This One Pot Creamy Chicken Pasta is a must make mid week dinner that everyone is sure to love. And true to it’s word, it’s all cooked in one pot and just downright delicious.
I make a lot of creamy pasta dishes. Mainly because my kids really love them. And like most kids, they love the classic Macaroni & Cheese. So, I’m always looking fore new ways to reinvent the wheel so to speak. I have no idea how many creamy pasta dishes are on the blog, but it’s a lot. And I also just love creamy chicken dishes. Right! You got to go check out my Creamy Chicken and Leek Pie or my Lemon pasta with Spinach and you’ll be happy you did!
*Recipe adapted from No Spoon Necessary.
Ingredients
- Chicken – I used chicken breasts cut into small strips
- Dairy – butter, cream and parmesan cheese
- Fresh – onion, tomatoes, garlic and basil
- Dried goods– spaghetti and flour
- Seasonings – Olive oil, chicken stock, oregano, basil, rosemary, garlic powder, onion powder,
REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.
Instructions
- Season chicken – Season the chicken with salt and pepper.
- Brown chicken in batches – In a large deep sided skillet set over high heat, add half of the butter until it sizzles, about one minute. Add the chicken (in batches if you have to, as you don’t want to crowd the pan). Cook for about 4 – 5 minutes or until browned. You aren’t looking to cook it all the way. Remove from pan and set aside.
- Cook onions, tomatoes and herbs – In the same skillet, add the olive oil and onions. Stir well and let cook for 4 – 5 minutes. Add 1/2 of the diced tomatoes and stir well for about 1 – 2 minutes. Add the crushed garlic and all the dried spices. Stir well and let cook for about another minute. Add the flour and stir really well.
- Make sauce – Add the chicken stock and cooking cream to the pan. Whisk really well to prevent any lumps. Bring to a simmer and let thicken for 1- 2 minutes.
- Add chicken and uncooked pasta – Add the chicken to the pan along with the uncooked pasta and stir really well to completely coat. Cover and leave to cook for about 15 minutes. Stir a few times through cooking to prevent the pasta from sticking together.
- Finish dish – Reduce heat to low and add the Parmesan cheese, remaining tomatoes and fresh basil. Stir well. Season with extra salt and pepper if desired.
Recipe Notes
- The first thing you do in this recipe is cook the chicken. Make sure your pan is really hot before you add the chicken. You are looking to sear and brown the chicken. To do this, you need high heat. Also, you will need to cook the chicken in batches. I did mine in two batches. Otherwise the pan will be overcrowded and the chicken won’t brown.
- The tomatoes are divided. As in, half are cooked at the beginning and the other half are added at the end. The cooked tomatoes add a huge amount of flavour to the sauce and dish while cooking. Whereas the fresh ones added at the end, add just that, freshness.
- Okay, so if you are new to cooking pasta this way, don’t be worried. My only tip I would give you are to make sure you uncover and stir a few times during the cooking process. Otherwise, the spaghetti may stick together in clumps. And that won’t be so great.
- If you feel you need more liquid, add it! Don’t be shy. The original recipe I found online said two cups of chicken stock. Well, I added three cups because I felt the dish just needed it.
Getting Organized Before Cooking
If you don’t get all your stuff ready before you start cooking, why not? It saves so much time and frustration while cooking. You will thank yourself once you get into this habit.
Get all your ingredients as well as all the pots and utensils ready in one spot before cooking. Read the entire thing before starting. You never know what surprises are along the way, and it’s always good to be well informed and prepared to cook.
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One Pot Creamy Chicken & Pasta
Ingredients
- 1 lb Chicken breasts cut into small strips
- 2 Tablespoons butter divided
- 1 Tablespoon olive oil
- 1 small onion diced
- 6 Roma tomatoes seeded and diced small
- 6 Garlic cloves crushed
- 1 Teaspoon oregano
- 1 Teaspoon basil
- 1/2 Teaspoon rosemary
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon onion powder
- 2 Tablespoons flour
- 3 Cups chicken stock
- 1 1/2 Cups cream
- 8 ounces linguine or spaghetti, broken in half
- 1 Cup parmesan cheese finely grated
- Small bunch fresh chopped basil
- 1 Teaspoon salt
- 1 Teaspoon black pepper
Instructions
- Season the chicken with salt and pepper.
- In a large deep sided skillet set over high heat, add half of the butter until it sizzles, about one minute. Add the chicken (in batches if you have to, as you don’t want to crowd the pan). Cook for about 4 – 5 minutes or until browned. You aren’t looking to cook it all the way. Remove from pan and set aside.
- In the same skillet, add the olive oil and onions. Stir well and let cook for 4 – 5 minutes. Add 1/2 of the diced tomatoes and stir well for about 1 – 2 minutes. Add the crushed garlic and all the dried spices. Stir well and let cook for about another minute. Add the flour and stir really well.
- Add the chicken stock and cooking cream to the pan. Whisk really well to prevent any lumps. Bring to a simmer and let thicken for 1- 2 minutes.
- Add the chicken to the pan along with the uncooked pasta and stir really well to completely coat. Cover and leave to cook for about 15 minutes. Stir a few times through cooking to prevent the pasta from sticking together.
- Reduce heat to low and add the Parmesan cheese, remaining tomatoes and fresh basil. Stir well. Season with extra salt and pepper if desired.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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