What the heck is this?
This is your dream weeknight dinner: tender chunks of Italian-seasoned chicken, pasta that cooks in the sauce (hello, flavor!), tomatoes, garlic, and just enough cream and cheese to make it feel indulgent without going full Alfredo. It’s rustic, cozy, and ready in one pot—meaning less mess, more flavor, and way fewer dishes to wash.
Why You’ll Love This Recipe
– It’s a true one-pot wonder—no need to boil pasta separately
– Packed with juicy chicken and Italian herbs
– Creamy, cheesy, tomatoey goodness in every bite
– Family-friendly but also totally dinner-party worthy
– Leftovers are chef’s kiss good
The Good Stuff You’ll Need
– 1 tbsp olive oil
– 1 lb boneless skinless chicken breast or thighs, cut into bite-sized chunks
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp Italian seasoning
– 1/2 tsp garlic powder
– 3 cloves garlic, minced
– 1/2 tsp red pepper flakes (optional, but adds a nice kick)
– 2 cups chicken broth
– 1 (14.5 oz) can diced tomatoes (with juices)
– 1/2 cup tomato sauce or marinara
– 1/2 cup heavy cream or half-and-half
– 8 oz penne, rigatoni, or your favorite short pasta
– 1/2 cup freshly grated Parmesan
– 1 cup shredded mozzarella
– Fresh basil or parsley, for garnish
Let’s Do This
Step 1: Sear the chicken
Heat olive oil in a large pot or deep skillet over medium-high heat. Season chicken with salt, pepper, Italian seasoning, and garlic powder. Add to the pot and sauté for 4–5 minutes until golden and mostly cooked through. Transfer to a plate and set aside.
Step 2: Build the flavor
Lower heat to medium. In the same pot, add a touch more oil if needed and toss in the garlic and red pepper flakes. Sauté for 30 seconds until fragrant—don’t let the garlic burn!
Step 3: Make it saucy
Pour in the chicken broth, diced tomatoes (with juices), tomato sauce, and cream. Stir well, then add the dry pasta.
Step 4: Simmer it all together
Bring the mixture to a boil, then reduce to a gentle simmer. Cover and cook for about 12–14 minutes, stirring occasionally, until pasta is tender and the liquid is mostly absorbed. (If needed, add a splash of broth or water.)
Step 5: Get cheesy
Return the chicken to the pot. Add in Parmesan and mozzarella, stirring until melted and creamy. Taste and adjust seasoning as needed—maybe a pinch more salt or a shake of red pepper flakes.
Step 6: Serve it hot
Spoon into bowls and top with fresh basil or parsley. Serve with garlic bread if you’re smart, wine if you’re fancy, or both if you’re living.
Serving Suggestions
– Serve with a simple arugula salad or roasted broccoli
– Garlic knots or toasted ciabatta on the side = yes
– A glass of Chianti or chilled sparkling water pairs beautifully
Switch It Up
– Swap the chicken for Italian sausage or ground turkey
– Toss in spinach or chopped zucchini during the last 5 minutes for extra veg
– Use sun-dried tomatoes for deeper flavor
– Try a splash of white wine in place of part of the broth for a little tang
Make-Ahead Tips
– Leftovers keep well for up to 4 days in the fridge
– Reheat with a splash of cream or broth to loosen it up
– You can even freeze it—just undercook the pasta slightly before freezing
Questions People Actually Ask
Q: Can I use pre-cooked chicken?
A: Yep! Just skip the searing step and stir in chopped cooked chicken near the end to warm through.
Q: What kind of pasta works best?
A: Short shapes like penne, rotini, or shells hold the sauce well and cook evenly. Avoid long noodles—they’ll clump.
Q: Is the cream necessary?
A: Not strictly, but it adds that luxurious, velvety texture. You could sub in more broth or a splash of milk if needed.
One-Pot Italian Chicken Pasta: A Weeknight Winner You’ll Make on Repeat
- Total Time: 35 minutes
- Yield: 4–6 servings
Description
This is your dream weeknight dinner: tender chunks of Italian-seasoned chicken, pasta that cooks in the sauce (hello, flavor!), tomatoes, garlic, and just enough cream and cheese to make it feel indulgent without going full Alfredo. It’s rustic, cozy, and ready in one pot—meaning less mess, more flavor, and way fewer dishes to wash.
Ingredients
– 1 tbsp olive oil
– 1 lb boneless skinless chicken breast or thighs, cut into bite-sized chunks
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp Italian seasoning
– 1/2 tsp garlic powder
– 3 cloves garlic, minced
– 1/2 tsp red pepper flakes (optional, but adds a nice kick)
– 2 cups chicken broth
– 1 (14.5 oz) can diced tomatoes (with juices)
– 1/2 cup tomato sauce or marinara
– 1/2 cup heavy cream or half-and-half
– 8 oz penne, rigatoni, or your favorite short pasta
– 1/2 cup freshly grated Parmesan
– 1 cup shredded mozzarella
– Fresh basil or parsley, for garnish
Instructions
Step 1: Sear the chicken
Heat olive oil in a large pot or deep skillet over medium-high heat. Season chicken with salt, pepper, Italian seasoning, and garlic powder. Add to the pot and sauté for 4–5 minutes until golden and mostly cooked through. Transfer to a plate and set aside.
Step 2: Build the flavor
Lower heat to medium. In the same pot, add a touch more oil if needed and toss in the garlic and red pepper flakes. Sauté for 30 seconds until fragrant—don’t let the garlic burn!
Step 3: Make it saucy
Pour in the chicken broth, diced tomatoes (with juices), tomato sauce, and cream. Stir well, then add the dry pasta.
Step 4: Simmer it all together
Bring the mixture to a boil, then reduce to a gentle simmer. Cover and cook for about 12–14 minutes, stirring occasionally, until pasta is tender and the liquid is mostly absorbed. (If needed, add a splash of broth or water.)
Step 5: Get cheesy
Return the chicken to the pot. Add in Parmesan and mozzarella, stirring until melted and creamy. Taste and adjust seasoning as needed—maybe a pinch more salt or a shake of red pepper flakes.
Step 6: Serve it hot
Spoon into bowls and top with fresh basil or parsley. Serve with garlic bread if you’re smart, wine if you’re fancy, or both if you’re living.
Notes
– Swap the chicken for Italian sausage or ground turkey
– Toss in spinach or chopped zucchini during the last 5 minutes for extra veg
– Use sun-dried tomatoes for deeper flavor
– Try a splash of white wine in place of part of the broth for a little tang
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~540 kcal
- Fat: ~18g
- Carbohydrates: ~50g
- Protein: ~36g