When you’re looking for a quick yet satisfying meal that brings comfort to your dinner table, One-Pan Creamy Chicken and Vegetable Pasta is a top choice. This dish beautifully combines tender pasta with a creamy sauce, succulent chicken, and a colorful medley of fresh vegetables—all cooked together in a single pan. It’s a hassle-free recipe that’s perfect for busy weeknights or a weekend treat, ensuring that you spend more time enjoying your meal and less time on cleanup.
Why We Love This One-Pan Creamy Chicken and Vegetable Pasta Recipe
There are countless reasons to fall in love with this creamy chicken and vegetable pasta. First, the one-pan aspect means you’ll have only minimal cleanup—an ideal feature for anyone who dreads doing dishes after a meal. The combination of fresh ingredients like asparagus and spinach not only adds color to your plate but also packs a nutritional punch, making it a well-rounded choice for any family. You get the hearty flavors of cooked chicken mixed with pasta, creating a comforting texture that everyone will enjoy. Plus, with the ease of preparing everything in one pan, this recipe quickly becomes a go-to for your meal rotation!
Ingredients about One-Pan Creamy Chicken and Vegetable Pasta
To create this delightful dish, gather the following ingredients:
List of ingredients with measurements
- 1 Tablespoon unsalted butter
- 1/3 cup panko crumbs
- 1 1/2 teaspoons plus 1 pinch salt, divided
- 3 1/2 cups water
- 12 ounces dried ziti
- 2 cups mixed fresh vegetables (such as asparagus, matchstick carrots, and sliced onions)
- 1 Tablespoon minced garlic
- 1 teaspoon Italian herb seasoning blend
- 1 teaspoon chicken-flavored soup base (like Better than Bouillon®)
- 1/4 teaspoon freshly ground black pepper
- 2 cups chopped, cooked chicken
- 1 cup (packed) chopped fresh spinach
- 1/2 cup sour cream (or to taste)
- 1/2 cup freshly grated Parmesan cheese
- 1 Tablespoon olive oil
- Fresh basil sprigs for optional garnish
How to Make One-Pan Creamy Chicken and Vegetable Pasta Directions
To whip up this delicious One-Pan Creamy Chicken and Vegetable Pasta, follow these steps:
- Gather Ingredients: Start by collecting all your ingredients so you have everything handy while you cook.
- Prepare Panko: In a Dutch oven, melt the butter over medium heat. Once melted, add the panko crumbs along with a pinch of salt. Cook while stirring occasionally until the panko turns a lovely golden brown color, taking about 3 to 5 minutes. Once done, remove it from the pot and set it aside. Don’t worry, you’ll be using that pot again!
- Cook the Pasta: In the same pot, over medium-high heat, add 3 1/2 cups of water and stir in 1 1/2 teaspoons of salt. Bring the mixture to a boil before adding the dried ziti. Stir it to combine and allow it to boil uncovered, occasionally stirring for about 6 minutes.
- Add Vegetables and Seasonings: Next, toss in your fresh vegetables, minced garlic, Italian herb seasoning, chicken-flavored soup base, and ground black pepper. Bring it back to a boil and let it cook until the pasta and vegetables are barely tender and most of the water has evaporated, which should take around 4 minutes.
- Incorporate Chicken and Spinach: Stir in the chopped, cooked chicken and the fresh spinach. Allow it to cook for just another minute to warm everything through. Then, take it off the heat.
- Finish with Creaminess: Mix in the sour cream and freshly grated Parmesan cheese until well blended with the pasta and chicken.
- Serve It Up: Transfer your beautifully creamy pasta to a serving bowl. Drizzle with olive oil, sprinkle the reserved panko crumbs on top for a delightful crunch, add some fresh basil for garnish, and serve warm.
How to Serve One-Pan Creamy Chicken and Vegetable Pasta
Serving this One-Pan Creamy Chicken and Vegetable Pasta is straightforward and can be customized to your liking. After you have plated it in a nice serving bowl, consider presenting it alongside a fresh garden salad or some toasted bread to mop up any creamy sauce that may be left on the plate. Don’t forget to offer extra grated Parmesan cheese on the side for those cheese lovers in your life! The dish can also be made into portions for meal prep, making it ideal for lunches or quick dinners throughout the week. Its tempting appearance will surely impress your family and friends, making it a hit at any table.
Expert Tips: One-Pan Creamy Chicken and Vegetable Pasta
To ensure your One-Pan Creamy Chicken and Vegetable Pasta turns out perfectly each time, keep these expert tips in mind:
- Choosing Vegetables: Use a mix of your favorite vegetables! Feel free to switch things up with seasonal veggies or whatever you have on hand. Bell peppers, zucchini, or even broccoli can work well.
- Pre-cooked Chicken: To save even more time, use rotisserie chicken or any leftover cooked chicken you may have. The taste will still be fantastic!
