This creamy, one-pot Parmesan chicken pasta delivers golden seared chicken, a silky sauce, and tender pasta all in the same pot — perfect for a weeknight crave-and-keep-warm dinner. It’s straightforward enough for busy evenings but tasty enough to serve when friends drop by. If you like hands-off comfort food, you might also enjoy a slow-cooker twist like this creamy Crock-Pot Cajun chicken pasta for a different flavor profile.
Why you’ll love this dish
One Pot Creamy Parmesan Chicken Pasta hits the sweet spot between convenience and comfort. Pan-seared chicken gives you a browned, flavorful crust while the pasta soaks up a Parmesan-forward, slightly creamy sauce — all without multiple pots to wash.
"Weeknight magic: 30 minutes, little cleanup, and everyone asks for seconds." — a regular family dinner convert
Reasons to choose this recipe:
- Fast: Searing the chicken and cooking the pasta in the same pot shortens total time.
- Budget-friendly: Uses pantry staples — pasta, stock, Parmesan.
- Kid-friendly and family-approved: Mild, cheesy sauce with tender chicken.
- Flexible: Swap proteins or dairy and adapt to what’s in your fridge.
The cooking process explained
This recipe follows a simple sequence so you can predict timing and results. First you season and pan-sear the chicken to lock in flavor. Next, sauté aromatics in the same pot and deglaze with stock to capture browned bits. Adding the remaining stock and cream lets the pasta cook directly in the sauce. Lastly, finish with Parmesan so the sauce becomes silky as it cools slightly and the flavors marry.
Expect about 25–30 minutes active time and minimal hands-on stirring while the pasta simmers.
What you’ll need
- 1 pound (450 g) chicken tenderloins or cutlets (boneless thighs are a great alternative)
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning, divided (½ tsp for chicken, ½ tsp for finishing)
- 2 tablespoons shredded Parmesan cheese (for coating)
- 2 tablespoons (15 g) all-purpose flour
- 2 teaspoons (30 ml) olive oil (not extra virgin)
- 2 tablespoons (26 g) butter, divided
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups (480 ml) chicken stock
- ¾ cup (180 ml) half and half (or single cream in the UK; heavy cream works too if you prefer richer)
- 8 ounces (225 g) dried pasta (short shapes like penne, rotini, or farfalle work well)
- ¾ cup (64 g) shredded Parmesan cheese, plus extra for serving
Substitution notes:
- For a lighter version use low-fat milk plus a tablespoon of cornstarch mixed into the stock to thicken slightly.
- Gluten-free pasta and a gluten-free flour work if needed.
- Boneless chicken thighs give juicier results; adjust sear time slightly.
Step-by-step instructions
- Season the chicken: In a shallow dish, combine ½ teaspoon Italian seasoning, a pinch of salt and pepper, 2 tablespoons Parmesan, and 2 tablespoons flour. Dredge chicken pieces to coat evenly.
- Brown the chicken: Heat 1 tablespoon butter and 1 teaspoon olive oil in a large Dutch oven over medium heat. Add chicken and cook 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove to a plate and keep warm.
- Sauté aromatics: Add remaining 1 tablespoon butter and 1 teaspoon olive oil to the pot. Sauté diced onion about 2 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
- Deglaze: Pour in ½ cup (120 ml) chicken stock and scrape up browned bits from the bottom of the pot. This adds deep flavor to the sauce.
- Build the sauce and cook pasta: Stir in the remaining chicken stock and half and half. Add the dried pasta, pushing pieces into the liquid so they’re mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer 11–13 minutes, stirring occasionally, until pasta is al dente and sauce has thickened slightly.
- Finish: Stir in the remaining ½ teaspoon Italian seasoning and ¾ cup Parmesan cheese. Taste and adjust salt and pepper. The sauce will thicken more as it cools a few minutes.
- Combine and serve: Return the chicken to the pot to warm through. Serve immediately with extra Parmesan and cracked black pepper.
How to plate and pair
Best ways to enjoy this dish:
- Plate a generous scoop in a shallow bowl. Nestle chicken on top or slice and toss through the pasta.
- Garnish with extra grated Parmesan, a sprinkle of chopped parsley for color, and a drizzle of good olive oil if desired.
Pairings: - Light green salad with a lemon vinaigrette cuts through the richness.
- Steamed broccoli or roasted asparagus for a green contrast.
- For wine, a crisp Chardonnay or a light Pinot Grigio complements the creamy Parmesan sauce.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature no more than 2 hours after cooking before refrigerating.
