Craving a comforting, home-cooked meal but short on time? You’re in the right place. These 20 one-pot chicken pasta recipes are your secret weapon for busy weeknights, delivering maximum flavor with minimal cleanup. From creamy classics to zesty new favorites, get ready to transform simple ingredients into delicious dinners that will have everyone asking for seconds. Let’s dive in and find your new go-to meal!
Creamy Garlic Parmesan One Pot Chicken Pasta
You know those nights when you just want something cozy and comforting without a mountain of dishes? Yeah, this creamy garlic parmesan one-pot chicken pasta is exactly that kind of magic. It’s rich, flavorful, and comes together in one pan for the easiest cleanup ever.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tsp salt
– 1/2 tsp black pepper
– 4 cloves garlic, minced
– 2 cups low-sodium chicken broth
– 1 cup heavy cream
– 8 oz fettuccine pasta
– 1 cup grated parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb chicken pieces, season with 1 tsp salt and 1/2 tsp black pepper, and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and no longer pink inside. Tip: Don’t overcrowd the pan to ensure proper browning.
3. Add 4 cloves minced garlic and cook for 1 minute, stirring constantly, until fragrant.
4. Pour in 2 cups chicken broth and 1 cup heavy cream, then use a wooden spoon to scrape up any browned bits from the bottom of the pot.
5. Add 8 oz fettuccine pasta, ensuring it’s fully submerged in the liquid.
6. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer.
7. Cover the pot and cook for 12-15 minutes, stirring every 4-5 minutes to prevent sticking, until the pasta is al dente and most of the liquid is absorbed. Tip: The pasta will continue to absorb liquid off the heat, so it’s okay if it looks a little saucy.
8. Remove the pot from the heat and stir in 1 cup grated parmesan cheese until fully melted and the sauce is creamy.
9. Stir in 2 tbsp chopped fresh parsley. Tip: For extra freshness, reserve a little parsley to sprinkle on top before serving.
Just look at that creamy, glossy sauce clinging to every strand of pasta and piece of chicken. The garlic and parmesan create a deeply savory, umami-rich flavor that’s incredibly satisfying. Try serving it with a simple green salad or some crusty bread to soak up every last bit of sauce.
Spicy Cajun One Pot Chicken Pasta
Zesty and packed with flavor, this spicy Cajun one-pot chicken pasta is the ultimate weeknight lifesaver. You get juicy chicken, tender pasta, and a creamy, bold sauce all cooked together in a single pot—meaning less cleanup and more time to enjoy. It’s the kind of hearty, comforting meal that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tablespoon Cajun seasoning
– 1 medium yellow onion, diced
– 1 medium green bell pepper, diced
– 2 cloves garlic, minced
– 1 (14.5-ounce) can diced tomatoes, undrained
– 3 cups low-sodium chicken broth
– 8 ounces penne pasta
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
Instructions
1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Add 1 pound chicken pieces and 1 tablespoon Cajun seasoning to the pot, stirring to coat the chicken evenly.
3. Cook the chicken for 5–7 minutes, stirring occasionally, until browned on all sides and no longer pink inside.
4. Transfer the cooked chicken to a clean plate and set aside, leaving any drippings in the pot.
5. Add the diced onion and green bell pepper to the pot, cooking for 4–5 minutes until softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Pour in the can of diced tomatoes with their juices and 3 cups chicken broth, scraping the bottom of the pot to release any browned bits.
8. Add 8 ounces penne pasta to the pot, stirring to submerge it in the liquid.
9. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
10. Return the cooked chicken to the pot, stirring to combine.
11. Pour in 1 cup heavy cream and 1/2 cup Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens slightly, about 2–3 minutes.
12. Remove the pot from the heat and stir in 1/4 cup chopped parsley.
13. Serve immediately while hot.
Hearty and satisfying, this pasta boasts a creamy texture with a kick from the Cajun spices, balanced by the freshness of the parsley. For a fun twist, top it with extra Parmesan and a squeeze of lemon to brighten the flavors, or pair it with a simple green salad for a complete meal.
Lemon Herb One Pot Chicken Pasta
Dinner just got easier with this vibrant one-pot wonder that combines tender chicken, zesty lemon, and aromatic herbs in a creamy pasta dish. You’ll love how everything cooks together in a single pot, creating a rich sauce that clings perfectly to the pasta while keeping cleanup to a minimum. It’s the kind of meal that feels special but comes together with minimal effort on even the busiest weeknights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 oz linguine pasta, broken in half
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 lemon, zested and juiced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper
Instructions
- Season the chicken pieces generously with salt and black pepper on all sides.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
- Add the seasoned chicken to the hot oil in a single layer, cooking undisturbed for 3-4 minutes until golden brown on the bottom. Tip: Avoid overcrowding the pot to ensure proper browning, which builds flavor.
