One Pot Creamy Parmesan Chicken Pasta

When I think of comfort food, nothing quite hits the spot like a creamy pasta dish simmering on the stove, filling the kitchen with enticing aromas. One Pot Creamy Parmesan Chicken Pasta brings together tender chicken, perfectly cooked pasta, and a rich sauce in a single pot, making it not only delicious but also a breeze to clean up afterward. This recipe takes about 30 minutes, effortlessly wielding the magic of one-pot cooking to deliver a satisfying meal any night of the week.

This recipe is perfect for busy weeknights or cozy family dinners. It works well for anyone craving a hearty yet easy-to-make meal. You can prep ingredients ahead of time and store leftovers in the fridge for a quick lunch the next day.

Why You’ll Love This Recipe

• This dish cooks all in one pot, saving you time on cleanup.
• The creamy sauce clings beautifully to the pasta, creating an indulgent texture.
• It’s versatile enough to use any shape of pasta you prefer.
• The flavors meld together wonderfully, making every bite a delight.

What You’ll Need

Gather the following ingredients to create this delicious pasta dish.

For the Chicken

• 1 pound (450 g) chicken tenderloins or cutlets
• Salt and black pepper, to taste
• 1 teaspoon Italian seasoning, divided
• 2 tablespoons shredded Parmesan cheese
• 2 tablespoons (15 g) all-purpose flour

For Cooking

• 2 teaspoons (30 ml) olive oil (not extra virgin)
• 2 tablespoons (26 g) butter
• ½ medium yellow onion, finely diced
• 3 cloves garlic, minced

For the Sauce

• 2 cups (480 ml) chicken stock
• ¾ cup (180 ml) half and half (or single cream in the UK)

For the Pasta

• 8 ounces (225 g) dried pasta (any shape)
• ¾ cup (64 g) shredded Parmesan cheese

Note: Use boneless thighs for a richer flavor.

Substitutions & Swaps

• Chicken tenderloins can be replaced with boneless thighs.
• Half and half may be swapped with whole milk.
• Use gluten-free pasta if needed.
• Mix different types of cheese for additional flavor.

How to Make It

Here’s how to create this comforting dish in just a few simple steps.

Season the chicken:

In a shallow dish, combine ½ teaspoon Italian seasoning, salt, pepper, 2 tablespoons Parmesan, and flour. Coat the chicken evenly with the mixture or sprinkle directly over the chicken.

Cook the chicken:

In a large Dutch oven or deep skillet, melt 1 tablespoon butter with 1 teaspoon olive oil over medium heat. Cook the chicken until golden and cooked through. Remove from the pot and keep warm.

Cook the aromatics:

Add the remaining butter and oil to the same pot. Sauté the onion for about 2 minutes until softened, then add the garlic and cook for 1 more minute until fragrant.

Deglaze and add liquids:

Pour in ½ cup chicken stock, scraping up any browned bits from the bottom. Stir in the remaining stock and half and half.

Cook the pasta:

Add the dried pasta, stirring to coat in the liquid. Bring to a boil, then reduce to low heat, cover, and simmer for 11–13 minutes. Stir occasionally until the pasta is al dente.

Make it creamy:

Stir in the remaining ½ teaspoon Italian seasoning and ¾ cup Parmesan cheese. The sauce will look thin at first but will thicken as it cools slightly.

Finish and serve:

Taste and adjust seasoning with salt and pepper. Return the chicken to the pot and either nestle it on top of the pasta or stir it in. Serve warm with extra Parmesan, if desired.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the cream sauce may separate.
Reheat: Microwave on medium for 2-3 minutes until warmed through.

Tips for Best Results

• Ensure the chicken is cooked thoroughly for the best flavor.
• Don’t skip the deglazing; those browned bits add richness.
• Stir occasionally while the pasta cooks for even texture.
• Add a splash of lemon juice for brightness just before serving.

Serving Suggestions

• Pair with a simple green salad for a refreshing contrast.
• Serve alongside garlic bread for a true comfort meal.
• Consider a glass of white wine to complement the flavors.