One pot creamy parmesan chicken pasta is a comforting and easy-to-make dish featuring tender chicken and pasta tossed in a rich, garlicky Parmesan sauce, all cooked in a single pot for minimal cleanup
Tender pan-seared chicken tenders are mixed with creamy garlic parmesan pasta in this easy one-pot meal.
With a rich garlic parmesan sauce, it’s just as delicious as any pasta with chicken you’d order in a restaurant, but simple to make at home in just around half an hour, and with minimal prep work.
This parmesan chicken pasta dinner is super kid-friendly with its familiar and comforting cheesy flavors. In fact, I know that your family will be asking you to make this recipe again and again!
You might also like my creamy mushroom and chicken pasta! It’s made in a slightly different way, but still super easy and delicious.
Why You’ll Love This Recipe
I do a lot of cooking, and while I absolutely love it, I do sometimes get overwhelmed with the amount of cleaning up and dishes that need to get done at the end of the day.
This recipe is truly a one-pot meal, meaning that the chicken and sauce are cooked in the same pan, AND the pasta is simmered in the sauce rather than being boiled separately.
I use a similar method in my Chicken Parmesan Pasta, Buffalo Chicken Pasta and Creamy Chicken Orzo recipe too. One pot pasta meals are perfect for when you need a delicious dinner without a lot of cleanup to do after the meal.
Key Ingredients
Here’s what you need to make this one pot parmesan pasta with chicken:
- Chicken: I’m using chicken tenderloins in this recipe because I love how quickly they cook and how tender the meat is. You can also use chicken cutlets or chicken thighs.
- Pasta: Any type of pasta can be used in this one-pot pasta recipe! I find that short pasta like ziti, rotini, or shells is the easiest, but long pasta works as well.
- Onion and Garlic: These aromatics are sauteed to create a warm base layer of flavor for the pasta sauce.
- Parmesan Cheese: If at all possible, grate fresh parmesan cheese from a wedge rather than buying pre-grated cheese. You’ll get a much better flavor and texture this way.
- Chicken Stock and Half and Half: Together these ingredients will give us enough liquid to cook the pasta right in the skillet, and will reduce down to create a savory, creamy sauce.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make One Pot Parmesan Chicken Pasta
- Season the Chicken: Combine half of the Italian seasoning, salt, pepper, 2 tablespoons of shredded parmesan cheese, and flour. Coat the chicken tenderloins in this mixture. Or, just sprinkle the seasonings and flour all over the chicken like I did!
- Cook the Chicken: In a large Dutch oven or a deep skillet that has a lid, melt butter and add oil. Cook the chicken until it’s fully done. Remove the chicken and set aside on a plate, kept warm.
- Saute: In the same pot, use the remaining butter and oil to cook the onion until soft and translucent. Add the garlic and cook for an additional minute or until fragrant.
- Deglaze: Add half a cup of chicken stock and scrape up any bits stuck to the bottom of the pan. Then add the remaining stock and half and half.
- Cook the Pasta: Add dry pasta to the pot, stirring well to coat with the liquid. Bring to a boil, then reduce heat, cover, and simmer for 11-13 minutes, stirring intermittently, until the pasta is al dente.
- Finish: Add the remaining Italian seasoning and parmesan cheese. Stir well. The sauce will thicken as the cheese melts and it cools a bit. Taste the sauce and adjust the seasonings if needed. Return the chicken to the pot before serving.
Tip!
You can serve the chicken tenders on top of the pasta, or slice them and stir them in. It’s totally up to you, and delicious both ways!
Recipe Tips
- Make sure you have a lid that fits on your skillet well enough to keep the heat in while the pasta is simmering. Open the skillet to stir the pasta often so that it doesn’t stick to the pan.
- Cooking time may vary slightly, depending on the shape of the pasta that you choose. Taste the pasta after 11 minutes, and continue cooking if you’d like the pasta to be softer.
- If you would like to use long pasta, it is helpful to break it in half so that it fits in the pan.
- Wait for the sauce to thicken. It will seem thin at first but will thicken as it cools.
- Add veggies. Sauteed mushrooms would be delicious in this pasta dish, as would baby spinach, stirred in at the end.
Storing Tips
Keep leftover parmesan chicken pasta in an airtight container in the fridge for up to 3 days. I don’t recommend making this recipe ahead of time on purpose, but leftovers are pretty tasty!
To reheat, add a splash of water and stir to loosen up the sauce. Reheat gently on the stovetop or in the microwave.
