One pot chicken pasta is the kind of easy, comforting dinner that brings everything together in a single pot for a simple weeknight favorite.
- 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.Â
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.
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Season chicken with salt & pepper. Heat olive oil over medium heat and cook chicken until no pink remains. Set aside.
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Add onion and garlic to the pan. Cook until onion is tender, about 3 minutes.
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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.
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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.Â
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
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