These shapes are sturdy enough to handle the one-pot cooking method. Avoid using very thin pastas like spaghetti, as they may overcook or clump together in a thick sauce.
Using Different Protein Options
Chicken thighs can be used instead of breasts for a juicier result. If using thighs, trim excess fat before cubing. Ensure the meat is cut into uniform pieces so they all cook at the same rate as the onions.
Customizing the Cheese Blend
If mozzarella is unavailable, provolone or mild white cheddar are suitable replacements. For the parmesan, a Pecorino Romano can be used for a saltier, sharper tang. Always grate your own cheese from a block to avoid anti-caking agents that prevent smooth melting.
Fresh Tomato Alternatives
You can replace the canned diced tomatoes with about one and a half cups of fresh, chopped Roma tomatoes. Fresh tomatoes provide a brighter acidity. If using fresh, ensure they are ripe and juicy to contribute enough liquid to the pot.
Incorporating Other Vegetables
Chopped zucchini, bell peppers, or carrots can be added during the sauté phase. These vegetables add nutrition and color to the dish. Add heartier vegetables first and softer ones closer to the simmering stage.
Ways to Serve and Pair Your Meal
Pairing with Garlic Bread
Toasty garlic bread is a classic accompaniment that helps scoop up the extra creamy sauce. Use a crusty baguette or thick slices of sourdough. Brush with garlic butter and bake until golden brown.
Adding a Fresh Side Salad
A light side salad with a lemon vinaigrette balances the richness of the cream cheese and mozzarella. Use mixed greens, cucumber, and cherry tomatoes. The acidity of the dressing cleanses the palate between bites of pasta.
Garnishing for Presentation
Freshly chopped parsley or basil leaves added at the end provide a pop of color. A sprinkle of red pepper flakes adds visual contrast and a hint of heat. Freshly cracked black pepper on top adds a final layer of seasoning.
Preservation and Reheating Guide
Refrigeration Guidelines
Allow the pasta to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to two days. Keeping it sealed prevents the pasta from drying out and absorbing too many odors from other foods.
Freezing the Pasta
This dish is not ideal for long-term freezing because the cream cheese can separate upon thawing. However, if necessary, freeze in portions for up to a month. Thaw slowly in the refrigerator overnight before reheating.
Best Reheating Methods
The best way to reheat is in a skillet over low heat with a splash of milk or chicken broth. This restores the creamy texture of the sauce. Avoid microwaving on high heat, as this can make the chicken rubbery and the sauce oily.
Adjusting Sauce Consistency After Cooling
Pasta continues to absorb liquid as it sits in the fridge, making the sauce thicker. When reheating, add a tablespoon of water or broth to loosen the sauce. Stir gently to avoid breaking the pasta noodles.
Planning Your Meal in Advance
Prepping Ingredients Early
Dice the onions, mince the garlic, and cube the chicken several hours before cooking. Store these in separate containers or one large prep bowl. This reduces the active cooking time to just the stove-top process.
Softening the Cream Cheese
Take the cream cheese out of the refrigerator 30 minutes before adding it to the pot. Softened cream cheese incorporates into the sauce much faster. This prevents clumps of cheese from remaining in the final dish.
Solving Common Cooking Issues
Dealing with Overcooked Pasta
If the pasta becomes too soft, reduce the simmering time by two to three minutes next time. To fix overcooked pasta in the current batch, remove it from the heat immediately. Let it sit for five minutes to firm up slightly.
Fixing a Sauce That Is Too Thick
If the sauce is too dense, stir in a small amount of chicken broth or heavy cream. Do this slowly while stirring over low heat. This will bring back the desired silky consistency without diluting the flavor.
Correcting a Runny Sauce
If the sauce is too thin, let the pasta simmer for an additional two to three minutes without a lid. You can also stir in an extra tablespoon of parmesan cheese. The cheese acts as a thickener and adds more depth to the flavor.
Preventing Dry Chicken
Avoid overcooking the chicken during the initial sauté phase. Once the chicken is no longer pink on the outside, move to the next step. The chicken will continue to cook during the 20-minute simmering period.
Common Questions and Answers
Can I use frozen spinach?
Yes, you can use frozen spinach, but ensure it is thawed and squeezed dry first. Using wet frozen spinach can make the sauce too watery. Use approximately one cup of squeezed frozen spinach to replace two cups of fresh.
Can I use a different broth?
Vegetable broth is a great alternative if you prefer a different flavor profile. Ensure the broth is unsalted or low-sodium to maintain control over the salt levels. Beef broth is generally too heavy for this creamy recipe.
What is the best type of cream cheese?
Full-fat brick cream cheese provides the best texture and richness. Low-fat versions may not melt as smoothly and can result in a grainier sauce. Ensure the cream cheese is plain and not a flavored variety.
Is this recipe suitable for a slow cooker?
This specific method is designed for a skillet to ensure the pasta cooks correctly. In a slow cooker, pasta often becomes mushy. For a slow cooker version, cook the pasta separately and stir it in at the end.
Print
One Pot Creamy Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
Penne pasta with sautéed chicken, spinach and tomatoes in a creamy sauce all cooked in one pot
Ingredients
- 1/2 lb. penne pasta
- 1/2 tbsp olive oil
- 1/2 tbsp butter
- 1 lb. chicken breast (cut into cubes)
- 1 small yellow onion (diced)
- 1 15oz. can diced tomatoes
- 3 cloves garlic (minced)
- 2 cups spinach (chopped, stems removed)
- 1/2 tsp salt
- 2 3/4 cups chicken broth
- 1/4 tsp black pepper
- 1/2 cup mozzarella cheese (grated)
- 1 tsp dried basil
- 4 oz. cream cheese
- 1/3 cup parmesan cheese (grated)
Instructions
- Sauté: Add oil and butter to a large deep skillet over medium heat. Once the skillet is hot, add diced chicken and onions and cook for about 8-10 minutes until chicken is cooked through and onions are soft.
- Simmer: Add remaining ingredients to the skillet and stir to combine. Bring to a low simmer and cook for about 20 minutes or until penne is al dente.
- Finish: Remove pasta from heat, stir, and let sit a couple minutes before serving. Serve pasta with fresh grated parmesan, red pepper flakes and fresh chopped parsley (optional).
Notes
To store your pasta: Place completely cooled pasta in an airtight storage container in the fridge for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 920 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 115 mg