This one-pot chicken pasta is the kind of dinner that makes weeknights easier and more enjoyable. It’s creamy, savory, and loaded with flavor, but it comes together with simple ingredients you probably already have. Everything cooks in one pot—from the chicken to the pasta—so cleanup is a breeze.

It tastes like comfort food without feeling heavy or fussy. If you want a reliable go-to meal that’s satisfying and quick, this is it.

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What Makes This Special

This recipe is built for real life: busy schedules, hungry people, and minimal dishes. The pasta cooks directly in the sauce, which means it absorbs all the savory flavors from the chicken, garlic, and broth.

That’s why the end result tastes richer than the effort suggests. You can customize it easily, too—change the greens, swap the pasta shape, or add a little heat. Best of all, it reheats well and still tastes great the next day.

Ingredients

1 pound (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
2 tablespoons olive oil (or butter for a richer flavor)
1 medium yellow onion, finely chopped
3–4 garlic cloves, minced
1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
1/2 teaspoon smoked paprika (optional, for depth)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 1/2 cups low-sodium chicken broth
1 cup milk (whole or 2% works best)
10–12 ounces short pasta (penne, rotini, or rigatoni)
1 cup canned crushed tomatoes (or tomato sauce)
1/2 cup heavy cream (or sub with more milk for lighter sauce)
1 cup shredded Parmesan (or a mix of Parmesan and mozzarella)
2 cups baby spinach (or kale, chopped)
Red pepper flakes, to taste (optional)
Fresh basil or parsley, chopped, for garnish
Lemon zest or juice, optional but brightens the finish

Step-by-Step Instructions

Prep the chicken and aromatics. Pat the chicken dry and cut it into small, even pieces.
Chop the onion and mince the garlic. This helps everything cook quickly and evenly.
Brown the chicken. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high. Add the chicken, 1/2 teaspoon salt, and pepper.
Cook for 4–5 minutes until lightly browned but not fully cooked through. Transfer to a plate.
Soften the onion and garlic. In the same pot, reduce heat to medium. Add the onion with a pinch of salt and cook 3–4 minutes, stirring, until translucent.
Add the garlic, Italian seasoning, and smoked paprika; cook 30 seconds until fragrant.
Build the base. Stir in the crushed tomatoes. Cook 1 minute to reduce sharpness. Pour in the chicken broth and milk, stirring to combine and scraping up any browned bits from the bottom.
Add pasta and chicken. Stir in the pasta and return the chicken (and any juices) to the pot.
Bring to a gentle boil, then reduce to a lively simmer.
Simmer until tender. Cover partially and cook 10–12 minutes, stirring every couple of minutes to prevent sticking. The pasta should be just al dente and most of the liquid absorbed.
Make it creamy. Stir in the heavy cream and Parmesan. Simmer 1–2 more minutes, uncovered, until the sauce thickens and clings to the pasta.
If it’s too thick, add a splash of broth or milk. If too thin, simmer another minute.
Fold in greens. Add the spinach and stir until wilted. Taste and adjust salt and pepper.
Add red pepper flakes if you like a little heat.
Finish and serve. Remove from heat. Garnish with fresh basil or parsley and a light hit of lemon zest or juice for brightness. Serve warm.

How to Store

Refrigerate: Cool completely, then store in an airtight container for up to 3–4 days.
Reheat: Warm gently on the stove or in the microwave with a splash of milk or broth to loosen the sauce.
Freeze: You can freeze it, but creamy pastas can change texture.
If freezing, skip the spinach and cream, then add them when reheating later. Freeze up to 2 months.
Meal prep tip: Portion into individual containers for easy lunches. Add fresh herbs just before eating.

Benefits of This Recipe

One pot, minimal cleanup: Everything cooks in a single pan, so dishes stay under control.
Balanced and comforting: Protein, carbs, and greens in a sauce that feels cozy but not heavy.
Flexible ingredients: Swap the greens, adjust the creaminess, or change the pasta shape without stress.
Weeknight-friendly: From start to finish, it’s on the table in about 30 minutes.
Kid-approved flavors: Mild, creamy, and cheesy with room to add spice for adults.

