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This One Pot Creamy Chicken Pasta is an easy 40-minute dinner made with tender chicken, vegetables, fettuccine, and a creamy cheddar cheese sauce all cooked together in one pot. The pasta simmers right in the sauce, which keeps cleanup simple and gives the noodles that creamy chicken and noodles texture everyone goes back for.
This recipe has been around forever for a reason because it hits that sweet spot between easy, filling, and something people are actually excited to eat. I also love that it feels creamy and comforting without being super heavy like Alfredo. The vegetables cook down into the sauce, the cheddar gives it a creamy cheesy finish, and somehow everyone always goes back for seconds before the pan even makes it to the sink.
The best part is how easy it is to throw together. Everything cooks in one pot, so you can let it simmer away while you catch up on a few things around the house or just take a minute to breathe. It ends up tasting like a dinner you worked much harder on than you actually did.
What to Know Before You Start
- Ready in about 40 minutes. Most of the cooking time is hands-off while the pasta simmers in the sauce.
- Everything cooks in one pot. The chicken, vegetables, pasta, and sauce all cook together, which means less cleanup and more flavor.
- Creamy without being super heavy. This is more of a homestyle creamy chicken pasta than a rich Alfredo-style dish.
- The vegetables blend right into the sauce. Carrots, celery, and onion add flavor and texture without making the pasta feel overly vegetable-packed.
- The pasta cooks directly in the broth and milk. As the noodles cook, they absorb flavor and help naturally thicken the sauce.
- Great for leftovers. The sauce thickens as it sits, making leftovers extra creamy the next day. A splash of broth or milk brings everything right back together when reheating.
Ingredients You’ll Need
- Olive oil. Used to sauté the vegetables and chicken while building flavor at the beginning of the recipe.
- Carrots, celery and onion. These vegetables give the dish a classic creamy chicken and noodles flavor while adding texture and balance.
- Garlic. Adds extra savory flavor and helps round out the creamy sauce.
- Chicken breasts. Boneless skinless chicken breast cooks quickly and stays tender when simmered gently with the pasta.
- Milk. Creates the creamy base of the sauce without making it too heavy.
- Chicken broth. Adds flavor while helping cook the pasta directly in the pot.
- Flour. Helps lightly thicken the sauce as everything cooks together.
- Fettuccine pasta. The long noodles soften directly in the sauce and create that creamy chicken noodle texture.
- Cheddar cheese. Sharp cheddar gives the sauce the most flavor, but mild cheddar works great for picky eaters.
- Parsley. Fresh parsley brightens the rich flavors and adds color at the end.
How to Make One Pot Creamy Chicken Pasta
This recipe comes together in one pot, which means the pasta cooks directly in the creamy broth mixture instead of separately. The noodles absorb flavor as they cook and help naturally thicken the sauce.
Step 1: Cook the vegetables
Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the carrots, celery, onion, and garlic. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
Pro Tip: Dice the vegetables fairly small so they soften evenly and blend nicely into the sauce.
Step 2: Cook the chicken
Add the chicken pieces and season lightly with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is mostly cooked through and no longer pink on the outside.
The chicken does not need to be fully finished at this stage since it will continue cooking with the pasta.
Step 3: Add the liquid and pasta
Pour in the milk and chicken broth, then whisk in the flour until smooth. Add the fettuccine and gently press the noodles down into the liquid. Add a splash of extra broth if needed so most of the pasta is covered.
Do not worry if a few noodles stick up slightly at first. They soften quickly once the liquid heats up.
Step 4: Simmer the pasta
Bring the mixture to a gentle boil, then cover and reduce the heat to low. Cook for 20 to 25 minutes, stirring every 5 minutes, until the pasta is tender.
Remove the lid during the last few minutes of cooking to help the sauce thicken slightly.
Pro Tip: If the sauce starts looking too thick before the pasta finishes cooking, stir in a little extra broth.
Step 5: Stir in the cheese
Remove the pot from the heat and stir in the shredded cheddar cheese until melted and creamy. Let the pasta rest for 3 to 5 minutes before serving so the sauce can thicken slightly.
Top with fresh parsley and extra cheese if desired.
Expert Tips
- Keep the heat at a gentle simmer. Boiling too hard can cause the sauce to reduce too quickly before the pasta finishes cooking.
- Cut the chicken into evenly sized pieces. Smaller, even pieces cook more consistently and stay tender.
- Shred your own cheese if possible. Freshly shredded cheddar melts smoother and gives the sauce a creamier texture.
- Let the pasta rest before serving. The sauce will look slightly loose at first but thickens noticeably after a few minutes.
- Add extra broth as needed. Different pasta brands absorb liquid differently, so do not be afraid to add another splash if the pot starts looking dry.
- Taste before serving. A little extra salt or black pepper at the end can wake up the creamy sauce.
Variations and Substitutions
- Swap the pasta. Egg noodles, rotini, penne, or shells all work well. Shorter pasta shapes may cook a little faster.
