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.
Heat the olive oil in a large pot or dutch over medium high heat. Add in the diced chicken. Season it with salt and pepper. Sauté the chicken for 3-4 minutes until the chicken is browned. Add in the minced garlic and sun-dried tomatoes and cook for 1 minute until aromatic.
Stir in the 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 the 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.