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One Pot Parmesan Chicken Pasta Recipe
Ash Tyrrell

One Pot Parmesan Chicken Pasta Recipe

I have to admit, I wasn’t expecting a single pot to create such a rich, cheesy, and comforting meal—but this One-Pot Parmesan Chicken Pasta truly surprised me. From the first bite, I could taste the creamy sauce and perfectly cooked chicken mingling with tender pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Finally, I taste and add extra salt, pepper, or Italian seasoning as needed. The dish should be creamy, flavorful, and perfectly balanced.

Notes

  • I always grate Parmesan fresh for 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.