Zesty, comforting, and utterly delicious—our collection of 20 creamy one-pot chicken pasta recipes is here to revolutionize your weeknight dinners. Perfect for busy home cooks in North America, these dishes promise minimal cleanup without sacrificing flavor. Whether you’re craving something rich and cheesy or light and herby, we’ve got a recipe to satisfy every palate. Dive in and discover your next favorite meal!
Garlic Parmesan One Pot Chicken Pasta
Just imagine the aroma of garlic and Parmesan wafting through your kitchen as you prepare this effortlessly elegant dish. Garlic Parmesan One Pot Chicken Pasta is a symphony of flavors, combining tender chicken, al dente pasta, and a creamy, cheesy sauce that’s sure to impress.
Ingredients
- a couple of boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups of penne pasta
- a splash of olive oil
- 4 cloves of garlic, minced
- a pinch of red pepper flakes
- 2 cups of chicken broth
- 1 cup of heavy cream
- a handful of grated Parmesan cheese
- a sprinkle of fresh parsley, chopped
- salt and freshly ground black pepper to season
Instructions
- Heat a splash of olive oil in a large pot over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until golden brown, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
- Add the minced garlic and a pinch of red pepper flakes to the pot, stirring for about 30 seconds until fragrant. Tip: Keep the garlic moving to prevent it from burning.
- Pour in the chicken broth and bring to a boil. Add the penne pasta, stirring occasionally to prevent sticking. Cook for about 10 minutes, or until the pasta is al dente. Tip: The pasta should still have a slight bite to it, as it will continue to cook in the sauce.
- Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy. Let it simmer for another 2-3 minutes to thicken.
- Garnish with chopped fresh parsley before serving.
Silky smooth with a rich, garlicky depth, this pasta dish is a crowd-pleaser. Serve it with a crisp green salad and a glass of white wine for a complete meal that feels both indulgent and comforting.
Spicy Cajun One Pot Chicken Pasta
Savory and soul-warming, this Spicy Cajun One Pot Chicken Pasta is a symphony of bold flavors and creamy textures, perfect for those evenings when you crave something indulgent yet effortless. Its vibrant spices and tender chicken pieces meld beautifully with the al dente pasta, all coming together in one pot for minimal cleanup.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz of penne pasta
- a splash of olive oil
- a couple of minced garlic cloves
- 1 diced bell pepper
- 1 diced onion
- 2 cups of chicken broth
- 1 cup of heavy cream
- a generous sprinkle of Cajun seasoning
- a handful of grated Parmesan cheese
- a pinch of salt and freshly ground black pepper
Instructions
- Heat a splash of olive oil in a large pot over medium-high heat. Add the chicken pieces and cook until they’re golden brown, about 5 minutes. Tip: Don’t overcrowd the pot to ensure each piece gets a nice sear.
- Throw in the minced garlic, diced bell pepper, and onion. Sauté until the veggies soften, about 3 minutes, stirring occasionally.
- Stir in the penne pasta, chicken broth, heavy cream, and a generous sprinkle of Cajun seasoning. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the pasta is al dente. Tip: Stir occasionally to prevent sticking.
- Once the pasta is cooked, remove the pot from the heat. Stir in the grated Parmesan cheese until it’s melted and creamy. Season with a pinch of salt and freshly ground black pepper to taste. Tip: For an extra kick, add a bit more Cajun seasoning.
With its creamy sauce clinging to every noodle and the spicy Cajun kick, this dish is a crowd-pleaser. Serve it straight from the pot for a rustic family-style meal, or garnish with fresh parsley for a touch of elegance.
Lemon Herb One Pot Chicken Pasta
Brimming with bright citrus and aromatic herbs, this Lemon Herb One Pot Chicken Pasta is a symphony of flavors that dances on the palate, offering a refreshing twist on a classic comfort dish. Perfect for those evenings when you crave something both nourishing and effortlessly elegant, it’s a testament to the magic of simple ingredients coming together in one pot.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz of your favorite pasta (we’re partial to fusilli for its twisty charm)
- 3 cups of chicken broth (homemade if you’ve got it, but store-bought works just fine)
- A generous glug of olive oil
- 2 cloves of garlic, minced (because what’s pasta without garlic?)
