One Pot Creamy Chicken Pasta

This post may contain affiliate links. Please see my affiliate disclosure for more information.

This easy one pot creamy chicken pasta is rich, packed with flavor, and weeknight ready!

You asked, I answered…this one pot creamy chicken pasta is your ticket to weeknight winning. Or weekend winning. Or just straight up taste bud winning.

Because this dish is the definition of winner, winner, chicken dinner. It is quick, it’s decadent, and it is stomach and soul satisfying.

And did I mention that only one pot needs washing after dinner? Yup. One pot creamy chicken pasta is on the table in 40 mins and will please everyone at the table.

Why will this be your family’s favorite? Let’s talk ingredients for this creamy chicken pasta.

Chicken and pasta (obviously), pancetta (for that salty bite), white wine (for a pop of acidity) to deglaze, and parmesan for all of that umami.

Swirl in a splash of cream and I promise whomever you’re serving, any night of the week, will be eating out of your hand. It’s that good.

Let’s make one pot creamy chicken pasta

1. Cook the pancetta until crispy. Remove to a plate to drain but leave the drippings in the pan.
2. Season and coat the chicken in flour. Cook in the pancetta drippings until golden brown and just cooked through. Remove to a plate.
3. Cook the garlic until golden brown.
4. Deglaze the pan with white wine and reduce slightly.

5. Add the stock and cream to the pan and bring to a simmer.
6. Slice the chicken and crumble the pancetta. Add the pasta, chicken, pancetta, parsley, and seasonings to the pan. Cover and cook 10 mins.
7. Uncover and stir. Continue to cook about 10-15 mins until the pasta is cooked al dente.
8. Stir in the parmesan and parsley. Serve immediately.

Tips for success

• Don’t have pancetta? Substitute 5-6 strips of bacon.
• Don’t skip dredging the chicken in flour. Not only does it give the chicken a golden  brown crust, it helps to thicken the sauce as it cooks.
• Don’t over-cook the chicken! It will continue to cook after it’s mixed into the stock.
• Any medium type pasta will work in this creamy chicken pasta. I love medium shells, but rotini, farfalle, or penne would be excellent substitutes.
• When you deglaze with the white wine, be sure to scrape up all the browned bits for added flavor.
• I keep this dish simple with just parsley, but torn basil leaves would also be delicious.
• Leftovers? Reheat with an extra splash of cream and/or stock.

3.67 from 30 votes

Print

One Pot Creamy Chicken Pasta

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

This easy one pot creamy chicken pasta is rich, packed with flavor, and weeknight ready!

Course: Main Dish/Pasta, One-Pot Meal

Cuisine: American

Keyword: chicken pasta, one pot

Servings: 6 Servings

Calories: 629 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 1 Tbsp extra virgin olive oil
• 3 oz pancetta (sliced or cubed)
• 1 1/2 lbs boneless, skinless chicken breasts, thin cut
• kosher salt and pepper
• 1/4 cup AP flour
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 3 1/2 cups chicken stock
• 1 cup heavy cream
• 10 oz dried pasta (shells, rotini or other medium size pasta)
• 1/4 cup parsley, minced (+1 Tbsp for garnish)
• 1/2 tsp red pepper flakes
• 1/4 cup parmesan cheese, grated

Instructions

1. Heat the oil and lay the pancetta (if sliced) in a single layer in the bottom of dutch oven or large heavy bottomed pot. Cook over medium heat until crisp, turning over once. Remove the pancetta to a paper towel lined plate and leave the drippings in the pan.

   

2. Season the chicken on both sides with kosher salt and pepper and dredge in flour. Cook the chicken in the pancetta drippings over med/high heat until cooked through, turning once (about 8-10 mins). Remove the chicken to a plate.

   

3. Add the garlic to the pan and cook until golden and fragrant, about 2 mins. Add a splash of olive oil if the pan is dry.

   

4. Deglaze the pan with the white wine, scraping the bottom of the pan. Cook until reduced by one half.

   

5. Add the stock and cream to the pan and season with kosher salt and pepper. Bring to a simmer.

   

6. Crumble the pancetta and slice the chicken into strips. Stir the pasta, pancetta, chicken, parsley, and red pepper flakes into the stock/cream. Cover and cook for 10 mins over medium heat.

   

7. Uncover and cook until the pasta is cooked al dente, 10-15 mins.

   

8. Stir in the parmesan and top with a sprinkle of parsley and serve.

   

Recipe Notes

• Don’t have pancetta? Substitute 5-6 strips of bacon.
• Don’t skip dredging the chicken in flour. Not only does it give the chicken a golden  brown crust, it helps to thicken the sauce as it cooks.
• Don’t over-cook the chicken! It will continue to cook after it’s mixed into the stock.
• Any medium type pasta will work in this creamy chicken pasta. I love medium shells, but rotini, farfalle, or penne would be excellent substitutes.
• When you deglaze with the white wine, be sure to scrape up all the browned bits for added flavor.
• I keep this dish simple with just parsley, but torn basil leaves would also be delicious.
• Leftovers? Reheat with an extra splash of cream and/or stock.

Nutrition Facts

One Pot Creamy Chicken Pasta

Amount Per Serving

Calories 629 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 13g81%

Trans Fat 1g

Cholesterol 144mg48%

Sodium 513mg22%

Potassium 780mg22%

Carbohydrates 47g16%

Fiber 2g8%

Sugar 4g4%

Protein 39g78%

Vitamin A 923IU18%

Vitamin C 6mg7%

Calcium 103mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.