This one pot chicken and pasta recipe is the ultimate answer to the weeknight dinner dilemma, delivering a creamy, comforting, and incredibly flavorful meal with minimal cleanup. If you’re searching for a go-to dish that the entire family will love, you’ve found it. This recipe combines tender chicken, perfectly cooked pasta, and a luscious, savory sauce all in a single pan, making it a true kitchen hero. For more amazing main dish ideas, check out all our main dish recipes. The beauty of this dish lies in its simplicity; the pasta cooks directly in the sauce, absorbing all the delicious flavors of garlic, Italian herbs, and chicken stock, while its starches naturally thicken the sauce to a perfect consistency. Say goodbye to juggling multiple pots and pans and hello to a streamlined cooking process that doesn’t compromise on taste. This easy one pot chicken and pasta is perfect for busy parents, college students, or anyone who craves a homemade meal without the hassle. It’s a comforting hug in a bowl, ready to make your dinner routine easier and more delicious than ever before.
Ingredients for One Pot Chicken and Pasta
This recipe uses simple, easy-to-find ingredients to create a rich and satisfying meal. Here’s what you’ll need:
- Olive Oil: 1 Tbsp, for sautéing.
- Chicken: 400g chicken thigh or breast, diced. Thighs will offer more flavor, while breast is a leaner option.
- Aromatics: 1 small onion, sliced, and 3 cloves garlic, crushed. These form the flavor base.
- Herbs and Spices: 1 Tbsp Italian herbs, 1 tsp wholegrain mustard, plus salt and pepper to taste.
- Flavor Boosters: Zest and juice of half a small lemon to brighten the dish.
- Greens: 150g baby spinach. It wilts down beautifully into the sauce.
- Liquids: 600ml chicken stock and 1 cup milk. These create the cooking liquid for the pasta and the base of the sauce.
- Pasta: 250g pasta spirals (fusilli) or penne.
- Creaminess: ½ cup sour cream (125g) and ½ cup grated cheese (like cheddar or a parmesan blend).
Recommended Equipment
To make this one pot chicken and pasta, a large, deep frying pan or skillet with a lid is essential. A quality non-stick surface will make cleanup even easier.
- Large Skillet: We recommend the SENSARTE Nonstick Frying Pan Skillet with Lid. Its 5-quart capacity is perfect for containing all the ingredients without any spillover.
How to Make One Pot Chicken and Pasta
Follow these simple steps to create a delicious and creamy one pot chicken and pasta in under 30 minutes. The entire meal comes together in a single pan!
- Sauté Chicken and Onion (5 mins): Heat the olive oil in a large, deep frying pan or skillet over medium-high heat. Add the diced chicken and sliced onion. Cook, stirring occasionally, for about 5 minutes, until the chicken is lightly browned and the onion has softened.
- Add Aromatics and Lemon (2 mins): Add the crushed garlic, Italian herbs, wholegrain mustard, and the lemon zest and juice to the pan. Stir everything together for one minute until the garlic is fragrant.
- Wilt the Spinach (2 mins): Scatter the baby spinach leaves over the chicken mixture. Stir them through and then place the lid on the pan for 1-2 minutes to allow the spinach to wilt completely.
- Combine Pasta and Liquids (1 min): Pour in the chicken stock, milk, and the dry pasta. Stir everything thoroughly to combine, ensuring the pasta is submerged in the liquid.
- Simmer and Cook Pasta (10-12 mins): Bring the mixture to a boil, then immediately reduce the heat to a medium simmer. Let it cook, stirring every few minutes to prevent sticking. Continue simmering until the pasta is cooked al dente and has absorbed most of the liquid. The sauce will thicken naturally from the pasta starches.
- Finish with Cream and Cheese (2 mins): Remove the pan from the heat. Stir in the sour cream and grated cheese until the cheese is melted and the sauce is smooth and creamy. Season to taste with salt and pepper.
- Serve Immediately: Serve your delicious one pot chicken and pasta right away. It pairs wonderfully with a fresh green salad and some crusty garlic bread to soak up the extra sauce.
