This recipe is perfect for busy days when you want something hearty without spending hours in the kitchen. Everything cooks together, allowing the flavors to meld beautifully while saving time on dishes. It’s versatile, family-friendly, and easy to customize with your favorite ingredients. The result is a creamy, satisfying dish that feels both cozy and effortless.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast or thighs, cut into bite-sized pieces olive oil onion, chopped garlic, minced chicken broth milk or cream pasta (penne, fusilli, or similar) diced tomatoes (optional) Italian seasoning paprika salt black pepper grated parmesan cheese
optional: spinach, mushrooms, bell peppers, fresh parsley
Directions
Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides. Remove and set aside.
In the same pot, sauté the chopped onion until soft, then add the garlic and cook for another minute until fragrant.
Return the chicken to the pot and pour in the chicken broth and milk or cream. Stir in the pasta, diced tomatoes if using, Italian seasoning, paprika, salt, and pepper.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook, stirring occasionally, until the pasta is tender and the chicken is fully cooked, about 15–20 minutes.
If using vegetables like spinach or mushrooms, stir them in during the last few minutes of cooking.
Once the pasta is cooked and the sauce has thickened, remove from heat and stir in grated parmesan cheese until melted and creamy.
Taste and adjust seasoning if needed. Garnish with fresh parsley and serve warm.
You can swap chicken for turkey or sausage for a different flavor. Use whole wheat or gluten-free pasta if preferred. Add a spicy kick with chili flakes or a creamy twist with extra cheese. For a lighter version, substitute cream with milk or a dairy-free alternative.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or milk to loosen the sauce. Stir occasionally to ensure even heating.
FAQs
Can I use pre-cooked chicken?
Yes, just add it toward the end to avoid overcooking.
What type of pasta works best?
Short pasta like penne or fusilli holds up well in one-pot recipes.
Can I make this dish dairy-free?
Yes, use a dairy-free milk alternative and skip the cheese or use a substitute.
How do I prevent the pasta from sticking?
Stir occasionally during cooking and ensure there’s enough liquid.
Can I freeze leftovers?
It’s possible, but the texture of the pasta may change slightly.
Can I add more vegetables?
Absolutely, vegetables like zucchini, broccoli, or peas work well.
What if the sauce is too thick?
Add a bit more broth or milk to reach your desired consistency.
How do I know when the chicken is cooked?
It should be fully opaque and reach a safe internal temperature.
Can I make it spicy?
Yes, add chili flakes or hot sauce to taste.
Is this recipe good for meal prep?
Yes, it stores well and reheats easily for quick meals.
Conclusion
One pot chicken and pasta is a simple yet satisfying dish that brings comfort and convenience together. With minimal cleanup and maximum flavor, it’s an excellent go-to recipe for weeknight dinners or when you need a hearty meal without the hassle.
This one pot chicken and pasta recipe is a creamy, comforting, and easy dinner made with tender chicken, flavorful pasta, and a rich sauce—all cooked in one pot for minimal cleanup. Perfect for busy weeknights and family meals.
Ingredients
Chicken breast or thighs, cut into bite-sized pieces
Olive oil
Onion, chopped
Garlic, minced
Chicken broth
Milk or cream
Pasta (penne, fusilli, or similar)
Diced tomatoes (optional)
Italian seasoning
Paprika
Salt
Black pepper
Grated parmesan cheese
Optional:
Spinach
Mushrooms
Bell peppers
Fresh parsley
Instructions
Heat olive oil in a large pot over medium heat. Add chicken and cook until lightly browned. Remove and set aside.
In the same pot, sauté onion until soft, then add garlic and cook until fragrant.
Return chicken to the pot. Add chicken broth, milk or cream, pasta, diced tomatoes (if using), Italian seasoning, paprika, salt, and pepper.
Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, stirring occasionally, until pasta is tender and chicken is cooked through.
Add optional vegetables like spinach or mushrooms in the last few minutes of cooking.
Remove from heat and stir in parmesan cheese until melted and creamy.
Taste, adjust seasoning, garnish with parsley, and serve warm.
Notes
Stir occasionally to prevent pasta from sticking.Add extra broth or milk if the sauce becomes too thick.Use pre-cooked chicken by adding it toward the end of cooking.
