I have to admit, I wasn’t expecting a single One Pot Parmesan Chicken Pasta Recipe to create such a rich, cheesy, and comforting meal—but this One Pot Parmesan Chicken Pasta Recipe truly surprised me. From the first bite, I could taste the creamy sauce and perfectly cooked chicken mingling with tender pasta.

It’s one of those recipes that feels fancy but is unbelievably easy to make. I love how minimal the cleanup is, and yet it delivers maximum flavor. If you enjoy experimenting with chicken dishes like a flavorful pineapple chicken recipe, this pasta is another comforting option worth adding to your rotation.

Ingredients

Here’s what I used for this recipe, along with a few tips I picked up while cooking:

1 pound boneless, skinless chicken breasts – cut into bite-sized pieces; I find fresh chicken gives the best texture.
2 tablespoons olive oil – adds a light, fruity flavor and helps brown the chicken evenly.
3 cloves garlic – minced; I prefer fresh garlic over pre-minced for a stronger aroma.
1 teaspoon Italian seasoning – a mix of dried herbs like oregano, basil, and thyme; enhances flavor without overpowering.
1/2 teaspoon red pepper flakes – optional, for a gentle kick.
2 1/2 cups chicken broth – full-flavored broth works better than water for a rich sauce.
1 cup heavy cream – makes the sauce luxuriously creamy; substitute with half-and-half for lighter results.
8 ounces uncooked pasta (penne or rotini) – I like pasta that holds sauce well.
1 cup freshly grated Parmesan cheese – freshly grated melts better than pre-grated for creaminess.
Salt and black pepper to taste – balances the flavors perfectly.
2 cups baby spinach – optional; I recommend fresh over frozen to avoid excess water in the sauce.
1/2 cup cherry tomatoes – halved; adds color and slight acidity.

Note: Serves 4–6 people

Variations

This recipe is versatile, so I like to customize it depending on what I have or dietary needs:

Dairy-free: Use coconut cream or cashew cream instead of heavy cream and a dairy-free Parmesan alternative.
Gluten-free: Swap regular pasta for gluten-free pasta.
Flavor boosters: Add sautéed mushrooms, sun-dried tomatoes, or a splash of white wine to elevate the taste.
Protein swap: Try shrimp or turkey instead of chicken for a different twist similar to the sweet-and-savory balance you get in a huli huli chicken recipe.

Cooking Time

I love that this recipe is quick and doesn’t demand hours in the kitchen:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

I keep the equipment simple since it’s all in one pot:

Large skillet or sauté pan – perfect for browning chicken and simmering pasta together.
Wooden spoon or silicone spatula – to stir without scratching the pan.
Measuring cups and spoons – for accuracy in liquids and spices.
Knife and cutting board – for prepping chicken, garlic, and veggies.

How to Make One-Pot Parmesan Chicken Pasta

Step 1: Prepare the Chicken

First, I season the bite-sized chicken pieces with salt, pepper, and Italian seasoning. Then, I heat olive oil in a large skillet and sear the chicken until it’s golden brown. This locks in flavor and ensures the chicken stays juicy.

Step 2: Sauté Garlic and Spices

Once the chicken is browned, I add minced garlic and red pepper flakes, sautéing for about 1 minute. The aroma instantly fills the kitchen and sets a flavorful base for the sauce.

Step 3: Add Liquids and Pasta

Next, I pour in chicken broth and heavy cream, stirring to combine. Then I add uncooked pasta, making sure it’s submerged in the liquid for even cooking.

Step 4: Simmer Until Pasta is Tender

I bring the mixture to a boil, then reduce to a simmer. Stir occasionally for about 12–15 minutes until the pasta absorbs the liquid and becomes tender. This step creates a creamy, cohesive sauce.

Step 5: Add Cheese and Veggies

Once the pasta is cooked, I stir in freshly grated Parmesan, baby spinach, and cherry tomatoes. The spinach wilts gently, and the cheese melts into a silky sauce.

Step 6: Final Taste Adjustments

Finally, I taste and add extra salt, pepper, or Italian seasoning as needed. The dish should be creamy, flavorful, and perfectly balanced.

Additional Tips for Making this Recipe Better

After making this several times, I’ve learned a few tricks:

I always grate Parmesan fresh for a creamier, melt-in-your-mouth sauce.
I avoid overcooking the pasta; slightly firm pasta holds the sauce better.
I let the sauce sit for a minute before serving—it thickens beautifully.
I sometimes sprinkle a little extra cheese on top before serving for a golden finish.
I toast pine nuts or breadcrumbs to add crunch on top—it’s a game-changer.

How to Serve One-Pot Parmesan Chicken Pasta

Presentation makes a difference, even for a cozy dish like this. I serve it directly from the pan for a rustic look. Garnishing with fresh basil leaves or a sprinkle of extra Parmesan elevates it. A side of garlic bread or a light salad complements it perfectly. I love adding a drizzle of olive oil to make the colors pop.

Nutritional Information

Here’s what you get in a serving (approximate values):

Calories: 450 per serving – creamy and filling, yet reasonable for a dinner.
Protein: 30g – thanks to the chicken and cheese, this dish is protein-packed.
Carbohydrates: 35g – mostly from pasta, providing steady energy.
Fat: 22g – comes from the cream, cheese, and olive oil, giving richness.

Make Ahead and Storage

Storing: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze this pasta, but I recommend leaving out spinach before freezing and adding it fresh when reheating.
Reheating: Reheat gently on the stovetop with a splash of broth or cream to bring back the creaminess.

Why You’ll Love This Recipe

Here’s why I always keep this one in my rotation:

Quick and easy: Takes just 30 minutes from start to finish, perfect for busy nights.
Minimal cleanup: One pot, no messy dishes.
Customizable: Swap proteins, pasta, or cream to suit your diet.
Rich flavor: Creamy, cheesy sauce that satisfies comfort food cravings.
Family-friendly: Even picky eaters love it—I know mine do!

Ash Tyrrell