Name: Creamy One-Pan Pasta for Busy Nights: A Weekday Lifesaver
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Main Ingredients:; Chicken Breast (or rotisserie chicken): This is our protein powerhouse. I usually dice fresh chicken, but honestly, leftover rotisserie chicken is a weeknight cheat code I swear by. Don’t overcook it, please!; Pasta (penne or rotini): I love how these shapes really grab onto that creamy sauce. I once tried spaghetti, and it was a tangled mess, so stick to the sturdier stuff!; Spinach (fresh): For a little pop of green and some nutrients, because we’re trying here, right? I always throw in way more than it looks like because it wilts down to practically nothing.; Garlic (minced): Fresh, always fresh! I tried garlic powder once when I was out, and it just wasn’t the same. It makes all the difference, trust me.; Onion (diced): The unsung hero, building that base flavor. Don’t rush caramelizing it, that sweetness is key.; Chicken Broth (low sodium): This is where the magic happens, cooking the pasta right in the sauce. I usually grab my favorite brand, the one in the carton, not the cubes.; Heavy Cream: Don’t even think about using half-and-half here; we want lush, rich creaminess. This isn’t the time for a diet, friend.; Parmesan Cheese (grated): Freshly grated, please! The pre-shredded stuff just doesn’t melt the same, and you’ll end up with a grainy sauce, which is a total bummer.; Fresh Parsley (chopped): For a burst of color and freshness at the end. It just brightens everything up, making it look like you tried harder than you did.; Red Pepper Flakes (optional): If you like a little kick like I do! I always add a generous pinch, but start small if you’re sensitive.

Description

Cozy Creamy Dinner perfect for busy nights. Whip up a quick, satisfying meal that brings comfort without the stress. Your easy weeknight solution!

Ingredients

Main Ingredients:
Chicken Breast (or rotisserie chicken): This is our protein powerhouse. I usually dice fresh chicken, but honestly, leftover rotisserie chicken is a weeknight cheat code I swear by. Don’t overcook it, please!
Pasta (penne or rotini): I love how these shapes really grab onto that creamy sauce. I once tried spaghetti, and it was a tangled mess, so stick to the sturdier stuff!
Spinach (fresh): For a little pop of green and some nutrients, because we’re trying here, right? I always throw in way more than it looks like because it wilts down to practically nothing.
Garlic (minced): Fresh, always fresh! I tried garlic powder once when I was out, and it just wasn’t the same. It makes all the difference, trust me.
Onion (diced): The unsung hero, building that base flavor. Don’t rush caramelizing it, that sweetness is key.
Chicken Broth (low sodium): This is where the magic happens, cooking the pasta right in the sauce. I usually grab my favorite brand, the one in the carton, not the cubes.
Heavy Cream: Don’t even think about using half-and-half here; we want lush, rich creaminess. This isn’t the time for a diet, friend.
Parmesan Cheese (grated): Freshly grated, please! The pre-shredded stuff just doesn’t melt the same, and you’ll end up with a grainy sauce, which is a total bummer.
Fresh Parsley (chopped): For a burst of color and freshness at the end. It just brightens everything up, making it look like you tried harder than you did.
Red Pepper Flakes (optional): If you like a little kick like I do! I always add a generous pinch, but start small if you’re sensitive.

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Instructions

Sauté the Starts: First things first, get that large skillet or Dutch oven hot over medium heat. Add a splash of olive oil, and once it shimmers, toss in your diced chicken breast. I usually season it with a pinch of salt and pepper right here; it really helps build the flavor. Sear it until it’s golden brown and cooked through, about 5-7 minutes. Honestly, I used to undercook my chicken sometimes, thinking it would cook more later. Nope! Get it done now. Remove the chicken and set it aside, leaving all those lovely browned bits in the pan—that’s flavor, people!
Build the Base: In that same pan, maybe add another tiny bit of oil if it looks dry, then throw in your diced onion. Sauté it until it’s soft and translucent, which usually takes me about 3-5 minutes. This is where the kitchen starts to smell amazing, that sweet oniony scent. Then, add your minced garlic and cook for just another minute until it’s fragrant. Don’t let it burn! I’ve definitely scorched garlic before, and let me tell you, that bitter taste ruins everything. Keep an eye on it, swirl it around.
Pasta Party Prep: Now for the main event: pour in your chicken broth and bring it to a gentle simmer. Add your uncooked pasta to the pan, making sure it’s mostly submerged in the liquid. If it looks a little dry, add another splash of broth, but don’t drown it. Stir it well to prevent sticking, especially at the beginning. This is the part where I always forget to salt the water (or in this case, the broth!), so don’t be like me. Season it lightly now, you can always adjust later.
Simmer to Perfection: Let the pasta cook, uncovered, for about 10-12 minutes, stirring occasionally. You’re looking for the pasta to be al dente and for most of the liquid to be absorbed, creating a lovely, starchy sauce. Honestly, I love watching the pasta swell up and the sauce thicken; it’s so satisfying. If it’s drying out too fast, lower the heat a bit. If it’s still too soupy, crank the heat just a touch. Trust your gut here, you’ve got this!
Creamy Dream Time: Once the pasta is almost done, reduce the heat to low. Stir in your heavy cream and the cooked chicken. Give it a good stir, making sure everything is coated in that luscious, creamy goodness. Now, add your fresh spinach, stirring until it wilts down into the sauce, which happens pretty quickly, honestly. This step always makes the dish look so vibrant and fresh, even after a chaotic day. It’s truly a transformation!
Finish with Flair: Finally, remove the skillet from the heat. Stir in your freshly grated Parmesan cheese until it’s melted and fully incorporated. Taste and adjust seasonings – maybe a little more salt, a grind of black pepper, or those red pepper flakes if you like a kick. Garnish with fresh chopped parsley. The aroma at this point is just incredible; it smells like pure comfort. Serve it immediately, piping hot. Seriously, this dish always looks so inviting, even if my kitchen is still a slight disaster area.