This One Pot Pasta Poulet is a practical solution for busy weeknights. By cooking everything in a single pot, you save time on prep and cleanup while building layers of flavor from the same pan. The technique is straightforward: sear chicken, sauté aromatics, add liquid and pasta, and let it simmer until the pasta absorbs the savory broth and cream.
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I've tested this recipe to ensure precise liquid ratios and cooking times. Using a 12-inch skillet with a lid, the pasta cooks evenly in about 15 minutes, and the chicken reaches a safe internal temperature of 165°F (74°C). The result is a creamy, satisfying dish that serves six without requiring extra pots or fuss.
If you're looking for a reliable one-pan meal that delivers both flavor and convenience, this recipe is a solid choice. It's also adaptable—swap the chicken for shrimp or use whole wheat pasta to boost fiber.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons olive oil
Use extra-virgin for better flavor; substitute with avocado oil if preferred.
1.5 pounds (680g) boneless, skinless chicken breast, cut into 1-inch cubes
Chicken thighs work too, but adjust cooking time by 2-3 minutes. Pat dry before searing for better browning.
1 medium onion, finely chopped
Yellow or sweet onion; shallots are a milder substitute.
3 cloves garlic, minced
Use fresh for best flavor; 1 teaspoon garlic powder can substitute in a pinch.
1 teaspoon dried Italian seasoning
Mix of oregano, basil, and thyme; use 1 tablespoon fresh herbs if available.
1/2 teaspoon salt
Adjust to taste; kosher salt is preferred for even seasoning.
1/4 teaspoon black pepper
Freshly ground for more aroma; adjust to preference.
3 cups (750ml) low-sodium chicken broth
Homemade or store-bought; low-sodium allows better control of saltiness.
1 cup (240ml) heavy cream
For a lighter version, use half-and-half but expect a thinner sauce.
12 ounces (340g) penne pasta (or other short pasta)
Whole wheat or gluten-free pasta works; adjust liquid if using gluten-free as it absorbs differently.
1/2 cup (50g) grated Parmesan cheese
Freshly grated melts better; pre-shredded contains anti-caking agents that may affect texture.
2 tablespoons chopped fresh parsley (for garnish)
Optional; dried parsley can be used but add at the end.
Tips & Tricks
- Don't rinse the pasta after cooking; the starch helps thicken the sauce.
- If the sauce is too thin at the end, simmer uncovered for 2-3 minutes to reduce. If too thick, add a splash of broth.
- Ensure the chicken is fully cooked (165°F/74°C) before adding the pasta to avoid overcooking the pasta.
Pro Tips
Step-by-Step Instructions
1. Sear the Chicken
Heat olive oil in a large 12-inch skillet or Dutch oven over medium-high heat (375°F/190°C). Add chicken cubes in a single layer and cook for 5-6 minutes until golden brown on all sides and internal temperature reaches 165°F (74°C). Remove chicken with a slotted spoon and set aside.
2. Sauté Aromatics
In the same skillet, reduce heat to medium (350°F/175°C). Add onion and cook for 3-4 minutes until translucent. Add garlic, Italian seasoning, salt, and pepper; cook for 1 minute until fragrant.
3. Add Liquids and Pasta
Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom. Bring to a boil over high heat (400°F/200°C). Stir in the penne pasta and return the chicken to the pot.
4. Simmer Covered
Reduce heat to medium-low (300°F/150°C), cover, and simmer for 12-15 minutes, stirring occasionally to prevent sticking. The pasta should be al dente and most liquid absorbed, but still slightly saucy.
5. Add Parmesan
Remove from heat and stir in grated Parmesan cheese until melted and creamy. The sauce will thicken as the cheese melts.
6. Rest and Serve
Let the dish rest for 5 minutes, then garnish with fresh parsley. Serve hot, with extra Parmesan if desired.
Delicious Variations
- Add 2 cups of fresh spinach in the last 3 minutes of cooking for extra greens.
- Use Italian sausage instead of chicken for a richer flavor; cook sausage first and drain excess fat.
- Swap the cream for coconut milk and use gluten-free pasta for a dairy-free, gluten-free version.
How to Store One Pot Pasta Poulet
Refrigerator
Store in an airtight container for up to 3 days. The sauce will thicken; add a splash of broth when reheating.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in a skillet over medium heat (350°F/175°C) with a splash of broth or water, stirring until heated through. Microwave on high in 30-second intervals, stirring in between.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breast?
Yes, chicken thighs work well, but cook them 2-3 minutes longer to reach 165°F (74°C). They add more flavor and tenderness.
Q: What if I don't have heavy cream?
Use half-and-half or whole milk, but the sauce will be thinner. To thicken, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 5 minutes.
Q: Can I make this gluten-free?
Absolutely. Use gluten-free pasta and ensure your broth is gluten-free. Reduce the liquid slightly as gluten-free pasta absorbs less.
Q: How do I prevent the pasta from sticking?
Stir the pasta every 3-4 minutes during simmering, and use a wide skillet. Also, make sure there is enough liquid; if it looks dry, add a splash of broth.
Q: Can I add vegetables?
Yes, add mushrooms or bell peppers with the onion, or stir in spinach at the end. Adjust the liquid if adding watery vegetables like zucchini.
Try this One Pot Pasta Poulet tonight and simplify your dinner routine. Share your variations in the comments below. Invest in your knowledge.
One Pot Pasta Poulet
One Pot Pasta Poulet: creamy, protein-rich chicken pasta cooked in a single skillet for easy cleanup and rich flavor.
🧂 Ingredients
- 2 tablespoons olive oil
- 1.5 pounds (680g) boneless, skinless chicken breast, cut into 1-inch cubes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups (750ml) low-sodium chicken broth
- 1 cup (240ml) heavy cream
- 12 ounces (340g) penne pasta (or other short pasta)
- 1/2 cup (50g) grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
📋 Instructions
- 1Sear the Chicken — Heat olive oil in a large 12-inch skillet or Dutch oven over medium-high heat (375°F/190°C). Add chicken cubes in a single layer and cook for 5-6 minutes until golden brown on all sides and internal temperature reaches 165°F (74°C). Remove chicken with a slotted spoon and set aside.
- 2Sauté Aromatics — In the same skillet, reduce heat to medium (350°F/175°C). Add onion and cook for 3-4 minutes until translucent. Add garlic, Italian seasoning, salt, and pepper; cook for 1 minute until fragrant.
- 3Add Liquids and Pasta — Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom. Bring to a boil over high heat (400°F/200°C). Stir in the penne pasta and return the chicken to the pot.
- 4Simmer Covered — Reduce heat to medium-low (300°F/150°C), cover, and simmer for 12-15 minutes, stirring occasionally to prevent sticking. The pasta should be al dente and most liquid absorbed, but still slightly saucy.
- 5Add Parmesan — Remove from heat and stir in grated Parmesan cheese until melted and creamy. The sauce will thicken as the cheese melts.
- 6Rest and Serve — Let the dish rest for 5 minutes, then garnish with fresh parsley. Serve hot, with extra Parmesan if desired.
Marcus writes about personal finance and investing, with a focus on helping young professionals build wealth from scratch. He breaks down complex concepts into simple, actionable strategies.
