One 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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Holly’s Recipe Highlights
- 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).
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.
Equipment
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.
Notes
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!