- Flip the chicken pieces and cook for another 3 minutes until browned on all sides, then transfer to a clean plate.
- Add the diced onion to the same pot, cooking for 4-5 minutes until softened and translucent, stirring occasionally.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add the broken linguine, dried oregano, and dried thyme, stirring to submerge the pasta in the liquid.
- Bring the mixture to a boil over high heat, then reduce to a simmer and cover the pot.
- Cook for 10 minutes, stirring halfway through to prevent sticking, until the pasta is al dente. Tip: The pasta should be tender but still have a slight bite, as it will continue cooking slightly in the sauce.
- Stir in the heavy cream, lemon zest, and lemon juice, then return the cooked chicken to the pot.
- Simmer uncovered for 3-4 minutes until the sauce thickens slightly and the chicken is heated through.
- Remove the pot from heat and stir in the grated Parmesan cheese until melted and creamy.
- Fold in the chopped fresh parsley, then taste and adjust seasoning with salt and black pepper if needed. Tip: Fresh herbs like parsley are best added at the end to preserve their bright color and flavor.
Velvety and comforting, this pasta features tender chicken and perfectly cooked linguine coated in a luxuriously creamy sauce with bright lemon notes and earthy herbs. The Parmesan adds a salty, nutty depth that balances the citrus beautifully. For a fresh twist, try topping it with extra lemon zest or serving it alongside a simple arugula salad dressed with lemon vinaigrette.
Cheesy Broccoli One Pot Chicken Pasta
A cheesy, comforting dinner that comes together in one pot—perfect for those busy weeknights when you want something hearty without the cleanup. You’ll love how the broccoli gets tender and the pasta soaks up all that creamy sauce. It’s a family-friendly meal that feels indulgent but is surprisingly simple to make.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 8 ounces penne pasta
– 4 cups broccoli florets
– 2 cups shredded cheddar cheese
Instructions
1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat.
2. Add 1 pound cubed chicken breasts, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and cook for 5–7 minutes until browned on all sides.
3. Stir in 1 diced yellow onion and cook for 3 minutes until softened.
4. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Pour in 4 cups chicken broth and 1 cup heavy cream, scraping the bottom of the pot to release any browned bits.
6. Add 8 ounces penne pasta and bring the mixture to a boil.
7. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally to prevent sticking.
8. Stir in 4 cups broccoli florets, cover, and cook for 5 more minutes until the broccoli is tender and the pasta is al dente.
9. Remove from heat and stir in 2 cups shredded cheddar cheese until melted and smooth.
What you get is a creamy, cheesy pasta with tender chicken and broccoli in every bite—the sauce clings perfectly to the noodles. For a fun twist, top it with crispy breadcrumbs or serve it alongside a simple green salad to balance the richness.
Sun-Dried Tomato One Pot Chicken Pasta
Nailed that craving for something cozy without the cleanup? You’re in luck. This sun-dried tomato one-pot chicken pasta is your new weeknight hero—it’s packed with flavor and comes together in one pan.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 8 oz dried penne pasta
– 2 cups low-sodium chicken broth
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh basil, chopped
Instructions
1. Pat the chicken pieces dry with a paper towel to ensure a good sear.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
3. Season the chicken with salt, pepper, and garlic powder, then add it to the pot in a single layer. Cook for 5–7 minutes, turning once, until browned on both sides. Remove the chicken and set aside.
4. Add the diced onion to the pot and cook for 3–4 minutes, stirring occasionally, until softened.
5. Stir in the minced garlic and cook for 30 seconds until fragrant.
6. Add the sun-dried tomatoes and dried penne pasta to the pot, stirring to combine.
7. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pot for extra flavor.
8. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 12–15 minutes, stirring halfway through, until the pasta is al dente and most of the liquid is absorbed.
9. Return the cooked chicken to the pot and stir in the Parmesan cheese until melted and creamy.
10. Remove from heat and fold in the fresh basil just before serving. Garnish with extra Parmesan if desired.
Gorgeously creamy with a tangy punch from the sun-dried tomatoes, this pasta has a rich, velvety sauce that clings to every bite. The chicken stays tender, and the fresh basil adds a bright finish. Try it with a simple side salad or some crusty bread to soak up every last drop.
Spinach and Artichoke One Pot Chicken Pasta
Now, picture this: a cozy weeknight where you’re craving something creamy, comforting, and packed with veggies, but you don’t want to fuss with a pile of dishes. This one-pot wonder delivers just that—tender chicken, vibrant spinach, and tangy artichokes all simmered together in a rich, cheesy sauce with pasta.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1/2 tsp salt
– 1/4 tsp black pepper
– 3 cloves garlic, minced
– 1 (14 oz) can artichoke hearts, drained and quartered
– 4 cups low-sodium chicken broth
– 8 oz penne pasta
– 1/2 cup heavy cream
– 4 cups fresh spinach
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb chicken pieces, 1/2 tsp salt, and 1/4 tsp black pepper to the pot, cooking for 5–7 minutes until the chicken is browned on all sides and no longer pink inside.
3. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
4. Add 1 can artichoke hearts and 4 cups chicken broth to the pot, scraping the bottom with a wooden spoon to release any browned bits for extra flavor.
5. Bring the mixture to a boil over high heat, then stir in 8 oz penne pasta, ensuring it’s fully submerged.
6. Reduce the heat to medium-low, cover the pot, and simmer for 12–15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
7. Pour in 1/2 cup heavy cream and 4 cups fresh spinach, stirring until the spinach wilts, about 2 minutes.
8. Remove the pot from the heat and stir in 1 cup mozzarella and 1/2 cup Parmesan until the cheeses melt and create a smooth, creamy sauce.
9. Let the pasta sit for 2–3 minutes off the heat to thicken slightly before serving.
All done! You’ll love the creamy, velvety texture from the melted cheeses, balanced by the bright pops of artichoke and earthy spinach. For a fun twist, top it with extra Parmesan and a squeeze of lemon or serve it alongside a crisp green salad.
Pesto One Pot Chicken Pasta
Oh, you know those nights when you want something delicious but don’t want a sink full of dishes? This one-pot wonder is your answer. It’s creamy, herby, and ready in about the time it takes to watch an episode of your favorite show.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/2 tsp salt
– 1/4 tsp black pepper
– 3 cloves garlic, minced
– 1/2 cup sun-dried tomatoes, chopped
– 12 oz penne pasta
– 4 cups chicken broth
– 1 cup heavy cream
– 1/2 cup basil pesto
– 1/2 cup grated Parmesan cheese
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
2. Season 1 lb cubed chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
3. Add the seasoned chicken to the hot pot and cook for 5-7 minutes, stirring occasionally, until browned on all sides and no longer pink inside.
4. Add 3 minced garlic cloves and 1/2 cup chopped sun-dried tomatoes to the pot. Cook for 1 minute, stirring constantly, until fragrant.
5. Pour in 12 oz penne pasta and 4 cups chicken broth. Tip: Use a wooden spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
6. Bring the mixture to a boil, then reduce the heat to maintain a simmer.
7. Cover the pot and let it simmer for 12 minutes, stirring halfway through to prevent sticking.
8. Uncover the pot and stir in 1 cup heavy cream and 1/2 cup basil pesto. Tip: For a brighter pesto flavor, stir it in at the end rather than cooking it for a long time.
9. Continue to simmer uncovered for 3-5 minutes, until the sauce has thickened slightly and coats the back of a spoon.
10. Remove the pot from the heat and stir in 1/2 cup grated Parmesan cheese until melted and smooth. Tip: Let the pasta rest off the heat for 2 minutes before serving; it will absorb more sauce.
Get ready for a creamy, velvety sauce that clings perfectly to every piece of pasta and chicken. The pesto gives it a vibrant, herby kick that’s balanced by the rich cream and salty Parmesan. Try topping it with extra fresh basil and a squeeze of lemon for a bright finish, or serve it with a simple green salad to round out the meal.
Buffalo Chicken One Pot Pasta
Ever had one of those days where you want something delicious but don’t want to deal with a mountain of dishes? This Buffalo Chicken One Pot Pasta is your new best friend—it’s creamy, spicy, and all made in a single pot for maximum flavor and minimal cleanup.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 12 oz penne pasta
– 3 cups low-sodium chicken broth
– 1/2 cup buffalo sauce
– 1/2 cup heavy cream
– 1 cup shredded cheddar cheese
– 1/4 cup crumbled blue cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb chicken pieces, 1 tsp salt, and 1/2 tsp black pepper to the pot. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned on all sides and no longer pink inside. Tip: Don’t overcrowd the pot—cook in batches if needed for better browning.
3. Add 1/2 cup diced onion and 2 cloves minced garlic to the pot. Cook for 2–3 minutes, stirring frequently, until the onion is soft and fragrant.
4. Pour in 12 oz penne pasta, 3 cups chicken broth, and 1/2 cup buffalo sauce. Stir to combine all ingredients.
5. Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Cover the pot and simmer for 12–15 minutes, stirring every 5 minutes to prevent sticking, until the pasta is al dente and most of the liquid is absorbed. Tip: Keep the lid on tightly to trap steam and cook the pasta evenly.
6. Stir in 1/2 cup heavy cream and 1 cup cheddar cheese until the cheese is fully melted and the sauce is creamy, about 2 minutes.
7. Remove the pot from the heat. Top with 1/4 cup blue cheese and 2 tbsp parsley. Tip: Let it sit for 5 minutes off the heat—this helps the flavors meld and the sauce thicken slightly.
