Description
This One Pot Italian Chicken Pasta is a hearty and flavorful dish featuring tender chicken, mushrooms, spinach, and sun-dried tomatoes all cooked together with penne pasta in a creamy Parmesan-infused sauce. It’s a convenient and delicious meal perfect for weeknight dinners, combining savory Italian seasoning with creamy textures in a single skillet.
Ingredients
Units
Scale
Chicken and Vegetables
- 2 pounds boneless skinless chicken breast, cubed into 1-inch pieces
- 8 ounces white or cremini mushrooms, sliced
- 1 cup baby spinach
- 1/4 cup finely chopped sun-dried tomatoes
Dry Ingredients & Seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 tablespoons Italian seasoning
- 16 ounces penne pasta
Liquids & Dairy
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese or grated
Instructions
- Prepare Ingredients: Cube the boneless skinless chicken breasts into bite-sized, 1-inch pieces. Slice the white or cremini mushrooms and set aside for later use.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large 12-inch deep skillet over medium-high heat. Add the cubed chicken to the skillet and season with 1 teaspoon salt, 1 teaspoon black pepper, and 2 teaspoons garlic powder. Cook the chicken until it begins to brown, about 6 to 8 minutes, stirring occasionally to ensure even cooking.
- Add Pasta and Broth: Pour in 4 cups of chicken broth along with 2 tablespoons of Italian seasoning. Add the uncooked 16 ounces of penne pasta to the skillet. Increase heat to medium-high and bring the mixture to a boil.
- Simmer Pasta: Once boiling, reduce the heat to medium and cover the skillet with a lid. Allow the pasta to cook in the broth until al dente, following the cooking time indicated on the pasta package. Stir occasionally to prevent the pasta from sticking to the bottom of the pan.
- Add Vegetables and Cream: After the pasta is cooked, reduce the heat to a low simmer and stir in the sliced mushrooms, 1 cup of baby spinach, 1 cup of heavy cream, and 1/4 cup of finely chopped sun-dried tomatoes. Mix well to combine all ingredients and let the mixture simmer for one minute to meld the flavors.
- Finish with Cheese: Remove the skillet from heat. Sprinkle 1 cup of shredded Parmesan cheese over the pasta and stir until the cheese is fully melted and the sauce is creamy.
- Serve: Serve the Italian chicken pasta hot, garnished as desired. Enjoy this easy and delicious one-pot meal perfect for any occasion.
Notes
- Use chicken broth with low sodium if you want to control salt intake.
- For extra flavor, you can add a splash of white wine when adding the broth and pasta.
- Adjust heavy cream quantity for a lighter sauce if preferred.
- Stir occasionally during cooking to prevent pasta from sticking to the pan.
- This recipe works well with other short pasta shapes like rigatoni or fusilli.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