- Freezing: Freeze in a shallow, airtight container for up to 2 months. Note: texture may change; pasta can be slightly softer after thawing.
- Reheating: Gently reheat on the stovetop over low heat with a splash of milk or chicken stock to loosen the sauce. Microwave in 30–45 second bursts, stirring between intervals, adding a little liquid if the sauce tightens.
Food safety note: Reheat leftovers until steaming hot throughout (165°F / 74°C).
Helpful cooking tips
- Use a pot with a wide base so the pasta cooks evenly in the liquid.
- Don’t overcrowd the pan when searing. Work in batches if needed to get good browning.
- Stir the pasta occasionally while simmering to prevent sticking, but don’t over-stir — that can release too much starch and make the sauce gummy.
- If the sauce seems thin after resting five minutes, remove the chicken and simmer uncovered for 1–2 minutes to reduce a bit. If it’s too thick, thin with 1–2 tablespoons of stock or milk.
- For best texture, slightly undercook the pasta by a minute during stovetop simmering; the pasta will continue to relax as it sits.
Recipe variations to try
- Cajun spin: Season the chicken with Cajun spices and finish with a squeeze of lemon for brightness. For a slow-cooker Cajun option, try another slow-cooker Cajun chicken pasta variation that keeps hands-off time high and cleanup low.
- Vegetarian: Replace chicken with sliced mushrooms and a can of drained white beans for protein. Sear mushrooms until golden for depth.
- Lighter: Use low-fat milk with a tablespoon of cornstarch mixed into the stock to create a lighter, still-creamy sauce.
- Add-ins: Baby spinach, sun-dried tomatoes, or peas stirred in at the end add color and nutrition.
Common questions
Q: Can I use heavy cream instead of half and half?
A: Yes — heavy cream makes the sauce richer and silkier. You may need slightly more stock to thin it if it becomes too thick.
Q: Can I use frozen chicken?
A: It’s best to thaw first for even cooking and to get a good sear. If pressed, increase sear time and confirm the chicken reaches 165°F (74°C).
Q: My sauce turned gummy — what went wrong?
A: Over-stirring releases excess starch, or the pasta may have been boiled too vigorously. Next time, stir gently and simmer on low. Adding a splash of stock or milk when reheating helps smooth the sauce.
Q: Which pasta shapes are best?
A: Short shapes like penne, rigatoni, fusilli, farfalle, or shells work best because they cook evenly and hold sauce.
Q: Is this freezer-friendly?
A: Yes, up to about 2 months, but expect a small texture change in the pasta. Reheat gently, adding liquid if needed.
Enjoy this creamy, comforting one-pot dinner — quick to make, easy to adapt, and perfect for busy nights when you want something satisfying with minimal cleanup.
Print
One Pot Creamy Parmesan Chicken Pasta
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Chicken
Description
A creamy, one-pot dish featuring golden seared chicken, tender pasta, and a silky Parmesan sauce — perfect for weeknight dinners.
Ingredients
- 1 pound (450 g) chicken tenderloins or cutlets
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning, divided
- 2 tablespoons shredded Parmesan cheese (for coating)
- 2 tablespoons (15 g) all-purpose flour
- 2 teaspoons (30 ml) olive oil
- 2 tablespoons (26 g) butter, divided
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups (480 ml) chicken stock
- ¾ cup (180 ml) half and half
- 8 ounces (225 g) dried pasta (penne, rotini, or farfalle)
- ¾ cup (64 g) shredded Parmesan cheese, plus extra for serving
Instructions
- In a shallow dish, combine ½ teaspoon Italian seasoning, a pinch of salt and pepper, 2 tablespoons Parmesan, and 2 tablespoons flour. Dredge chicken pieces to coat evenly.
- Heat 1 tablespoon butter and 1 teaspoon olive oil in a large Dutch oven over medium heat. Add chicken and cook 3-4 minutes per side until golden and cooked through. Remove to a plate and keep warm.
- Add remaining 1 tablespoon butter and 1 teaspoon olive oil to the pot. Sauté diced onion about 2 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
- Pour in ½ cup chicken stock and scrape up browned bits from the bottom of the pot.
- Stir in the remaining chicken stock and half and half. Add the dried pasta and bring to a boil. Reduce heat to low, cover, and simmer 11-13 minutes, stirring occasionally.
- Stir in the remaining ½ teaspoon Italian seasoning and ¾ cup Parmesan cheese. Taste and adjust salt and pepper. Return the chicken to the pot to warm through and serve immediately.
Notes
For a lighter version, use low-fat milk. Avoid overcrowding the pan when searing chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian