If your weeknight vibe is “feed everyone something cozy with minimal dishes,” this one’s for you. This one-dish cheesy chicken pasta is creamy, saucy, and basically guaranteed to disappear fast—kids, roommates, picky eaters, the whole crew.
Everything cooks in one pan (yes, even the pasta), so you get maximum comfort with minimum cleanup. It’s the kind of recipe you’ll make once, then immediately add to your regular rotation.
Why You’ll Love This
It’s a true one-dish dinner: tender chicken, perfectly cooked pasta, and a creamy, cheesy sauce all made together so the flavor builds in layers—and your sink stays mostly empty.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 tsp paprika (smoked or regular)
- 3/4 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 3 cups low-sodium chicken broth
- 1 1/2 cups milk (whole or 2% works great)
- 12 oz short pasta (penne, rotini, or shells)
- 4 oz cream cheese, cubed
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach (optional but highly recommended)
- 1 tbsp butter (optional, for extra gloss and richness)
- Chopped parsley or sliced green onions, for serving (optional)
How to Make It
- Heat a large deep skillet or Dutch oven over medium-high heat. Add the olive oil. Once it’s shimmering, add the chicken pieces.
- Season the chicken with Italian seasoning, paprika, salt, and pepper. Cook 4–5 minutes, stirring occasionally, until mostly cooked through and lightly golden. (It’s fine if it’s not 100% done yet.)
- Add the diced onion and cook 2–3 minutes, stirring, until softened. Add the garlic and cook 30 seconds until fragrant.
- Pour in the chicken broth and milk, scraping up any browned bits from the bottom (flavor gold). Bring to a gentle boil.
- Stir in the pasta. Reduce heat to medium-low so it stays at a steady simmer. Cover and cook for 10–12 minutes, stirring every 2–3 minutes to prevent sticking, until the pasta is tender and the sauce has thickened.
- Turn heat to low. Stir in the cream cheese until melted and smooth. If you see little bits at first, keep stirring—they’ll melt in.
- Add cheddar and Parmesan in handfuls, stirring until fully melted and creamy. If using spinach, stir it in now and let it wilt for 1–2 minutes.
- Optional but elite: stir in the butter for an extra silky finish. Taste and adjust salt/pepper. Rest 2 minutes, then serve with parsley or green onions.
Tips for the Best Results
- Use a deep pan. This recipe needs space for the pasta to simmer without splashing or boiling over.
- Stir early and often. One-pan pasta is easy, but you do need to stir every few minutes so nothing sticks to the bottom.
- Shred your own cheese if you can. Pre-shredded cheese has anti-caking agents that can make the sauce a little grainy.
- Keep it at a gentle simmer. If it boils hard, the milk can scorch and the sauce can reduce too fast before the pasta is done.
- Let it rest. Two minutes off the heat helps the sauce thicken into that perfect creamy-clingy texture.
- Adjust thickness like a pro. Too thick? Splash in a little broth or milk. Too thin? Simmer uncovered for 1–2 minutes.
Variations
- Spicy: Add 1/2 tsp crushed red pepper flakes with the garlic, or stir in a spoonful of chipotle in adobo.
- Broccoli cheddar moment: Stir in 2 cups small broccoli florets during the last 4 minutes of simmering.
- Buffalo: Swap paprika for a little ranch seasoning, then stir in 1/4 cup buffalo sauce at the end (go easy—taste as you go).
- Mushroom lover: Sauté 8 oz sliced mushrooms after the chicken, then proceed as written.
- Different protein: Use boneless chicken thighs for extra juiciness, or add shredded rotisserie chicken at the end (skip browning step and start with onion/garlic).
- Extra hidden veg: Stir in 1/2 cup finely grated zucchini or carrots with the onions; they melt right into the sauce.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave with a splash of milk or broth, stirring halfway through, until creamy and hot. The sauce thickens as it sits, so that little splash is the secret to bringing it back to life.
FAQ
Can I make this truly in one dish without boiling pasta separately?
Yes—that’s the whole point. The pasta cooks right in the broth and milk, absorbing flavor and releasing starch to help the sauce turn creamy. Just keep it at a gentle simmer and stir every few minutes.
What’s the best pasta shape for one-dish cheesy chicken pasta?
Short shapes like penne, rotini, shells, or cavatappi work best because they cook evenly and grab the sauce. Avoid super tiny pasta (it can get mushy) and very long pasta (it’s harder to stir and cook evenly in one pan).
My sauce looks grainy—what happened?
Usually it’s one of two things: the heat was too high when the cheese went in, or you used pre-shredded cheese. Keep the burner on low when adding dairy, and melt the cheese slowly in handfuls. If it’s already grainy, stir in a splash of warm milk and keep stirring gently.
Can I use cooked chicken instead of raw?
Totally. Start by sautéing the onion and garlic, then cook the pasta in the broth/milk as written. Stir in chopped cooked chicken (or shredded rotisserie chicken) right before the cheeses, just long enough to warm through.
How do I keep the pasta from sticking to the bottom?
Use a nonstick or heavy-bottomed skillet, keep the mixture at a steady simmer (not a rolling boil), and stir every 2–3 minutes—especially in the first half of cooking. If the pan seems dry at any point, add a small splash of broth and keep going.