- The zest and juice of 1 large lemon (for that sunny burst of flavor)
- A handful of fresh parsley, chopped (for a pop of color and freshness)
- A couple of sprigs of thyme (because herbs make everything better)
- Salt and freshly ground black pepper (to season to perfection)
Instructions
- Heat a generous glug of olive oil in a large pot over medium-high heat until shimmering. Tip: The oil should be hot enough that a piece of chicken sizzles upon contact.
- Add the chicken pieces, seasoning them with salt and pepper, and cook until golden brown on all sides, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure each piece gets a nice sear.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Tip: Garlic burns quickly, so keep an eye on it!
- Pour in the chicken broth, add the pasta, thyme sprigs, and lemon zest, bringing everything to a boil. Then, reduce the heat to a simmer and cover, cooking for about 10 minutes, or until the pasta is al dente. Tip: Stir occasionally to prevent sticking.
- Once the pasta is cooked, remove the thyme sprigs, stir in the lemon juice and chopped parsley, and adjust the seasoning with more salt and pepper if needed.
Celebrate the harmony of tender chicken and al dente pasta, each bite infused with the vibrant notes of lemon and herbs. Serve it straight from the pot for a rustic touch, or garnish with extra parsley and a lemon wedge for a dash of elegance.
Creamy Sun-Dried Tomato One Pot Chicken Pasta
Kickstart your culinary journey with this effortlessly chic dish that marries the rustic charm of sun-dried tomatoes with the creamy indulgence of a perfectly executed pasta. Ideal for those evenings when elegance and ease must go hand in hand, this recipe promises a symphony of flavors with minimal cleanup.
Ingredients
- a couple of boneless, skinless chicken breasts, sliced into strips
- a splash of olive oil
- 2 cloves of garlic, minced
- a handful of sun-dried tomatoes, chopped
- 1 cup of heavy cream
- 2 cups of chicken broth
- 8 oz of penne pasta
- a sprinkle of salt and pepper
- a dash of Italian seasoning
- a handful of fresh basil, torn
- a generous sprinkle of grated Parmesan cheese
Instructions
- Heat a splash of olive oil in a large pot over medium-high heat. Add the chicken strips and cook until they’re golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure each piece gets a nice sear.
- Throw in the minced garlic and chopped sun-dried tomatoes, sautéing for about 1 minute until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle boil.
- Add the penne pasta directly into the pot, ensuring it’s submerged in the liquid. Reduce the heat to a simmer and cover, cooking for about 12 minutes, or until the pasta is al dente. Tip: Stir occasionally to prevent sticking.
- Season with salt, pepper, and a dash of Italian seasoning, adjusting to your preference. Stir in the torn basil leaves and sprinkle with Parmesan cheese just before serving.
Zesty and vibrant, this dish boasts a creamy texture with the tangy punch of sun-dried tomatoes, making it a standout meal. Serve it with a crisp white wine and a side of garlic bread for an unforgettable dining experience.
Spinach and Mushroom One Pot Chicken Pasta
Just when you thought weeknight dinners couldn’t get any easier, this Spinach and Mushroom One Pot Chicken Pasta comes along to prove otherwise. It’s a harmonious blend of earthy mushrooms, tender chicken, and vibrant spinach, all enveloped in a creamy sauce that’s sure to impress.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz of mushrooms, sliced
- 2 cups of fresh spinach
- 2 cloves of garlic, minced
- 1 small onion, diced
- 2 cups of chicken broth
- 1 cup of heavy cream
- 8 oz of penne pasta
- A splash of olive oil
- A couple of tablespoons of butter
- Salt and pepper, just enough to season
- A pinch of red pepper flakes for a little heat
- 1/2 cup of grated Parmesan cheese
Instructions
- Heat a splash of olive oil and a couple of tablespoons of butter in a large pot over medium heat until the butter is melted.
- Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 2 minutes.
- Toss in the chicken pieces, seasoning with salt, pepper, and a pinch of red pepper flakes. Cook until the chicken is no longer pink, about 5 minutes.
- Throw in the sliced mushrooms, cooking until they’re golden and have released their moisture, about 4 minutes.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle boil.
