Easy One-Pot Chicken Chickpea Pasta: Dinner Done Right
I’m always looking for quick and easy dinner options, and this creamy chicken chickpea pasta is a lifesaver. Made with gluten-free chickpea flour pasta, this one-pot dish is a hearty and satisfying meal that’s packed with protein. Perfect for meal prep, this recipe helps me save time without sacrificing flavor.
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I’ve been loving this creamy chicken and chickpea pasta recipe lately. It’s a total comfort food that’s surprisingly easy to whip up. Made with gluten-free chickpea flour pasta, it’s packed with protein to keep you feeling full and satisfied.
The creamy sauce is rich and decadent, with just the right balance of flavors. This dish is hearty and satisfying, perfect for a cozy night in or as a crowd-pleasing weeknight dinner.
Ingredients
Chicken Breast: I use boneless, skinless chicken breast for a lean and tender protein source. I cut it into bite-sized pieces to ensure even cooking and better incorporation into the pasta.
Chickpea Pasta: This gluten-free pasta, made from chickpea flour, adds a nutty flavor and a protein boost to the dish.
Italian Seasoning & Chili Flakes: Italian seasoning brings a blend of herbs that complements the chicken and pasta, while chili flakes add a touch of heat. Adjust to taste for your preferred level of spice.
Heavy Cream & Parmesan Cheese: Heavy cream makes the sauce rich and creamy, while Parmesan cheese adds a savory, umami kick. Both ingredients are key for achieving a luscious texture.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Heat oil and add chicken. Cook until it is browned on all sides. Remove chicken from the pan and set aside.
Step 2: Add onion, carrot, garlic, Italian seasoning, and chili flakes to the pot. Cook until the onions soften. Add the bell peppers, crushed tomatoes, balsamic vinegar, salt, and pepper. Cook for about 10 minutes.
Step 3: Add chickpea pasta and chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer according to pasta package directions. It should take 4-5 minutes.
Step 4: Once the pasta is almost cooked, add in heavy cream and Parmesan cheese. Return the browned chicken to the pot. Simmer for 2-3 minutes or until the pasta and chicken are fully cooked.
Step 5: Add spinach and cook until wilted. Turn off the heat and serve.
Expert Tips
- For the best flavor, make sure to sear the chicken pieces. This adds depth to the overall taste.
- Don’t overcook the chicken, as it can become dry. Aim for an internal temperature of 165 F.
- For an extra-rich sauce, use heavy cream and high-quality Parmesan cheese. If you prefer a lighter option, try half-and-half or Greek yogurt.
- Leftover creamy chicken chickpea pasta can be stored in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
Serve the creamy chicken chickpea pasta in generous bowls for a comforting and satisfying meal. For a well-rounded dinner, pair it with a side of garlic bread (or garlic naan) or a crisp, green salad. If you prefer a heartier meal, add grilled or roasted vegetables like asparagus or zucchini as a side.
More Pasta Recipes
- Dinner made simple! This Red Lentil Pasta in Coconut Curry Sauce is a one-pot meal loaded with veggies and creamy coconut goodness. A vegan and gluten-free dish the whole family will love!
- Get ready for the creamiest, cheesiest baked mac and cheese! With a crispy panko topping and smooth, velvety cheese sauce, this dish is a winner. It’s a quick and simple recipe that’s sure to become a family favorite. Perfect for dinner or a hearty meal prep option!
- Explore a world of flavors and textures that will have you twisting, twirling, and tasting your way to pasta perfection: 40 Types of Pasta For Every Mood: Twist, Twirl, and Taste!
- Dive into the rich and varied world of mouthwatering 20 pasta sauces. From the comforting taste of marinara to the indulgent creaminess of Alfredo, this guide offers a flavorful journey that will elevate your pasta dishes.
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Equipment
- Large pot
Ingredients
- 1 lb chicken breast cut into thin strips
- 10 oz chickpea pasta
- 2 tablespoon oil
- 1 large onion chopped
- 1 small carrot grated
- 2 cloves garlic minced
- 2 teaspoons Italian seasoning
- ½ teaspoon chili flakes
- 1 red bell pepper sliced
- 2 14 oz canned tomatoes
- 1 tablespoon balsamic vinegar
- 3 cups chicken stock
- 1 cup heavy cream
- ½ cup parmesan cheese
- 3 cups baby spinach about 3 large handfuls
- Salt and pepper to taste
Instructions
- Heat oil in a large pot or skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from the pan and set aside.
- Add onion, carrot, garlic, Italian seasoning, and chili flakes to the pot. Cook until the onions soften, about 3 minutes.
- Add the bell peppers, crushed tomatoes, balsamic vinegar, salt, and pepper. Bring to a simmer and cook for about 10 minutes or until the sauce thickens slightly.
- Add chickpea pasta and chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer according to pasta package directions. It should take 4-5 minutes.
- Once the pasta is almost cooked, add in heavy cream and Parmesan cheese. Return the browned chicken to the pot and mix well. Let it simmer for 2-3 minutes or until the pasta and chicken are fully cooked.
- Add spinach and cook until wilted. Turn off the heat and serve.
Notes
- For the best flavor, make sure to sear the chicken pieces. This adds depth to the overall taste.
- Don’t overcook the chicken, as it can become dry. Aim for an internal temperature of 165 F.
- For an extra-rich sauce, use heavy cream and high-quality Parmesan cheese. If you prefer a lighter option, try half-and-half or Greek yogurt.
