One Pan Creamy Chicken Pasta (Printer-Friendly)

Tender chicken and vegetables simmer with penne in a luscious Parmesan cream sauce, all in one pan for easy preparation.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning

→ Vegetables

05 - 1 medium yellow onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 red bell pepper, diced
08 - 1 cup baby spinach, roughly chopped

→ Pasta & Liquids

09 - 10 oz penne or short pasta
10 - 3 cups low-sodium chicken broth
11 - 1 cup heavy cream
12 - ½ cup grated Parmesan cheese

→ Oils & Extras

13 - 2 tablespoons olive oil
14 - 2 tablespoons unsalted butter
15 - Fresh parsley, chopped for garnish

# How to Make It:

01 - Season chicken pieces with salt, pepper, and Italian seasoning, coating evenly.
02 - Heat olive oil and butter in a large deep skillet over medium-high heat. Add seasoned chicken and cook until lightly browned and cooked through, about 5-6 minutes. Remove chicken and set aside.
03 - Add chopped onion to the same pan and sauté for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in diced red bell pepper and cook for another 2 minutes to soften slightly.
05 - Add uncooked pasta to the pan, followed by chicken broth and heavy cream. Stir well to combine, scraping any browned bits from the bottom of the pan.
06 - Bring to a gentle simmer. Cover and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
07 - Return cooked chicken to the pan. Add baby spinach and stir in Parmesan cheese. Cook for 2-3 minutes until spinach wilts and sauce thickens.
08 - Taste the dish and adjust salt and pepper if needed.
09 - Serve hot, garnished with chopped fresh parsley and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • Everything cooks together in one pan, meaning maximum flavor and minimum cleanup
  • The pasta absorbs all those savory chicken juices as it simmers, creating the most incredible sauce
  • Ready in under 45 minutes but tastes like it simmered all afternoon
02 -
  • The pasta will continue absorbing liquid even after you turn off the heat, so do not let it get too dry during cooking
  • Low sodium broth is crucial because both the Parmesan and the seasoning add plenty of salt on their own
  • Resist the urge to crank up the heat because high heat will cause the cream to separate and break your sauce
03 -
  • Room temperature cream incorporates more smoothly than cold straight from the fridge
  • Grate your own Parmesan because pre shredded cheese has anti caking agents that prevent silky melting
  • Let the pan rest off heat for 2 minutes before serving so the sauce can thicken slightly

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