One-Pan Marry Me Chicken Pasta
Video
Ingredients
- 2 medium chicken breasts, chopped into cubes
- 2 garlic cloves
- 6 sundried tomatoes, in oil
- 1 tsp oregano
- 2 tsp paprika
- 160 g pasta, I used “farfalle” type
- 130 ml light coconut milk, from a can
- handful of spinach ~50g
- 30 g Parmesan cheese, grated
- 600 ml chicken stock, chicken stock cube + boiling water
Instructions
- Add a drizzle of olive oil to a pan and add the chicken.
- Add the paprika, oregano, garlic, and sun-dried tomatoes. Cook for about 6 minutes, stirring regularly.
- Add the pasta and stock, then stir to combine.
- Cover with a lid and cook for 3 minutes less than the time stated on the pasta packet. Stir a few times during cooking so the pasta cooks evenly.
- Add the coconut milk, Parmesan cheese, and spinach. Stir and cook for another 2–3 minutes, until the pasta is perfectly cooked and the coconut milk is hot.
- Serve with a drizzle of extra virgin olive oil and a sprinkle of pepper.
Notes
- This recipe makes 3 servings, each providing around 36g of protein.
- Cooking the pasta directly in the sauce allows it to absorb all the flavours, making it extra creamy and rich.
- Using light coconut milk keeps it lighter while still giving a silky, comforting texture.
- For best results, use a small pasta shape like farfalle or fusilli.
- A perfect one-pan meal that’s high in protein, balanced, and ready in 30 minutes — ideal for busy weeknights.