One-Pot Marry Me Chicken Pasta
A creamy, one-pot pasta made with chickpea noodles, rotisserie chicken, and sun-dried tomatoes. Packed with protein, fiber, and iron — perfect for a quick, toddler-friendly family meal.
Equipment
- one large pot
Ingredients
- 2-3 cups shredded rotisserie chicken or any cooked chicken
- 8 oz chickpea pasta penne, rotini, or any shape of choice
- 3 cups chicken bone broth or any chicken broth, add more as needed
- ½ cup chopped sun-dried tomatoes oil-packed, drained
- ½ cup heavy cream or full-fat canned coconut milk for dairy-free (+ more depending on consistency preference)
- ⅓ cup grated Parmesan cheese or use dairy-free or nutritional yeast
- 1 teaspoon garlic minced
- ½ teaspoon onion powder
- salt + pepper to taste
- 1 tablespoon olive oil or butter optional
- 1-2 cups fresh spinach
Instructions
- In a large pot or deep skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add chickpea pasta, bone broth, onion powder, paprika, salt, and pepper. Bring to a boil, then lower to a simmer. Stir occasionally and cook uncovered for 8–10 minutes until the pasta is just tender and most of the broth is absorbed.
- Lower heat. Stir in the cream, sun-dried tomatoes, Parmesan, and shredded chicken. Let it simmer gently for 2–3 minutes, until warm and creamy. If it thickens too much, add a splash more broth or cream.
- Add spinach and stir until wilted, about 1–2 minutes.
- Adjust seasoning to taste. Serve warm and top with extra cheese or herbs if you’d like!
Tried this recipe?Let us know how it was!