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One-Pot Creamy Chicken Pasta - Comforting, Easy, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Pasta: 12 ounces short pasta (penne, rotini, or rigatoni)
  • Fat: 2 tablespoons olive oil or butter
  • Aromatics: 1 small onion (finely chopped), 3–4 garlic cloves (minced)
  • Broth: 4 cups low-sodium chicken broth
  • Cream: 3/4 cup heavy cream (or half-and-half for lighter)
  • Cheese: 1/2 cup freshly grated Parmesan
  • Tomato (optional): 1/2 cup canned crushed tomatoes or a few sun-dried tomatoes, chopped
  • Seasonings: 1 teaspoon Italian seasoning, 1/2 teaspoon crushed red pepper flakes (optional), salt and black pepper
  • Greens (optional): 2 cups baby spinach or chopped kale
  • Fresh herbs (optional): Parsley or basil for garnish
  • Acid (optional but great): 1 teaspoon lemon zest or 1 tablespoon lemon juice

Method
 

  1. Prep the chicken and aromatics. Pat the chicken dry and season generously with salt and pepper. Chop the onion and garlic so they’re ready to go.
  2. Brown the chicken. Heat the oil or butter in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook 3–4 minutes per side until lightly browned. Don’t cook it all the way through. Transfer to a plate.
  3. Sauté the onion and garlic. In the same pot, reduce heat to medium. Add the onion with a pinch of salt and cook 2–3 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant. If using sun-dried tomatoes, add them now.
  4. Toast the seasoning. Sprinkle in Italian seasoning and red pepper flakes. Stir for 10–15 seconds to wake up the flavors.
  5. Add the pasta and broth. Pour in the chicken broth and (if using) the crushed tomatoes. Stir, then add the pasta. Bring to a strong simmer, scraping up browned bits from the bottom.
  6. Simmer and stir. Reduce to medium and cook uncovered, stirring every couple of minutes so the pasta doesn’t stick. Cook 8–10 minutes, until the pasta is just shy of al dente.
  7. Return the chicken. Add the browned chicken and any juices back to the pot. Simmer 3–4 minutes more to finish cooking the chicken and pasta.
  8. Make it creamy. Lower the heat. Stir in the heavy cream and Parmesan. Keep it at a gentle simmer for 1–2 minutes until the sauce thickens and turns glossy. If it’s too thick, splash in more broth. If too thin, simmer another minute.
  9. Add greens and brightness. Fold in spinach or kale until wilted. Finish with lemon zest or juice for a clean, fresh lift. Taste and adjust salt and pepper.
  10. Serve and garnish. Spoon into bowls and top with extra Parmesan and chopped parsley or basil. A drizzle of good olive oil is a nice touch.