One-Pot Chicken Pasta

Ingredients

• 1 1/2 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (14.5 oz) crushed tomatoes
• 3 cups low-sodium chicken broth
• 12 oz penne pasta
• 1 tsp Italian seasoning
• 1/2 cup heavy cream
• 3 cups baby spinach
• 3/4 cup grated Parmesan

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Pat the chicken pieces dry and season with half the salt and pepper, keeping the raw chicken and its utensils away from ready-to-eat foods.
2. Step 2.Heat oil in a large deep pot over medium-high heat, brown the chicken in one layer, and transfer it to a clean plate before it fully cooks.
3. Step 3.Lower the heat to medium, cook the onion until softened, then add garlic and tomato paste and stir until the paste darkens slightly.
4. Step 4.Pour in crushed tomatoes and broth, scrape every browned bit from the bottom, then stir in dry penne, Italian seasoning, and remaining salt.
5. Step 5.Bring to a steady simmer, cover loosely, and cook for about 12 minutes, stirring every few minutes so pasta does not stick to the base.
6. Step 6.Return the chicken and collected juices, then simmer until the pasta is tender and the chicken reaches a safe internal temperature of 165°F.
7. Step 7.Reduce the heat to low, stir in cream, spinach, and Parmesan, and cook only until the spinach wilts and the sauce coats the pasta.
8. Step 8.Rest uncovered for 5 minutes to thicken, loosen with a splash of broth if needed, and serve with extra Parmesan and black pepper.