Creamy Chicken Pasta (One Pot!)

By Rachel Cooks

Ingredients

3 tablespoons olive oil, divided
1 ½ pounds boneless skinless chicken breasts, cut into bite-sized cubes
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
½ cup diced onion ((1 small onion))
3 cloves garlic, minced or pressed
3 cups chicken broth, more as needed
8 oz. uncooked dry pasta ((penne or rotini work well))
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes, optional
1 cup heavy cream, at room temperature ((see note))
½ cup grated Parmesan cheese
1 tablespoon minced fresh parsley, additional for garnishing

Prep Time15mins
Cook Time28mins
Servings4

Instructions

Heat 2 tablespoons olive oil in a large skillet (with lid available) over medium-high heat. Add the chicken to the pan, sprinkle with salt and pepper, and cook for 6 to 7 minutes, stirring occasionally, until lightly browned on all sides and cooked through. Remove the chicken from the pan, transferring it to a clean plate, and set aside. Discard any accumulated juices.

In the same pan over medium heat, heat 1 tablespoon olive oil; add the chopped onion and sauté for 2 to 3 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

Add the chicken broth to the pan. Stir in the uncooked pasta, Italian seasoning, and red pepper flakes (if using). Bring to a boil over high heat, then reduce the heat to medium.

Cover the skillet and continue to cook for about 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender. Add more broth or water as needed, but the majority of the liquid should be absorbed by the time the pasta has finished cooking.

Once the pasta is cooked, reduce heat to medium low, and stir in the cream and Parmesan cheese. Return the chicken to the pan; simmer over low heat until sauce has thickened slightly (don't boil). Stir in parsley.

Taste and adjust the seasoning, adding more salt and pepper, if needed. Garnish with additional fresh parsley and additional Parmesan, if desired.