I have to tell you about my go-to soupy pasta. This is the stuff I make after a long work day when I just need something warm and ridiculously comforting. The best thing about it is that the whole meal happens in one single pot. The pasta cooks right in the broth, and as it does, it makes its own thick, creamy sauce. No extra steps. Just do me one favor: don’t skip the squeeze of lemon and fresh parsley at the very end. It sounds small, but it totally brightens up the flavor.
Ingredients
- A splash of Olive Oil (about 1 tbsp)
- 1 lb Chicken Breasts, boneless & skinless, cut into chunks
- 1 large Yellow Onion, chopped
- 2 large Carrots, peeled and diced
- 2 Celery Stalks, diced
- 4 cloves Garlic, minced
- 1 tsp Dried Italian Seasoning
- A pinch of Red Pepper Flakes (maybe 1/2 tsp, or less if you don’t like heat)
- Salt and Black Pepper
- 6 cups Low-Sodium Chicken Broth
- 8 oz small pasta (like ditalini or little shells)
- 1/2 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese, plus more for serving
- A few big handfuls of Fresh Spinach
- Juice of half a Lemon
- A small bunch of Fresh Parsley, chopped
How to Make It
Step 1: Cook the Veggies
Warm up the olive oil in a big pot or Dutch oven over medium heat. Throw in the onion, carrots, and celery. Let them cook for about 5-7 minutes, stirring them around until they start to get soft. Now add the minced garlic and let it cook for just another minute.
Step 2: Add the Chicken
Add your chicken pieces to the pot. Sprinkle them with salt, pepper, the Italian seasoning, and the red pepper flakes. Just cook the chicken until it’s no longer pink on the outside. Don’t worry about cooking it all the way through yet, it’ll finish in the broth.
Step 3: Add the Broth
Pour in the chicken broth. As you pour, use your spoon to scrape any browned bits off the bottom of the pot. You want all that stuff in the soup. Turn up the heat and let it come to a simmer.
Step 4: Cook the Pasta in the Soup
Once it’s simmering, add the dry pasta right into the pot. Turn the heat down a little so it stays at a nice, steady simmer. Let the pasta cook for 10-12 minutes, or for however long the box says. You’ll need to stir it every few minutes to make sure it doesn’t stick to the bottom. You’ll see the broth start to get thicker, which is exactly what you want for a good soupy pasta.
Step 5: The Creamy Part
When the pasta is cooked, turn the heat down to low. Stir in the heavy cream and the Parmesan cheese. Keep stirring until the cheese is all melted and everything looks amazing. This is where it really starts to feel like a creamy chicken noodle soup pasta. Now, toss in the spinach and stir it in. It’ll wilt and shrink down in about a minute.
Step 6: Finish It Up
Turn off the heat completely. Squeeze in the lemon juice and stir in the chopped parsley. Give it one last taste and add more salt or pepper if you think it needs it. Ladle your soupy pasta into big bowls and top it with a little extra Parmesan.
A Couple of Things to Know
Here’s my main tip: don’t ever rinse the pasta for this recipe. You need that starch on the outside to help make the sauce thick. Also, this recipe is pretty flexible. If you only have kale, use that instead of spinach, but throw it in at the same time as the pasta because it needs more time to cook. This is meant to be an easy weeknight soupy pasta, so don’t stress it.
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Why I Make This All The Time
We probably have this soupy pasta for dinner at least twice a month. I just love that it’s a full meal in one pot and I’m not left with a disaster of a kitchen to clean up. It’s just so good—the chicken, the pasta, and that sauce is so rich and satisfying. It’s the recipe I always send to friends when they ask for a simple dinner idea. I really hope you make it, and if you do, let me know how it goes in the comments!
Soupy Pasta
Craving comfort? Try this easy one-pot soupy pasta recipe. A creamy meal with tender chicken and pasta that creates its own rich sauce.
Ingredients
- 1 tbsp Olive Oil
- 1 lb Boneless Skinless Chicken Breasts cut into chunks
- 1 large Yellow Onion chopped
- 2 large Carrots diced
- 2 Celery Stalks diced
- 4 cloves Garlic minced
- 1 tsp Dried Italian Seasoning
- 1/2 tsp Red Pepper Flakes
- Salt and Black Pepper
- 6 cups Low-Sodium Chicken Broth
- 8 oz small pasta like ditalini
- 1/2 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese
- 2 cups Fresh Spinach
- Juice of 1/2 Lemon
- 1/4 cup Fresh Parsley chopped
Instructions
Step 1
Heat oil in a big pot. Throw in the onion carrots and celery cook them for like 5-7 minutes till they're soft. Add the garlic for the last minute.
Step 2
Add the chicken chunks. Sprinkle with salt pepper italian seasoning and red pepper flakes. Cook it till its not pink anymore.
Step 3
Pour in the chicken broth. Scrape all the brown stuff off the bottom of the pot. Let it start to simmer.
Step 4
Add the dry pasta to the pot. Turn the heat down a bit and let it cook for 10-12 minutes. Stir it sometimes so it doesnt stick.
Step 5
When the pastas done turn the heat way down. Stir in the cream and parmesan cheese until its all melted. Now throw in the spinach it will wilt fast.
Step 6
Turn the heat off. Squeeze the lemon juice in and add the parsley. Taste it and see if it needs more salt. Serve it up.
Notes
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 420Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 94mgSodium 435mgCarbohydrates 33gFiber 3gSugar 8gProtein 36g