One-Pan Creamy Chicken and Vegetable Pasta
A comforting, one-pot meal featuring pasta, chicken, fresh vegetables, and a creamy sauce, making dinner easy and delicious for busy weeknights.
Ingredients
Pasta and Vegetables
- 12 ounces dried ziti You can substitute with different pasta shapes.
- 2 cups mixed fresh vegetables (such as asparagus, matchstick carrots, and sliced onions) Feel free to use seasonal vegetables.
- 1 tablespoon minced garlic
- 1 teaspoon Italian herb seasoning blend Add more for bolder flavors.
- 1 cup packed chopped fresh spinach
Chicken and Creaminess
- 2 cups chopped, cooked chicken Rotisserie chicken works well.
- 1/2 cup sour cream Can substitute half with Greek yogurt.
- 1/2 cup freshly grated Parmesan cheese
Cooking Essentials
- 1 tablespoon unsalted butter Used for toasting panko.
- 1/3 cup panko crumbs For topping.
- 3 1/2 cups water For cooking the pasta.
- 1 1/2 teaspoons salt Divided use between cooking pasta and panko.
- 1/4 teaspoon freshly ground black pepper Adjust to taste.
- 1 tablespoon olive oil For drizzling before serving.
Instructions
Preparation
- Start by collecting all your ingredients.
- In a Dutch oven, melt the unsalted butter over medium heat. Add the panko crumbs along with a pinch of salt, cooking until golden brown, about 3 to 5 minutes, and set aside.
Cooking
- In the same Dutch oven, add 3 1/2 cups of water and 1 1/2 teaspoons of salt. Bring to a boil, then add the dried ziti. Boil uncovered, stirring occasionally for about 6 minutes.
- Add the mixed vegetables, minced garlic, Italian herb seasoning, chicken-flavored soup base, and freshly ground black pepper, boiling until the pasta and vegetables are barely tender and most water has evaporated, about 4 minutes.
- Stir in the chopped, cooked chicken and fresh spinach, cooking for another minute.
- Mix in the sour cream and Parmesan cheese until well blended.
Serving
- Transfer to a serving bowl, drizzle with olive oil, sprinkle reserved panko crumbs on top, garnish with fresh basil sprigs, and serve warm.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.