- Add the penne pasta, ensuring it’s fully submerged. Reduce the heat to a simmer, cover, and cook for 15 minutes, stirring occasionally to prevent sticking.
- Once the pasta is al dente, stir in the fresh spinach and grated Parmesan cheese until the spinach is wilted and the cheese is melted.
- Remove from heat and let it sit for 2 minutes to thicken slightly before serving.
Hearty and comforting, this dish boasts a creamy texture with a perfect balance of flavors. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of the delicious sauce.
Broccoli Cheddar One Pot Chicken Pasta
Radiating comfort and simplicity, this Broccoli Cheddar One Pot Chicken Pasta blends creamy cheddar, tender chicken, and crisp broccoli into a harmonious dish that’s as nourishing as it is indulgent. Perfect for weeknight dinners, it promises minimal cleanup without sacrificing flavor.
Ingredients
- 2 cups of diced chicken breast
- a couple of cups of broccoli florets
- 1 tablespoon of olive oil
- a splash of chicken broth (about 2 cups)
- 1 cup of heavy cream
- 2 cups of shredded cheddar cheese
- a pinch of salt and pepper
- 8 ounces of pasta (your choice, but penne works great)
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the diced chicken breast, seasoning with a pinch of salt and pepper, and cook until no longer pink, about 5-7 minutes.
- Toss in the broccoli florets, stirring occasionally, until they start to soften, roughly 3 minutes.
- Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer.
- Stir in the pasta, ensuring it’s fully submerged, and cook according to package instructions, usually about 10 minutes, stirring occasionally to prevent sticking.
- Once the pasta is al dente, reduce the heat to low and gradually add the shredded cheddar, stirring until melted and creamy.
- Let the dish sit for a couple of minutes off the heat to thicken slightly before serving.
Zesty with a velvety cheese sauce clinging to every bite, this pasta dish is a testament to the magic of one-pot meals. Serve it with a sprinkle of extra cheddar on top or a side of crusty bread to soak up the sauce.
Alfredo One Pot Chicken Pasta
Delightfully creamy and effortlessly simple, this Alfredo One Pot Chicken Pasta marries tender chicken with rich, velvety sauce in a dish that’s as comforting as it is elegant. Perfect for weeknight dinners or impressing guests, it’s a testament to the magic of one-pot cooking.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz fettuccine pasta
- 3 cups chicken broth
- 1 cup heavy cream
- a couple of garlic cloves, minced
- a splash of olive oil
- 1/2 cup grated Parmesan cheese
- a pinch of salt and freshly ground black pepper
- a handful of fresh parsley, chopped (for garnish)
Instructions
- Heat a splash of olive oil in a large pot over medium-high heat. Add the chicken pieces and cook until they’re golden brown on all sides, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure each piece gets a nice sear.
- Add the minced garlic to the pot and sauté for about 30 seconds, just until fragrant. Tip: Keep the garlic moving to prevent it from burning.
- Pour in the chicken broth and bring the mixture to a boil. Add the fettuccine pasta, making sure it’s fully submerged in the liquid. Cook according to the package instructions, stirring occasionally, about 10-12 minutes. Tip: The pasta should be al dente, with a slight bite to it.
- Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Continue cooking for another 2-3 minutes, until the sauce thickens slightly and coats the pasta beautifully.
- Season with a pinch of salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley before serving.
Lusciously creamy with a perfect al dente bite, this pasta dish is a dreamy blend of flavors and textures. Serve it straight from the pot for a rustic family-style meal, or plate it with a sprinkle of extra Parmesan for an elegant touch.
Pesto One Pot Chicken Pasta
Lusciously creamy and bursting with fresh flavors, this Pesto One Pot Chicken Pasta is a weeknight savior that doesn’t skimp on sophistication. Imagine tender chicken and al dente pasta swirled in a vibrant pesto sauce, all coming together in one pot for minimal cleanup and maximum delight.
Ingredients
- 2 cups of dried penne pasta
- 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1/2 cup of basil pesto
- A splash of lemon juice
- A couple of handfuls of baby spinach
- Salt and freshly ground black pepper, to season
- 1/4 cup of grated Parmesan cheese, plus extra for serving
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is golden brown on all sides, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
- Add the minced garlic to the pot and sauté for about 30 seconds, until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. This adds depth to the sauce.
