There’s something about a meal that comes together in one pot that feels just right after a day that’s been a little too busy. This one pot pasta and chicken recipe is exactly that kind of dish—simple, satisfying, and full of flavor without demanding too much time or effort. The kind of dinner you can almost make with your eyes half-closed, but still end up with something worth savoring.
One evening, I remember juggling a few things at once while the pasta and chicken simmered away together. The kitchen filled with the aroma of garlic and Italian herbs, a scent that somehow made the space feel warmer, even though the heater was broken. I caught myself sneaking tastes of the sauce, a little impatient, and maybe a bit clumsy because I almost spilled the spoon. But that’s the charm here—it’s not about perfection, just about flavors melding and comfort growing in that one pot.
Why You’ll Love It:
- It’s all cooked in one pot, which means fewer dishes and less cleanup—because who really wants to wash a mountain of pans after dinner?
- The chicken stays tender, and the pasta absorbs all those rich flavors, making every bite cozy and fulfilling.
- It’s simple—and that’s kind of the point. No complicated steps or hard-to-find ingredients, just good, honest cooking.
- You get a balanced meal with protein, veggies, and carbs all mingling in the same pot, perfect for a busy weeknight.
If you’re ever worried about it being too plain, a sprinkle of extra Parmesan or a handful of fresh herbs at the end can really brighten things up without much effort.
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One Pot Pasta and Chicken
- Total Time: 35 minutes
- Yield: 4
Description
A simple and delicious one pot pasta and chicken recipe that combines tender chicken, pasta, and flavorful ingredients cooked together for an easy and hearty meal.
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups low sodium chicken broth
12 ounces uncooked penne pasta
1 (14.5 ounces) can diced tomatoes, undrained
1/2 cup grated Parmesan cheese
2 cups fresh baby spinach leaves
Instructions
Heat olive oil in a large pot or deep skillet over medium-high heat.
Add the chicken pieces and cook for 5-6 minutes until browned on all sides but not fully cooked through. Remove chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Return the chicken to the pot. Sprinkle in the dried Italian seasoning, salt, and black pepper. Stir to combine.
Pour in the chicken broth, diced tomatoes with their juice, and add the uncooked penne pasta. Stir well to combine all ingredients.
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally to prevent sticking.
After 15 minutes, check the pasta for doneness. If needed, cook uncovered for an additional 3-5 minutes until pasta is tender and the sauce has thickened.
Stir in the fresh baby spinach leaves and cook for 1-2 minutes until wilted.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and well combined.
Serve hot immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Kitchen Notes: You really don’t need any fancy tools here—just a large pot or a deep skillet with a lid works perfectly. When serving, I like to add a simple green salad or some crusty bread to complete the meal. Sometimes I toss in mushrooms or swap out penne for rigatoni, but I haven’t tested every possible combo, so you might find your own favorite twist. Adding a pinch of red pepper flakes can also give it a subtle kick if you’re in the mood.
FAQ
Can I use chicken thighs instead?
Absolutely. They’ll add a bit more richness, and you might want to adjust the cook time slightly to make sure they’re cooked through.
Is it possible to make this vegetarian?
You could skip the chicken and add more veggies or plant-based protein, though the broth flavor will change a bit.
Can I make this ahead of time?
It’s best fresh, but leftovers keep well in the fridge for a couple of days. Just reheat gently.
Give this one pot pasta and chicken a try next time you want something easy but satisfying. It’s the kind of dinner that feels like a small reward after a busy day, and you might find yourself coming back to it again and again.