🍝 One-Pot Chicken Margherita Pasta

Fresh, creamy, and inspired by Margherita pizza — with only one pan to clean!

This easy, weeknight-friendly pasta brings together juicy chicken, sweet tomatoes, mozzarella, fresh basil, and a creamy sauce—all in a single pot. It’s Italian comfort food with minimal mess and maximum flavor.

🛒 Ingredients (Serves 4)

• 1 lb (450g) boneless, skinless chicken breast, sliced or diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 3 cups low-sodium chicken broth
• 12 oz (340g) penne, rotini, or spaghetti (uncooked)
• 1 tsp Italian seasoning
• Salt & black pepper, to taste
• 1 cup shredded mozzarella cheese (or mozzarella pearls)
• ¼ cup grated Parmesan cheese
• 1 cup baby spinach (optional)
• Fresh basil, torn or chopped (for garnish)
• Balsamic glaze, for drizzling (optional)

🍳 Instructions

Step 1: Cook the Chicken

• Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat.
• Season chicken with salt, pepper, and a sprinkle of garlic/onion powder if desired.
• Sear 4–5 minutes per side until golden and cooked through (165°F).
• Remove from pan, let rest, then slice or dice.

Step 2: Sauté the Aromatics

• In the same pot, add 1 tbsp more oil if needed.
• Sauté diced onion (if using) for 2–3 minutes.
• Add minced garlic and cherry tomatoes. Cook 3–4 minutes, until tomatoes soften and release juices.

Step 3: Cook the Pasta

• Add dry pasta and pour in the chicken broth.
• Stir in Italian seasoning.
• Bring to a boil, then reduce to medium-low.
• Simmer uncovered, stirring occasionally, for 10–12 minutes or until pasta is al dente and liquid is mostly absorbed.

Step 4: Finish the Dish

• Return the chicken to the pot.
• Stir in shredded mozzarella, Parmesan, and spinach (if using).
• Cook 2–3 more minutes until the cheese melts and spinach wilts.

Step 5: Garnish & Serve

• Top with torn basil, extra mozzarella, and a drizzle of balsamic glaze.
• Serve warm with crusty bread or salad.

🍴 Tips for Success

• Use freshly shredded cheese for a smoother, creamier sauce.
• Avoid overcooking the pasta—taste it a minute or two early.
• Let the dish rest for 5 minutes after cooking for the sauce to thicken.
• Add a splash of broth or milk when reheating to refresh the texture.

🌱 Variations

Spicy: Add red pepper flakes or chopped chili with the garlic.
Vegetarian: Skip chicken, use veggie broth, and add zucchini or mushrooms.
Dairy-Free: Sub in coconut cream + vegan cheese.
Low-Carb: Use chickpea pasta or spiralized zucchini (add zoodles at the end).
Shrimp Version: Substitute shrimp, cooked quickly with garlic and added at the end.

🧊 Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Not recommended due to cream and cheese separation.
• Reheat: Gently warm in a skillet with a splash of broth or in the microwave in 30-second intervals.

🍷 Serving Suggestions

• Pair with garlic bread, roasted vegetables, or a green salad
• Drink with Pinot Grigio, sparkling water with lemon, or iced tea

❓ FAQs

Can I use pre-cooked pasta?
Not ideal for this one-pot method, but you can reduce the broth and stir everything together if using cooked pasta.

Best pasta type?
Penne, rigatoni, rotini, or spaghetti — short pastas hold sauce best.

No cream?
Sub with full-fat milk, plain Greek yogurt, or pasta water for a lighter version.

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