Ready to dig in? The pasta is tender and coated in a rich, tangy sauce with a kick from the buffalo, while the melted cheeses add a creamy contrast. Serve it straight from the pot with extra blue cheese crumbles on top for an extra punch, or pair it with a crisp celery stick to balance the heat.
Alfredo One Pot Chicken Pasta
Haven’t we all wished for a creamy, comforting pasta dish that doesn’t leave a mountain of dishes? This one-pot wonder delivers rich Alfredo flavor with juicy chicken and tender pasta, all cooked together in a single pot for the easiest cleanup ever.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tbsp olive oil
– 3 cloves garlic, minced
– 2 cups low-sodium chicken broth
– 1 cup heavy cream
– 8 oz fettuccine pasta, broken in half
– 1 cup grated Parmesan cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add the chicken pieces and cook for 5–7 minutes, stirring occasionally, until browned on all sides and no longer pink inside.
3. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
4. Pour in the chicken broth and heavy cream, then use a wooden spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
5. Add the broken fettuccine, salt, and black pepper, stirring to submerge the pasta.
6. Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot, and simmer for 12–15 minutes, stirring every 4–5 minutes to prevent sticking, until the pasta is al dente and most of the liquid is absorbed.
7. Remove the pot from the heat and stir in the grated Parmesan cheese until melted and the sauce is creamy.
8. Let the pasta rest, uncovered, for 2–3 minutes to thicken slightly.
9. Stir in the chopped fresh parsley just before serving.
That silky, cheesy sauce clings perfectly to every noodle and piece of chicken. Try topping it with extra Parmesan and a sprinkle of red pepper flakes for a little kick, or serve it alongside a crisp green salad to balance the richness.
Tomato Basil One Pot Chicken Pasta
Just imagine coming home after a long day and craving something cozy but not wanting to deal with a pile of dishes. You’re in luck—this one-pot wonder is here to save your evening with minimal cleanup and maximum flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups low-sodium chicken broth
– 8 oz dried penne pasta
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup heavy cream
– 1/2 cup fresh basil leaves, chopped
– 1/2 cup grated Parmesan cheese
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb chicken pieces and cook for 5–7 minutes, stirring occasionally, until browned on all sides and no longer pink inside.
3. Tip: Don’t overcrowd the pot—cook in batches if needed to ensure proper browning for better flavor.
4. Add 1 diced onion and 3 minced garlic cloves to the pot and cook for 3 minutes, stirring frequently, until softened and fragrant.
5. Pour in 1 can diced tomatoes with juices and 2 cups chicken broth, scraping the bottom of the pot to release any browned bits.
6. Stir in 8 oz penne pasta, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper until well combined.
7. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 12 minutes, stirring halfway through to prevent sticking.
8. Tip: Keep the lid on tightly during simmering to trap steam and cook the pasta evenly without drying out.
9. Uncover and stir in 1/4 cup heavy cream, then cook for 2 more minutes until the sauce thickens slightly.
10. Remove from heat and stir in 1/2 cup chopped basil and 1/2 cup Parmesan cheese until melted and creamy.
11. Tip: Add the basil and cheese off the heat to preserve their fresh flavors and prevent curdling.
12. Let the pasta rest for 5 minutes before serving to allow the sauce to thicken further.
Delight in this creamy, comforting dish where the pasta soaks up the rich tomato-basil sauce, and tender chicken adds a hearty touch. Serve it straight from the pot for a rustic family meal, or garnish with extra basil and a sprinkle of Parmesan for a restaurant-worthy finish.
Mushroom and Thyme One Pot Chicken Pasta
Busy weeknights call for cozy, comforting meals that come together with minimal fuss. This one-pot wonder combines tender chicken, earthy mushrooms, and aromatic thyme in a creamy pasta sauce that’s ready in about 30 minutes—perfect for when you want something satisfying without a sink full of dishes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 8 ounces cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 4 cups low-sodium chicken broth
– 12 ounces dried penne pasta
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and black pepper to taste
Instructions
1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound chicken pieces to the pot in a single layer. Cook for 5–7 minutes, stirring occasionally, until browned on all sides and no longer pink inside. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Add 8 ounces sliced mushrooms to the pot. Cook for 4–5 minutes, stirring occasionally, until mushrooms are softened and release their liquid.
4. Stir in 3 cloves minced garlic and 1 teaspoon dried thyme. Cook for 1 minute until fragrant, being careful not to burn the garlic.
5. Pour in 4 cups chicken broth and bring to a boil over high heat, scraping up any browned bits from the bottom of the pot.
6. Add 12 ounces penne pasta to the boiling broth. Reduce heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed. Tip: Check pasta at 12 minutes to avoid overcooking.
7. Stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese until cheese is melted and sauce is creamy, about 2 minutes.
