Chicken, pasta and kale enrobed in a lightly creamy garlic and lemon sauce and finished with a sprinkling of parmesan.
This One Pot Garlic Chicken Pasta is a quick and easy meal with minimal washing up! Ready in 25 minutes, it's a great dinner for that after school/work rush or for a simple weekend lunch.
I like to make this chicken pasta meal when I'm having carb cravings (ha like all the time!), but can't be bothered to make up a separate sauce.
It's an easy one-pan lunch that uses up those leftover dregs of pasta in the bottom of the bag.
You can throw in extra veggies from the fridge if you like. And if you like to save the little shreds of chicken from cooking a roast chicken (I always save them and freeze them for chicken soup, fried rice and this meal), then it makes the best fridge/freezer made meal ever!
📋 What do we need?
- Try swapping the kale for spinach, or even peppery rocket (arugula) - if swapping for rocket, just stir it in right at the end of cooking to wilt it lightly.
- Swap out the chicken for cooked turkey or cooked chopped sausage.
- Add crispy bacon, mushrooms, or chopped chunks of cooked chorizo.
🔪 How to make this Garlic Chicken Pasta
***Full recipe with detailed steps in the recipe card at the end of this post.***
- Fry a chopped onion in a little oil until soft, then add in 4 minced cloves of garlic and a good splash of white wine to deglaze the pan.
- Add in chicken stock (homemade stock or water plus 3 stock cubes), dried pasta and full-fat milk.
- Cover and simmer for 5 minutes, then add in cooked shredded chicken, cover and cook for another 7-10 minutes - until the pasta is almost cooked.
- Add in the kale and allow to wilt, then take the pan off the heat and stir in lemon juice, zest, grated parmesan, and a good pinch of salt and pepper.
Serve topped with an extra sprinkling of parmesan and black pepper.
This dish is absolutely ideal if you already have some cooked chicken, and even better if you have some homemade chicken stock too (although not absolutely essential). I like to roast a chicken to use for salads/sandwiches during the week, and then save a bit of the chicken make to make this meal.
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One Pot Garlic Chicken Pasta Recipe
Ingredients
- 1 tbsp olive oil
- 1 onion - peeled and diced
- 4 cloves of garlic - peeled and minced
- 45 ml (3 tbsp) white wine - optional – you can replace with water or stock
- 600 ml (2 ½ cups) chicken stock
- 200 g (7oz) dried pasta shapes
- 100 ml (3 ½ fl oz) whole (full fat) milk
- 2 cooked chicken breasts - chopped or shredded (about 200g/7oz)
- 140 g (3 cups) kale - roughly chopped
- 1 tsp lemon juice
- zest of half a lemon
- 30 g (⅓ cup) parmesan - grated
- Pinch of salt and pepper
INSTRUCTIONS
- Add the 1 tbsp olive oil to a large frying pan and heat over a medium heat.
- Add the chopped onion and fry gently for 2-3 minutes until the onions start to go translucent.
- Add in the 4 cloves of garlic, stir and cook for 30 seconds.
- Add the 45ml of white wine and bring to the boil. Let it simmer gently for a minute.
- Pour in the 600ml (2 ½ cups) of stock, the 200g (7oz) of pasta and the 100ml (3 ½ fl oz) milk. Bring back to a gentle bubble and place a lid or some foil on the pan. Turn down the heat and cook for 5 minutes.
- After 5 minutes, remove the lid and add in the 2 shredded chicken breasts, stir and cover again. Cook for another 7-10 minutes until the pasta is almost cooked through. Give it a stir a couple of times during cooking.
- Once the pasta is almost ready, add the 140g (3 cups) of kale to the top of the pasta and put the lid back on to allow the kale to steam for two minutes.
- After two minutes take the pan off the heat, stir in the teaspoon of lemon juice and the zest of half a lemon. Sprinkle with the 30g (⅓ cup) parmesan and a pinch of salt and pepper, then serve.
Video
✎ Notes
- Try swapping the kale for spinach, or even peppery rocket (arugula) - if swapping for rocket, just stir it in right at the end of cooking to wilt it lightly.
- Swap out the chicken for cooked turkey or cooked chopped sausage.
- Add crispy bacon, mushrooms, or chopped chunks of cooked chorizo.
Nutrition
This recipe was first published in Oct 2014. Updated with improvements to the recipe, new photos, tips, and a video in Feb 2021.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Carolyn says
This was absolutely delicious. I had actually made an appetizer with sautéd mushrooms and wine, and cooked the chicken in the same pan. This added a subtle yet flavourful taste to the chicken. 100% would do this recipe again and again.
Annie says
Once again, another table of clean plates and happy faces …
Fatima says
LOVE THE RECIPE!!!
Turned out perfect
Barbara says
Great one pot family tea, perfect for midweek when I have so little time to get a meal on the table.
lifeatagallop says
Just had this for tea, used broccoli instead of kale and made enough for 4. Yum yum! ????
The Blonde Chef says
This looks delectable!
Nicky Corbishley says
Thanks 🙂
Thalia @ butter and brioche says
I love one pot meals, they are so easy to create and always make delicious dinners! Definitely going to be making this chicken pasta. Thanks for the yummy recipe.. I love that you used kale especially!
Nicky Corbishley says
Love kale. I really should grow some of my own, it'd save me a fortune!
Corina says
It looks really lovely. I'm planning to give a one pot pasta a go soon but haven't managed it yet.
Nicky Corbishley says
It's so easy Corina. It's one of those ones that you make, and then you do it again 3 times the next week 🙂
Ahu Shahrabani says
Nicky - this pasta is just gorgeous! The colors are stunning - I feel like I'm eating with my eyes 🙂
Nicky Corbishley says
Thanks Ahu, gotta love the kale for it's colour and taste 🙂