- Stir in the penne pasta, ensuring it’s fully submerged in the liquid. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 10 minutes, stirring occasionally.
- Uncover the pot and add the heavy cream, pesto, and a splash of lemon juice. Stir well to combine. Tip: The lemon juice brightens the dish and balances the richness of the cream.
- Fold in the baby spinach and cook for another 2-3 minutes, until the spinach is wilted and the pasta is al dente.
- Remove from heat and stir in the Parmesan cheese. Tip: Let the pasta sit for a couple of minutes before serving to allow the sauce to thicken slightly.
Now, this dish boasts a velvety texture with the pesto’s herbaceous notes shining through, complemented by the savory chicken and fresh spinach. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last drop of sauce.
Tomato Basil One Pot Chicken Pasta
Just imagine a dish that marries the simplicity of one-pot cooking with the vibrant flavors of summer. This Tomato Basil One Pot Chicken Pasta is a testament to how a few quality ingredients can transform into a meal that’s both comforting and sophisticated.
Ingredients
- 2 cups of dried pasta (like penne or fusilli)
- 1 pound of chicken breast, cut into bite-sized pieces
- A couple of garlic cloves, minced
- A splash of olive oil
- 1 can (14.5 oz) of diced tomatoes
- 2 cups of chicken broth
- A handful of fresh basil leaves, torn
- Salt and pepper, just enough to season
- A sprinkle of red pepper flakes (optional, for a bit of heat)
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Add the chicken pieces and cook until they’re golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure each piece gets a nice sear.
- Toss in the minced garlic and cook for about 30 seconds until fragrant. This is your flavor base, so don’t let the garlic burn.
- Pour in the diced tomatoes and chicken broth, then add the dried pasta. Stir everything together and bring to a boil. Tip: The pasta will absorb the liquid as it cooks, so no need to drain.
- Reduce the heat to a simmer, cover the pot, and let it cook for about 15 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking. Tip: If the pasta seems too dry, add a little more broth or water.
- Once the pasta is cooked, remove the pot from the heat. Stir in the torn basil leaves and season with salt, pepper, and red pepper flakes if using.
Yield a dish where the pasta is perfectly tender, enveloped in a sauce that’s rich with the sweetness of tomatoes and the aromatic punch of basil. Serve it with a crisp green salad or a slice of crusty bread to soak up every last bit of sauce.
Buffalo Chicken One Pot Pasta
Brimming with bold flavors and effortless elegance, this Buffalo Chicken One Pot Pasta marries the fiery kick of buffalo sauce with the comforting embrace of creamy pasta, all achieved in a single pot for minimal cleanup.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz pasta (your choice, but penne works wonderfully)
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/3 cup buffalo sauce (plus a splash more for serving)
- 1/4 cup ranch dressing
- 2 tbsp unsalted butter
- A couple of cloves garlic, minced
- 1/2 tsp onion powder
- Salt and pepper, just a pinch of each
- A handful of crumbled blue cheese (for garnish)
- A few celery sticks, sliced (for crunch)
Instructions
- In a large pot, melt the butter over medium heat. Add the chicken pieces and cook until they’re just starting to brown, about 5 minutes.
- Toss in the minced garlic and onion powder, stirring for about 30 seconds until fragrant.
- Pour in the chicken broth, heavy cream, and buffalo sauce, then give it a good stir to combine everything.
- Add the pasta to the pot, making sure it’s submerged in the liquid. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, stirring occasionally to prevent sticking.
- Once the pasta is al dente and the chicken is cooked through, stir in the ranch dressing. Let it heat through for another minute.
- Season with a pinch of salt and pepper, then serve hot. Garnish with crumbled blue cheese and sliced celery sticks for that classic buffalo chicken flavor and crunch.
Gloriously creamy with a spicy tang, this dish is a weeknight hero that doesn’t skimp on flavor or sophistication. Serve it straight from the pot for a rustic, family-style meal that’s sure to impress.