8. Season with salt and black pepper to taste. Tip: Taste before adding salt, as the broth and Parmesan add saltiness.
9. Remove from heat and let sit for 2 minutes to allow sauce to thicken slightly.
Serve immediately while hot. This pasta has a velvety, creamy texture with tender chicken and earthy mushrooms, balanced by the subtle herbal notes of thyme. Sprinkle with extra Parmesan and fresh parsley for a bright finish, or pair it with a simple green salad for a complete meal.
Zucchini and Corn One Pot Chicken Pasta
Craving a cozy, veggie-packed dinner that comes together in one pot? You’ll love this zucchini and corn chicken pasta—it’s a bright, satisfying meal that’s perfect for busy weeknights, and cleanup is a breeze since everything cooks together. Just grab a large pot, and let’s get started.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 teaspoon salt, divided
– ½ teaspoon black pepper
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium zucchinis, diced into ½-inch pieces
– 1 cup fresh or frozen corn kernels
– 4 cups low-sodium chicken broth
– 1 (14.5-ounce) can diced tomatoes, undrained
– 8 ounces penne pasta
– ½ cup grated Parmesan cheese
– ¼ cup chopped fresh basil
Instructions
1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound chicken pieces, ½ teaspoon salt, and ½ teaspoon black pepper to the pot. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink inside, about 5–7 minutes. Tip: Don’t overcrowd the pot—cook in batches if needed to ensure proper browning.
3. Transfer the cooked chicken to a plate and set aside.
4. Add the diced onion to the same pot and cook, stirring frequently, until softened and translucent, about 3–4 minutes.
5. Stir in the minced garlic and cook until fragrant, about 30 seconds.
6. Add the diced zucchini and corn kernels to the pot. Cook, stirring occasionally, until the zucchini starts to soften slightly, about 3–4 minutes.
7. Pour in 4 cups chicken broth and the can of diced tomatoes with their juices. Bring the mixture to a boil over high heat.
8. Once boiling, add 8 ounces penne pasta and the remaining ½ teaspoon salt. Reduce the heat to medium-low, cover the pot, and simmer for 10 minutes, stirring halfway through to prevent sticking. Tip: Check the pasta at 10 minutes—it should be al dente, with most of the liquid absorbed.
9. Return the cooked chicken to the pot and stir to combine. Cook, uncovered, for 2–3 more minutes until everything is heated through.
10. Remove the pot from the heat. Stir in ½ cup grated Parmesan cheese and ¼ cup chopped fresh basil until the cheese melts and the basil is evenly distributed. Tip: For extra creaminess, let the pasta sit off the heat for 2 minutes before serving—it will thicken slightly.
Serve this pasta hot, straight from the pot. The zucchini and corn add a sweet, fresh crunch that balances the savory chicken and tangy tomatoes, while the Parmesan gives it a rich, cheesy finish. It’s hearty enough to stand alone, but a simple green salad on the side makes it a complete meal.
Bacon Ranch One Pot Chicken Pasta
Ready for a creamy, savory pasta that comes together in just one pot? You’ll love this bacon ranch chicken pasta—it’s the ultimate comfort food with minimal cleanup. Perfect for busy weeknights when you want something delicious without a sink full of dishes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 8 slices bacon
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
– 1 small yellow onion, diced
– 3 cloves garlic, minced
– 2 cups low-sodium chicken broth
– 1 cup heavy cream
– 1/2 cup ranch dressing
– 8 oz penne pasta
– 1 cup shredded cheddar cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Place a large pot or Dutch oven over medium heat and cook the bacon until crispy, about 8-10 minutes, flipping halfway through. Transfer the bacon to a paper towel-lined plate to drain, then crumble it once cooled.
2. Season the chicken pieces evenly with salt and black pepper. In the same pot with the bacon fat, add the olive oil and cook the chicken over medium-high heat until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the pot and set aside.
3. Add the diced onion to the pot and cook over medium heat until softened, about 5 minutes, stirring occasionally. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the chicken broth, heavy cream, and ranch dressing, stirring to combine. Bring the mixture to a gentle boil over medium-high heat.
5. Add the penne pasta to the pot, reduce the heat to medium-low, cover, and simmer for 12-15 minutes, stirring every 5 minutes to prevent sticking, until the pasta is al dente and the sauce has thickened slightly.
6. Stir in the shredded cheddar cheese until melted and smooth. Return the cooked chicken and crumbled bacon to the pot, mixing gently to combine and heat through, about 2 minutes.
7. Remove the pot from the heat and sprinkle with chopped fresh parsley before serving.
Velvety and rich, this pasta boasts a creamy ranch sauce that clings perfectly to every noodle, with smoky bacon and tender chicken in every bite. For a fun twist, try serving it in individual bowls topped with extra crispy bacon or alongside a simple green salad to balance the richness.
