Name: One-Pan Creamy Chicken and Vegetable Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 Tablespoon unsalted butter; 1/3 cup panko crumbs; 1 1/2 teaspoons plus 1 pinch salt, divided; 3 1/2 cups water; 12 ounces dried ziti; 2 cups mixed fresh vegetables, such as asparagus, matchstick carrots and sliced onions; 1 Tablespoon minced garlic; 1 teaspoon Italian herb seasoning blend; 1 teaspoon chicken flavored soup base, such as Better than Bouillon®; 1/4 teaspoon freshly ground black pepper; 2 cups chopped, cooked chicken; 1 cup (packed) chopped fresh spinach; 1/2 cup sour cream, or to taste; 1/2 cup freshly grated Parmesan, see note; 1 Tablespoon olive oil; Fresh basil sprigs for optional garnish

One-Pan Creamy Chicken and Vegetable Pasta

This one-pan creamy chicken and vegetable pasta can be on the table in about 30 minutes. Leftover chicken and any combination of fresh vegetables you like combine with a made-in-the-pan sour cream and Parmesan sauce.

30 min total 15 min prep 15 min cook 6 343 cal

Instructions

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1 Gather all ingredients.
2 Melt butter in a Dutch oven over medium heat. Add panko and a pinch of salt and cook, stirring occasionally, until golden brown, 3 to 5 minutes. Remove from the Dutch oven and set aside. Wipe out the pot with paper towels.
3 To the same pot, over medium-high heat, add 3 1/2 cups water, and stir in 1 1/2 teaspoons salt. Add 12 ounces ziti and stir to combine. Boil uncovered, stirring occasionally, for about 6 minutes.
4 Stir in vegetables, garlic, herb seasoning, soup base, and pepper; return to a boil. Cook until pasta and vegetables are barely tender, and the water is nearly gone, about 4 minutes.
5 Stir in chicken and spinach, and cook about 1 minute longer. Remove from heat. Stir in sour cream and Parmesan cheese.
6 Place mixture into a serving bowl and drizzle with olive oil. Top with reserved panko, garnish with fresh basil, and serve warm.