One-Pot Creamy Parmesan Chicken Pasta
Want a fast, satisfying dinner that feels indulgent but is surprisingly easy? This One-Pot Creamy Parmesan Chicken Pasta is it! Juicy, golden chicken meets a velvety garlic Parmesan sauce.
The pasta cooks right in the sauce, so it’s all done in one pot in about 35 minutes. Fewer dishes, more flavor!
Add your favorite veggies or swap the pasta shape. Try it once and it’ll be on repeat!
Why You’ll Love This Recipe
There’s so much to love about this pasta, but the fact that everything cooks in one pot might be my favorite part. Even the pasta cooks right in the sauce, so cleanup is a breeze.
It’s also rich and comforting. Golden, Parmesan-crusted chicken sits on top of pasta coated in a silky garlic Parmesan sauce, and it’s all ready in about 35 minutes.
And it’s easy to customize. Use any pasta shape you have, or stir in mushrooms or spinach for extra veggies.
Let’s cook!
Ingredients You’ll Need
This one-pot pasta is made with simple ingredients, and each one brings something important to the dish.
- Chicken Tenderloins or Thighs – coated in a Parmesan seasoning and cooked until golden.
- Italian Seasoning, Salt, and Pepper – season both the chicken and the sauce.
- Parmesan and Flour – create a light, flavorful coating on the chicken.
- Olive Oil and Butter – for cooking the chicken and building the sauce.
- Onion and Garlic – the savory base of the creamy sauce.
- Chicken Stock – the pasta cooks right in it, soaking up all that flavor.
- Half and Half – makes the sauce creamy without being too heavy.
- Dried Pasta – any shape works.
- Shredded Parmesan – stirred in at the end for a rich, cheesy sauce.
Step-by-Step Instructions
First, prep the chicken. In a small bowl, mix ½ tsp Italian seasoning, salt, pepper, 2 tbsp shredded parmesan, and flour. Coat the chicken in this mixture.
Next, cook it. Heat 1 tbsp butter and 1 tsp oil in a large Dutch oven or deep skillet over medium heat. Cook the chicken until golden and fully cooked. Remove and set aside.
Now build the flavor. In the same pot, add the remaining butter and oil. Sauté the onion for 2 minutes, then add garlic and cook for another minute until fragrant.
Then make the sauce. Deglaze the pot with ½ cup chicken stock, scraping up any browned bits. Add the remaining chicken stock and half and half.
Time to cook the pasta. Stir in the pasta, bring to a boil, then reduce heat, cover, and simmer for 11–13 minutes, stirring occasionally, until al dente.
Finally, finish it off. Stir in the remaining Italian seasoning and ¾ cup shredded parmesan. Return the chicken to the pot and serve warm. The sauce will thicken as it cools.
That’s it! Creamy, cheesy pasta in one pot.
Tips & Variations
- Use the Right Lid: Ensure your skillet or Dutch oven has a well-fitting lid to trap heat while the pasta cooks.
- Check Pasta Doneness: Cooking times vary based on pasta shape—taste-test after 11 minutes.
- Long Pasta Tip: If using spaghetti or fettuccine, break it in half to fit easily into the pot.
- Sauce Consistency: It will look thin initially but thickens as it cools.
- Add Veggies: Sautéed mushrooms or baby spinach (stirred in at the end) make great additions.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stove with a splash of broth or cream to maintain the sauce’s texture.
Serving Suggestions
This creamy pasta is a complete meal on its own, but a few simple sides round it out nicely.
Serve it with a crisp Caesar or green salad and warm garlic bread. Roasted broccoli or green beans are also great for adding something fresh and green.
Recipe FAQs
1. What pasta shape works best?
Any shape works! Penne, rotini, and farfalle are great. If using long pasta, break it in half so it fits in the pot.
2. Why does my sauce look thin?
That’s normal at first. The sauce thickens as the Parmesan melts in and the pasta cools slightly.
3. Can I use heavy cream instead of half and half?
Yes. Heavy cream makes the sauce even richer.
4. Can I use chicken breasts?
Yes. Slice them into thin cutlets or strips so they cook quickly and evenly.
5. How long do leftovers last?
Up to 3 days in the fridge. Reheat gently with a splash of broth or cream.
You May Also Love
If this one-pot Parmesan chicken pasta has you craving more creamy, cozy dinners, here are a few more favorites I think you’ll enjoy. They’re all easy and perfect for busy weeknights.
- Skillet Garlic Butter Chicken and Orzo – another one-pan chicken and pasta dinner full of garlicky flavor.
- Creamy Chicken & Broccoli Penne – tender chicken, broccoli, and penne in a silky sauce.
- One-Pan Tomato & Spinach Chicken Pasta – bright, cozy, and ready in one pan.
- Creamy Garlic Parmesan Mushroom Chicken – golden chicken in a rich Parmesan mushroom sauce.
- Easy Spicy Chicken Rigatoni – creamy, cheesy pasta with a little kick.
Save a few of these for later, and you’ll always have something delicious to make!
One-Pot Creamy Parmesan Chicken Pasta
Ingredients
- 1 lb (450 g) chicken tenderloins or boneless chicken thighs
- Salt and pepper, to taste
- 1 tsp Italian seasoning, divided
- 2 tbsp shredded parmesan
- 2 tbsp (15 g) all-purpose flour
- 2 tsp (30 ml) olive oil (not extra virgin)
- 2 tbsp (26 g) butter
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups (480 ml) chicken stock
- ¾ cup (180 ml) half and half (or single cream in the UK)
- 8 oz (225 g) dried pasta (any shape)
- ¾ cup (64 g) shredded parmesan cheese
Instructions
- Prepare the Chicken:In a small bowl, mix ½ tsp Italian seasoning, salt, pepper, 2 tbsp shredded parmesan, and flour. Coat the chicken in this mixture or simply sprinkle the seasoning over it.
- Cook the Chicken:Heat 1 tbsp butter and 1 tsp oil in a large Dutch oven or deep skillet over medium heat. Cook the chicken until golden and fully cooked. Remove and set aside.
- Sauté Aromatics:Using the same pot, add the remaining butter and oil. Sauté the onion for 2 minutes until soft and translucent. Add garlic and cook for another minute until fragrant.
- Build the Sauce:Deglaze the pot with ½ cup chicken stock, scraping up any browned bits. Then, add the remaining chicken stock and half and half.
- Cook the Pasta:Stir in the pasta, ensuring it's well coated in the liquid. Bring to a boil, then reduce heat, cover, and let simmer for 11–13 minutes, stirring occasionally until pasta is al dente.
- Finish the Dish:The sauce may look thin at first. Stir in the remaining Italian seasoning and ¾ cup shredded parmesan cheese. The sauce will thicken as it cools.
- Combine & Serve:Taste and adjust seasoning as needed. Return the cooked chicken to the pot, either placing it on top of the pasta or mixing it in. Serve warm.
