Healthy One Pot Pasta Recipe

My healthy pasta recipe features al dente noodles, thinly sliced chicken breast, and sun-dried tomatoes in a tangy Dijon cream sauce. It’s a weeknight dinner that doubles as meal prep! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 2

Cook Time 13

Total Time 15

Servings servings

Calories 323kcal

Author Arman Liew

Ingredients

1 pound penne pasta cooked per box instructions
8 ounces sun dried tomatoes packed in water, drained and chopped
2 tablespoons olive oil
2 cloves garlic minced
1 pound chicken breast chopped
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup parmesan cheese divided
1 cup light cream
1 tablespoon Dijon mustard
2 cups baby spinach
1 teaspoon lemon juice

Instructions

Cook pasta as per the instructions. Drain and reserve ½ cup of the pasta water.
Add the oil to a large skillet. Once hot, add the garlic and cook until fragrant. Add the chicken, Italian seasonings, salt and pepper, and cook until the chicken is no longer pink. Stir through ¼ cup of the parmesan cheese, then remove the chicken from the pan.
Add the pasta to the skillet along with ¼ cup of the pasta water. Once simmering, add the remaining parmesan cheese, heavy cream, mustard and spinach. Once it has thickened, add the chicken back into the pan, along with the sundried tomatoes. Mix and let simmer for five minutes.
Remove the skillet off the heat, drizzle with lemon juice, and serve the pasta immediately.

Video

Notes

TO STORE: Leftover pasta can be stored in the refrigerator, covered, for up to one week.

TO FREEZE: Place portions of the cooked and cooled pasta in an airtight container and store it in the freezer for up to 6 months.

TO REHEAT: Microwave the pasta for 30-40 seconds until warm or in a non-stick pan. If you use the stovetop option, add 1-2 tablespoons of milk or milk alternative before reheating.

Nutrition