One Pot Creamy Jalapeño Chicken Pasta
This one pot pasta is creamy, spicy and packed with protein. It's super simple to make and a one pot dinner you'll definitely be making on repeat.
Servings: 3 servings
Calories: 531kcal
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
Note 1: My favorite protein pasta brands are Barilla and Garofolo, but you can use any regular or protein pasta of your choice.
Note 2: I love to add a little jalapeño brine at the end for acidity, but if you don't have pickled jalapeños on hand, you can leave it out or add a little lime juice instead.
Nutrition Facts in the recipe card below are calculated automatically and may be inaccurate. For more accurate nutrition information, refer to the macros below. Macros in the Recipe Notes section are calculated using a Macro Calculation App but will differ slightly based on ingredients used in individual variations. Nutritional information for this recipe is based on one serving.
Macros per serving: 597 cals/63g protein/54g carbs/12g fat
Nutrition
Serving: 1 serving | Calories: 531kcal | Carbohydrates: 41g | Protein: 54g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 135mg | Sodium: 1348mg | Potassium: 904mg | Fiber: 3g | Sugar: 6g | Vitamin A: 656IU | Vitamin C: 7mg | Calcium: 295mg | Iron: 2mg