Go Back
+ servings
3.72 from 14 votes
A pot of One Pot Creamy Chicken Pasta stirred with wooden spoon.
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
  • 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
  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.