One Pan Creamy Chicken Spaghetti

★★★★★

Poultry, Pressure Cooker

Prep Time: 20 minutes Cook Time: 35 minutes Servings: Yield: 6 servings Source:

Ingredients

1 tablespoon olive oil or ghee

2 pounds boneless skinless chicken breasts, cut into bite-sized pieces

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper


1/2 large yellow onion, diced (about 1 cup)

1 red bell pepper, diced (about 1 cup)

8 ounces white or cremini mushrooms, sliced

5 ounces baby kale, baby spinach, or finely chopped kale

1 clove garlic, minced (about 1/2 teaspoon minced garlic)

15 oz artichoke hearts, sliced


4 cups reduced-sodium chicken broth

1 can (14.5 oz) diced tomatoes, with their juice

1 tablespoon Worcestershire sauce

1 package (13.25 oz) angel hair, spaghetti, bucatini, or fettuccine pasta, broken into fourths


1/2 cup heavy cream

8 ounces sharp cheddar cheese, shredded

1/4 cup minced parsley

Directions

Heat the oil or ghee in a large skillet, over medium-high heat. Salt and pepper the chicken, then add it to the skillet.

Cook for 5-7 minutes, stirring occasionally, until browned. Remove to a plate or a bowl and cover with foil.

Return the pan to the heat and add the onions and bell pepper. Saute for 3-4 minutes before adding mushrooms.

Continue to cook, stirring frequently, until the onions are translucent.

Add the garlic and kale, then cook for 1-2 minute or until the kale is wilted and the garlic is fragrant.

Add the chicken broth, diced tomatoes, and Worcestershire sauce.

Cover and bring to a boil. Add the spaghetti and stir and push it down into liquid. Reduce the heat to medium, then cover and cook, stirring frequently, until the pasta is al dente. This will take about 10 minutes, but refer to the package directions for your pasta.

When the pasta is al dente, return the chicken to the pan and stir to combine.

Reduce the heat to low. Stir in the heavy cream and cheddar cheese, until the cheese is melted.

Stir in the parsley and serve immediately.

Notes

NOTE: Add crushed red peppers for more flavor.

This pasta is also great baked! Spray a 9x13 pan with nonstick cooking spray and bake at 350ºF for 25-35 minutes (cook time will depend on if it's already warm or if it is cold) or until warmed through and crispy on top.

Nutrition

TOTAL FAT: 31g SATURATED FAT: 15g
TRANS FAT: 1g UNSATURATED FAT: 12g
CHOLESTEROL: 194mg SODIUM: 888mg
CARBOHYDRATES: 25g NET CARBOHYDRATES: 0g
FIBER: 3g SUGAR: 10g SUGAR ALCOHOLS: 0g
PROTEIN: 63g