Easy One Pot Chicken Pasta Recipe for Busy Weeknights

If there’s one dinner that saves my weeknight sanity, it’s one pot chicken pasta. It’s cozy, creamy, and packed with tender chicken and pasta that cooks right in the same pot meaning the sauce turns silky from the pasta starch and you’re not stuck with a sink full of dishes. This is the kind of meal that makes everyone wander into the kitchen asking, “When is it ready?” and it’s gentle enough for picky eaters while still tasting like real comfort food for the grown-ups.

Why You’ll Love One Pot Chicken Pasta

This recipe is a full-on weeknight win: one pot, simple ingredients, and a creamy sauce that tastes like you worked harder than you did. Cooking pasta in the same pot is a home-cook trick that’s been around forever less draining, less fuss, and the starch helps create that luscious, clinging sauce. It’s hearty, family-friendly, and easy to tweak based on what your kids will actually eat.

Simple Ingredients

These are pantry-and-fridge staples that come together into something extra comforting. No fancy stuff just smart, cozy basics.

• Chicken breast: Lean and quick-cooking, perfect for bite-sized pieces that stay tender.
• Olive oil: Helps brown the chicken and build flavor right from the start.
• Onion: Adds a sweet, savory base that makes the sauce taste “slow cooked.”
• Garlic: Brings warm flavor without being overwhelming.
• Italian seasoning: A simple blend that gives that classic pasta-night vibe.
• Paprika: Adds gentle warmth and a little color (not spicy).
• Salt: Brightens every flavor and helps the chicken taste seasoned, not bland.
• Black pepper: Adds a tiny bite that balances the creaminess.
• Chicken broth: The pasta cooks in it, soaking up tons of flavor.
• Heavy cream: Makes the sauce rich and smooth (and kid-approved).
• Parmesan cheese: Melts into the sauce for a savory, cheesy finish.
• Pasta (penne or rotini): Shapes that hold sauce well and are easy for kids to scoop.
• Baby spinach (optional): Wilts in quickly for an easy veggie boost.
• Fresh parsley (optional): Adds a fresh pop at the end.

Servings + Time

Servings: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Recommended Equipment

• Large deep skillet or Dutch oven (with lid)
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Microplane or grater (for parmesan)
• Ladle (optional, for serving)

What is Needed

• 1 ½ lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 2 tsp Italian seasoning
• 1 tsp paprika
• 1 tsp salt (plus more to taste)
• ½ tsp black pepper
• 3 cups chicken broth
• 1 (14.5 oz) can crushed tomatoes
• 1 cup heavy cream
• 12 oz penne or rotini pasta
• 2 cups baby spinach
• 1 cup grated parmesan cheese (Affiliate)
• 1 cup shredded mozzarella cheese
• 2 cups baby spinach (optional)
• Fresh basil, for serving (optional)

How to Make One Pot Chicken Pasta

1. Heat olive oil in a large deep skillet (or Dutch oven) over medium-high heat. Add the chicken, salt, and pepper. Cook 4–6 minutes until lightly browned (it doesn’t need to be fully cooked yet).
2. Add diced onion and cook 2–3 minutes until softened. Stir in garlic, Italian seasoning, and paprika for 30 seconds until fragrant.
3. Pour in chicken broth and heavy cream. Stir well, scraping up any browned bits on the bottom. Add the pasta and stir so it’s mostly submerged.
4. Bring to a gentle boil, then reduce to a steady simmer. Cover and cook 10–12 minutes, stirring every couple minutes so the pasta doesn’t stick, until pasta is tender.
5. Lower heat. Stir in parmesan until melted and creamy. If using spinach, stir it in and let it wilt for 1–2 minutes.
6. Taste and adjust salt/pepper if needed. Sprinkle with parsley and extra parmesan and serve hot.

