One Pot Pasta with Chicken

This one-pot pasta with chicken is the ultimate easy, comforting dish that brings together tender chicken, flavorful pasta, and a creamy sauce—all cooked together in one pot! It’s perfect for busy nights when I want a quick, hearty meal with minimal cleanup. The chicken is juicy and perfectly seasoned, while the pasta absorbs all the savory, rich flavors from the sauce. It’s a complete meal in one, and the best part is that everything cooks together in one pot, making cleanup a breeze!

Why You’ll Love This Recipe

I love this recipe because it’s so simple and hands-off, yet it feels like a complete, indulgent meal. The creamy sauce, combined with tender chicken and pasta, creates a comforting dish that’s full of flavor. The fact that it’s all made in one pot is a game-changer, saving time on both cooking and cleanup. It’s the perfect dish for busy weeknights when I want something that tastes like it took hours to make, but it’s really ready in under 30 minutes. Plus, the creamy sauce is customizable, and I can easily add vegetables or extra spices to make it my own!

Ingredients

• 2 tablespoons olive oil

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

• Salt and pepper to taste

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon dried thyme

• ½ teaspoon paprika

• 3 cups chicken broth

• 1 cup heavy cream

• 8 oz pasta (penne, rotini, or farfalle work well)

• 1 cup grated Parmesan cheese

• Fresh parsley, chopped (for garnish)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Season the chicken pieces with salt, pepper, garlic powder, onion powder, thyme, and paprika.

2. Add the chicken to the skillet and cook for 6-8 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the chicken broth and bring it to a simmer. Use a wooden spoon to scrape up any bits from the bottom of the pan for extra flavor.

4. Stir in the heavy cream and bring the mixture back to a simmer.

5. Add the uncooked pasta to the skillet, making sure it’s submerged in the liquid. Cover and cook for 10-12 minutes, or until the pasta is tender and has absorbed most of the liquid.

6. Once the pasta is cooked, return the chicken to the skillet and stir everything together.

7. Stir in the grated Parmesan cheese until the sauce becomes creamy and thickens up. If the sauce is too thick, I can add a splash of chicken broth or water to loosen it up.

8. Taste and adjust seasoning with more salt and pepper if needed.

9. Garnish with fresh parsley and serve hot.

Servings and Timing

This recipe serves 4 people and takes about 25-30 minutes from start to finish, making it a quick and satisfying meal perfect for any night of the week.

Variations

I like to switch things up with this recipe by adding vegetables to the mix. Sometimes, I’ll toss in some spinach, broccoli, or sun-dried tomatoes along with the pasta for extra flavor and nutrients. If I’m in the mood for a little extra kick, I’ll add red pepper flakes or even some chopped fresh chili peppers. For a lighter version, I’ve swapped the heavy cream for half-and-half or even coconut milk, and it still tastes creamy and delicious. I’ve also added a little garlic butter for extra richness or used different cheeses like mozzarella or goat cheese for a unique flavor.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, I warm it up in the microwave or on the stovetop with a splash of chicken broth or milk to bring back the creamy texture. Since the pasta will absorb some of the sauce, adding a bit of liquid helps keep it from drying out.

FAQs

Can I use frozen chicken for this recipe?

Yes! I’ve used frozen chicken before; just be sure to add a few extra minutes of cooking time to ensure the chicken is fully cooked through. If using frozen chicken, cut it into smaller pieces for faster cooking.

Can I use a different type of pasta?

Definitely! This recipe works well with any type of pasta. I’ve used penne, rotini, farfalle, and even spaghetti, and they all turn out great. Just adjust the cooking time based on the type of pasta you choose.

Can I make this recipe with bone-in chicken?

I prefer boneless, skinless chicken for this recipe since it cooks faster and is easier to chop into pieces. However, you can use bone-in chicken if preferred. Just cook the chicken longer, remove the bones after cooking, and then add the pasta.

Can I make this dish ahead of time?

I’ve made this dish ahead of time by cooking the pasta and chicken, then storing them separately. When ready to serve, I just combine them with the sauce and heat it up on the stovetop. It’s a great option for meal prep!

Can I make this recipe vegetarian?

Yes! To make this dish vegetarian, I swap the chicken for a plant-based protein like tofu or tempeh, or I simply load it up with extra vegetables like mushrooms, zucchini, and bell peppers for added texture and flavor.

Conclusion

One pot pasta with chicken is a quick, easy, and comforting meal that’s perfect for busy nights. The creamy, flavorful sauce, tender chicken, and perfectly cooked pasta make for an irresistible dish that comes together in no time. I love that it’s all made in one pot, making cleanup a breeze. Whether I’m cooking for myself or for a crowd, this recipe is always a hit. It’s satisfying, customizable, and absolutely delicious!