After eyeing them for years, I finally purchased a dutch oven.  That of course meant I needed to make some dutch oven things!  So I started out with a one pot pasta and per usual decided to share it on my Instagram story.  So many of y’all messaged me asking me to share the recipe.  It is really quite simple and really does cook in one pot!  Check out my One Pot Chicken Spinach Pasta below.

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One Pot Chicken Spinach Pasta

A simple pasta dish that can be made in one pot (dutch oven) in about an hour! 

Ingredients

  • 1 tbsp Olive Oil
  • 3 Cloves Garlic
  • 3 Stalks Green Onion
  • 1/2 Cup Yellow Onion
  • 1/2 Medium Sized Red Pepper
  • 1 lb Chicken Tenders
  • 8 Ounces Uncooked Pasta Pick any kind, but note that thin spaghetti like pasta does better
  • 2.5 Cups Shredded Cheese Parmesan, Parmigiano reggiano, or Romano (any hard cheese)
  • 1 Cup Chicken Broth Low Sodium
  • 2 Cups Heavy Cream
  • 2-3 Ounces Spinach

Instructions

  1. In a dutch oven, add olive oil then add yellow onion, green onion, garlic and pepper. 

  2. Cut defrosted chicken tenders in to cubes.  Season chicken and then add it to the veggies to cook.  

  3. Once the chicken is cooked, remove it from the dutch oven and set to the side. Leave the veggies in the pot. 

  4. Next, add chicken broth, heavy cream, shredded cheese and pasta.  Using medium high heat, bring to slight boil and continue to stir so the cheese does not stick to the bottom. 

  5. As the sauce starts to thicken, add seasonings of your choice.  Be sure to taste it and add more as needed. 

  6. Remove from the heat and add the chicken back to the pasta. 

  7. If the noodles are not soft enough for you, place the dish in the oven at 350 for about five minutes. (Be sure to use an oven safe dish if you didn't use a dutch oven)  Do not leave it in the oven too long though or you will dry out the pasta. 

  8. Once removed from the oven, add in your spinach and serve. 

The Takeaway

One Pot Chicken Spinach Pasta-1

I will admit writing savory recipes is a little nerve racking because I do not measure out seasonings with teaspoons and what not.  It really is a pinch of this and a pinch of that.   So feel free to season this how you would season any pasta dish at home.  My go to seasonings for this dish are salt, pepper, garlic powder, herbs de provence or Italian seasoning.  I also use Lawry’s out of habit too sometimes.

Another key thing I do every time, is purchase blocks of cheese from the deli section of my grocery store.   I shred what I need and store the rest.  Does it cost more? Yep.  Is it better? Absolutely!  Beyond seasoning, this a great dish to play with add different meats, cheeses and veggies to create a different pasta each time.