Chipotle Lime One Pot Chicken Pasta
Unbelievably easy and packed with flavor, this one-pot wonder is perfect for busy weeknights. You’ll love how the smoky chipotle and zesty lime come together in a creamy pasta dish that cooks in one pan. Seriously, minimal cleanup and maximum taste—what’s not to love?
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1-2 chipotle peppers in adobo sauce, minced (adjust for heat)
– 1 tbsp adobo sauce from the can
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 12 oz penne pasta
– Juice of 2 limes
– 1/2 cup chopped fresh cilantro
– Salt to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides and no longer pink inside.
3. Remove the chicken from the pot and set it aside on a plate, covering loosely to keep warm.
4. In the same pot, add the diced onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
5. Add 3 cloves minced garlic, 1 tsp cumin, and 1 tsp smoked paprika, stirring constantly for 30 seconds until fragrant to bloom the spices.
6. Stir in 1-2 minced chipotle peppers and 1 tbsp adobo sauce, cooking for 1 minute to meld the flavors.
7. Pour in 4 cups chicken broth and 1 cup heavy cream, scraping the bottom of the pot to release any browned bits for extra depth.
8. Add 12 oz penne pasta, stirring to submerge it in the liquid, and bring to a boil over high heat.
9. Reduce heat to medium-low, cover the pot, and simmer for 12-15 minutes, stirring halfway through, until the pasta is al dente and most liquid is absorbed.
10. Return the cooked chicken to the pot, stirring to combine and heat through for 2 minutes.
11. Remove from heat and stir in the juice of 2 limes and 1/2 cup chopped cilantro, mixing well to incorporate.
12. Taste and add salt as needed, starting with 1/2 tsp and adjusting to preference.
Buttery, creamy, and with a smoky kick, this pasta has a rich texture that clings perfectly to each noodle. The lime adds a bright finish that cuts through the richness—try topping it with avocado slices or extra cilantro for a fresh twist. It’s so satisfying you might just skip the takeout next time!
Roasted Red Pepper One Pot Chicken Pasta
Busy weeknights call for easy, flavorful dinners that come together fast. This roasted red pepper one-pot chicken pasta is your new go-to—it’s creamy, satisfying, and cleanup is a breeze since everything cooks in one pan. You’ll love how the sweet peppers and tender chicken mingle with the pasta in a rich, garlicky sauce.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 teaspoon salt
– ½ teaspoon black pepper
– 4 cloves garlic, minced
– 1 cup jarred roasted red peppers, drained and chopped
– 1 teaspoon dried oregano
– ½ teaspoon red pepper flakes
– 8 ounces penne pasta
– 2 cups chicken broth
– 1 cup heavy cream
– ½ cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound chicken pieces in a single layer, season with 1 teaspoon salt and ½ teaspoon black pepper, and cook undisturbed for 4–5 minutes until browned on one side.
3. Flip the chicken pieces and cook for another 3–4 minutes until browned all over and cooked through (internal temperature should reach 165°F).
4. Tip: Don’t overcrowd the pan—cook in batches if needed to ensure proper browning.
5. Transfer the cooked chicken to a plate and set aside.
6. Reduce heat to medium and add 4 cloves minced garlic to the same skillet; cook for 30 seconds until fragrant.
7. Stir in 1 cup chopped roasted red peppers, 1 teaspoon dried oregano, and ½ teaspoon red pepper flakes; cook for 1 minute to blend the flavors.
8. Add 8 ounces penne pasta and 2 cups chicken broth, scraping up any browned bits from the bottom of the pan.
9. Tip: Scraping those bits adds depth to the sauce, so don’t skip it!
10. Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
11. Stir in 1 cup heavy cream and ½ cup grated Parmesan cheese until the cheese melts and the sauce is smooth.
12. Return the cooked chicken to the skillet and stir to combine; heat for 2–3 minutes until everything is warmed through.
13. Tip: For a thicker sauce, let it simmer uncovered for an extra minute or two.
14. Remove from heat and stir in 2 tablespoons chopped fresh parsley.
15. Makes the most of your evening with this cozy, one-pot wonder. The pasta turns out perfectly tender, coated in a velvety, slightly spicy sauce that clings to every bite. Serve it straight from the skillet with extra Parmesan and a simple green salad for a complete meal that feels special without the fuss.
Greek Style One Pot Chicken Pasta
Gather around, friends—I’ve got a cozy, flavor-packed dinner that’s perfect for those busy weeknights when you want something hearty without a sink full of dishes. Greek Style One Pot Chicken Pasta brings together tender chicken, vibrant veggies, and tangy feta all in one pot, so you can spend less time cleaning and more time savoring.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup cherry tomatoes, halved
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 oz penne pasta
– 2 cups chicken broth
– 1/2 cup crumbled feta cheese
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb chicken pieces and cook for 5–7 minutes, stirring occasionally, until browned on all sides and no longer pink inside.
