There’s something about a meal that comes together in one pot that feels like a small victory. I remember the evening I first tried this one pot pasta and chicken recipe — it was one of those days where every minute counted. The aroma of garlic and onion sizzling while the chicken browned was a reassuring sign that dinner was on its way, even if the clock was ticking faster than I hoped. The kitchen got a little crowded with pots and pans elsewhere, but here, just one pot held it all. Stirring the pasta as it soaked up the rich tomato broth, I was already imagining the first bite—comfort with a little kick from the crushed red pepper flakes. It wasn’t perfect; I think I forgot to wipe down the counter once or twice, but the meal? Totally worth it.
Why You’ll Love It:
- It’s a complete meal cooked in a single pot, which means less cleanup — though sometimes you’ll still find a stray noodle or two on the counter.
- The tomato sauce is naturally flavorful, no need for complicated sauces or extra steps.
- The chicken stays tender and juicy, blending beautifully with the pasta and herbs.
- It’s simple — and that’s kind of the point. No fuss, just a satisfying dinner.
If you’re like me, juggling dinner prep with a million other things, this recipe feels like a secret weapon. It’s straightforward enough to make on busy weeknights but still impressive enough to serve when friends drop by unexpectedly.
PrintOne Pot Pasta and Chicken
A delicious and easy one pot pasta and chicken recipe that combines tender chicken, pasta, and a flavorful tomato sauce all cooked together for a quick and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
4 cups chicken broth
8 ounces uncooked penne pasta
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh basil leaves
Instructions
Heat the olive oil in a large pot or deep skillet over medium-high heat.
Add the chicken pieces and cook for 5-6 minutes until browned on all sides and cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the diced tomatoes with their juice, chicken broth, and add the uncooked penne pasta.
Stir in the dried Italian seasoning, salt, black pepper, and crushed red pepper flakes.
Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
Return the cooked chicken to the pot and stir to combine. Cook for an additional 2 minutes to heat through.
Remove the pot from heat and stir in the grated Parmesan cheese and chopped fresh basil.
Serve immediately, garnished with extra Parmesan and basil if desired.
Kitchen Notes: I usually use a large, heavy-bottomed pot to make sure everything cooks evenly without sticking. If you want to add a little extra, tossing in some spinach near the end is something I’ve tried—it softens right into the sauce, though I haven’t tested it with other greens yet. Sometimes I swap the penne for rigatoni or even fusilli when that’s what’s on hand. Serving this with a simple side salad or crusty bread can round out the meal nicely, but honestly, it’s hearty enough on its own.
FAQ:
Can I use frozen chicken? Yes, but thawing it first helps it cook evenly and brown better.
Is it spicy? It has a gentle heat from the red pepper flakes, but you can adjust or omit them depending on your preference.
How long does it keep? Stored in an airtight container, leftovers keep well for up to three days in the fridge.
Give this a try when you want dinner without the fuss. Save it, print it, and cook it soon—you’ll be glad you did.