Mexican Style One Pot Chicken Pasta
Just imagine a dish that brings the vibrant flavors of Mexico to your table with minimal fuss and maximum flavor. This Mexican Style One Pot Chicken Pasta is a symphony of spices, tender chicken, and al dente pasta, all coming together in a rich, savory sauce that’s bound to become a weeknight favorite.
Ingredients
- a couple of boneless, skinless chicken breasts, cut into bite-sized pieces
- a splash of olive oil
- a pinch of salt and freshly ground black pepper
- a tablespoon of chili powder
- a teaspoon of ground cumin
- a couple of cloves of garlic, minced
- a cup of diced onions
- a can (14.5 oz) of diced tomatoes, undrained
- a cup of chicken broth
- a cup of heavy cream
- a couple of cups of penne pasta
- a handful of chopped fresh cilantro
- a sprinkle of shredded Monterey Jack cheese
Instructions
- Heat a splash of olive oil in a large pot over medium-high heat. Tip: Ensure the pot is large enough to hold all ingredients comfortably.
- Add the chicken pieces, seasoning them with a pinch of salt and pepper. Cook until they’re golden brown, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
- Stir in the chili powder, cumin, minced garlic, and diced onions, cooking until the onions are translucent, about 3 minutes.
- Pour in the diced tomatoes with their juice, chicken broth, and heavy cream, bringing the mixture to a simmer.
- Add the penne pasta, stirring to submerge it in the liquid. Cover and simmer for 15 minutes, or until the pasta is al dente. Tip: Stir occasionally to prevent sticking.
- Remove from heat and stir in the chopped cilantro.
- Serve hot, sprinkled with Monterey Jack cheese.
With its creamy texture and bold flavors, this dish is a comforting yet exciting meal. For an extra touch, serve with a side of warm tortillas or a crisp green salad to round out the experience.
Cheesy Bacon Ranch One Pot Chicken Pasta
Glistening under the gentle glow of your kitchen lights, this dish promises a symphony of flavors that dance between creamy, smoky, and herbaceous, all nestled in a comforting bowl of pasta.
Ingredients
- 2 cups of penne pasta
- 1 pound of chicken breast, diced into bite-sized pieces
- 6 slices of bacon, chopped
- 2 tablespoons of olive oil
- 1 small onion, finely diced
- 2 cloves of garlic, minced
- 1 packet of ranch seasoning
- 2 cups of chicken broth
- 1 cup of heavy cream
- 2 cups of shredded cheddar cheese
- A handful of fresh parsley, chopped
- A splash of water, if needed
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until golden brown, about 5-7 minutes. Remove and set aside.
- In the same pot, add the chopped bacon and cook until crispy, about 5 minutes. Remove and set aside with the chicken.
- Add the onion to the pot and sauté until translucent, about 3 minutes. Stir in the garlic and cook for another minute until fragrant.
- Sprinkle the ranch seasoning over the onions and garlic, stirring to coat evenly.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
- Add the penne pasta to the pot, ensuring it’s submerged in the liquid. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.
- Once the pasta is al dente, stir in the cooked chicken, bacon, and shredded cheddar cheese until the cheese is melted and everything is well combined. If the sauce is too thick, add a splash of water to reach your desired consistency.
- Garnish with fresh parsley before serving.
Out of the pot comes a dish where the pasta is perfectly tender, enveloped in a velvety cheese sauce with pops of crispy bacon and tender chicken. Serve it straight from the pot for a rustic family-style meal, or plate it with a side of garlic bread for dipping into that irresistible ranch-infused sauce.
Creamy Tuscan One Pot Chicken Pasta
Zesty and comforting, this Creamy Tuscan One Pot Chicken Pasta blends the rustic charm of Italian cuisine with the convenience of a single pot, making it a perfect weeknight dinner that doesn’t skimp on flavor or elegance.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- A couple of tablespoons of olive oil
- 3 cloves of garlic, minced
- A splash of heavy cream
- 1 cup of chicken broth
- 2 cups of penne pasta
- A handful of sun-dried tomatoes, chopped
- A generous sprinkle of Italian seasoning
- A pinch of salt and pepper
- A handful of baby spinach
- A sprinkle of grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the chicken pieces and cook until they’re golden brown, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
- Add the penne pasta, sun-dried tomatoes, Italian seasoning, salt, and pepper. Stir well to ensure the pasta is submerged in the liquid.
