One Pan Creamy Chicken Pasta (Print View)

Tender chicken and pasta in a rich, luscious cream sauce with sautéed vegetables—all cooked together in one pan for easy preparation.

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 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 ounces penne or short pasta
10 - 3 cups low-sodium chicken broth
11 - 1 cup heavy cream
12 - 1/2 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:

01 - Season the chicken pieces with salt, pepper, and Italian seasoning, ensuring even coating on all sides.
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, approximately 5-6 minutes. Remove chicken and set aside.
03 - Add onion to the same pan and sauté for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
04 - Stir in the red bell pepper and cook for another 2 minutes until slightly tender.
05 - Add uncooked pasta to the pan, followed by chicken broth and heavy cream. Stir thoroughly 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. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with chopped parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • The sauce creates itself while the pasta cooks, no separate roux or complicated techniques needed
  • Cleanup is so minimal you might feel like you're getting away with something
  • The chicken stays impossibly tender because it cooks in the creamy broth instead of drying out
02 -
  • The sauce might look too thin at first, but it will thicken dramatically as it stands
  • Different pasta shapes absorb liquid differently, so check a minute early to avoid mush
  • Don't skip the butter in the initial sauté—it adds a richness you can't replicate with oil alone
03 -
  • Cut your chicken into uniformly sized pieces so everything cooks at the same rate
  • Have all your ingredients prepped before you start cooking, because once you add the pasta, things move fast

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