I recently prepared One Pot Creamy Chicken Pasta and was impressed with the combination of tender chicken, diced red bell pepper, and rich chicken broth. This recipe incorporates al dente pasta, melty mozzarella, and a touch of basil and oregano for a truly satisfying meal in under thirty minutes.

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I recently tried this One Pot Pasta With Chicken recipe and it totally surprised me with how fast and flavorful it turned out. I started out by seasoning 1 lb boneless, skinless chicken breasts with salt and pepper before sautéing them with 2 tablespoons olive oil, diced yellow onion and minced garlic in a large pot.

Adding red bell pepper made things even more lively. Once the chicken was almost cooked through, I mixed in 2 cups of chicken broth, a can of diced tomatoes along with their juice, and my choice of 8 oz of dry pasta.

The dish really came together when I stirred in 1/2 cup of heavy cream, 1 cup of shredded mozzarella cheese and 1/4 cup grated parmesan cheese. A sprinkle of dried oregano and basil tied it all together.

Reminds me of a twist on my favorite One Pot Cheesy Chicken Pasta dishes i’ve made before, and trust me, it’s just as delicious as it sounds!

Why I Like this Recipe

I really love how simple and quick this recipe is. It comes together in less than 30 minutes so even after a long day i can have something tasty on the table.

I also like how all the flavors come together. The chicken, veggies, and mix of cheeses create a really rich and comforting sauce that makes every bite feel special.

Another thing i enjoy about this dish is its versatility. I can easily swap the bell pepper or add a different spice if i feel like mixing it up a bit.

Lastly i appreciate that everything cooks in one pot. It makes clean up super easy which is a huge bonus after a busy day.

Ingredients

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Chicken breasts are protein-packed, lean meat that fuels energy and builds muscle.
Olive oil is healthy fat, adding smooth flavor and a light texture.
Diced onion brings a sweet yet savory depth for an extra burst of taste.
Minced garlic delivers a punch of aromatic, spicy warmth throughout the dish.
Chicken broth and pasta work together to give hearty carbs and enriching flavor.
Diced tomatoes add a tangy twist and juicy burst for a zesty sauce.
Heavy cream and cheeses create that velvety, melty finish you crave.
Red bell pepper offers crunchy texture and a burst of sweet, fresh flavor.
Parmesan cheese gives a tangy, salty finish that brightens the dish.

Ingredient Quantities

1 lb boneless, skinless chicken breasts cut into bite size pieces

Salt and pepper to taste

2 tablespoons olive oil

1 medium yellow onion, diced

3 garlic cloves, minced

1 red bell pepper, diced (feel free to use another color if you want)

2 cups chicken broth

1 can (14.5 oz) diced tomatoes with their juice

8 oz dry pasta (penne or rotini works great)

1/2 cup heavy cream

1 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

Optional: a handful of fresh basil leaves for garnish

How to Make this

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1. Season the chicken pieces with salt and pepper, then heat the olive oil in a large pot over medium-high heat.

2. Add the chicken to the pot and cook until it’s slightly browned, about 4-5 minutes.

3. Toss in the diced onion and minced garlic, and cook until the onion softens, roughly 2 minutes.

4. Mix in the diced red bell pepper and let it cook for another minute.

5. Pour in the chicken broth and the entire can of diced tomatoes with their juice, stirring everything together.

6. Add the dry pasta along with the dried oregano and basil, then bring the mixture to a simmer.

7. Let it all cook, stirring occasionally, until the pasta is almost tender and most of the liquid is absorbed, about 10 minutes.

8. Stir in the heavy cream and then add the shredded mozzarella and grated parmesan cheeses; mix until the cheese melts into a creamy sauce.

9. Taste and adjust the salt and pepper if needed.

10. Serve hot and if you like, top with a handful of fresh basil leaves for a pop of color and extra flavor.

Equipment Needed

1. A large pot to cook everything in
2. A stove for heating up the pot
3. A chef knife for chopping the chicken, onion, garlic, and red bell pepper
4. A cutting board for prepping all the ingredients
5. Measuring cups for the chicken broth and heavy cream
6. Measuring spoons for salt, pepper, oregano, and basil
7. A can opener for the diced tomatoes
8. A wooden spoon for stirring the mixture around

FAQ

Can i use different types of pasta?

Yeah, you sure can. Any pasta like spaghetti or farfalle will work just fine.

What if i dont have heavy cream on hand?

You can mix a little milk with a spoon of butter as a quick fix, it wont be exactly the same but works in a pinch.

Do i need to worry about overcooking the chicken?

Definitely keep an eye on it, cook for about 5-7 minutes until its no longer pink. Overcooking can make it dry.

Can i add other veggies in this recipe?

Sure thing, toss in a handful of spinach or some mushrooms to amp up the flavor and nutrition.

Is it ok to plan ahead and prep this dish in advance?

Yup, you can make it ahead, but for best results serve it warm as the cream and cheese tend to thicken when cold.

One Pot Pasta With Chicken Recipe Substitutions and Variations

If you can’t find chicken breasts, you can use turkey breast or even pork tenderloin as a substitute
No chicken broth? Try using vegetable broth or water mixed with a bouillon cube
Out of heavy cream? Mix half and half with a little extra butter to mimic the creaminess
If you’re missing mozzarella, provolone or another mild melting cheese works just fine
Don’t have parmesan? Romano or asiago cheese are great alternatives in this dish

Pro Tips

1. Make sure you brown the chicken well for that extra flavor boost; if you rush it the chicken might end up dry.
2. Stirring the pasta regularly is key so it doesn’t stick to the bottom of the pot and burn, which can totally mess up the taste.
3. Let the dish simmer a little longer at the end so all the flavors have time to blend, especially after you add the cheeses.
4. Fresh basil is super important – add it right at the end or as garnish; it makes a big difference in both taste and appearance.

One Pot Pasta With Chicken Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

692

kcal

Equipment: 1. A large pot to cook everything in
2. A stove for heating up the pot
3. A chef knife for chopping the chicken, onion, garlic, and red bell pepper
4. A cutting board for prepping all the ingredients
5. Measuring cups for the chicken broth and heavy cream
6. Measuring spoons for salt, pepper, oregano, and basil
7. A can opener for the diced tomatoes
8. A wooden spoon for stirring the mixture around

Ingredients

1 lb boneless, skinless chicken breasts cut into bite size pieces
Salt and pepper to taste
2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 red bell pepper, diced (feel free to use another color if you want)
2 cups chicken broth
1 can (14.5 oz) diced tomatoes with their juice
8 oz dry pasta (penne or rotini works great)
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Optional: a handful of fresh basil leaves for garnish

Directions

Season the chicken pieces with salt and pepper, then heat the olive oil in a large pot over medium-high heat.
Add the chicken to the pot and cook until it's slightly browned, about 4-5 minutes.
Toss in the diced onion and minced garlic, and cook until the onion softens, roughly 2 minutes.
Mix in the diced red bell pepper and let it cook for another minute.
Pour in the chicken broth and the entire can of diced tomatoes with their juice, stirring everything together.
Add the dry pasta along with the dried oregano and basil, then bring the mixture to a simmer.
Let it all cook, stirring occasionally, until the pasta is almost tender and most of the liquid is absorbed, about 10 minutes.
Stir in the heavy cream and then add the shredded mozzarella and grated parmesan cheeses; mix until the cheese melts into a creamy sauce.
Taste and adjust the salt and pepper if needed.
Serve hot and if you like, top with a handful of fresh basil leaves for a pop of color and extra flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.