- Cover the pot and let it simmer for about 15 minutes, stirring occasionally, until the pasta is al dente. Tip: Keep an eye on the liquid level; add a splash more broth if needed.
- Stir in the baby spinach and let it wilt for about 2 minutes.
- Sprinkle with grated Parmesan cheese before serving. Tip: For an extra touch of elegance, garnish with fresh basil leaves.
Outstanding in its simplicity, this dish offers a velvety texture with a harmonious blend of savory chicken, tangy sun-dried tomatoes, and fresh spinach. Serve it straight from the pot for a cozy family dinner or plate it with a side of crusty bread for a more formal affair.
Roasted Red Pepper One Pot Chicken Pasta
Mouthwatering and effortlessly sophisticated, this Roasted Red Pepper One Pot Chicken Pasta marries the smoky sweetness of roasted peppers with tender chicken and al dente pasta, all melded together in a creamy, herb-infused sauce that promises to delight the senses.
Ingredients
- a couple of boneless, skinless chicken breasts, cut into bite-sized pieces
- a splash of olive oil
- a pinch of salt and freshly ground black pepper
- a handful of garlic cloves, minced
- a jar (12 oz) of roasted red peppers, drained and sliced
- a cup of heavy cream
- a couple of cups of chicken broth
- a box (16 oz) of penne pasta
- a sprinkle of dried basil
- a dash of crushed red pepper flakes
- a handful of grated Parmesan cheese
Instructions
- Heat a splash of olive oil in a large pot over medium-high heat. Add the chicken pieces, seasoning them with a pinch of salt and black pepper. Cook until they’re golden brown on all sides, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure each piece gets a nice sear.
- Throw in the minced garlic and stir for about 30 seconds until fragrant. This is your cue to add the sliced roasted red peppers, stirring to combine.
- Pour in the heavy cream and chicken broth, bringing the mixture to a gentle boil. Tip: Keep an eye on the heat to prevent the cream from curdling.
- Add the penne pasta, dried basil, and a dash of crushed red pepper flakes. Stir well, then reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
- Once the pasta is cooked, remove the pot from the heat. Stir in the grated Parmesan cheese until it’s melted and the sauce is creamy. Tip: For an extra cheesy finish, add a bit more Parmesan on top before serving.
Unbelievably creamy with a hint of smokiness from the roasted peppers, this dish boasts a perfect balance of flavors and textures. Serve it with a crisp green salad and a glass of white wine for an effortlessly elegant meal.
Curry Coconut One Pot Chicken Pasta
Yield to the allure of this Curry Coconut One Pot Chicken Pasta, where the rich, aromatic flavors of coconut milk and curry powder meld seamlessly with tender chicken and al dente pasta, all coming together in a single pot for a dish that’s as effortless as it is exquisite.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups of your favorite pasta (like penne or fusilli)
- 1 can (13.5 oz) coconut milk
- 2 cups chicken broth
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp curry powder
- A splash of olive oil
- A couple of handfuls of fresh spinach
- Salt, just enough to season
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Add the chicken pieces and cook until they’re golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
- Toss in the diced onion and minced garlic, sautéing until the onion turns translucent, about 3 minutes. This builds a flavor base for the dish.
- Stir in the curry powder, cooking for 1 minute to awaken the spices. The aroma will tell you it’s ready.
- Pour in the coconut milk and chicken broth, bringing the mixture to a gentle boil. Tip: Scrape the bottom of the pot to incorporate any flavorful bits stuck there.
- Add the pasta to the pot, ensuring it’s submerged in the liquid. Reduce the heat to a simmer and cook, uncovered, for about 10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
- In the last 2 minutes of cooking, fold in the fresh spinach until just wilted. Tip: Adding the spinach at the end preserves its vibrant color and nutrients.
- Season with salt to your liking, then remove from heat.
Hearty and comforting, this pasta boasts a creamy texture with a hint of spice from the curry, making it a standout dish. Serve it garnished with a sprinkle of fresh cilantro or a squeeze of lime for an extra zing.
