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Home » Blog » Main Dish Recipes » One Pot Creamy Chicken Pasta

One Pot Creamy Chicken Pasta

Cathy Roma Published: Apr 22, 2021

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This easy one pot creamy chicken pasta is rich, packed with flavor, and weeknight ready!
This easy one pot creamy chicken pasta is rich, packed with flavor, and weeknight ready!
Close up of One Pot Creamy Chicken Pasta

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.

A pot of One Pot Creamy Chicken Pasta stirred with wooden spoon.

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.

A serving of creamy chicken pasta in a gray bowl

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.

Chicken and pasta in a creamy sauce.

Let’s make one pot creamy chicken pasta

Step by step photos showing how to make One Pot Creamy Chicken Pasta. Brown the pancetta (1), brown the chicken (2), saute the garlic (3), deglaze with white wine (4)
  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.
Step by step photos showing how to make One Pot Creamy Chicken Pasta. Add the cream and stock (5), Add the remaining ingredients (6), cook until al dente (7), stir in the herbs and cheese (8)
  1. Add the stock and cream to the pan and bring to a simmer.
  2. Slice the chicken and crumble the pancetta. Add the pasta, chicken, pancetta, parsley, and seasonings to the pan. Cover and cook 10 mins.
  3. Uncover and stir. Continue to cook about 10-15 mins until the pasta is cooked al dente.
  4. Stir in the parmesan and parsley. Serve immediately.
A serving bowl One Pot Creamy Chicken Pasta

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.
Close up of One Pot Creamy Chicken Pasta
3.84 from 24 votes
A pot of One Pot Creamy Chicken Pasta stirred with wooden spoon.
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.

    Brown the pancetta
  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.

    Brown the chicken
  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.

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

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

    Add the stock and cream
  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.

    Add the pasta, spices, herbs, chicken and pancetta
  7. Uncover and cook until the pasta is cooked al dente, 10-15 mins.

    Cook until the pasta is al dente
  8. Stir in the parmesan and top with a sprinkle of parsley and serve.

    Stir in the parmesan and parsley
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.
76

Main Dish Recipes, Recipe comfort food, one pot meal, pancetta, weeknight, comfort food one dish, one pot, creamy chicken pasta, chicken pasta, creamy pasta

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Reader Interactions

Comments

  1. Matt Sterling says

    January 9, 2022 at 2:14 am

    5 stars
    This was so easy and had great flavor…can’t wait for the leftovers!

    Reply
  2. E says

    January 11, 2022 at 5:34 pm

    Hi I am pretty new to cooking. I’ve made this recipe twice and followed the recipe/instructions almost exact to what was written. But both times I feel like my noodles don’t look as creamy as the pictures, still delicious though.

    Am I missing something?

    Reply
    • Cathy Roma says

      January 12, 2022 at 7:17 pm

      Hmm. Be sure to flour the chicken and you may need to cook it a little longer. You can also try reducing the amount of stock slightly. Hope that helps!

  3. Rosana British Columbia says

    June 20, 2022 at 5:26 am

    OMG this could be one of my favorite dishes! I would definitely will try it one of these days. I’m already hungry by the idea. Thank you 🙂

    Reply
  4. Amy says

    December 16, 2022 at 4:24 am

    5 stars
    Love this recipe, it’s great with bacon and I cut the chicken into smaller bits at the beginning. I also add frozen peas.

    Reply
    • Cathy Roma says

      December 17, 2022 at 11:56 pm

      Love the additions! Great idea.

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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