PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | YIELD: 6
Easy pasta dinner for busy weeknights – this rich and savoury one-pot Cheesy Chicken Pasta is one of my favourite Italian Chicken recipes excellent for the entire family. Prep this in ten minutes with fabulous ingredients and it’s ready on your dinner table in just under twenty minutes!
INGREDIENTS
8 oz. baby spinach leaves, divided
1 c. sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 oz.)
1 large yellow onion, sliced
1 lb uncooked boneless, skinless chicken breasts (cut into 1/2-inch bite-size pieces)
6 garlic cloves, sliced
1 lb dry linguine
2 tsp dried Italian seasoning
2 tsp kosher salt
1 tsp fresh ground pepper
1 tsp crushed red pepper flakes
4 c. (32 oz.) reduced-sodium chicken stock
1 c. (8 oz.) chardonnay wine
4 oz. fresh Parmesan cheese, shredded
How to make Cheesy Chicken Pasta (One Pot Meal)
Step 1: In a 5-quart Dutch oven, combine half of the spinach, tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper, and crushed red pepper. Cook over medium-high heat, then pour in the chicken stock and wine. Cover with the lid and bring the mixture to a boil.
Step 2: Allow the pasta to cook for about 7 to 9 minutes until al dente, tossing occasionally using tongs to prevent the pasta from sticking to the bottom. Once the pasta is done cooking, it will still have some liquid and that is okay because this will make the base of the cheese sauce.
Step 3: Turn the heat off, then add the cheese. Using tongs, toss to melt the cheese into the pasta. Add in the rest of the spinach and toss.
NOTES:
Substitute the Italian Seasoning with a combination of 1 tsp dried basil, 1 tsp rosemary, half tsp oregano, and half tsp dried thyme.
I love how the spice of this dish is just enough to tickle your tongue. You can adjust the spice by adding half tsp pepper flakes for a milder sauce.
Wine is I think one of the best ingredients for this dish. It adds bright citruses and wonderful rich butter flavour to the pasta. I highly recommend using chardonnay. But if you are sensitive to alcohol, you can substitute it with chicken stock, white grape juice, or lemon water (half cup each of freshwater).
Ingredients
- 8 oz. baby spinach leaves, divided
- 1 c. sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 oz.)
- 1 large yellow onion, sliced
- 1 lb uncooked boneless, skinless chicken breasts (cut into 1/2-inch bite-size pieces)
- 6 garlic cloves, sliced
- 1 lb dry linguine
- 2 tsp dried Italian seasoning
- 2 tsp kosher salt
- 1 tsp fresh ground pepper
- 1 tsp crushed red pepper flakes
- 4 c. (32 oz.) reduced-sodium chicken stock
- 1 c. (8 oz.) chardonnay wine
- 4 oz. fresh Parmesan cheese, shredded
Instructions
Step 1: In a 5-quart Dutch oven, combine half of the spinach, tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper, and crushed red pepper. Cook over medium-high heat, then pour in the chicken stock and wine. Cover with the lid and bring the mixture to a boil.
Step 2: Allow the pasta to cook for about 7 to 9 minutes until al dente, tossing occasionally using tongs to prevent the pasta from sticking to the bottom. Once the pasta is done cooking, it will still have some liquid and that is okay because this will make the base of the cheese sauce.
Step 3: Turn the heat off, then add the cheese. Using tongs, toss to melt the cheese into the pasta. Add in the rest of the spinach and toss.
Notes
Substitute the Italian Seasoning with a combination of 1 tsp dried basil, 1 tsp rosemary, half tsp oregano, and half tsp dried thyme. I love how the spice of this dish is just enough to tickle your tongue. You can adjust the spice by adding half tsp pepper flakes for a milder sauce. Wine is I think one of the best ingredients for this dish. It adds bright citruses and wonderful rich butter flavour to the pasta. I highly recommend using chardonnay. But if you are sensitive to alcohol, you can substitute it with chicken stock, white grape juice, or lemon water (half cup each of freshwater).
