One Pot Creamy Chicken Pasta
A rich, comforting family dinner made entirely in one pot, ready in just 25 minutes with minimal cleanup and maximum flavor!
Ingredients
- 1 tbsp olive oil any neutral oil works too
- 1/2 cup diced onions yellow or white onion
- 1.5 lbs boneless skinless chicken breasts cut into small even pieces; thighs also work
- 1 tbsp Italian seasoning store-bought blend is perfect
- 1 tsp sea salt adjust to taste
- 1 tsp garlic powder or 2 fresh garlic cloves minced
- 1/2 tsp black pepper freshly cracked preferred
- 16 oz medium shell pasta uncooked; penne or rotini are great swaps
- 24 oz marinara sauce use your favorite jar or homemade
- 3 cups water helps cook the pasta in the pot
- 1/2 cup heavy cream adds richness and silkiness
- 1 cup shredded Parmesan cheese freshly grated melts best
- fresh parsley optional, chopped, for garnish
Instructions
- Warm your Dutch oven or large pot over medium heat. Add the olive oil and diced onions. Cook for 2 to 3 minutes, stirring occasionally, until the onions are soft and translucent.
- Add the chicken pieces. Sprinkle over the Italian seasoning, sea salt, garlic powder, and black pepper. Stir to combine and increase heat to medium-high. Cook, stirring often, until the chicken is no longer pink — about 6 to 8 minutes. No need to cook it all the way through at this point.
- Pour in the marinara sauce and water. Add the dry shell pasta straight from the box and stir everything together thoroughly. Place the lid on the pot and bring to a gentle boil.
- Once boiling, reduce heat to medium. Keep the lid on and stir every 3 to 4 minutes to prevent sticking. Cook for 8 to 10 minutes until the shells begin to soften and absorb the sauce. Add a splash of water (about ¼ cup at a time) if the pot looks too dry before the pasta is done.
- Remove the lid and pour in the heavy cream. Stir gently into the sauce — the color will shift to a beautiful creamy pink. Simmer uncovered on medium heat for 3 to 5 minutes, until the sauce thickens slightly and the pasta is cooked al dente.
- Remove the pot from heat. Stir in the shredded Parmesan until fully melted. Taste and adjust seasoning as needed. Garnish with fresh chopped parsley if desired and serve immediately.
Notes
Cut chicken into ¾ to 1 inch pieces for even cooking. Use a 5-quart Dutch oven or larger. Do not pre-cook the pasta — it goes in completely dry. Freshly shredded Parmesan melts much smoother than pre-bagged. If the sauce looks thin after adding cream, let it simmer a bit longer — it thickens as it cooks and continues to thicken as it cools. Leftovers keep well for 3 to 4 days in the fridge; add a splash of water or broth when reheating. Freezes well for up to 3 months.