One Pot Chicken Pasta

One Pot Chicken Pasta is the kind of easy, comforting dinner that brings everything together in one pot for a simple weeknight favorite.

a pot of pasta in creamy tomato sauce with chicken

Why do it: The pasta is cooked in the sauce, so there are fewer 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 savings: Use diced onion, pre-grated cheese if necessary, and leftover cooked chicken for even quicker preparation.
Service Suggestions: Serve with garlic bread, a crunchy salad, or roasted broccoli.

Chicken pasta ingredients

Chicken: Cut the chicken breast into small, even pieces so it cooks quickly and is tender. Chicken thighs work too. For a simpler option, use roast chicken.
Italian seasoning: Use a store-bought version or try a homemade mix. For a spicier kick, add a pinch of red pepper flakes or swap it out for Cajun seasoning.
Diced tomatoes: Be sure to drain the tomatoes so the sauce is thick and not watery. For a more intense flavor, add fire-roasted tomatoes.
Pasta: Most pastas work, but shorter pastas are better. Penne can be replaced with ziti, rotini or shells.
Cheese: The mozzarella gives it that springy, melty top that everyone loves. It can be substituted with provolone or an Italian mix.

Adding ingredients to a pot to make One Pot Chicken Pasta

A boat, from start to finish

Season and cook the chicken in a large pot. Set aside.
Sauté onion and garlic then add broth, tomatoes, cream, parsley, and seasonings.
Add the pasta and simmer until cooked.
Add the parmesan cheese and cooked chicken. Top with mozzarella and then grill (full recipe below).

To cook evenly: Cut the chicken into similar sized pieces so it cooks evenly.
To prevent sticking: Keep the pasta over low heat and stir frequently to prevent it from sticking.
For tender pasta: Add extra broth a little at a time near the end if the pasta needs more liquid.
For the smoother sauce: Shred cheese from a block for the smoothest melt and best finish.
To use leftover chicken: Skip the first step and add the cooked chicken just before topping with cheese.
For a perfect consistency: We let the dish rest for a few minutes so that the sauce thickens.

Save it for later

Store 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 stove or in the microwave with a splash of broth, milk or cream to loosen the sauce.

Easy Repeat Pasta Nights

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image from Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Preparation time 10 minutes

Cooking time 12 minutes

Total time 22 minutes

Season the chicken with salt and pepper. Heat the olive oil over medium heat and cook the chicken until no longer pink. Set aside.
Add the onion and garlic to the pan. Cook until onion is tender, about 3 minutes.
Add 3 cups of broth, tomatoes, cream, parsley and Italian seasoning and bring to a boil. Add the pasta. Let simmer for about 15 minutes or until tender and thick. If necessary, add ½ cup broth until pasta is cooked. Add ¼ cup Parmesan cheese.
Return chicken to skillet, top with mozzarella cheese and remaining ¼ cup Parmesan, then broil for 2 to 3 minutes or until cheese is melted and browned.

Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.

Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Course Entrance

Kitchen American

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