One pot chicken pasta goes straight from the stove to the table in under 30 minutes. A flavorful combination of chicken and cheese in a tomato cream sauce made in just one pot!
While a full meal on its own, this pasta dish tastes delicious served with a side of homemade garlic bread or a light side salad.
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Chicken Pasta Ingredients
- Chicken: I use diced chicken breasts but chicken thighs work too. Feel free to use leftover chicken by stirring it in halfway through to heat.
- Pasta: Short pasta works best because it cooks evenly in the skillet. Rotini, ziti, or shells are easy swaps.
- Tomatoes: Drain them so the sauce stays creamy instead of watery. Fire-roasted tomatoes add a little deeper flavor.
- Optional add-ins: Stir in spinach, mushrooms, zucchini, or chopped bell pepper if you want extra vegetables.
How to Make One Pot Pasta
This recipe is super easy and versatile, with just one pot! Using the basic recipe, you can add your favorite flavors to make it your own!
- Cook the chicken and set aside.
- Add seasoning (per recipe below), tomatoes and cream. Stir in uncooked pasta and simmer until pasta is tender.
- Add cheese and enjoy!
It’s that easy!! The pasta is cooked right in the sauce meaning no extra pots or strainers for cooking. Depending on the brand of pasta you have, you may need to add a bit more broth or water towards the end to cook the pasta. Add about 1/2 cup at a time as needed.
Can You Make This in Advance?
One pot chicken pasta can definitely be made in advance, just keep it in a covered container and then pour it all into a skillet and reheat on low on the stovetop.
When you reheat it you may need to add a splash of milk or cream if the pasta has soaked up a lot of the sauce.
More One-Pot Meals
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Entree
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Always my go to site when I need a new meal. This looks like it would be perfect for a “meal train” meal. What would you suggest for reheating directions? Thanks!
Hi Anne, I would recommend pouring it all into a skillet and reheating on low on the stovetop. You may need to add a splash of milk or cream when reheating if the pasta has soaked up a lot of the sauce. I hope that helps!
Thanks so much!
Add the amount “liquids” broth and cream made this recipe more like soup. I have to add cups of cheese to thicken it.
Thanks for trying our recipe, Reese. I am sorry it didn’t quite work out for you. Did you simmer it uncovered?
My husband loved this easy dinner! I made a few changes,using some mushrooms and green peppers on hand. We have enjoyed many of your recipes! Thank you!
Another amazing recipe! Thanks for sharing!
Great recipe. I made this recipe for dinner, since it was 90+ degrees in Michigan today and I did not want to use the oven. Loved that it was all made in one pan. The only change I made was using Monterey Jack instead of Mozzarella since all I had at home. We all loved it.
This recipe was ok for us. I thought it lacked flavour even though I added fresh basil.
Great recipe loved, will be in our rotation
delicious and all my kids loved it! So quick and easy and tasty! Will be cooking this again!
I made this with cavatappi. Came out delicious! Thank you!
Delicious! We love all your recipes. Thanks again
This was so easy and so delicious. I added spinach as others suggested. Whole family loved it!
This looks delicious! About to cook it for my family. Can’t help but notice the pic seems to include some tomato paste that isn’t mentioned in the recipe… do you recommend adding for flavor with the diced tomatoes? Thanks so much!
Hi Lexi, we have updated this recipe since the photos have been taken and removed the tomato paste, we didn’t find it necessary! I hope you guys enjoyed it.
Excellent! I use whole grain rotini (you can’t tell the difference) to make it healthier. I’ve added this to the toddler meals I make for my twin grands; I prep and freeze meals to make life easier for my daughter. This one is quick and healthy and freezes well!
I also add fresh spinach leaves when I add the chicken back in and simmer for an additional five minutes
Our family of six all LOVED this, even my picky eater!
I love that, Bre. This recipe is definitely a keeper!
Absolutely love this! My picky husband loves it too! Thank you for sharing
Had a busy day and wanted something easy but delicious. I found your recipe and my children loved it! I loved it! Thank you for sharing. I like the way you wrote out the steps. It was so easy to put together.
So happy to hear that, Evelyn!
I needed a quick meal , and I had chicken that had to be used. This recipe was not only easy, it as a HIT in my home. This will officially go into our dinner rotation.
I just made this tonight for dinner. It was amazing. My son loved it. I will definitely be making this again!
So happy to hear that, Traci!