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Orgo-Life the new way to the future Advertising by AdpathwayOne pot chicken pasta is the kind of easy, comforting dinner that brings everything together in a single pot for a simple weeknight favorite.
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- Why Make It: The pasta cooks in the sauce, so there is less dishes and it comes together in less than 30 minutes.
- Flavor: Creamy, garlicky, and rich with chicken, tomatoes, and cheesy pasta.
- Swaps: Add spinach at the end or use leftover cooked chicken to make it quicker.
- Time-Saver: Use pre-diced onion, pre-shredded cheese if needed, and leftover cooked chicken for even faster prep.
- Serving Suggestions: Serve with garlic bread, a crisp salad, or roasted broccoli.
Chicken Pasta Ingredients
- Chicken: Cut the chicken breast into small, even pieces so it cooks quickly and stays tender. Chicken thighs also work. For an easier option, use rotisserie chicken.
- Italian Seasoning: Use a store-bought version or try a homemade mix. For a spicier kick, add a dash of red pepper flakes or swap it for Cajun seasoning.
- Diced Tomatoes: Be sure to drain the tomatoes, so the sauce stays thick and not watery. For a deeper flavor add fire-roasted tomatoes.
- Pasta: Most pasta works, but shorter pasta is better. Penne can be replaced with ziti, rotini, or shells.
- Cheese: Mozzarella gives that stretchy, melty top that everyone loves. It can be replaced with provolone or an Italian blend.
One Pot, Start To Finish
- Season and cook chicken in large pot. Set aside.
- Sauté onion and garlic, and then add broth, tomatoes, cream, parsley, and seasoning.
- Add pasta and simmer until cooked.
- Add parmesan cheese and cooked chicken. Top with mozzarella, then broil (full recipe below).
- For Even Cooking: Cut the chicken into similar-sized pieces so it cooks evenly.
- To Prevent Sticking: Keep the pasta at a gentle simmer and stir often to prevent sticking.
- For Tender Pasta: Add extra broth a splash at a time near the end if the pasta needs more liquid.
- For the Smoothest Sauce: Shred cheese from a block for the smoothest melt and best finish.
- To Use Leftover Chicken: Skip the first step and stir in cooked chicken just before topping with cheese.
- For Perfect Consistency: Let the dish rest for a few minutes so the sauce thickens.
Save It For Later
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
Reheat on the stovetop or in the microwave with a splash of broth, milk, or cream to loosen the sauce.
Easy Pasta Nights On Repeat
Did you enjoy this One Pot Chicken Pasta Recipe? Leave a comment and rating below.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
- ▢ 1 pound boneless skinless chicken breasts cut into bite-size pieces
- ▢ salt and black pepper
- ▢ 1 tablespoon olive oil
- ▢ ½ medium onion diced
- ▢ 2 cloves garlic minced
- ▢ 3 cups chicken broth + ½ cup extra if needed
- ▢ 14.5 ounces canned diced tomatoes drained, 1 can
- ▢ 1 cup heavy whipping cream
- ▢ 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- ▢ 1 teaspoon Italian seasoning
- ▢ 12 ounces penne or medium pasta
- ▢ ½ cup shredded Parmesan cheese divided
- ▢ ⅔ cup shredded mozzarella cheese
Season chicken with salt & pepper. Heat olive oil over medium heat and cook chicken until no pink remains. Set aside.
Add onion and garlic to the pan. Cook until onion is tender, about 3 minutes.
Add 3 cups broth, tomatoes, cream, parsley, and Italian seasoning and bring to a boil. Add pasta. Let simmer for about 15 minutes or until tender and thickened. If you need, add ½ cup broth till pasta is cooked. Mix in ¼ cup parmesan cheese.
Add the chicken back to skillet, top with mozzarella cheese and remaining ¼ cup parmesan, then broil 2-3 minutes or until cheese is melted and golden.
Keep leftovers in an airtight container in the refrigerator for up to 4 days, and in the freezer for up to 2 months.
Calories: 468 | Carbohydrates: 50g | Protein: 42g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 1536mg | Potassium: 1025mg | Fiber: 3g | Sugar: 6g | Vitamin A: 670IU | Vitamin C: 22.7mg | Calcium: 330mg | Iron: 2.8mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Entree
Cuisine American
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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