Save to Pinterest This comforting all-in-one skillet dish features tender chicken breast pieces sautéed with onion, garlic, and red bell pepper, then simmered with uncooked penne pasta directly in chicken broth and heavy cream. The pasta cooks right in the pan, absorbing all the savory flavors while creating a naturally thickened sauce. Fresh baby spinach wilts into the mix during the final minutes, adding color and nutrients. A generous handful of grated Parmesan cheese brings everything together into a creamy, cohesive coating that clings beautifully to each bite. The entire dish comes together in just 40 minutes with only one pan to clean, making it perfect for busy weeknight dinners when you want something comforting without the hassle.
The first time I made this one pan creamy chicken pasta, I was running late for a dinner party and had absolutely zero interest in washing multiple pots. My friend Sarah watched skeptically as I dumped everything into a single skillet, but that first creamy, cheesy bite converted both of us instantly. Now it's the dish I turn to when comfort food meets reality, which happens to be most Tuesday nights around here.
Last winter my sister came over after a terrible day at work, and I threw this together while she vented on the couch. Watching her shoulders drop as she took that first bite, the steam still rising from her bowl, reminded me why I love feeding people. Sometimes food really is the best kind of therapy.
Ingredients
- 2 large boneless skinless chicken breasts: Cut into bite sized pieces so they cook evenly and absorb all that creamy sauce
- 1 tsp salt, ½ tsp black pepper, and 1 tsp Italian seasoning: This simple trio transforms plain chicken into something deeply flavorful
- 1 medium yellow onion and 3 cloves garlic: The foundation that builds layers of savory depth as they soften in the pan
- 1 red bell pepper: Adds sweetness and a pop of color that makes the dish feel special
- 1 cup baby spinach: Wilts beautifully into the sauce, making you feel slightly virtuous about all that cream
- 300 g penne or short pasta: Short pasta catches the sauce in all those lovely crevices and curves
- 3 cups low sodium chicken broth and 1 cup heavy cream: The dynamic duo that creates that luscious restaurant style sauce
- ½ cup grated Parmesan cheese: Salty, nutty, and absolutely essential for that authentic Italian American flavor
- 2 tbsp olive oil and 2 tbsp unsalted butter: Butter adds richness while oil prevents burning
- Fresh parsley: A bright finish that cuts through all that creamy goodness
Instructions
- Season and sear the chicken:
- Pat those pieces dry, season generously with salt, pepper and Italian seasoning, then let them sizzle in hot olive oil and butter until golden and cooked through.
- Build the flavor base:
- In the same beautiful fond lined pan, sauté onion until translucent, add garlic for just thirty seconds, then toss in the red bell pepper to soften.
- Add the pasta and liquids:
- Pour in uncooked pasta, chicken broth and heavy cream, stirring to scrape up those gorgeous browned bits from the bottom.
- Simmer to perfection:
- Bring everything to a gentle bubble, cover, and let it cook for 10 to 12 minutes until the pasta is tender and the sauce has thickened beautifully.
- Finish with flair:
- Return the chicken, add spinach and Parmesan, and stir until the spinach wilts and the sauce becomes impossibly creamy.
Save to Pinterest This recipe has saved me more times than I can count, especially during those weeks when cooking feels like a chore. There is something magical about watching a handful of simple ingredients transform into something so comforting without dirtying every pan in the kitchen.
Make It Your Own
Once you have the basic technique down, this recipe becomes a canvas for whatever you have in the fridge. Sometimes I add sun dried tomatoes for tang, other times a handful of mushrooms for earthiness. The method stays the same even when the ingredients change.
Perfecting The Sauce Consistency
The key to that restaurant quality sauce is patience during the final few minutes. Let the pasta finish cooking in the liquid rather than draining it early. Those starchy pasta waters are what make the sauce cling to every single bite instead of pooling at the bottom of the bowl.
Serving Suggestions
A crisp green salad with an acidic vinaigrette cuts through the richness beautifully. A glass of Chardonnay does not hurt either. Keep the sides simple because this pasta is absolutely the star of the show.
- Crusty bread for sopping up every last drop of sauce
- A simple arugula salad with lemon dressing
- Extra Parmesan at the table because more is always better
Save to Pinterest Some recipes are complicated, but this one is just good honest food that brings people together. That is the kind of cooking I want more of in my life.
Your Recipe Questions Answered
- → Can I use rotisserie chicken instead of raw chicken breasts?
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Yes, you can substitute cooked rotisserie chicken. Add it during the last 5 minutes of cooking along with the spinach and Parmesan to heat through without overcooking the meat.
- → What type of pasta works best for this dish?
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Short pasta shapes like penne, rigatoni, or fusilli work well because they catch the creamy sauce. Make sure to stir occasionally while the pasta simmers to prevent sticking.
- → Can I make this dish gluten-free?
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Absolutely. Use your favorite gluten-free pasta and ensure the chicken broth is certified gluten-free. The cooking time may vary slightly depending on the pasta brand.
- → How do I store and reheat leftovers?
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Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or broth to restore the sauce's creamy consistency.
- → Can I add other vegetables to this skillet?
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Certainly. Mushrooms, zucchini, or frozen peas would work well. Add hearty vegetables like mushrooms when sautéing the onions, and quick-cooking vegetables like peas during the last few minutes.