Nutrition Information
The following is an estimated nutritional breakdown per serving for this one pot chicken and pasta recipe. Please note that values can vary based on the specific ingredients used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 41g |
| Fat | 32g |
| Carbohydrates | 52g |
| Sugar | 12g |
| Fiber | 3g |
| Sodium | 607mg |
This information is an estimate and should not be considered a substitute for a professional nutritionist’s advice. For precise data, refer to sources like the USDA Branded Food Products Database.
Health Benefits of Chicken
Chicken, the star of our one pot chicken and pasta, is more than just a delicious protein; it’s a nutritional powerhouse packed with benefits for your body. As a lean source of high-quality protein, it plays a crucial role in building and maintaining muscle mass.
According to health experts, the benefits of including chicken in your diet are numerous. Here are a few key advantages:
- Muscle Growth and Repair: The protein in chicken is rich in essential amino acids, the building blocks our bodies use to repair tissue and build strong muscles. This is particularly important for maintaining strength as we age.
- Bone Health: Studies have shown that adequate protein intake helps in maintaining bone mineral density, reducing the risk of osteoporosis and fractures.
- Weight Management: As detailed in a WebMD article on the Health Benefits of Chicken, protein-rich foods like chicken can increase feelings of fullness, which can help prevent overeating and support healthy weight management.
- Mood Enhancement: Chicken contains tryptophan, an amino acid linked to the production of serotonin, the “feel-good” hormone in our brains. A balanced diet including chicken can contribute to a more stable and positive mood.
By choosing lean cuts like chicken breast, you get all these benefits with minimal saturated fat, making this one pot chicken and pasta a wholesome and satisfying meal.
Tips for the Perfect One Pot Chicken and Pasta
Mastering this one pot chicken and pasta is simple, but a few chef secrets can elevate it from great to absolutely unforgettable. Follow these tips to ensure a flawless dish every time.
Choosing Your Chicken
While the recipe calls for chicken thigh or breast, using thighs will result in a more tender and flavorful dish due to their higher fat content. If you prefer leaner meat, chicken breast works beautifully, but be careful not to overcook it. For a different twist, you could even try our deliciously simple chocolate mousse recipe for dessert afterwards.
The Best Pasta Shapes
Spirals (fusilli) or penne are recommended because their shapes are excellent at trapping the creamy sauce. However, other short pasta shapes like rigatoni, farfalle (bow ties), or shells will also work well. Avoid long, thin pasta like spaghetti, as it can clump together in a one-pot dish.
Achieving the Creamiest Sauce
The key to a creamy, non-gloopy sauce is patience. Don’t rush the simmering process. Stirring every few minutes is crucial to prevent the pasta from sticking to the bottom of the pan and to help release its starches, which naturally thicken the sauce. For an extra rich flavor, use whole milk instead of skim. If the sauce gets too thick, you can always add a small splash of milk or stock to thin it out.
Don’t Skip the Lemon
The zest and juice of a lemon might seem like a small addition, but they are vital for balancing the richness of the creamy sauce. The acidity cuts through the fat and brightens up the entire dish, making it feel fresh and vibrant rather than heavy.
Cheese Matters
For the best melt, grate your own cheese from a block. Pre-shredded cheeses are often coated with anti-caking agents that can prevent them from melting smoothly into the sauce. A sharp cheddar, Monterey Jack, or a blend of Italian cheeses would be fantastic in this recipe.
Storing One Pot Chicken and Pasta
Proper storage is key to enjoying your leftovers. Here’s how to store and reheat your one pot chicken and pasta safely.
Refrigeration
Allow the pasta to cool to room temperature, but no longer than two hours. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. The pasta will continue to absorb the sauce as it sits, so the leftovers will be thicker. According to the FDA’s Safe Food Storage Guidelines, cooked dishes should be stored promptly to prevent bacterial growth.
Reheating
To reheat, you can use either the microwave or the stovetop.
- Microwave: Place a serving in a microwave-safe bowl, add a splash of milk or chicken stock to loosen the sauce, and cover. Heat for 60-90 seconds, stir, and continue heating in 30-second intervals until warmed through.
- Stovetop: Add the leftovers to a saucepan with a splash of milk or stock. Reheat over medium-low heat, stirring gently until the sauce is creamy and the pasta is hot.
Can I Freeze This Dish?
Freezing is not recommended for this recipe. Cream-based sauces can separate and become grainy upon thawing, and the texture of the pasta can become mushy.
