Print

One-Pot Creamy Cheesy Chicken Pasta

Close-up of creamy, orange-sauced cheesy chicken pasta with penne, topped with fresh parsley.

Make this rich and creamy cheesy chicken pasta in a single pot for easy cleanup. This recipe is quick enough for a weeknight meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 12 ounces pasta (like rotini or penne)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup chopped fresh parsley (for garnish)

Instructions

  1. Season the chicken pieces with salt, pepper, paprika, and garlic powder.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
  3. Add the chopped onion to the pot and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth. Bring the liquid to a boil. Add the pasta and stir well.
  5. Reduce the heat to medium-low, cover the pot, and cook according to the pasta package directions, stirring occasionally to prevent sticking, until the pasta is nearly tender (about 10-12 minutes).
  6. Stir in the heavy cream. Return the cooked chicken to the pot.
  7. Remove the pot from the heat. Gradually stir in the cheddar cheese and Parmesan cheese until the sauce is smooth and melted.
  8. Serve immediately, garnished with fresh parsley.

Notes

  • For a richer flavor, substitute half of the cheddar cheese with white cheddar cheese.
  • If the sauce becomes too thick while sitting, add a splash of milk or extra broth to thin it slightly.
  • You can use pre-cooked rotisserie chicken to reduce the initial cooking time.

Nutrition