Creamy One Pot Chicken Pasta with Sun-Dried Tomatoes
This one pot chicken pasta features seared thighs and tender penne cooked in a creamy garlic-parmesan sauce. A 30-minute easy one pot chicken pasta for busy weeknights.
Stop boiling a separate pot of water for your noodles. This one pot chicken pasta is a masterclass in efficiency, allowing the starch from the pasta to thicken the sauce into a glossy, restaurant-quality glaze right in the same skillet you used to sear the meat.
By cooking the pasta directly in a savory bath of chicken broth and heavy cream, every tube of penne absorbs the deep flavors of garlic and sun-dried tomatoes. This creamy one pot chicken pasta is exactly what you want when you need a high-reward dinner with minimal cleanup.
The secret here is browning the chicken thighs first to build a flavor base. Those golden-brown bits stuck to the bottom of the pan—the fond—are the backbone of this easy one pot chicken pasta, providing a depth that a standard boiled-and-tossed recipe simply can't touch.
Ingredients
The Proteins & Aromatics
- 1.25 lbs (565g) boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 tsp dried oregano
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1/2 cup (60g) sun-dried tomatoes in oil, drained and chopped
The Pasta & Sauce
- 1 lb (454g) dry penne or rigatoni pasta
- 3 cups (710ml) low-sodium chicken broth
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) freshly grated Parmesan cheese
- 2 cups (60g) fresh baby spinach, packed
- 1/2 tsp red pepper flakes (optional)
Instructions
- 1
Season the chicken pieces thoroughly with salt, pepper, and dried oregano.
- 2
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering.
- 3
Add the chicken in a single layer and sear until golden brown on all sides, about 5-6 minutes; remove chicken and set aside on a plate.
- 4
Reduce heat to medium and add the minced garlic and sun-dried tomatoes to the residual fat in the pan, sautéing for 1 minute until fragrant.
- 5
Pour in the chicken broth and heavy cream, using a wooden spoon to scrape up all the browned bits from the bottom of the pan.
- 6
Add the dry pasta to the skillet, stirring to ensure the noodles are mostly submerged.
- 7
Bring the liquid to a gentle boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally to prevent sticking.
- 8
Remove the lid once the pasta is al dente and the sauce has thickened; stir in the Parmesan cheese until melted and smooth.
- 9
Fold in the seared chicken and the baby spinach, stirring for 1-2 minutes until the spinach is wilted and the chicken is heated through.
- 10
Taste and adjust seasoning with extra salt or red pepper flakes before serving immediately.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 895 kcal
- Protein
- 45 g
- Carbs
- 88 g
- Fat
- 41 g
- Fiber
- 5 g
- Sugar
- 7 g
- Sodium
- 940 mg
Tips
- → Use a heavy-bottomed pan like a cast iron skillet or Dutch oven to ensure even heat distribution and prevent the pasta from sticking to the bottom.
- → If the sauce looks too thick before the pasta is fully cooked, splash in an extra 1/4 cup of broth or water to keep it moving.
- → Always grate your Parmesan from a block; the pre-shredded stuff is coated in potato starch and won't melt into a smooth, creamy sauce.
FAQ
Why does my one pot chicken pasta have gummy noodles?
Gummy pasta usually happens if you overcook the noodles or if the heat was too low. Ensure you keep a steady simmer and pull the pan off the heat when the pasta still has a slight bite (al dente).
Can I use chicken breast instead of thighs?
Yes, but be careful not to overcook them. Sear the breast pieces quickly and set them aside, only adding them back at the very end to prevent them from becoming dry and rubbery.
How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. When reheating, add a splash of milk or broth to loosen the sauce, as the pasta will continue to absorb liquid while sitting in the fridge.
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