Description
If you’re looking for a simple, flavorful, and family-friendly dinner, One Pot Chicken Pasta is the recipe you need. It’s ready in just 22 minutes, made with everyday ingredients, and requires only one pot for easy cleanup. Perfect for busy weeknights, this dish combines tender chicken, pasta, and a creamy tomato-based sauce topped with melty mozzarella and parmesan cheese. It’s comfort food made easy.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts (cut into bite-size pieces)
- Salt and black pepper
- ½ medium onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 14.5 ounces canned diced tomatoes (drained, 1 can)
- 3 cups chicken broth + ½ cup extra if needed
- 1 cup heavy whipping cream
- 12 ounces penne or medium pasta
- ⅔ cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese (divided)
Instructions
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and cook chicken until no pink remains. Remove and set aside.
- Add onion and garlic to the pan and cook until the onion softens, about 3 minutes.
- Stir in Italian seasoning, parsley, chicken broth, diced tomatoes, and heavy cream. Bring to a boil.
- Add pasta and reduce heat to simmer. Cook for about 15 minutes, stirring occasionally, until pasta is tender and sauce is thickened. Add up to ½ cup extra broth if needed. Mix in ¼ cup parmesan cheese.
- Return chicken to the skillet, top with mozzarella cheese and remaining parmesan, then broil for 2–3 minutes until the cheese is melted and golden.
Notes
Serve your One Pot Chicken Pasta immediately while it’s hot and cheesy. Garnish with fresh parsley or extra parmesan for added flavor. Pair with a crisp green salad, roasted vegetables, or garlic bread to complete the meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream to bring back the sauce’s creamy texture. Freezing is not recommended, as the cream sauce may separate when thawed.