One Pot Italian Chicken Pasta

5 from 19 votes

One Pot Italian Chicken Pasta

One Pot Italian Chicken Pasta Recipe is the perfect meal for busy weeks. Lots of cheese combine with hearty chicken, sun-dried tomatoes and pasta for the best meal.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Italian

Servings:

Author: Carrie Barnard

Cost: $20.25, $3.38 per Servings

Ingredients

1 pound Boneless Skinless Chicken Breasts (diced into bite size pieces)
1 Tablespoons Olive oil
2 teaspoon salt
1 teaspoon black pepper
½ cup Sun-Dried Tomatoes (drained and chopped)
1 Tablespoon minced garlic
16 oz Linguine
1 Tablespoon Italian Seasoning
½ teaspoon Red Pepper Flakes (optional)
4 cups Low Sodium Chicken Broth
8 ounces Baby Spinach Leaves (chopped)
1 cup Heavy Whipping Cream
1 cup Grated Parmesan Cheese

Instructions

Heat olive oil in a large pot or dutch over medium high heat. Add in diced chicken. Season it with salt and pepper. Sauté the chicken for 3-4 minutes until the chicken is browned. Add in minced garlic and sun-dried tomatoes and cook for 1 minute until aromatic.
Stir in chicken broth, linguine, Italian seasoning and red pepper flakes. Bring the mixture to a rolling boil. Turn the heat down to medium and cover the pot with a lid. Cook pasta in the pot until al dente (7-9 minutes). Toss the pasta with tongs occasionally so that the pasta doesn’t stick to the bottom of the pan.
Reduce the heat to a simmer and stir in chopped spinach, heavy whipping cream and grated parmesan cheese. Stir until well incorporated. Let the mixture simmer for 1 more minute and then remove from the stove.
Serve immediately while warm and enjoy!

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

You can easily make this recipe with any type of pasta. Just make sure that you watch it closely and just cook al dente to prevent it from over cooking.

Nutrition