- Use rotisserie chicken. Stir in cooked shredded chicken during the last few minutes of cooking for an even easier dinner.
- Add extra vegetables. Frozen peas, mushrooms, spinach, or broccoli are all easy additions.
- Try a different cheese. Monterey Jack, Colby Jack, or white cheddar all melt well into the sauce.
- Make it richer. Replace part of the milk with half-and-half for a creamier, more indulgent sauce.
- Add herbs for extra flavor. Fresh thyme or parsley work especially well with the creamy sauce.
- Make it a little spicy. A pinch of cayenne or red pepper flakes adds gentle heat without overpowering the dish.
- Use leftover turkey instead of chicken. This works especially well around the holidays when you need an easy leftover dinner.
Serving Ideas
This creamy chicken pasta works well with lighter sides that balance the rich sauce.
Serve it with a simple salad, roasted vegetables, or warm bread for an easy family dinner.
You can also pair it with:
Storage, Freezing & Reheating
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Expect thicker leftovers: The pasta continues absorbing sauce as it sits, so the texture will thicken overnight.
- Add liquid when reheating: Stir in a splash of milk or chicken broth before reheating to loosen the sauce.
- Reheat gently: Warm on the stovetop over low heat or microwave in short intervals, stirring occasionally.
- Freezing works best for short-term storage: You can freeze this pasta, but the creamy sauce may separate slightly after thawing.
FAQs
Yes. Rotini, penne, shells, or egg noodles all work well in this recipe. Keep in mind that different pasta shapes absorb liquid differently, so you may need a little extra broth while the pasta cooks.
One pot pasta continues absorbing liquid as it sits. If the sauce gets too thick, stir in a splash of milk or chicken broth until it loosens back up.
Absolutely. Stir cooked shredded rotisserie chicken into the pasta during the last few minutes of cooking so it warms through without drying out.
This pasta is best served fresh, but leftovers reheat very well. Store it in the refrigerator and add a splash of broth or milk before reheating to bring the sauce back to a creamy consistency.
You can, but cream-based sauces sometimes separate slightly after thawing. For best texture, freeze for up to 2 months and reheat gently with extra broth or milk stirred in.
More Easy One Pot Dinners
If you love easy dinners with simple ingredients and less cleanup, here are a few more recipes that fit right into the same weeknight dinner rotation.
- One Pot Lemon Chicken Spinach Asparagus Orzo – Bright, creamy orzo packed with chicken, spinach, and asparagus in one skillet.
- Chicken Enchilada Pasta – A creamy Tex-Mex pasta dinner loaded with chicken, enchilada sauce, and cheese.
- Lightened Up One Pan Chicken and Broccoli Fettuccine Alfredo – A lighter Alfredo-style dinner with chicken, broccoli, and fettuccine all cooked together.
- One Pot Cajun Chicken Pasta – Creamy pasta with Cajun seasoning, chicken, and just enough spice to keep things interesting.
Made this One Pot Creamy Chicken Pasta? Leave a review and let me know how it turned out!
One Pot Creamy Chicken Pasta
Ingredients
- 2 tablespoons olive oil
- 3/4 cup chopped carrots
- 3/4 cup chopped celery
- 1/2 cup diced onions
- 1 tablespoon minced garlic
- 2 large boneless skinless chicken breasts , cut into one-inch pieces
- pinch of salt
- pinch of pepper
- 1 ½ cups milk
- 1 ½ cups chicken broth, plus more as needed
- 3 tablespoons flour
- 8 ounces dry fettuccine pasta
- 1 cup shredded cheddar cheese, plus more for topping
Instructions
- Heat olive oil in a large pot or Dutch oven. Add vegetables and minced garlic. Sauté over medium heat until vegetables become tender, about 5 to 7 minutes. Add chicken and season with salt and pepper. Continue to sauté over medium heat until chicken is no longer pink.
- Add milk, broth and flour. Stir to combine and add pasta. Add a little more broth, if necessary, to cover pasta completely (about 1/2 cup). Stir to combine.
- Bring to a boil. Cover, reduce to low and cook for 20 to 25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together. Remove lid and cook another 5 minutes to allow sauce to thicken. Remove from heat, stir in cheese and top with freshly chopped parsley.
Notes
- Stir the pasta every few minutes so it cooks evenly.
- Add extra broth if the sauce becomes too thick before the pasta is tender.
- Freshly shredded cheese melts more smoothly into the sauce.
- Leftovers will thicken in the refrigerator. Add a splash of milk or broth when reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A heavier type of pasta but very delicious! Overall it’s very good and simple to make.
Not sure where it became very thick but it did! I would attempt this again perhaps without the flour? Thanks for the recipe!
Hi, Julie! It’s a pretty thick pasta because of the cream sauce. You could definitely try it again without the flour. Sometimes, depending on the heat, it could thicken more. Higher temperatures tend to thicken faster.