One Pot Creamy Chicken Pasta

Creamy pasta in a bowl, topped with pan-seared chicken.

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One Pot Creamy Chicken Pasta

This one-pot creamy chicken pasta recipe is a must-add to your dinner rotation. It is perfect for weeknights, weekends, and entertaining and is ready in just under 40 minutes.

Who can resist al dente pasta, juicy pieces of chicken enveloped in a rich, creamy sauce with a hint of tang and spice? This recipe got rave reviews from everyone, from my hubby to the kids. It's only fair that I share it with you. It's bound to become one of your favorite pasta dishes! It makes a large pot to feed 8!

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American, Western

Servings:

Author: Precious

Ingredients

Chicken

1½ pounds boneless skinless chicken thighs
½ teaspoon salt
¼ teaspoon chicken bouillon powder
¼ teaspoon crushed pepper flakes
¼ teaspoon ground black pepper
¼ teaspoon dried thyme
2 Tablespoons olive oil

Pasta

1 cup diced onion
6 cloves garlic, minced
5 cups water
2 cups heavy cream
1 teaspoon chicken bouillon powder
½ teaspoon salt
1 pound penne or any pasta of choice
4 ounces cream cheese block cut into cubes
1 cup shredded parmesan freshly shredded
Fresh minced parsley and basil for garnish

Instructions

Pat dry the chicken thighs with paper towels to absorb the excess moisture. Season both sides of the chicken thighs with half a teaspoon of salt, ¼ teaspoons of chicken bouillon powder, crushed pepper flakes, ground black pepper, and dried thyme.
1½ pounds boneless skinless chicken thighs, ½ teaspoon salt, ¼ teaspoon chicken bouillon powder, ¼ teaspoon crushed pepper flakes, ¼ teaspoon ground black pepper, ¼ teaspoon dried thyme
Place a medium to large pot on medium-high heat. Add the two tablespoons of olive olive. Let it heat up until shimmering then add the seasoned chicken and cook for 5 minutes per side. Remove the chicken from the pot and let it rest.
2 Tablespoons olive oil
Next, add the diced onion and garlic to the pot and stir. Let them cook for about 2 minutes until the onions are translucent and fragrant. Be careful not to burn the garlic.
1 cup diced onion, 6 cloves garlic, minced
Then add the five cups of water, 2 cups of heavy cream, 1 teaspoon of chicken bouillon powder and half a teaspoon of salt. Cover the pot halfway and bring to a rolling boil.
5 cups water, 2 cups heavy cream, 1 teaspoon chicken bouillon powder, ½ teaspoon salt
Add the penne and let it cook until the pasta has absorbed about half of the liquid. Then, add the cubed cream cheese. Let it cook covered for about 2 minutes to let the cream cheese heat up. Then stir to combine. At this point, add some more red pepper flakes or some freshly cracked black pepper to balance the richness.
1 pound penne, 4 ounces cream cheese block
Let it cook until the pasta is al dente. There will still be some liquid at the bottom of the pot, which is great for saucier pasta.
Slice the reserved chicken, add to the pot, and mix in. Or, slice the chicken and top the pasta with it before serving. Add half of the shredded parmesan and stir in. Reserve the other half for serving.
1 cup shredded parmesan
Add fresh minced parsley and basil and stir in. That will add specks of green to the meal. Plus, the herbs will add a fresh, herby flavor.
Fresh minced parsley and basil
Serve warm topped with more shredded parmesan.

Notes

The amount of cream can be adjusted to the desired taste and texture.
When adding the cream and cheese to the hot pasta and sauce, make sure that you stir frequently to avoid curdling. This prevents the ingredients from being overmixed while at the same time producing a tasty and smooth texture.
If the pasta sauce gets too thick, whatever the word is, add a little bit of hot water or white wine.
I like my pasta al dente, but if the pasta is still not tender enough for your taste, add 1/4 – 1/2 cup hot tap water and continue to cook.

Nutrition