There’s something incredibly satisfying about tossing everything into one pot and letting it cook together, especially on a busy weeknight. I remember the first time I made this one pot protein pasta—it was a chaotic evening, with the kids doing their usual back-and-forth in the kitchen, and me trying to keep an eye on the clock. Somehow, between stirring and the occasional distraction, the kitchen filled with this rich tomato aroma mingled with garlic and herbs. The chicken browned just right, and the pasta cooked perfectly in the same pot, soaking up all those flavors. I wasn’t watching every second, so it got a little thicker than expected, but it only made the dish feel more comforting. It’s the kind of meal that feels homemade without the fuss, and that’s what keeps me coming back to it.
- Combines protein and pasta in one pot for a quick, filling meal.
- The tomato sauce simmers with herbs and spices, bringing cozy, balanced flavor.
- It’s simple—and that’s kind of the point; no fancy steps or multiple pans required.
- Leftovers reheat well but the texture changes slightly, so it’s best fresh if you can.
If you’re worried about juggling too many pots or spending ages cooking, this recipe is a reminder that tasty can be straightforward. Plus, it’s flexible enough to adjust the spice level or swap beans for something else if you want.
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One Pot Protein Pasta
- Total Time: 35 minutes
- Yield: 4 1x
Description
A quick and easy one pot pasta recipe packed with protein from chicken and beans, cooked together with pasta and a flavorful tomato sauce for a hearty and satisfying meal.
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breast, cut into 1-inch pieces
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1 can (14.5 ounces) diced tomatoes with juice
4 cups low sodium chicken broth
8 ounces uncooked penne pasta
1 can (15 ounces) cannellini beans, drained and rinsed
1/2 cup grated Parmesan cheese
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large pot or deep skillet over medium-high heat.
Add the chicken pieces and cook until browned on all sides, about 5-6 minutes. Remove chicken from the pot and set aside.
In the same pot, add diced onion and cook until softened, about 3 minutes.
Add minced garlic, dried oregano, dried basil, and crushed red pepper flakes. Cook for 1 minute until fragrant.
Pour in the diced tomatoes with their juice and chicken broth. Stir to combine.
Add the uncooked penne pasta to the pot and bring the mixture to a boil.
Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until pasta is almost tender, about 12-15 minutes.
Return the browned chicken to the pot along with the drained cannellini beans. Stir to combine and cook for an additional 5 minutes until chicken is cooked through and pasta is fully tender.
Remove the pot from heat and stir in grated Parmesan cheese. Season with salt and black pepper to taste.
Garnish with chopped fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Don’t stress about special equipment—just a deep pot or large skillet works perfectly. I often serve this with a simple green salad or some crusty bread to scoop up the sauce. Sometimes I toss in spinach or kale near the end, though I haven’t tested all the leafy greens for timing. If you want a little extra heat, a sprinkle of red pepper flakes after plating adds a nice kick. For a creamier twist, stirring in a splash of cream or a dollop of ricotta at the end can be a game changer, but it’s just as good without. And if you’re skipping the chicken, doubling the beans or adding sausage works well, though it shifts the flavor slightly.
FAQ
Can I use different pasta shapes? Absolutely. Just keep an eye on the cooking time since shapes vary in how quickly they cook.
Is this dish freezer-friendly? It’s best enjoyed fresh or refrigerated since the beans and pasta can get mushy after freezing.
What if I don’t have cannellini beans? Substitute with chickpeas or kidney beans, but the texture and taste will differ a bit.
Give this one pot protein pasta a try when you want dinner that’s both hearty and hassle-free. It’s an easy way to get dinner on the table without feeling like you need a day off to cook.