One Pot Creamy Chicken Pasta

Silky Parmesan cream sauce, tender penne, juicy bites of chicken, and little pops of tomato make this one pot creamy chicken pasta the kind of cozy dinner that disappears quickly. Everything cooks together in one skillet, so the pasta takes on all that savory, garlicky flavor as it softens.

This is a wonderfully practical meal for busy nights: no separate pasta pot, no fussy sauce step, and only one pan to wash. I love the balance of rich cream and bright tomatoes here—it keeps the dish comforting without tasting heavy.

Use leftover cooked chicken to get dinner on the table even faster, then finish the skillet with mozzarella and Parmesan for a stretchy, creamy topping.

Why You’ll Love This Recipe

One-pan dinner: The sauce and pasta cook in the same skillet, which means less cleanup.
Creamy but balanced: Tomatoes and Italian seasoning cut through the richness of the cream and cheese.
Uses cooked chicken: Leftover rotisserie or roasted chicken makes this especially easy.
Family-friendly flavor: Mild mozzarella, nutty Parmesan, and tender penne are a reliable combination.

Ingredient Notes

Cooked boneless, skinless chicken breast: Cut it into bite-size pieces so it warms through quickly. Rotisserie chicken, cooked chicken thighs, or leftover grilled chicken all work well.
Penne: Its ridges hold the creamy sauce nicely. Rigatoni, ziti, or another sturdy short pasta can stand in; avoid delicate noodles that may overcook before the sauce reduces.
Chicken broth: This is the main cooking liquid, so choose a broth you enjoy. Low-sodium broth gives you more control over the final seasoning.
Heavy cream: It makes a smooth, stable sauce. Half-and-half can work, but the finished sauce will be lighter and slightly less luscious.
Drained diced tomatoes: Draining prevents excess liquid from thinning the sauce. Fire-roasted diced tomatoes add a pleasant smoky note.
Mozzarella and Parmesan: Mozzarella brings the gooey melt, while Parmesan adds salty depth. Grate Parmesan yourself when possible; it melts more smoothly than many pre-shredded varieties.

One Pot Creamy Chicken Pasta

This skillet pasta makes 4 generous servings. Have the cheese ready before you start—the pasta finishes quickly once it is tender.

Ingredients

1 pound cooked boneless, skinless chicken breast, cut into 1/2-inch cubes
1/2 cup diced onion
2 garlic cloves, minced
1 teaspoon Italian seasoning
Kosher salt and black pepper, to taste
2 teaspoons chopped parsley, plus more for serving
1 (14-ounce) can diced tomatoes, drained
3 cups chicken broth
1 cup heavy cream
3 cups dry penne pasta
2/3 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese

Instructions

Set a large, deep skillet or Dutch oven over medium heat. Add the cooked chicken, onion, garlic, Italian seasoning, a pinch of salt, several grinds of pepper, parsley, and drained tomatoes. Stir for 2 to 3 minutes, just until the onion begins to soften and the garlic smells fragrant.
Pour in the chicken broth and heavy cream, then stir well. Bring the mixture to a gentle boil. A wide skillet helps the pasta cook evenly and gives the sauce enough surface area to reduce.
Add the penne and stir so the pasta is mostly submerged. Reduce the heat to medium, cover loosely if your skillet has a lid, and cook for 12 to 16 minutes, stirring every few minutes to keep the pasta from sticking.
When the penne is tender, uncover the skillet and simmer for 1 to 2 minutes if the sauce seems thin. The sauce should look loose enough to coat the pasta; it will thicken a little more as it rests.
Turn the heat to low. Sprinkle the mozzarella and Parmesan evenly over the one pot creamy chicken pasta, then cover for 2 to 3 minutes until melted. Stir gently for a creamier, fully blended sauce, or leave some melted cheese on top for a more dramatic finish.
Taste and adjust the salt and pepper. Scatter with extra parsley and serve hot.

Tips & Variations

Stir regularly, especially near the end. Pasta releases starch as it cooks, which helps thicken the sauce, but it can also settle and stick to the bottom of the skillet.
Keep the heat at a steady medium simmer. A hard boil can reduce the creamy liquid too fast before the penne is tender, while a very low simmer can make the cook time drag.
Add greens at the finish. Stir in a few handfuls of baby spinach during the last 2 minutes. It wilts fast and adds color without changing the cooking method.
Give it a little heat or extra brightness. Red pepper flakes are great for spice, while a small squeeze of lemon at the table wakes up the rich cheese sauce.

Serving and Storage

Serve this creamy chicken pasta with a crisp green salad, roasted broccoli, green beans, or simple garlic bread for scooping up the sauce. A peppery arugula salad with lemony dressing is especially nice beside the creamy skillet.

Cool leftovers promptly and refrigerate them in an airtight container for up to 3 days. The pasta will absorb sauce as it sits, so reheat individual portions gently in a skillet or microwave with a splash of chicken broth, milk, or cream. Stir halfway through warming so the sauce becomes smooth again. Freezing is possible, but the creamy sauce and pasta texture are best when enjoyed fresh or refrigerated.

Frequently Asked Questions

Can I use raw chicken in one pot creamy chicken pasta?

Yes. Cut raw chicken into small pieces and sauté it in a little oil until it is cooked through before adding the onion and garlic. Then continue with the recipe. Using already cooked chicken keeps the original method quick and prevents the chicken from overcooking while the pasta simmers.

Why is my sauce too thin?

The sauce may simply need a few minutes to rest, since pasta starch and melted cheese continue thickening it off the heat. If it is still thin, simmer uncovered for a minute or two before adding the cheese. Be sure the tomatoes were drained as well.

Can I make this with a different pasta shape?

Yes. Short, sturdy shapes such as rigatoni, rotini, or ziti are good choices. Check the pasta a few minutes before the stated time because different shapes and brands absorb liquid at different rates.

How do I keep the cheese sauce smooth?

Lower the heat before adding the cheeses and use freshly shredded cheese when you can. High heat can make dairy sauces look oily or grainy, while gentle heat lets the mozzarella and Parmesan melt into the sauce gradually.

One Pot Creamy Chicken Pasta with Tomatoes and Parmesan

One Pot Creamy Chicken Pasta

Why You’ll Love This Recipe

Ingredient Notes