One Pan Creamy Chicken Pasta (Printable Version)

Tender chicken and pasta simmer with vegetables in a rich, creamy Parmesan sauce for an effortless comforting meal.

# What You 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 thoroughly with salt, black 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 for 5-6 minutes until lightly browned and cooked through. Transfer chicken to a plate and set aside.
03 - In the same pan, add chopped onion and sauté for 2-3 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
04 - Stir in diced red bell pepper and continue cooking for another 2 minutes until slightly softened but still retaining some crunch.
05 - Add uncooked pasta to the pan, followed by chicken broth and heavy cream. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pan for added flavor.
06 - Bring mixture to a gentle simmer, then cover and cook for 10-12 minutes. Stir occasionally to prevent sticking and ensure even cooking. Pasta should be al dente and most liquid absorbed.
07 - Return cooked chicken to the pan along with baby spinach and Parmesan cheese. Cook for 2-3 minutes, stirring constantly, until spinach wilts and sauce thickens slightly.
08 - Taste the dish and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished generously with chopped fresh parsley and extra Parmesan cheese if desired.

# Expert Tips:

01 -
  • The sauce naturally thickens as the pasta cooks, creating velvety consistency without any fancy techniques
  • Cleanup takes literally two minutes because everything happens in one pan
  • The chicken stays tender because it cooks in the cream sauce instead of drying out in the oven
02 -
  • The sauce will look thin at first but thickens beautifully as the pasta releases starch into the liquid—trust the process
  • If the pasta absorbs all the liquid before it's cooked through, add another splash of broth or water and keep going
  • Keep the heat at a gentle simmer once the liquid is added, or the cream might separate
03 -
  • Use a pan that's at least 12 inches across with high sides so nothing bubbles over when it simmers
  • Grate the Parmesan fresh from a block—pre-shredded cheese has cellulose that prevents it from melting smoothly into the sauce

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