What To Serve With This Recipe

• Garlic bread or warm dinner rolls
• Simple side salad (romaine + cucumbers + vinaigrette)
• Roasted broccoli or green beans
• Steamed peas (super kid-friendly)
• Sliced fruit (grapes or apple slices) for an easy “balanced plate” add-on

Top Tips

• Cut chicken evenly: Small, similar-sized pieces cook fast and stay tender (and are easier for kids to chew).
• Stir a few times while simmering: One-pot pasta can stick stirring keeps things silky and prevents clumps.
• Grate your own parmesan: Pre-shredded doesn’t melt as smoothly and can make the sauce grainy.
• Need it milder for littles? Skip extra pepper and keep seasonings simple kids still love the creamy parmesan flavor.
• Make-ahead win: Dice onion, mince garlic, and cut chicken earlier in the day to make dinner feel instant.

Recipe Variations

• Veggie-packed: Add peas, chopped broccoli, or diced bell peppers with the broth.
• Tomato twist: Stir in 2–3 tbsp tomato paste with the garlic for a rosier sauce.
• Lighter option: Use half-and-half instead of heavy cream (sauce will be a bit thinner).
• Cheesy upgrade: Add a handful of mozzarella at the end for extra gooey vibes.
• Spicy (for grown-ups): Add red pepper flakes or a dash of hot sauce to your bowl only.

How to Store and Reheat

• Store: Cool and refrigerate in an airtight container for up to 3–4 days.
• Reheat: Warm on the stove or microwave with a splash of broth, milk, or cream to loosen the sauce (pasta soaks it up as it sits). Stir halfway through for even heating.
• Freeze: Creamy pasta can change texture when frozen, but it’s doable freeze up to 2 months and reheat gently with extra liquid, stirring well.

Check out this easy pasta recipe – white cheddar chicken pasta that will get dinner done on busy weeknights!

One Pot Chicken Pasta

Michelle

Creamy one pot chicken pasta made in 30 minutes with tender chicken, pasta cooked in broth, and a rich parmesan cream sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Dishes

Servings 4

Equipment

• Large deep skillet or Dutch oven (with lid)
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden Spoon or Silicone Spatula
• Microplane or grater (for parmesan)
• Ladle (optional, for serving)

Ingredients

  

• 1 lb boneless skinless chicken breast cut into bite-sized pieces
• 2 tbsp olive oil
• 1 small yellow onion diced
• 3 cloves garlic minced
• 1 tsp Italian seasoning
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups chicken broth
• 1 cup heavy cream
• 12 oz penne or rotini pasta
• 1 cup freshly grated parmesan cheese
• 2 cups baby spinach optional
• 2 tbsp chopped fresh parsley optional

Instructions

 

• Brown the chicken: Heat olive oil in a large deep skillet (or Dutch oven) over medium-high heat. Add the chicken, salt, and pepper. Cook 4–6 minutes until lightly browned (it doesn’t need to be fully cooked yet).
• Sauté the aromatics: Add diced onion and cook 2–3 minutes until softened. Stir in garlic, Italian seasoning, and paprika for 30 seconds until fragrant.
• Add pasta + liquids: Pour in chicken broth and heavy cream. Stir well, scraping up any browned bits on the bottom. Add the pasta and stir so it’s mostly submerged.
• Simmer: Bring to a gentle boil, then reduce to a steady simmer. Cover and cook 10–12 minutes, stirring every couple minutes so the pasta doesn’t stick, until pasta is tender.
• Finish the sauce: Lower heat. Stir in parmesan until melted and creamy. If using spinach, stir it in and let it wilt for 1–2 minutes.
• Serve: Taste and adjust salt/pepper if needed. Sprinkle with parsley and extra parmesan and serve hot.

Notes

• Stir occasionally while simmering to prevent sticking and help the sauce turn creamy.
• If the sauce gets thick, add a splash of broth or milk when reheating.
• Freshly grated parmesan melts best for a smooth sauce.

Keyword One Pot Chicken Pasta