3. Tip: Don’t overcrowd the pot—cook in batches if needed to ensure a good sear.
4. Add 1 diced onion and 3 minced garlic cloves to the pot and sauté for 2–3 minutes until fragrant and softened.
5. Stir in 1 sliced red bell pepper, 1 cup halved cherry tomatoes, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for another 2 minutes to blend flavors.
6. Pour in 8 oz penne pasta and 2 cups chicken broth, stirring to combine.
7. Tip: Use a wooden spoon to scrape up any browned bits from the bottom for extra depth.
8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes, stirring halfway through, until pasta is al dente and liquid is mostly absorbed.
9. Tip: Check pasta at 12 minutes—it should be tender but firm, as it will continue to cook off the heat.
10. Remove from heat and stir in 1/2 cup feta cheese until melted and creamy.
11. Garnish with 2 tbsp chopped parsley before serving.
Out of the pot, this dish boasts a creamy texture from the melted feta clinging to each pasta piece, with bright pops of tomato and pepper adding a fresh crunch. Serve it straight from the stove with a side of warm pita bread for dipping into the savory sauce, or top with extra feta and a squeeze of lemon for a zesty kick that makes every bite sing.
Garlic Butter One Pot Chicken Pasta
Ready for a cozy, flavor-packed dinner with minimal cleanup? This garlic butter one-pot chicken pasta is your new weeknight hero—it’s creamy, savory, and comes together in one pan so you can skip the dish pile-up. You’ll love how the pasta soaks up all that garlicky, buttery sauce while the chicken stays juicy and tender.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 4 tbsp unsalted butter
– 6 cloves garlic, minced
– 1/2 cup chicken broth
– 2 cups heavy cream
– 1/2 cup grated Parmesan cheese
– 8 oz fettuccine pasta
– 2 tbsp chopped fresh parsley
Instructions
1. Season the chicken pieces evenly with salt and black pepper.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
3. Add the chicken to the pot in a single layer and cook for 5–6 minutes, stirring occasionally, until browned on all sides and cooked through (internal temperature should reach 165°F).
4. Remove the chicken from the pot and set it aside on a plate.
5. Reduce the heat to medium and add butter to the same pot, letting it melt completely.
6. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
7. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot—this adds depth to the sauce.
8. Stir in heavy cream and bring the mixture to a gentle simmer, about 2–3 minutes.
9. Add Parmesan cheese and whisk continuously until the cheese is fully melted and the sauce is smooth, about 1 minute.
10. Break the fettuccine pasta in half and add it to the sauce, stirring to coat each strand.
11. Cover the pot and let it simmer for 12–14 minutes, stirring every 3–4 minutes to prevent sticking, until the pasta is al dente (tender but firm to the bite).
12. Return the cooked chicken to the pot and stir to combine, heating for 1–2 minutes until warmed through.
13. Turn off the heat and stir in chopped parsley.
14. Taste the pasta and adjust seasoning with a pinch more salt if needed, but avoid over-salting since the Parmesan adds saltiness.
This dish delivers a luxuriously creamy texture with a rich garlic-butter flavor that clings to every bite of pasta and chicken. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce—it’s comfort food at its easiest and most satisfying.
Teriyaki One Pot Chicken Pasta
Ready for a dinner that’s as easy as it is delicious? You’ll love this Teriyaki One Pot Chicken Pasta—it’s a saucy, savory meal that comes together in a single pot with minimal cleanup. Think tender chicken and pasta coated in a sweet and tangy teriyaki glaze, all ready in about 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tsp minced garlic
– 1 tsp grated fresh ginger
– 8 oz dried fettuccine pasta, broken in half
– 2 cups low-sodium chicken broth
– 1 cup sliced bell peppers (any color)
– 1/2 cup sliced green onions, divided
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat for 1 minute until shimmering.
2. Add 1 lb chicken pieces, 1/2 tsp salt, and 1/4 tsp black pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and no longer pink inside (165°F on a meat thermometer).
3. While the chicken cooks, whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tsp minced garlic, and 1 tsp grated ginger in a small bowl to make the teriyaki sauce. Tip: Use fresh ginger for a brighter flavor compared to dried.
4. Push the cooked chicken to one side of the pot. Add 8 oz broken fettuccine and 2 cups chicken broth to the empty side. Pour the teriyaki sauce over everything.
5. Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Cover the pot and simmer for 10 minutes, stirring once halfway through to prevent sticking.
6. Uncover the pot and add 1 cup sliced bell peppers and 1/4 cup green onions. Stir to combine. Tip: For crisp-tender peppers, add them now; for softer peppers, add them with the pasta in step 4.
7. Continue cooking uncovered for 3-5 minutes, stirring frequently, until the pasta is al dente (tender but firm) and the sauce has thickened to coat the back of a spoon. Tip: If the sauce thickens too quickly, add 1/4 cup water or broth and stir.
