Name: One-Pot Creamy Parmesan Chicken Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 lb (450 g) chicken tenderloins or boneless chicken thighs; Salt and pepper, to taste; 1 tsp Italian seasoning, divided; 2 tbsp shredded parmesan; 2 tbsp (15 g) all-purpose flour; 2 tsp (30 ml) olive oil (not extra virgin); 2 tbsp (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 (or single cream in the UK); 8 oz (225 g) dried pasta (any shape); ¾ cup (64 g) shredded parmesan cheese

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One-Pot Creamy Parmesan Chicken Pasta

This Creamy Parmesan Chicken Pasta is your answer to a fast, satisfying dinner that feels indulgent but is surprisingly easy to make! Juicy, golden chicken meets a velvety garlic parmesan sauce, all cooked in one pot—because who has time for extra dishes? Perfect for busy nights when you want big flavors with minimal effort, this dish delivers restaurant-quality comfort food in just 35 minutes. Bonus: It’s totally customizable—add your favorite veggies or swap in a different pasta shape. Try it once, and it’ll be on repeat in your kitchen!

One-Pot Creamy Parmesan Chicken Pasta

A deliciously creamy garlic parmesan sauce, tender chicken, and perfectly cooked pasta—all made in one pot for easy cleanup!

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Course: Main Course

Cuisine: Italian-inspired

Keyword: One-Pot Creamy Parmesan Chicken Pasta

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 625kcal

Ingredients

1 lb (450 g) chicken tenderloins or boneless chicken thighs
Salt and pepper, to taste
1 tsp Italian seasoning, divided
2 tbsp shredded parmesan
2 tbsp (15 g) all-purpose flour
2 tsp (30 ml) olive oil (not extra virgin)
2 tbsp (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 (or single cream in the UK)
8 oz (225 g) dried pasta (any shape)
¾ cup (64 g) shredded parmesan cheese

Instructions

Prepare the Chicken:
In a small bowl, mix ½ tsp Italian seasoning, salt, pepper, 2 tbsp shredded parmesan, and flour. Coat the chicken in this mixture or simply sprinkle the seasoning over it.
Cook the Chicken:
Heat 1 tbsp butter and 1 tsp oil in a large Dutch oven or deep skillet over medium heat. Cook the chicken until golden and fully cooked. Remove and set aside.
Sauté Aromatics:
Using the same pot, add the remaining butter and oil. Sauté the onion for 2 minutes until soft and translucent. Add garlic and cook for another minute until fragrant.
Build the Sauce:
Deglaze the pot with ½ cup chicken stock, scraping up any browned bits. Then, add the remaining chicken stock and half and half.
Cook the Pasta:
Stir in the pasta, ensuring it's well coated in the liquid. Bring to a boil, then reduce heat, cover, and let simmer for 11–13 minutes, stirring occasionally until pasta is al dente.
Finish the Dish:
The sauce may look thin at first. Stir in the remaining Italian seasoning and ¾ cup shredded parmesan cheese. The sauce will thicken as it cools.
Combine & Serve:
Taste and adjust seasoning as needed. Return the cooked chicken to the pot, either placing it on top of the pasta or mixing it in. Serve warm.

Nutrition

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Tips & Variations

Use the Right Lid: Ensure your skillet or Dutch oven has a well-fitting lid to trap heat while the pasta cooks.
Check Pasta Doneness: Cooking times vary based on pasta shape—taste-test after 11 minutes.
Long Pasta Tip: If using spaghetti or fettuccine, break it in half to fit easily into the pot.
Sauce Consistency: It will look thin initially but thickens as it cools.
Add Veggies: Sautéed mushrooms or baby spinach (stirred in at the end) make great additions.

Storage Instructions

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm gently on the stove with a splash of broth or cream to maintain the sauce’s texture.