Cheese Chicken One Pot Pasta

This cheese chicken one-pot pasta recipe is pleasant and surprisingly easy. Simmer the ground chicken, cherry tomatoes and garlic together with penne pasta in creamy tomato sauce. All of this is done in one skillet, so this pasta dish is perfect for any night. This is also the perfect recipe for using up all the cherry tomatoes you’ve picked in your garden. It’s for 6 people.

This recipe is very simple, requires little preparation and can be made in just one frying pan.

First, quickly stir-fry the shallots in oil, then stir-fry the minced chicken, cherry tomatoes and garlic. Next, add the pasta, soup, marinara and cream and simmer until pasta is soft. Next, add melted mozzarella cheese and fresh basil and sprinkle with freshly grated Parmesan cheese to enjoy.

The reason I love this recipe so much is that within an hour, restaurant-quality dishes will be on the table. It is also highly protein and has a very low calorie content without slacking off.

I make this cheese chicken pasta almost every other week – ask my family 😉.

To make this one-pot cheese chicken pasta, you will need:

Olive Oil – Helps to soften the shallots when cooking. Shallots – or substitute finely chopped yellow onions. Kosher Salt – Helps to enhance the flavor of this dish and soften the shallots when cooking. Ground chicken – Use lean ground chicken from 92/8 or 98/2. Grape Tomato – Adds a fresh tomato flavour. Garlic – adds a unique punchy flavour. Italian seasonings – Use homemade or commercially available. Red Pepper Flakes – Gives delicious flavour and spicy. Penne Pasta (Dry) – I like to use Barilla Protein+ (unsponsored). Bone broth – adds a rich flavor and additional protein. Marinara – Use homemade or commercially available. Fresh cream – gives it a rich creaminess. Mozzarella – Do not use bagged cheese, use freshly grated, to make it easier to melt. Fresh Basil – Gives a bright herbal flavor and pop of colour. Parmesan cheese (freshly grated) – gives it an extra nutty flavor, richness and saltiness.

In a large, deep skillet, add 2 teaspoons of olive oil, 1 medium finely chopped shallot and a pinch of kosher salt. Heat over medium low heat, stirring frequently until soft. About 5 minutes.

Add 1 pound of minced chicken and use a spatula to crush it into small pieces. Simmer until the pink colour fades and is completely cooked.

Next, add 1 cup of cherry tomatoes cut in half, 4 slices of sliced ​​(or finely chopped) garlic, 2 teaspoons Italian seasoning, 1/4-1/2 teaspoons red chili pepper flakes, and 1/2 teaspoons kosher salt.

Stir and cook until the tomatoes are soft and pops. About 8 to 10 minutes.

Next, add 8 ounces of uncooked penne pasta, 2 cups of chicken soup, 1 cup of marinara and 1/2 cup of fresh cream.

Mix well and mix.

Cover and bring to a boil over high heat.

Next, remove the lid and lower the heat to medium-high. Continue boiling, stirring occasionally, until pasta is soft, about 12 minutes.

Turn off the heat and add 4 ounces of freshly grated mozzarella cheese.

Stir until the cheese melts.

Tear 1/4 cup fresh basil by hand and add the pasta.

Stir to see the flavor and add salt if necessary.

Divide into bowls, sprinkle with grated Parmesan cheese, and sprinkle with red chili flakes to add more spiciness.

Serve with a simple salad, torn bread, or homemade garlic bread.

Click here to see more One Pot recipes!

enjoy! If you try this Cheese Chicken One-Pot Pasta recipe, please let us know! Take a photo and tag me on Twitter or Instagram!