One Pot Cheesy Chicken Lemon Pasta with roasted tomatoes, my FAVORITE pasta!

One Pot Cheesy Chicken Lemon Pasta


  • 1 lb. Chicken breast cut into 1 inch pieces
  • salt and pepper
  • 2 Tbsp. olive oil
  • 2/3 C. yellow onion chopped
  • 1 Tbsp. minced garlic I used 3 cloves
  • 2 1/2 C. uncooked pasta
  • 1 3/4 C. chicken broth which equals one 14 oz. can
  • 3 Tbsp. freshly squeezed lemon juice
  • 3 C. spinach
  • 4 oz. cream cheese cut up into little pieces
  • 2/3 C. shredded mozzarella cheese
  • 1/4 C. grated parmesan cheese
  • zest from one lemon
  • Cherry tomatoes
  • salt and pepper


  1. 1. Cut your chicken into 1-inch pieces, sprinkle with salt and pepper and set aside.
  2. 2. In a large pot or enamel cast iron, place on stove with medium heat and heat olive oil.
  3. 3. Chop your onion. You can dice it or leave it in long strips like I did. Place onions in pan with olive oil and let cook for about 3 minutes or until soft.
  4. 4. Add chicken and garlic to pan and occasionally stir and let brown on all sides, about another 3 minutes.
  5. 5. Add pasta, chicken broth, lemon juice and spinach. Stir and bring to a boil and then reduce the heat to simmer. Cover pot and let cook for 9 minutes.
  6. 6. OPTIONAL: Okay, this is where I cheated a little and ventured out of the one-pot. I covered a pan with foil, cut up my cherry tomatoes and then gave them a dash of salt and pepper. I put them in the oven on broil for 4-6 minutes until they were swollen and a tad wrinkly.
  7. 7. Check the doneness of your pasta (go ahead and take a bite) and then cook for a few more minutes if needed. Also check on the amount of liquid in the pot. if you think there's too much leave the pot uncovered or if it's drying up, don't be afraid to add a little water to the pan.
  8. 8. When the pasta is al dente, remove from heat and add cream cheese, mozzarella, parmesan and lemon zest. Stir until cheese is melted and serve warm with a side of your roasted tomatoes.