Spinach Artichoke One Pot Chicken Pasta
Glistening with creamy richness and packed with vibrant flavors, this one-pot wonder combines tender chicken, hearty pasta, and the classic duo of spinach and artichoke for a dish that’s as nourishing as it is indulgent.
Ingredients
- 2 boneless, skinless chicken breasts, cubed
- 8 oz pasta of your choice
- 2 cups fresh spinach, roughly chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- A splash of olive oil
- A couple of pinches of salt and pepper
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Add the cubed chicken and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
- Add the diced onion and minced garlic to the pot, sautéing until fragrant, about 2 minutes.
- Stir in the pasta, chicken broth, and heavy cream. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes, stirring occasionally. Tip: Keep an eye on the pasta to prevent sticking.
- Add the chopped spinach and artichoke hearts, stirring until the spinach wilts, about 2 minutes.
- Sprinkle in the grated Parmesan cheese, stirring until melted and the sauce thickens slightly, about 1-2 minutes. Season with a couple of pinches of salt and pepper to taste. Tip: For extra flavor, reserve some Parmesan to sprinkle on top before serving.
Delightfully creamy with a satisfying bite from the pasta and artichokes, this dish is a comforting meal that’s perfect for a cozy night in. Serve it straight from the pot for a rustic touch, or garnish with extra Parmesan and a sprinkle of red pepper flakes for a bit of heat.
Zesty Lime One Pot Chicken Pasta
On a bustling weeknight, nothing soothes the soul quite like a dish that marries simplicity with vibrant flavors. Our Zesty Lime One Pot Chicken Pasta is a testament to the beauty of minimal cleanup without sacrificing depth of taste, featuring tender chicken and al dente pasta bathed in a bright, citrusy sauce.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz of your favorite pasta (we love penne for this)
- A couple of garlic cloves, minced
- A splash of olive oil
- 1 cup chicken broth
- The zest and juice of 1 lime
- A handful of fresh cilantro, chopped
- Salt and freshly ground black pepper, to season
Instructions
- Heat a splash of olive oil in a large pot over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper, and cook until they’re golden brown on all sides, about 5 minutes.
- Toss in the minced garlic and stir for about 30 seconds until fragrant, being careful not to let it burn.
- Pour in the chicken broth, lime zest, and lime juice, scraping up any browned bits from the bottom of the pot for extra flavor.
- Add the pasta to the pot, ensuring it’s submerged in the liquid. Bring to a boil, then reduce the heat to a simmer and cover. Cook for about 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- Once the pasta is cooked, remove the pot from the heat. Stir in the chopped cilantro, adjusting the seasoning with more salt and pepper if needed.
Vibrant and refreshing, this pasta dish boasts a perfect balance of tangy lime and savory chicken, with the cilantro adding a fresh finish. Serve it straight from the pot for a cozy family dinner, or garnish with extra lime wedges and cilantro for an Instagram-worthy presentation.
Mediterranean One Pot Chicken Pasta
Glistening under the golden hues of the Mediterranean sun, this one-pot chicken pasta marries the rustic charm of Italian cuisine with the vibrant flavors of the Mediterranean, offering a symphony of taste in every forkful.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- A couple of cloves of garlic, minced
- A splash of olive oil
- 1 cup of cherry tomatoes, halved
- A handful of Kalamata olives, pitted
- 1 teaspoon of dried oregano
- A pinch of red pepper flakes
- 2 cups of chicken broth
- 8 ounces of penne pasta
- A generous handful of fresh spinach
- A sprinkle of feta cheese, for serving
Instructions
- Heat a splash of olive oil in a large pot over medium-high heat. Add the chicken pieces and cook until they’re golden brown on all sides, about 5 minutes.
- Toss in the minced garlic, cherry tomatoes, Kalamata olives, dried oregano, and a pinch of red pepper flakes. Stir everything together and let it cook for another 2 minutes until fragrant.
- Pour in the chicken broth and bring the mixture to a boil. Tip: Use a wooden spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
- Add the penne pasta to the pot, ensuring it’s fully submerged in the liquid. Reduce the heat to a simmer and cover the pot. Cook for about 10 minutes, stirring occasionally to prevent sticking.
