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If you’re looking for an easy one pot dinner that’s packed with protein and flavor, you just found it. This one pot pasta is creamy, spicy and insanely good. Plus, it’s super simple to make.
My go-to pot for this recipe is my AHJ Dutch oven. It’s easy to use and extremely versatile, so it’s perfect for every step of this recipe. You can use any other large pot you have in your kitchen too.
The first step is to season and cook your chicken breast, then remove it from the pot. Next, you’ll cook your onions, jalapeños and garlic, which will make up the base of the sauce. Then, you’ll blend the roasted vegetables with cottage cheese, a few simple spices, cilantro and chicken broth to make the spicy, creamy protein-packed sauce.
Half the sauce along with chicken broth and your dry noodles of choice go back into the pot. Bring everything to a quick boil then reduce the heat, cover it with a lid, and let it simmer until the pasta is perfectly al dente.
The final step is to toss your chicken back in along with the rest of the sauce and give everything a good mix.
Serve it with a little queso fresco and more cilantro and you’ve got a protein-packed pasta all made in one pot that you’re sure to keep in your dinner rotation for nights when you want something simple to make that doesn’t skip on flavor.
One Pot Creamy Jalapeño Chicken Pasta
Equipment
- 1 Dutch oven or other large pot of choice
Ingredients
- Cooking spray, or 1 tbsp avocado oil
- 1 lb chicken breast, cut into cubes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp freshly cracked black pepper
- ⅓ cup onion, diced (about ½ a medium onion)
- 2-4 jalapeño peppers, to taste, seeded and sliced
- 2 cloves garlic, sliced
- 1 cup cottage cheese (I use 2% but any kind works)
- ½ cup cilantro
- 2 ¼ cups chicken broth, divided
- 2 cups dry protein pasta of choice (see Note 1)
- 2 tbsp jalapeño brine, optional (see Note 2)
- Salt, to taste
For Serving
- ¾ cup queso fresco, crumbled
- Cilantro
Instructions
- Season the chicken breast with half the spices and a little salt
- Heat a pot over medium high heat and add the avocado oil or cooking spray
- Add the chicken breast and sear for 1 minute, then reduce heat to medium and cook for 6-8 minutes or until cooked through
- Remove from the pot and set aside then spray with a little more avocado oil
- Add the onions and jalapeños and season with a pinch of salt
- Cook for 8-10 minutes or until softened, then add the garlic and cook for an additional minute and remove from the pot
- Add the roasted veggies to a blender along with the cottage cheese, ¼ cup chicken broth, remaining spices and the cilantro and blend until smooth
- Add the pasta to the pot along with the remaining 2 cups of chicken broth and half of the sauce
- Stir then bring to a boil
- Reduce to a simmer and cover with a lid; let cook for 15-17 minutes or until the pasta is al dente, stirring once or twice (you may need a little more chicken broth depending on the type of pasta you use)
- Add the chicken back in along with the remaining sauce and jalapeño brine then season with salt to taste
- Serve topped with queso fresco and more cilantro
Notes
Nutrition
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