This lightened-up alternative is what I came up with to satisfy that craving [for creamy chicken pasta] without having to take a nap afterward.
One-Pot Chicken Pasta Recipe
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Published Jun 26, 2024
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Alanna Hale/Seriously, So Good
Nothing soothes a long day like a big bowl of rich, cheesy pasta. But if you want to indulge and not conk out on the sofa after two bites, turn to the one-pot chicken pasta from Carissa Stanton’s new cookbook, Seriously, So Good: Simple Recipes for a Balanced Life.
“I’ve seen my fair share of creamy chicken pasta dishes on IG, and I’m always intrigued…until I read the recipe,” writes Stanton. “Tons of butter, cream and other ingredients that I usually avoid during the week, as they tend to weigh me down. This lightened-up alternative is what I came up with to satisfy that craving without having to take a nap afterward.”
There are two key elements here that make it a dinner for the books: using sun-dried tomatoes for tang, zip and color and cooking all the ingredients in a single pot—no waiting for water to boil here.
Excerpted from SERIOUSLY, SO GOOD: Simple Recipes for a Balanced Life. Copyright @ 2024 by Carissa Stanton. Photography Copyright © 2024 by Alanna Hale. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved.
Ingredients
2 boneless, skinless chicken breasts (about 1½ pounds), cut into bite-size pieces
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
1 small yellow onion, diced
2 garlic cloves, finely chopped
½ cup oil-packed, thinly sliced sun-dried tomatoes
3 cups chicken broth
½ cup half-and-half
8 ounces penne pasta
2 cups baby spinach (about 3 ounces)
½ cup grated Parmesan cheese, plus more for serving
3 tablespoons finely chopped fresh parsley, for serving
Directions
1. Season the chicken with Italian seasoning, garlic powder, salt and pepper.
2. In a Dutch oven or large pot over medium-high heat, heat 2 tablespoons of olive oil. Add the seasoned chicken and cook, turning it occasionally, until it’s no longer pink in the center, about 4 minutes. Transfer the chicken to a plate.
3. In the same pan, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, 5 to 7 minutes.
4. Add the sun-dried tomatoes, chicken broth and half-and-half. Bring the mixture to a boil. Reduce the heat to low, add the pasta, bring to a simmer, cover and cook, stirring occasionally, until the pasta is al dente, 13 to 15 minutes. If the liquid absorbs before the pasta is cooked, add more broth.
5. Stir in the chicken, spinach and Parmesan. Serve garnished with parsley and more Parmesan.
Nutrition Facts
719 calories
26g fat
59g carbs
60g protein
9g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.