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Easy One-Pot Creamy Chicken and Pasta Skillet Recipe

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This easy one-pot creamy chicken and pasta skillet recipe is comfort food reimagined—faster, simpler, but with the same soul-soothing satisfaction. Perfect for impressing guests without stress, or turning a simple Tuesday into something memorable.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and black pepper, to taste
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup or 150g)
  • 4 cloves garlic, minced
  • 2 cups (480ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes (optional)
  • 8 ounces (225g) short pasta (penne, rotini, or farfalle)
  • ½ cup (50g) fresh Parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season and sear the chicken. Pat the chicken pieces dry with paper towels. Season generously with salt, pepper, and garlic powder. Heat olive oil in your skillet over medium-high heat until it shimmers. Add chicken in a single layer—don’t crowd the pan, work in batches if needed. Cook for 4-5 minutes until golden brown on one side, then flip and cook another 3-4 minutes. The chicken should be cooked through (165°F/74°C internal temperature). Transfer to a plate and set aside.
  2. Sauté the aromatics. Reduce heat to medium. Add butter to the same skillet. Once melted, toss in the diced onion. Cook for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom—that’s flavor gold. Add minced garlic and cook for 30 seconds until fragrant. Don’t let it burn, or your sauce will taste bitter.
  3. Build the sauce. Pour in the chicken broth and use your wooden spoon to deglaze the pan, scraping up all those delicious browned bits. Add the heavy cream, Dijon mustard, Italian seasoning, and red pepper flakes if using. Stir to combine. Bring to a gentle simmer—you should see small bubbles around the edges, not a rolling boil.
  4. Add the pasta. Stir in the dry pasta, making sure it’s mostly submerged in the liquid. Cover the skillet with the lid, reduce heat to low, and let it simmer for 10-12 minutes. Stir once halfway through to prevent sticking. The pasta should be al dente and most of the liquid should be absorbed into a creamy sauce.
  5. Finish with cheese and chicken. Return the cooked chicken to the skillet. Sprinkle in the grated Parmesan cheese and stir gently until melted and the sauce is silky. Taste and adjust seasoning—maybe a pinch more salt or a crack of black pepper. The sauce will thicken as it sits, so don’t worry if it looks a bit loose at this stage.
  6. Rest and serve. Remove from heat and let the skillet rest for 2-3 minutes. This allows the sauce to settle and the flavors to meld. Garnish with fresh parsley and serve directly from the skillet—fewer dishes, remember?

Notes

Don’t skip the sear on the chicken—it adds deep flavor. Keep the lid on during pasta cooking to prevent steam loss. Grate your own Parmesan for smooth melting. If sauce thickens too much, stir in a splash of warm broth or milk. Leftovers keep in the fridge for up to 3 days; reheat with a splash of liquid. Freezing is not recommended.

Nutrition

Keywords: one-pot, creamy chicken pasta, easy dinner, weeknight meal, comfort food, skillet recipe

Find it online: https://forkmila.com/easy-one-pot-creamy-chicken-and-pasta-skillet-recipe/