Frequently Asked Questions
What’s the best kind of pasta for this one pot chicken and pasta?
Short pasta shapes with ridges or curves are ideal for this one pot chicken and pasta recipe. Spirals (fusilli), penne, or rigatoni are excellent choices because they hold the creamy sauce well. Avoid long, thin pasta like spaghetti or linguine, which can clump together.
Can I make this one pot chicken and pasta gluten-free?
Yes, you can easily adapt this recipe to be gluten-free. Simply substitute the regular pasta with your favorite gluten-free variety. Keep in mind that gluten-free pasta can sometimes absorb more liquid, so you may need to add an extra splash of chicken stock or milk towards the end of the cooking time.
Can I use different vegetables in this recipe?
Absolutely! This recipe is very versatile. Feel free to add other vegetables like mushrooms, broccoli florets, or sun-dried tomatoes. Add heartier vegetables like broccoli along with the pasta, and quicker-cooking ones like mushrooms with the chicken and onions.
How do I prevent the milk from curdling?
To prevent the sauce from curdling, make sure you don’t boil the mixture on high heat after adding the milk and sour cream. Bring it to a gentle boil and then immediately reduce the heat to a medium simmer. The starches from the pasta will help stabilize the sauce as well.
Can I make this recipe ahead of time?
While this dish is best served immediately, you can make it ahead of time. The pasta will absorb more of the sauce as it sits. When reheating, you’ll likely need to add a splash of milk or chicken stock to loosen the sauce and restore its creamy consistency. Reheat gently on the stovetop or in the microwave.
The Ultimate Weeknight Dinner Solution
In conclusion, this one pot chicken and pasta is more than just a recipe; it’s a game-changer for busy weeknights. It delivers on every front: incredible flavor, minimal cleanup, and a comforting, hearty meal the whole family will adore. By combining tender chicken, perfectly cooked pasta, and a luscious cream sauce in a single pan, you save time without sacrificing quality. This dish proves that you don’t need a complicated process or a sink full of dishes to create a memorable meal. For another simple yet elegant dish, consider our Simple Chocolate Mousse Recipe.
We encourage you to give this easy one pot chicken and pasta a try. It’s destined to become a staple in your dinner rotation. Enjoy the process, savor the results, and relish the extra time you’ve saved!
Other Recipes You’ll Love
If you enjoyed this easy one pot meal, here are a few other recipes from our collection that you might like:
- One Pot Chicken and Pasta – A different take on a classic, perfect for when you need a reliable dinner.
- Creamy Tomato Pasta – A vegetarian one-pot wonder that’s bursting with flavor.
- Garlic Shrimp Scampi – A quick and elegant seafood pasta that’s surprisingly easy to make.
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One pot chicken and pasta
Ingredients
- 1 Tbsp olive oil 1 Tbsp olive oil
- 400g chicken thigh or breast, diced 400g chicken thigh or breast, diced
- 1 small onion, sliced 1 small onion, sliced
- 3 cloves garlic, crushed 3 cloves garlic, crushed
- 1 Tbsp Italian herbs 1 Tbsp Italian herbs
- 1 tsp wholegrain mustard 1 tsp wholegrain mustard
- Zest and juice of half a small lemon Zest and juice of half a small lemon
- 150g baby spinach 150g baby spinach
- 600ml chicken stock 600ml chicken stock
- 1 cup milk 1 cup milk
- 250g pasta spirals or penne 250g pasta spirals or penne
- ½ cup sour cream (125g tub) ½ cup sour cream (125g tub)
- ½ cup grated cheese ½ cup grated cheese
- Salt and pepper to taste Salt and pepper to taste
Instructions
- 1. Heat oil in a large frypan, add chicken and onion cook stirring occasionally for 5 minutes.
- 2. Add garlic, Italian herbs, mustard, lemon zest and juice then stir with the chicken.
- 3. Scatter in baby spinach leaves and stir through mixture. Place the lid on top until the spinach wilts.
- 4. Pour in stock, milk and pasta then stir to combine.
- 5. Bring to a boil and reduce the heat to medium. Keep stirring every few minutes until the liquid has absorbed and pasta is cooked al dente.
- 6. Stir through sour cream and grated cheese and season to taste with salt and pepper.
- 7. Serve immediately with a fresh salad and crusty garlic bread.
Notes
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