One Pot Creamy Parmesan Chicken Pasta Recipe

If you’re anything like me and love dishes that feel indulgent but come together without a ton of fuss, then this One Pot Creamy Parmesan Chicken Pasta Recipe is going to become your new go-to. It’s creamy, comforting, and packed with flavor—all made in one pot for an easy cleanup. Whenever I make this, my family dives in before I even have a chance to set the table. Keep reading, because I’m sharing everything you need to nail this fan-freaking-tastic meal.

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Ingredients You’ll Need

These ingredients are simple pantry staples that come together for a dish that’s creamy, cheesy, and packed with comforting garlic and parmesan goodness. Keep an eye out for good-quality chicken and fresh parmesan cheese—it makes a noticeable difference.

• Chicken tenderloins: I prefer tenderloins because they cook quickly and stay juicy, but boneless thighs work beautifully too.
• Salt and pepper: Season generously to bring out the best flavors in your chicken and sauce.
• Italian seasoning: A blend of herbs adds a lovely depth without overpowering the dish.
• Shredded parmesan: Don’t use pre-grated pre-packaged cheese here—freshly shredded really melts better and tastes richer.
• All-purpose flour: This helps create a silky sauce that clings perfectly to the pasta.
• Olive oil (not extra virgin): I learned that regular olive oil tolerates higher heat better without burning.
• Butter: Adds richness and a lovely velvety texture to the sauce.
• Yellow onion: Finely diced—this sweetens the sauce just right.
• Garlic cloves: Minced fresh garlic is a game changer. Don’t skip it!
• Chicken stock: Use low sodium if possible, so you can control the saltiness better.
• Half and half: This gives the creamy texture without being too heavy; single cream works fine as a substitute.
• Dried pasta: Pick your favorite shape—penne, rotini, or even fusilli. It all works wonderfully.

Variations

I love tweaking this One Pot Creamy Parmesan Chicken Pasta Recipe based on what’s in my fridge or what my family’s craving. Feel free to make it your own!

• Add veggies: I often toss in fresh spinach or peas during the last few minutes of cooking to sneak in some greens without extra fuss.
• Swap chicken for sausage: Some days I use Italian sausage instead of chicken for a spicier twist that my husband adores.
• Dairy-Free Version: Use coconut cream and nutritional yeast for a creamy dairy-free sauce that still has that cheesy vibe.
• Spice it up: A pinch of red pepper flakes goes a long way if you like a little heat.

How to Make One Pot Creamy Parmesan Chicken Pasta Recipe

Step 1: Season and Sear the Chicken

First, mix half the Italian seasoning, salt, pepper, parmesan, and flour in a bowl and coat the chicken tenderloins evenly. This coating not only flavors the chicken but also helps build the base of the creamy sauce later. Heat butter and olive oil in a large Dutch oven or deep skillet over medium heat, then cook the chicken until it’s golden and fully cooked through—usually about 4 minutes per side. Don’t rush this step; properly seared chicken locks in juices and layers flavor. Once done, remove it and keep it warm on a plate.

Step 2: Build Your Sauce Base

In the same pot, add the remaining butter and oil, then toss in finely diced onion. Cook it gently until it softens and turns translucent (about 2 minutes). Stir in the minced garlic and let it cook for another minute until fragrant—this aroma always gets me excited. Now, deglaze the pot by pouring in half a cup of chicken stock, scraping up all those flavorful browned bits stuck to the bottom; this step is key for depth. Add the remaining chicken stock and half and half, stirring everything together.

Step 3: Cook the Pasta Right in the Sauce

Add your dried pasta directly into the bubbling liquid, stirring to make sure it’s submerged and coated. Bring the pot to a gentle boil, then reduce the heat, cover it, and let it simmer for about 11 to 13 minutes. Stir occasionally to prevent sticking and cook the pasta evenly. When it’s just al dente, the sauce will still seem a little thin—that’s perfectly normal. This step honestly impressed me the first time; cooking pasta *and* sauce together in one pot is a total time-saver and gives everything a rich, cohesive texture.

Step 4: Finish with Parmesan and Return the Chicken

Stir in the remaining Italian seasoning and the ¾ cup of shredded parmesan cheese. The sauce will thicken as it cools, becoming creamy and luscious. Taste and adjust the seasoning with more salt or pepper if needed. Finally, nestle the cooked chicken back into the pot; you can either mix it through or leave it on top for a rustic look. Serve it hot, and watch everyone devour it happily!

How to Serve One Pot Creamy Parmesan Chicken Pasta Recipe

Garnishes

I usually sprinkle freshly chopped parsley or basil on top—it brightens up the dish and adds a fresh color contrast. Sometimes I add a little extra parmesan and a drizzle of good-quality olive oil for a finishing touch. If you like a bit of crunch, toasted pine nuts or crushed red pepper flakes on top give a nice surprise.

Side Dishes

This recipe is hearty enough to stand on its own, but I love pairing it with a crisp green salad dressed in a lemon vinaigrette or some roasted garlic asparagus. Warm, crusty bread or garlic knots are perfect for sopping up any creamy sauce left on your plate.

Creative Ways to Present

For special occasions, I’ve served this pasta in individual shallow bowls garnished with edible flowers and microgreens for that wow factor. Another fun idea is to plate it alongside grilled lemon wedges for guests to squeeze fresh juice over, adding an unexpected zing to the creamy flavors.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps well for up to 3 days. Before reheating, I recommend letting it come to room temperature for a few minutes; this helps maintain that creamy texture without it splitting.

Freezing

This dish freezes okay, but I try to freeze the chicken and pasta separately if possible. Creamy sauces don’t always hold up perfectly after thawing, so I’ve found that reheating gently and stirring well helps restore the texture. Also, freshly grated parmesan added after reheating freshens it up nicely.

Reheating

To reheat, I warm it slowly in a skillet over low heat, adding a splash of milk or chicken stock to loosen the sauce if needed. Stir frequently to prevent sticking and to bring back that creamy, luscious consistency you fell in love with.

FAQs

Final Thoughts

This One Pot Creamy Parmesan Chicken Pasta Recipe has been a lifesaver in my kitchen on hectic days—it feels fancy but is foolproof and comforting. I love how it pairs minimal ingredients with maximum flavor and minimal cleanup. If you want a hearty, creamy dinner that makes the whole family smile, give this one a try—you’ll see why I keep coming back to it again and again!

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