8. Remove the pot from the heat and let it sit for 2 minutes to allow the flavors to meld.
9. Garnish with the remaining 1/4 cup green onions before serving.
Buttery noodles and juicy chicken soak up that glossy teriyaki sauce, with the bell peppers adding a sweet crunch. Serve it straight from the pot for a cozy family meal, or top it with sesame seeds for an extra nutty finish.
Chicken Fajita One Pot Pasta
Finally, a one-pot wonder that brings all the sizzle of chicken fajitas to your pasta night. You just toss everything in, let it simmer, and end up with a creamy, flavor-packed meal that’s perfect for busy weeknights. It’s the ultimate comfort food with a Tex-Mex twist that everyone will love.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
– 1 tbsp olive oil
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 1 yellow onion, sliced
– 2 cloves garlic, minced
– 1 (10 oz) can diced tomatoes with green chilies, undrained
– 8 oz penne pasta
– 2 cups chicken broth
– 1 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup heavy cream
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb chicken strips and cook for 5–7 minutes, stirring occasionally, until browned on all sides and no longer pink inside.
3. Add 1 sliced red bell pepper, 1 sliced green bell pepper, 1 sliced yellow onion, and 2 minced garlic cloves to the pot. Cook for 4–5 minutes, stirring frequently, until vegetables are slightly softened.
4. Stir in 1 can diced tomatoes with green chilies, 8 oz penne pasta, 2 cups chicken broth, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Tip: Use a wooden spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
5. Bring the mixture to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 12–14 minutes, stirring halfway through, until pasta is al dente and most liquid is absorbed.
6. Remove the pot from heat and stir in 1/2 cup heavy cream and 1 cup shredded Monterey Jack cheese until cheese is fully melted and sauce is creamy, about 1 minute. Tip: Let the dish rest off heat for 2 minutes before serving to allow flavors to meld.
7. Garnish with 1/4 cup chopped fresh cilantro. Tip: For a fresh contrast, serve with lime wedges on the side to squeeze over individual portions.
Unbelievably creamy and packed with smoky, spicy fajita flavors, this pasta has tender chicken and crisp-tender veggies in every bite. It’s hearty enough to stand alone, but try topping it with sliced avocado or a dollop of sour cream for an extra indulgent touch.
Thai Peanut One Pot Chicken Pasta
Craving something cozy but exciting for dinner? You’re in luck—this Thai peanut one-pot chicken pasta is about to become your new weeknight hero. It’s creamy, packed with flavor, and best of all, you only need one pot to make it happen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 8 oz linguine pasta
– 1 tbsp vegetable oil
– 1 small yellow onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– 1 cup unsweetened coconut milk
– 1/2 cup creamy peanut butter
– 1/4 cup low-sodium soy sauce
– 2 tbsp lime juice
– 1 tbsp brown sugar
– 1 tsp grated fresh ginger
– 1/4 tsp red pepper flakes
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped roasted peanuts
Instructions
1. Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb chicken pieces to the pot in a single layer and cook undisturbed for 4 minutes to develop a golden-brown sear.
3. Flip the chicken pieces and cook for another 3 minutes until no longer pink inside, then transfer to a clean plate.
4. Add the diced onion to the pot and cook for 3 minutes, stirring occasionally, until softened and translucent.
5. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
6. Add the sliced red bell pepper and cook for 2 minutes until slightly tender.
7. Pour in 1 cup coconut milk, 1/2 cup peanut butter, 1/4 cup soy sauce, 2 tbsp lime juice, 1 tbsp brown sugar, 1 tsp ginger, and 1/4 tsp red pepper flakes, then whisk until smooth and combined.
8. Break the linguine in half and add it to the pot, pressing it down to submerge in the sauce.
9. Pour in 2 cups of water, bring to a boil, then reduce heat to maintain a simmer.
10. Cover the pot and simmer for 12 minutes, stirring halfway through to prevent sticking, until pasta is al dente and most liquid is absorbed.
11. Return the cooked chicken to the pot and stir to combine, cooking for 1 minute to heat through.
12. Remove from heat and stir in 1/4 cup chopped cilantro.
13. Serve immediately, garnished with 1/4 cup chopped peanuts.
The pasta comes out perfectly tender, coated in a rich, creamy peanut sauce with just the right kick from the ginger and red pepper. For a fun twist, try serving it in bowls with extra lime wedges for squeezing or top it with quick-pickled veggies for crunch.
Summary
Busy nights just got easier with these 20 one-pot chicken pasta recipes! They save you time on cooking and cleanup, so you can enjoy a delicious, homemade meal without the fuss. We hope you find a new family favorite. Give one a try this week, and let us know which recipe you loved in the comments below. Don’t forget to share this roundup on Pinterest to help other busy cooks!