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 cubed grilled chicken, grilled shrimp, grilled salmon, etc.
- 8 oz chickpea pasta penne or rotini
- 3 cups chicken bone broth plus 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
- 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!
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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