Amazing 1-Pan Creamy Chicken Pasta Joy

Hi, I’m Anna! 👩‍🍳 Cooking is my passion, and here on Mom’s Kitchen I share simple, delicious recipes that bring joy and warmth to your table. Whether you love spending time in the kitchen or you’re just looking for easy ideas for everyday meals, I’m so happy to inspire you with my recipes. Thank you for being part of this flavorful journey! 💛

When I first started learning to cook, the idea of making a creamy pasta dish seemed terrifying. I thought it meant standing over the stove whisking constantly, worried about breaking the sauce! But trust me, folks, those days are long gone. This recipe for Creamy Chicken Pasta is my absolute go-to when I need something that tastes like I spent an hour on it but actually takes less than thirty minutes.

This dish is proof that you don’t need fancy degrees or a ton of ingredients to create something truly satisfying and comforting. It’s fast, it’s minimal cleanup because it’s all in one pan, and my kids instantly clean their plates every time. If you’re looking for a quick, reliable weeknight winner, you’ve found it!

Why This Creamy Chicken Pasta Works for Your Weeknight Table

I know how hectic evenings can get. That’s why this recipe isn’t just food; it’s a lifeline on a busy Tuesday! It delivers maximum flavor with minimum fuss, which is exactly what I aim for in my kitchen. It uses ingredients I almost always have on hand, so there’s no last-minute grocery dash.

• It’s a certified kid-friendly meal—if my picky eaters devour it, yours will too!
• Total time is under 30 minutes, meaning dinner is served faster than ordering takeout.
• The rich, savory sauce coating every piece of chicken and pasta makes this Creamy Chicken Pasta feel incredibly indulgent.

Quick Prep and Simple Steps for Your Creamy Chicken Pasta

Seriously, you’ll be amazed at how fast this comes together. We’re talking 10 minutes of prep time, max. The beauty here is the one-pan method. You cook the chicken, simmer the pasta right in the broth, and then stir in the dairy right at the end. No separate pots boiling away! Everything happens in one big skillet, which means cleanup is an absolute breeze after enjoying this fantastic meal.

Gathering What You Need for Creamy Chicken Pasta

Before we even think about turning on the stove, let’s talk about setting ourselves up for success. When you’re cooking fast, having everything measured and ready to go is absolutely crucial. I call it my ‘mise en place,’ though honestly, it just means I don’t have to scramble looking for the measuring cups while the chicken is searing! Making this Creamy Chicken Pasta is so simple, but preparation is half the battle, especially when you’re aiming for that perfect texture.

Essential Equipment for Making Creamy Chicken Pasta

Because this is a one-pan wonder, we keep the equipment list short and sweet. You don’t need a dozen pots taking up space! Here is what you absolutely need on your counter before you start:

• A large, deep skillet or Dutch oven. It needs high sides because we’re simmering broth and pasta in it.
• Your measuring cups and spoons—precision matters when we add the cream!
• A good sturdy wooden spoon or spatula for stirring everything while it simmers.
• A cutting board and knife for prepping the chicken.

Precise Ingredients for Your Creamy Chicken Pasta

The quality of your ingredients really shines through in simple dishes like this. Please make sure you measure the broth and cream exactly right, or the sauce might end up too thin or too thick. Also, grab that mozzarella pre-shredded or shred it yourself—either way, it needs to be ready to melt!

Here is exactly what you need on hand for four hearty servings:

Item	Amount	Notes
Boneless Skinless Chicken Breasts	1 pound	Cut into 1 inch pieces
Olive Oil	2 tablespoons	For browning
Salt, Pepper, Garlic Powder	1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder	The seasoning base
Dry Penne Pasta	2 cups	Don’t rinse this!
Low Sodium Chicken Broth	3 cups	Low sodium lets us control the salt later
Heavy Cream	3/4 cup	This brings the luxury!
Shredded Mozzarella Cheese	1 cup	For that perfect stretch
Grated Parmesan Cheese	1/4 cup	The salty, sharp flavor booster
Frozen Peas	1 cup	Added at the very end

Step-by-Step Instructions for Perfect Creamy Chicken Pasta

Okay, now for the fun part! This recipe moves so quickly once you start, so have your measuring cups ready. We are going to build layers of flavor right in one skillet. Don’t rush the browning, but also don’t let the simmering time drag on. Follow these steps exactly, and you’ll have the best Creamy Chicken Pasta your family has ever tasted!

Browning the Chicken for Flavor in Your Creamy Chicken Pasta

First things first, get your large skillet heating up over medium heat. We want it nice and warm before we add the oil. Drizzle in your two tablespoons of olive oil. Once it shimmers slightly—that’s your cue!—toss in those 1-inch pieces of chicken. Now, season them up right away with the salt, pepper, and garlic powder. Don’t skimp on this part; this seasoning is the backbone of the whole dish!

You need to cook the chicken for about five to six minutes, stirring it around so it browns nicely on all sides. We aren’t trying to cook it all the way through yet, just give it some gorgeous color. Remember, we’ll finish cooking it later when the pasta simmers. Before you move on, just give a quick check: the chicken should look lightly browned. We are aiming for that safe 165°F internal temperature by the time we serve it, so keep that in mind!

