This One-Pot Chicken and Pepper Penne Pasta is the perfect midweek dinner that combines simplicity with rich, comforting flavors. Tender chicken breasts are seasoned with warm cayenne pepper and earthy cumin, then sautéed with sweet red onions and bell peppers for a deliciously fragrant base. The creamy sauce, made with double cream and grated Parmesan, envelops the al dente penne pasta, while fresh spinach adds a touch of vibrant green. All cooked in just one pot, this dish is a hearty yet light meal that’s ready in no time. Finished with a sprinkle of parsley and extra Parmesan, it’s an easy but impressive dinner option that leaves minimal clean-up!
My Midweek Dish | Simple & Satisfying: Creamy Chicken and Veggie Penne
Course: Meat RecipesDifficulty: Easy2
servings30
minutes25
minutesIngredients
2x chicken breasts,diced
1/2tsp cayenne pepper
1tsp cumin seeds
3x garlic cloves, peeled, grated
1x red onion, chopped
1x red bell pepper, chopped
1/2tsp dried oregano
100g baby spinach
150g penne pasta
200ml water
125ml double cream
Grated parmesan cheese
rapeseed oil
Ground rock salt
Ground black pepper
Fresh parsley, chopped for garnish
Directions
- Marinate the chicken:
In a bowl, mix diced chicken with cayenne pepper, cumin seeds, grated garlic, salt, and pepper. Add a little rapeseed oil and set aside. - Cook the chicken:
Heat a sauté pan over medium heat with some rapeseed oil. Add the marinated chicken and cook until browned. Push the chicken to the side of the pan. - Cook the vegetables:
Add the chopped onion, red bell pepper, and dried oregano to the pan. Stir everything together and cook until the vegetables are tender. - Add pasta and water:
Stir in the penne pasta and pour in the water. Mix well, cover the pan with a lid, and simmer on low heat for about 15 minutes until the pasta is cooked. - Add cream:
Stir in the double cream and simmer for another 5 minutes. - Add spinach and Parmesan:
Add the baby spinach and cook until wilted. Stir in some grated Parmesan, and season with salt and pepper to taste. - Serve:
Serve the pasta in bowls, top with more Parmesan, and garnish with chopped parsley.
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