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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 minutes
Cook Time 25 minutes
Total Time 35 minutes
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
 

  1. 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.
  2. 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.
  3. Transfer the chicken to a plate. Leave the browned bits in the pot because they add flavor to the creamy sauce.
  4. Add minced garlic and butter to the same pot. Cook for 30 seconds until fragrant, stirring constantly so the garlic does not burn.
  5. Pour in the chicken broth and heavy cream. Stir in Italian seasoning, salt, and black pepper, then bring the mixture to a gentle simmer.
  6. Add the dry penne and stir well. Keep the pasta mostly submerged so it cooks evenly in the creamy liquid.
  7. Cook uncovered for 10 to 12 minutes, stirring every few minutes, until the pasta becomes tender but still slightly firm.
  8. 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.
  9. Reduce the heat to low. Add Parmesan gradually and stir until the cheese melts into a smooth, glossy sauce that coats the pasta.
  10. Fold in spinach and cherry tomatoes if using. Cook for 1 to 2 minutes until the spinach wilts while the tomatoes remain fresh.
  11. If the sauce feels too thick, stir in 2 to 4 tablespoons warm broth. If it looks thin, simmer gently for another minute.
  12. Finish with parsley, lemon juice, and red pepper flakes if desired. Taste and adjust seasoning before serving.
  13. 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.