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What's better than a one pot meal? Really... there's not a whole lot.  Especially when said pot is filled with pasta, chicken, spinach, parmesan, and loads of garlic.  


8 people

Total time

45 minutes






  • 3 tbsp olive oil ((divided))
  • 1 lb chicken breast (cubed)
  • coarse salt and ground black pepper
  • 8 oz bag fresh baby spinach or kale
  • 4 cloves garlic (minced)
  • 1 lb whole grain tubular pasta
  • 4 cups unsalted chicken or vegetable stock
  • 2½ cups evaporated milk (1 ½ - 12 oz. cans)
  • 2 tbsp cornstarch
  • 1½ cups shredded white cheese ((Gruyere, gouda, white cheddar), divided)
  • ½ cup shaved Parmesan cheese (divided)
  • 3 tbsp panko breadcrumbs
  • ¼ cup flat-leaf Italian parsley (chopped)


  1. Preheat oven to 375 degrees.

    Heat oil in a Dutch oven or large oven-safe saute pan. Add cubed chicken and season with salt and pepper. Cook, stirring occasionally, until chicken is opaque. Add spinach/kale and saute 2-3 minutes, until mostly wilted. Add garlic and saute 30-60 seconds, until fragrant.

    Pour in the stock and pasta and bring to a simmer. Season with additional salt and pepper. Place a lid on the pot and cook 7-8 minutes, until pasta is al dente, stirring frequently.

    Meanwhile, whisk together evaporated milk and corn starch. Once pasta is cooked, stir in milk and cornstarch mixture and allow to simmer 2-3 minutes, until thickened.

    Reduce heat to low and stir in 1 cup shredded white cheese and ½ cup parmesan cheese. Season with additional salt and pepper, to taste. Top evenly with remaining white cheese, Parmesan and breadcrumbs. Bake for 15-20 minutes, until cheese is melted and bubbly.

    Turn oven on a low broil and continue cooking for 2 minutes, until breadcrumbs are browned. Top with chopped parsley.
  2. View the recipe instructions at The Gourmet RD

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