- Once the pasta is al dente, stir in the fresh spinach until it just wilts, about 1 minute. Tip: The residual heat will continue to cook the spinach, so remove the pot from the heat as soon as it starts to wilt.
- Serve the pasta hot, sprinkled with feta cheese for a creamy, tangy finish. Tip: For an extra touch of elegance, garnish with a few whole Kalamata olives and a drizzle of olive oil.
Outstanding in its simplicity, this dish boasts a delightful contrast of textures—from the tender chicken and al dente pasta to the juicy tomatoes and creamy feta. Serve it with a crisp white wine to elevate the Mediterranean experience.
Thai Peanut One Pot Chicken Pasta
Delightfully creamy and packed with vibrant flavors, this Thai Peanut One Pot Chicken Pasta is a weeknight dinner dream, combining the richness of peanut butter with the freshness of lime and cilantro for a dish that’s as satisfying to make as it is to eat.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz linguine pasta
- 3 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1/2 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp lime juice
- 2 cloves garlic, minced
- 1 inch ginger, grated
- a splash of sriracha
- a handful of cilantro, chopped
- a couple of green onions, sliced
- 1/4 cup peanuts, chopped
Instructions
- In a large pot, combine the chicken broth, coconut milk, peanut butter, soy sauce, honey, lime juice, garlic, ginger, and sriracha. Whisk until smooth.
- Add the linguine and chicken pieces to the pot, ensuring they’re submerged in the liquid.
- Bring the mixture to a boil over high heat, then reduce to a simmer. Cover and cook for 15 minutes, stirring occasionally to prevent sticking.
- After 15 minutes, check the pasta for doneness. If it’s al dente and the chicken is cooked through, remove from heat. If not, cover and cook for an additional 2-3 minutes.
- Stir in half of the cilantro and green onions, then garnish with the remaining herbs, peanuts, and extra lime wedges if desired.
Lusciously creamy with a perfect balance of sweet, spicy, and tangy, this pasta is best served immediately, with extra peanuts sprinkled on top for crunch. For a colorful twist, serve it alongside a crisp cucumber salad.
Honey Mustard One Pot Chicken Pasta
Zesty and effortlessly sophisticated, this Honey Mustard One Pot Chicken Pasta blends the tangy sweetness of honey mustard with the comforting richness of pasta, all melded together in one pot for a dish that’s as easy to make as it is delightful to devour.
Ingredients
- a couple of boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups of your favorite pasta
- a splash of olive oil
- a generous dollop of honey mustard
- 1 cup of chicken broth
- a handful of grated Parmesan cheese
- a pinch of salt and pepper
- a sprinkle of fresh parsley for garnish
Instructions
- Heat a splash of olive oil in a large pot over medium-high heat until shimmering.
- Add the chicken pieces, seasoning them with a pinch of salt and pepper, and cook until they’re golden brown on all sides, about 5-7 minutes.
- Tip: Don’t overcrowd the pot to ensure each piece gets a nice sear.
- Stir in the honey mustard, coating the chicken evenly, then pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
- Add the pasta to the pot, ensuring it’s submerged in the liquid. Bring to a boil, then reduce the heat to a simmer, covering the pot.
- Cook for about 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- Tip: If the pasta absorbs all the liquid before it’s cooked, add a little more broth or water.
- Once the pasta is cooked, remove the pot from the heat and stir in the grated Parmesan cheese until it’s melted and creamy.
- Tip: Let the dish sit for a couple of minutes off the heat to thicken up slightly.
- Garnish with a sprinkle of fresh parsley before serving.
Lusciously creamy with a perfect balance of sweet and tangy, this pasta dish is a crowd-pleaser that’s ready in no time. Serve it straight from the pot for a rustic, family-style meal that’s sure to impress.
Summary
Hungry for something deliciously simple? Our roundup of 20 creamy one-pot chicken pasta recipes is your ticket to easy, comforting meals that don’t skimp on flavor. Perfect for busy weeknights or cozy weekends, these dishes promise minimal cleanup and maximum satisfaction. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and pin this article to your Pinterest board for your next pasta night!