Common Mistakes to Avoid

Overcrowding the pot when browning chicken: If it steams instead of browns, you lose flavor.
Brown in two batches if needed.
Not stirring the pasta: Because it cooks in sauce, it needs a stir every couple of minutes to prevent sticking.
Boiling too hard: Keep it at a lively simmer. A rolling boil can cause the liquid to reduce too quickly and the pasta to stick.
Adding cheese over high heat: Turn the heat down before adding Parmesan to avoid clumping or grainy sauce.
Skipping seasoning checks: Taste at the end. The starch from the pasta can mute salt; adjust before serving.

Alternatives

Protein swaps: Use boneless, skinless chicken thighs, Italian sausage, rotisserie chicken (added near the end), or shrimp (cook separately and stir in at the finish).
Dairy-free: Use olive oil and a dairy-free milk like unsweetened almond milk, then finish with a splash of coconut cream or a dollop of cashew cream.
Use a dairy-free Parmesan substitute or skip cheese.
Tomato-free: Replace crushed tomatoes with extra broth and add 1 tablespoon tomato paste or skip tomatoes entirely and finish with lemon and extra herbs for a creamy white sauce.
Veggie boosts: Add mushrooms, bell peppers, or peas. Sauté firmer veggies with the onion; stir in peas during the last few minutes.
Whole wheat or gluten-free pasta: Works well—just watch cooking time and adjust liquid as needed. Gluten-free pasta can cook faster; stir gently.
Spice it up: Add 1–2 teaspoons Calabrian chili paste or a pinch of cayenne with the seasonings.

FAQ

Can I use pre-cooked chicken?

Yes.

Add shredded rotisserie chicken after the pasta is al dente, during the creamy step, and warm it through for a few minutes so it stays tender.

What pasta shape works best?

Short shapes like penne, rotini, or rigatoni are ideal. They cook evenly and grab the sauce well. Avoid very small shapes that can overcook quickly.

How do I prevent the pasta from sticking?

Stir every couple of minutes and keep the heat at a steady simmer.

A wide-bottomed pot helps. If it starts to stick, add a small splash of broth and scrape the bottom gently.

Can I make it lighter?

Use 2% milk instead of whole, reduce the cheese slightly, and skip the heavy cream. The sauce will still be creamy from the starches and milk.

How can I make it extra rich and silky?

Stir in an extra tablespoon of butter with the cream, and use a mix of Parmesan and mozzarella for extra pull and gloss.

Is it spicy?

Not by default.

Add red pepper flakes or chili paste to taste if you want heat. Start small and adjust at the end.

Can I double the recipe?

Yes, if your pot is large enough. Increase the liquid slightly (by about 1/4–1/2 cup) and give yourself a few extra minutes of cooking time.

Stir more often to prevent sticking.

What if the sauce is too thin or too thick?

If too thin, simmer uncovered for a couple of minutes. If too thick, add a splash of warm broth or milk and stir until it loosens to your liking.

Do I need to marinate the chicken?

No. Seasoning and browning in the pot add plenty of flavor.

If you want extra depth, toss the chicken with a teaspoon of olive oil, a pinch of salt, and your seasoning 15 minutes ahead.

Can I make it ahead?

It’s best fresh, but it reheats well. For make-ahead, cook the pasta slightly under al dente and add a splash of milk when reheating to keep it saucy.

Final Thoughts

One-pot chicken pasta is a dependable, comforting meal that fits into busy routines without sacrificing flavor. It’s flexible enough to match whatever you have on hand and forgiving if you’re short on time.

With a few smart steps—good browning, steady simmering, and proper seasoning—you’ll end up with a creamy, crowd-pleasing dish every time. Keep this in your rotation, and you’ll always have a weeknight win ready to go.