- Adjusting Creaminess: The amount of sour cream can be adjusted based on your preference. If you like it creamier, add a bit more. Be cautious, though, as too much can overpower the other flavors.
- Gluten-Free Alternative: If you’re looking for a gluten-free option, replace the ziti with gluten-free pasta. The cooking time may differ, so keep an eye on it.
- Herb Variations: Experiment with different herb seasoning blends to add a unique twist. Fresh herbs like thyme or parsley can amp up the flavor profile significantly.
How to Store One-Pan Creamy Chicken and Vegetable Pasta
If you find yourself with leftover One-Pan Creamy Chicken and Vegetable Pasta, you can store it easily. Allow the dish to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop with a splash of water or broth to loosen up the sauce. If you plan to store it longer, consider freezing portions for up to two months. Just ensure you use a freezer-safe container or bag for the best preservation.
Variation of One-Pan Creamy Chicken and Vegetable Pasta
There are endless possibilities when it comes to varying this One-Pan Creamy Chicken and Vegetable Pasta to keep things exciting. Here are a few suggestions:
- Protein Swaps: Substitute the chicken with shrimp or cooked turkey for a change in flavor and texture.
- Different Pastas: While ziti is delicious, other short pastas like penne, fusilli, or even farfalle will work just as well.
- Spice It Up: If you’re a fan of heat, consider adding a pinch of crushed red pepper flakes or some diced jalapeños for a spicy kick.
- Dairy-Free Option: For a dairy-free meal, swap sour cream with coconut cream or a cashew-based cream and use nutritional yeast in place of Parmesan cheese.
- Vegetable Varieties: Add some sun-dried tomatoes or artichokes for a Mediterranean twist, or incorporate seasonal ingredients to keep it fresh throughout the year.
FAQ
What is One-Pan Creamy Chicken and Vegetable Pasta?
One-Pan Creamy Chicken and Vegetable Pasta is a simple yet flavorful dish that combines cooked pasta, chicken, fresh vegetables, and a creamy sauce all cooked in a single pot.
How do I make One-Pan Creamy Chicken and Vegetable Pasta?
To make this dish, you’ll melt butter, cook ziti, and then add in your vegetables, seasonings, chicken, and creaminess. The best part is all the cooking happens in one pan!
Can I make One-Pan Creamy Chicken and Vegetable Pasta ahead of time?
Yes! This recipe can be prepared ahead of time and stored in the refrigerator for up to three days or frozen for a longer shelf life.
What kind of cheese do I use for One-Pan Creamy Chicken and Vegetable Pasta?
Freshly grated Parmesan is recommended for this recipe. It adds an authentic flavor but can be adjusted based on your taste or dietary needs.
How do I store leftovers of One-Pan Creamy Chicken and Vegetable Pasta?
Allow the dish to cool completely before placing it in an airtight container. It can be stored in the refrigerator for up to three days or in the freezer for up to two months. Reheat gently before serving.
One-Pan Creamy Chicken and Vegetable Pasta
Ingredients
For the Panko Topping
- 1 Tablespoon unsalted butter
- 1/3 cup panko crumbs
- 1 pinch salt
For the Pasta and Sauce
- 3 1/2 cups water
- 12 ounces dried ziti
- 2 cups mixed fresh vegetables (such as asparagus, matchstick carrots, and sliced onions)
- 1 Tablespoon minced garlic
- 1 teaspoon Italian herb seasoning blend
- 1 teaspoon chicken-flavored soup base (like Better than Bouillon®)
- 1/4 teaspoon freshly ground black pepper
- 2 cups chopped, cooked chicken
- 1 cup chopped fresh spinach (packed)
- 1/2 cup sour cream (or to taste)
- 1/2 cup freshly grated Parmesan cheese
- 1 Tablespoon olive oil
- 1 sprig fresh basil (for optional garnish)
Instructions
Preparation
- Gather all your ingredients so you have everything handy while you cook.
- In a Dutch oven, melt the butter over medium heat. Add the panko crumbs and a pinch of salt. Cook while stirring occasionally until the panko turns golden brown, about 3 to 5 minutes. Remove from the pot and set aside.
Cooking the Pasta
- In the same pot, add 3 1/2 cups of water and stir in 1 1/2 teaspoons of salt. Bring to a boil, then add the dried ziti. Stir to combine and boil uncovered, stirring occasionally for about 6 minutes.
- Add the fresh vegetables, minced garlic, Italian herb seasoning, chicken-flavored soup base, and ground black pepper. Bring back to a boil and cook until the pasta and vegetables are tender and most of the water has evaporated, about 4 minutes.
Finishing the Dish
- Stir in the chopped, cooked chicken and fresh spinach, cooking for another minute to warm everything through.
- Mix in the sour cream and freshly grated Parmesan cheese until well blended with the pasta and chicken.
- Transfer to a serving bowl, drizzle with olive oil, sprinkle the reserved panko on top, garnish with fresh basil, and serve warm.
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