Description
A quick and comforting one-pan creamy pasta dish that’s perfect for busy weeknights, combining ditalini pasta, chicken, and a rich sauce.
Ingredients
Main Ingredients
- 12 ounces Ditalini pasta
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 3-4 cloves garlic, minced
- 2 cups cooked chicken, chopped or shredded ((rotisserie chicken is perfect))
- 3 cups chicken broth ((more as needed))
- 1 cup heavy cream ((or half and half))
- 1-1.5 cups grated parmesan
- 1 cup shredded mozzarella ((optional but very worth it))
- 1 teaspoon Italian seasoning
- to taste Salt and black pepper
- 2 big handfuls fresh spinach ((optional))
- to taste Red pepper flakes ((optional))
- 1 small squeeze of fresh lemon juice ((at the end))
Instructions
Preparation
- Heat the olive oil or butter in a deep skillet or wide pot.
- Add the chopped onion and cook for 3-4 minutes until soft.
- Stir in the minced garlic and cook for about 30 seconds, being careful not to let it burn.
Cooking
- Pour in the chicken broth and then the cream.
- Add the Italian seasoning, a pinch of salt, and black pepper; bring to a gentle simmer.
- Stir in the ditalini pasta and keep at a steady simmer, stirring often, for 10-12 minutes until cooked.
- Once the pasta is tender, stir in the cooked chicken, lower the heat, and add the parmesan and mozzarella, stirring until the sauce is glossy and creamy.
- If using spinach, toss it in and stir until wilted. Adjust seasoning with salt, pepper, and lemon juice to taste. If too thick, add a splash of broth.
Notes
Keep leftovers in an airtight container for up to 3-4 days. Reheat with a splash of broth or milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: Italian