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One-Pot Creamy Garlic Chicken Pasta
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5 from 2 votes

One-Pot Creamy Garlic Chicken Pasta

This One-Pot Creamy Garlic Chicken Pasta is an easy, lightened-up comfort food dish with a creamy sauce you won't believe is dairy-free!

Ingredients

  • 5 tablespoons olive oil, divided
  • 1 ½ lbs uncooked boneless skinless chicken breasts, chopped into bite-size pieces
  • 8 oz sliced Baby Bella mushrooms, you can also use white mushrooms
  • 4 garlic cloves, minced
  • ¼ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups Almond Breeze Unsweetened almondmilk
  • 2 ½ cups reduced sodium nonfat chicken broth
  • ½ teaspoon chicken bouillon powder or paste
  • ½ teaspoon dried oregano
  • 10 oz uncooked pasta, use whole wheat pasta if following the myWW Purple plan
  • 1 tablespoon lemon juice
  • 3 cups torn fresh spinach leaves
  • 1 tablespoon minced fresh parsley

Instructions

  • In a Dutch oven or other large pot, bring one tablespoon of the olive oil over med-high heat. When the oil is hot, add the chopped chicken (if you over-crowd the pan the chicken will not brown, so you may want to do this in two batches) and cook for 6-8 minutes, stirring occasionally until chicken is cooked through. Add the mushrooms and garlic to the chicken and stir together. Continue to cook for another 2-3 minutes until mushrooms are softened. Transfer the chicken and mushrooms to a side plate and cover with aluminum foil until needed. Discard any remaining liquid in the pot.
  • Add the remaining 4 tablespoons of olive oil to the empty pot and bring over medium heat. When the oil is hot, whisk in the flour, salt and black pepper until combined with the oil and continue to whisk for 1-2 minutes. Slowly whisk in the Almond Breeze Unsweetened Almondmilk a little at a time until combined, creamy and smooth. Add the broth, bouillon and oregano and whisk to combine, scraping up any remaining brown bits from cooking the chicken.
  • Increase the heat to med-high and stir occasionally until boiling. Add the pasta and reduce the heat to med-low. Cook for 10 minutes uncovered, stirring every 2 minutes or so to prevent sticking.
  • When the pasta is cooked and the sauce is thickened, reduce the heat to low and stir in the lemon juice, spinach, and the reserved chicken and mushrooms and stir until thoroughly combined. Cook for another few minutes until the spinach is wilted and all ingredients are heated through. Sprinkle with parsley and serve.

Notes

To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1 cup) serving:
331 calories, 30 g carbs, 2 g sugars, 12 g fat, 2 g saturated fat, 27 g protein, 3 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 cup) serving:(SP calculated using the recipe builder on weightwatchers.com)
Green: 8 SmartPoints/ Blue: 7 SmartPoints/ Purple: 3 SmartPoints (if using wheat pasta...if not, use Blue points)
Weight Watchers Points Plus:
9 per (1 cup) serving (PP calculated using a WW PointsPlus calculator and the nutrition info below)