What To Serve With Garlic Parmesan Chicken Pasta
All you need to turn this easy one-pan pasta dish into a full and balanced meal is a side dish of your favorite veggies. Try it with blanched broccoli, roasted root vegetables, or sauteed zucchini.
My homemade Caesar salad would be a perfect match as well.
Recipe FAQs
What can I use instead of chicken tenders?
This recipe will work with any type of boneless, skinless chicken you’d like to use. Try it with chicken breast cutlets, or breasts that you’ve cut into strips. It’s also delicious with boneless chicken thighs.
Can I make this with whole wheat pasta?
I’ve only tested this recipe with traditional dried pasta, so I can’t say for sure how to make it with different types. If your pasta has similar cooking times and instructions as regular pasta, it should work just fine, but you may need to experiment with the total cooking time to make it perfect. The same advice goes for gluten-free pasta.
Can I make a smaller portion?
You can adjust this recipe by half if you’re cooking for one or two. You will want to use a pot or skillet with a smaller diameter so that the smaller amount of pasta can be submerged in the cooking liquid. Alternatively, make the whole recipe, and save the leftovers for lunch tomorrow!
More Easy One Pot Recipes
This creamy parmesan pasta with chicken will be such a huge hit for dinner! Save this recipe for the next time you need to get a meal on the table quickly and easily.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
One Pot Creamy Parmesan Chicken Pasta
Ingredients
- 1 pound (450 g) chicken tenderloins or chicken cutlets, boneless thighs
- Salt and pepper to taste
- 1 teaspoon Italian seasoning divided
- 2 tablespoons shredded parmesan
- 2 tablespoons (15 g) all-purpose flour
- 2 teaspoons (30 ml) olive oil not extra virgin
- 2 tablespoons (26 g) butter
- ½ medium yellow onion finely diced
- 3 cloves garlic minced
- 2 cups (480 ml) chicken stock
- ¾ cup (180 ml) half and half single cream in the UK
- 8 ounces (225 g) dried pasta any shape
- ¾ cup (64 g) shredded parmesan cheese
Instructions
- Combine ½ teaspoon Italian seasoning, salt, pepper, 2 tablespoons shredded parmesan, and flour. Coat chicken tenderloins in this mixture. Or sprinkle the seasonings all over the chicken.
- In a large Dutch oven or a deep skillet that has a lid, melt 1 tablespoon butter and add 1 teaspoon oil. Cook the chicken until fully done. Remove chicken, set aside on a plate, and keep warm.
- In the same pot, using the remaining oil/butter, cook onion until soft and translucent (for 2 minutes). Add garlic and cook for an additional minute or until fragrant.
- Deglaze the pot with ½ cup chicken stock, then add the remaining stock and half and half.
- Add pasta to the pot, stirring well to coat it in the liquid. Bring to a boil, then reduce heat, cover, and simmer for 11-13 minutes, stirring intermittently, until pasta is al dente.
- The sauce will be thin initially. Add the remaining Italian seasoning and ¾ cup shredded parmesan cheese. Stir well. The sauce will thicken as it cools.
- Taste and adjust with salt and pepper if needed. Return the cooked chicken to the pot. You can either top the pasta with the chicken or mix it in.
Notes:
- Make sure you have a lid that fits on your skillet well enough to keep the heat in while the pasta is simmering. Open the skillet to stir the pasta often so that it doesn’t stick to the pan.
- Cooking time may vary slightly, depending on the shape of the pasta that you choose. Taste the pasta after 11 minutes, and continue cooking if you’d like the pasta to be softer.
- If you would like to use long pasta, it is helpful to break it in half so that it fits in the pan.
- Wait for the sauce to thicken. It will seem thin at first but will thicken as it cools.
- Add veggies. Sauteed mushrooms would be delicious in this pasta dish, as would baby spinach, stirred in at the end.
- To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Laura says
In step 3 it says “remaining butter/oil” but nowhere in the recipe does it say how much to use in any step. So what is remaining? Because it seems all of it is to be used in the first step, it doesn’t say otherwise. I also think the Parmesan causes it to stick to the Dutch oven so I’d skip that.
Little Sunny Kitchen says
Hi Laura! Use half of the butter and oil to cook the chicken, then add the rest before you add the onion.
Lucille Kiehl says
I have no doubt this would be a winner for my family. It’s easy and tasty. Cannot wait to make it.
Renee says
Very tasty & super easy to make.