One Pot Chicken Pasta

In heaven, after antipasti, the first course will be pasta.
~Steve Albini

Do you remember that one pot pasta that was virally sweeping through Facebook several years ago?
This…One Pot Wonder Tomato Basil Pasta from Donna at Apron Strings Blog.
My family loves it!
Her recipe became a regular in our meal planning rotation.
Then someone suggested I add chicken.
I started messing around with the recipe, using ingredients I had on hand until I found the exact combination of favors I was looking for and here we are.
I’m kind of obsessed with this pasta.
It’s one of those recipes that makes a wonderful dinner but the leftovers are almost better than the original meal.
Best part is everything cooks together in one pot and in less than twenty minutes!
I try to do a lot of my chopping and prepping ahead of time when I’m less hurried. That way it feels like I’m tossing dinner together effortlessly after a long day and cooking doesn’t seem like such a chore.

This is what you need to create this easy, delicious and quick one pot chicken pasta:
Large soup pot with a lid


4 ½ Cups of Chicken Broth


Chicken breasts cut into chunks or strips
(If you want less chicken, use roughly 1 ½ lbs. of chicken. I usually make it with 2 ½-3 lbs. because one of the kiddos prefers more chicken and it’s an easy way to add to the meal to create more leftovers. I’m not kidding, the leftovers are awesome! The beauty of this is being able to easily customize it to your own tastes and preferences.)

1 Can Diced Tomatoes with Green Chilies


1 Red Bell Pepper, cut into strips
(I cut mine a bit larger so the dish gets the flavor but a picky eater can avoid it easily.)


½ of a medium sized Sweet Onion, cut into strips


12 ounces of Fresh Green Beans
(I’ve added spinach and mushrooms in addition and they were excellent too.)


1 pound of Linguini Pasta
(I’ve tried various other types of pasta and linguini is the best for this.)
2 Teaspoons Crushed Garlic
Salt and pepper to taste


2 Teaspoons Olive Oil

Toss the chicken chunks into the pot, sprinkling them with salt and pepper to taste.
Cook the chicken until it’s no longer pink on the outside and nearly done.


Move the chicken to one side of the pot and add your Linguini.
(I know it feels weird but trust the process. It’s worth it!)
Drizzle your olive oil over the noodles.


Add the Garlic, Green Beans, Red Bell Pepper, Onions and can of Diced Tomatoes with Green Chilies.


Pour in the Chicken Broth
Now put the lid on it and bring that pot to a boil.
Turn the heat down to simmer for 14 minutes.


Mix every 3-4 minutes…I use my pasta server to gently twist the contents of the pot and it works so well.
When the time is up, leave it to rest for a few minutes. This dish creates its own richly flavorful sauce.

When you are ready to serve it, mix it well so you get that delightfully light sauce distributed throughout.


My people like it topped with a little Italian Cheese.
Cheese makes everything even more awesome.


My tribe loves the flavor but some don’t care to eat cooked bell pepper and others don’t care much for green beans. Yet everyone requests this one pot chicken pasta regularly.


It’s really tasty and super easy to avoid the item you don’t care for or substitute something you like better.
Have I told you how awesome it is and how amazing the leftovers are?
I’m not kidding.
Love,
Meg

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3 comments

  1. Hi meg,

    It looks Yummy ! Please don’t share delicious recipes hehe 😛

    Just kidding !

    ~ Donna
    Donna Merrill recently posted…Top 3 Best Edgeless Pickleball Paddles 2017My Profile

    • Bev on August 1, 2017 at 3:44 am
    • Reply

    I love pasta, thanks for sharing the recipe. This will definitely be included in our holidays

  2. Definitely need to try this one, I love not only the ease (yay) but all the ingredients. And I can’t wait to try the leftovers.

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