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Creamy One-Pot Chicken and Pasta Skillet: Easy 30-Minute Dinner

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A rich, creamy one-pot chicken and pasta skillet that comes together in just 30 minutes with simple ingredients. Perfect for busy weeknights, this comforting dish features tender chicken, al dente pasta, and a velvety sauce—all made in a single pan for minimal cleanup.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced (about 1 cup)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon paprika (smoked paprika preferred)
  • 2 cups (about 8 oz) short pasta (penne, rotini, or farfalle)
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese (freshly grated)
  • 1/2 cup sun-dried tomatoes, chopped (optional)
  • 2 cups fresh spinach (optional)
  • Fresh parsley, chopped (for garnish)
  • Extra Parmesan cheese (for garnish)
  • Red pepper flakes (optional, for garnish)

Instructions

  1. Prep your ingredients: dice onion, mince garlic, cut chicken into bite-sized pieces, and measure broth and cream.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer, season with salt and pepper, and cook for 4-5 minutes until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
  3. Reduce heat to medium, add remaining 1 tablespoon olive oil. Sauté onion for 3-4 minutes until soft and translucent. Add garlic and cook for 30 seconds until fragrant.
  4. Sprinkle Italian seasoning and paprika over onions and garlic; stir for 30 seconds. Pour in chicken broth and deglaze the pan by scraping up browned bits. Bring to a gentle simmer.
  5. Stir in uncooked pasta and sun-dried tomatoes (if using). Ensure pasta is mostly submerged. Return to a simmer, cover, and cook on medium-low for 10-12 minutes, stirring once or twice, until pasta is al dente. Add more broth or water if liquid evaporates too quickly.
  6. Remove lid, reduce heat to low. Stir in heavy cream. Add spinach and stir until wilted, about 1-2 minutes.
  7. Return cooked chicken to the skillet along with any juices. Sprinkle in Parmesan cheese and stir until melted and combined. Taste and adjust seasoning with salt and pepper.
  8. Remove from heat. Garnish with parsley, extra Parmesan, and red pepper flakes if desired. Let rest for 2-3 minutes before serving.

Notes

For best results, use freshly grated Parmesan cheese and short, sturdy pasta shapes. Let the dish rest for 2-3 minutes before serving to allow the sauce to thicken. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat with a splash of milk or broth. This dish also freezes well for up to 2 months.

Nutrition

Keywords: one-pot chicken pasta, creamy chicken skillet, 30-minute dinner, weeknight dinner, easy pasta recipe, chicken and pasta, one-pan meal

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