One-pot creamy chicken pasta is my answer to hungry people and a sink full of dishes. I sear chicken, simmer pasta in a silky sauce, and finish with cheese. My husband asks for seconds. My picky child actually eats dinner. I call that efficient motherhood with parmesan involved tonight.

This creamy chicken pasta cooks everything in one pot for maximum flavor and minimal cleanup. Tender chicken, pasta, garlic, and Parmesan create a rich, cozy sauce. Keep the pasta slightly firm before finishing. Add spinach, mushrooms, broccoli, or chili flakes when your family suddenly develops strong opinions about dinner again.

Judy John

One Pot Creamy Chicken Pasta Dinner

A cozy one-pot chicken pasta dinner with tender chicken, creamy Parmesan sauce, garlic, and perfectly cooked pasta. Everything simmers together for an easy family meal.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 servings

Course: Dinner, Lunch, Main Dish

Cuisine: Italian

Calories: 610

Ingredients Equipment Method Notes

Ingredients

Chicken

1 1/2 pounds (680 g) boneless skinless chicken breasts — cut into bite-size pieces
1 tablespoon (15 ml) olive oil
1 teaspoon (3 g) garlic powder
1/2 teaspoon (3 g) salt
1/4 teaspoon (0.5 g) black pepper

Pasta and Sauce

12 ounces (340 g) penne pasta
4 cloves (12 g) garlic — minced
4 cups (960 ml) chicken broth
1 cup (240 ml) heavy cream
1 cup (100 g) grated Parmesan cheese
1 teaspoon (3 g) Italian seasoning
1/2 teaspoon (3 g) salt — or to taste
1/4 teaspoon (0.5 g) black pepper
1 tablespoon (14 g) unsalted butter

Finishing Ingredients

2 cups (60 g) baby spinach — optional
1/2 cup (50 g) cherry tomatoes — halved, optional
2 tablespoons (8 g) fresh parsley — chopped
1/4 teaspoon (0.5 g) red pepper flakes — optional
1 teaspoon (5 ml) fresh lemon juice — optional

Equipment

Large Dutch Oven
Cutting Board
Chef’s Knife
Wooden Spoon
Measuring Cups
Measuring Spoons
Grater
Ladle
Serving Bowls
Refrigerator
Freezer

Method

Cut the chicken into evenly sized pieces and season with garlic powder, salt, and black pepper. This helps the chicken cook evenly and stay flavorful.
Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken and sear for 4 to 5 minutes until lightly browned. The center can remain slightly undercooked.
Transfer the chicken to a plate. Leave the browned bits in the pot because they add flavor to the creamy sauce.
Add minced garlic and butter to the same pot. Cook for 30 seconds until fragrant, stirring constantly so the garlic does not burn.
Pour in the chicken broth and heavy cream. Stir in Italian seasoning, salt, and black pepper, then bring the mixture to a gentle simmer.
Add the dry penne and stir well. Keep the pasta mostly submerged so it cooks evenly in the creamy liquid.
Cook uncovered for 10 to 12 minutes, stirring every few minutes, until the pasta becomes tender but still slightly firm.
Return the chicken and any collected juices to the pot. Stir and cook for 3 to 4 minutes until the chicken reaches a safe cooked-through temperature.
Reduce the heat to low. Add Parmesan gradually and stir until the cheese melts into a smooth, glossy sauce that coats the pasta.
Fold in spinach and cherry tomatoes if using. Cook for 1 to 2 minutes until the spinach wilts while the tomatoes remain fresh.
If the sauce feels too thick, stir in 2 to 4 tablespoons warm broth. If it looks thin, simmer gently for another minute.
Finish with parsley, lemon juice, and red pepper flakes if desired. Taste and adjust seasoning before serving.
Serve immediately in warm bowls. The pasta should remain creamy and silky, with tender chicken and a sauce that clings to every piece.

Notes

For the creamiest pasta, stir regularly while the noodles simmer so they release starch into the sauce. Keep the pasta slightly firm before adding Parmesan because it continues cooking from residual heat. For a thicker sauce, simmer uncovered for another minute or two. For a looser sauce, add warm broth gradually. Avoid boiling aggressively after adding cream or cheese because the sauce can separate. Handle the hot Dutch oven carefully during assembly. Customize with mushrooms, broccoli, spinach, peas, sun-dried tomatoes, roasted garlic, Cajun seasoning, chili flakes, pesto, or mozzarella. Prepare the chicken and vegetables ahead, but cook the pasta close to serving for the best texture. Freeze the cooked chicken and sauce separately for up to 2 months if possible; freezing the fully assembled pasta can soften the noodles. Thaw overnight in the refrigerator and reheat gently with a splash of broth or cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding liquid as needed to restore creaminess.