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One-Pan 20-Minute Creamy Chicken and Veggie Pasta
Twenty minutes, one pan, and a genuinely respectable amount of vegetables. Mushrooms and cherry tomatoes cook down with chicken into a light cream sauce, and spinach goes in at the end.
This is my answer to the 5pm question of what is for dinner when there is nothing thawed and everyone is hungry.
Servings: 4 servings
Calories: 680kcal
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Ingredients
- 1/2 lb pasta fettuccine recommended
- 1 tbsp sun-dried tomato oil
- 1 tbsp olive oil
- 1 tbsp butter
- 7 oz cherry tomatoes halved
- 1/2 white/yellow onion sliced
- 4 chicken tenderloins cut into small pieces
- 3 garlic cloves thinly sliced
- 1 cup mushrooms sliced
- 1 tsp garlic salt
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp chicken bouillon powder
- 1/2 cup tomato sauce/passata
- 1 1/4 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated parmesan cheese
- 2 handfuls spinach
Instructions
- In a large, deep pan with sides, warm sun-dried tomato oil, olive oil, and butter on medium heat.
- Place pasta in center of the pan and then arrange cherry tomatoes, onions, cubed chicken, mushrooms around it. Scatter garlic on top.
- Add all seasonings (garlic salt, paprika, onion powder, Italian seasoning, and chicken bouillon). Add tomato sauce on top of the pasta.
- Pour in chicken broth and heavy whipping cream. Cover and cook on medium-low for 10 minutes or until pasta is al dente. Remove cover and stir in spinach and cheese. Add salt, if needed. Cook another 2 minutes and serve hot with an extra sprinkle of cheese. Enjoy!
Nutrition
Calories: 680kcal | Carbohydrates: 55g | Protein: 27g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 1416mg | Potassium: 885mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3388IU | Vitamin C: 25mg | Calcium: 224mg | Iron: 3mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Give the mushrooms room and do not stir them right away so they brown instead of steam.
- Burst the cherry tomatoes against the pan to build the sauce.
- Cut the chicken small so it cooks in the same window as everything else.
- Save pasta water. It is what makes the sauce cling.
- Finish with parmesan off the heat.
Frequently Asked Questions
Can I swap the vegetables?
Yes. Zucchini, asparagus, or peas all work. Just match their cooking times.
What pasta should I use?
Anything short. It cooks fast and catches the sauce well.
Can I make it vegetarian?
Skip the chicken, double the mushrooms, and use vegetable broth.
How do I stop the sauce from breaking?
Keep the heat moderate once the cream is in and finish off the burner.
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Shop What I Used
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