Cooking the Pasta in the Broth Base

This is where the magic of the one-pan method really kicks in! Pour in all three cups of your low-sodium chicken broth—this is what’s going to cook our dry pasta. Give everything a really good stir to make sure no bits of seasoning are sticking to the bottom of the pan. Now, bring that mixture up to a gentle boil over medium-high heat. Once it’s bubbling happily, reduce that heat down to medium-low.

Cover the skillet! This traps the steam and helps cook the pasta evenly. Let it simmer for about 10 to 12 minutes. Here’s the crucial part: stir it occasionally! If you walk away completely, the bottom layer of pasta will definitely stick or burn. You’re looking for the pasta to become tender and for most of that broth to get absorbed into the noodles, leaving a slightly thickened base.

Creating the Creamy Finish for Your Creamy Chicken Pasta

Once the pasta is tender—give a noodle a taste test!—it’s time to make it creamy. Take the lid off. Stir in your heavy cream, the shredded mozzarella, and that grated Parmesan cheese. Keep stirring until the cheese starts to melt and everything begins to look glossy and rich. This should take just a minute or two.

Next, toss in the cup of frozen peas. They heat up super fast! Cook this uncovered now for another two or three minutes. We want the sauce to become nice and thick, coating everything beautifully. Once it’s creamy and the peas are bright green and hot, pull the skillet right off the burner. Let it stand for just two minutes before serving. This resting time lets the sauce settle and thicken up perfectly. That’s it—dinner is served!

Tips for Success with One-Pan Creamy Chicken Pasta

This recipe is sturdy, but a few little secrets make it truly restaurant-worthy. First, please, please use low-sodium broth. Since the pasta cooks directly in it, the salt content adds up fast, and we don’t want a salty disaster! You can always add salt later, but you can’t take it out.

When it comes to consistency, remember that this Creamy Chicken Pasta thickens up quite a bit as it rests. If you feel like the sauce is *too* thick right off the heat, just stir in a splash of milk or a little extra broth while it’s standing for those final two minutes. If it seems too thin, let it sit uncovered for an extra minute before you pull it off the burner. That cheese needs time to melt down and bind everything together!

Common Questions About This Creamy Chicken Pasta

I get so many messages asking if they can swap out ingredients in this recipe, and that’s wonderful! It shows you’re making it your own. Since this is a straightforward recipe, substitutions are usually easy, but a few things are non-negotiable if you want that perfect texture.

Q1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a little more flavor, but they might take a minute or two longer to brown initially. Just make sure they are cut into similar 1-inch pieces so they cook evenly alongside the pasta.

Q2. What if I want a thicker sauce for my Creamy Chicken Pasta?
If the sauce seems too thin after adding the cheese, don’t panic! Just leave it uncovered on low heat for an extra minute or two. The key is letting the mozzarella melt and bind everything. If it’s still too runny, mix one teaspoon of cornstarch with one tablespoon of cold water (a slurry) and stir that in gently until it thickens up. That’s a great trick for any quick dinner! Learning how to thicken sauces properly is a great skill.

Q3. Can I add different vegetables besides peas?
Yes, but timing matters! If you want to use something harder like carrots or broccoli, you should add them alongside the dry pasta in step 4 so they have time to soften while simmering in the broth. If you use something delicate like spinach, toss it in with the cream and cheese at the very end.

Q4. Is this recipe flexible for serving more or fewer people?
Since this is a one-pan meal, scaling it up can be tricky because your skillet might get too crowded, which prevents the pasta from cooking evenly. For a bigger crowd, I suggest making two separate batches of this Creamy Chicken Pasta instead of trying to double everything in one pot.

Storing and Reheating Your Delicious Creamy Chicken Pasta

We rarely have leftovers because everyone dives in, but when we do, storing this dish correctly is important so it doesn’t turn into a brick in the fridge! The main thing to remember is that dairy-based sauces continue to thicken as they cool. Don’t worry if it looks stiff the next day; that’s normal for any good creamy chicken pasta.

When you store it, use an airtight container. Make sure it’s completely cooled before sealing it up. For reheating, the stovetop is always the best route to bring back that creamy texture we worked so hard for.

Storage Method	Duration	Reheating Tip
Refrigerator	3 to 4 days	Add a splash of milk or broth while heating
Freezer (Optional)	Up to 1 month	Thaw overnight before reheating

When reheating on the stove, use low heat and stir constantly, adding that little bit of liquid mentioned above. This loosens up the sauce beautifully without breaking the cream. Microwaving is possible, but stir every 30 seconds so you don’t get hot spots!

Sharing Your Creamy Chicken Pasta Experience

I truly hope this recipe saves your busy weeknights! If you loved how quick and easy this Creamy Chicken Pasta was, please come back and let me know how it went. Leaving a star rating helps other busy parents find reliable meals, and I absolutely adore seeing your photos! If you’re interested in learning more about my approach to quick family meals, feel free to check out my About Me page.

Snap a picture and share it with me on social media—tagging helps me see your delicious creations. Happy cooking, friends!

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