One Pot Creamy Chicken Pasta
This creamy one-pot chicken pasta is the ultimate comfort food — tender pasta, golden seared chicken, pancetta, and a silky sauce made with white wine, chicken stock, and heavy cream, all topped with herbs and parmesan.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon extra virgin olive oil
- 3 oz pancetta sliced or cubed
- 1 ½ lbs chicken breasts boneless, skinless, thin cut
- kosher salt and pepper to taste
- ¼ cup all-purpose flour
- 4 cloves garlic minced
- ½ cup dry white wine
- 3 ½ cups chicken stock
- 1 cup heavy cream
- 10 oz dried pasta shells, rotini, or medium pasta
- ¼ cup parsley minced (+1 tablespoon for garnish)
- ½ teaspoon red pepper flakes
- ¼ cup parmesan cheese grated
Instructions
Instructions
- Heat your olive oil in a large pot over medium heat until shimmering. Add pancetta and cook until crisp. Remove and set aside.
- Season chicken with salt and pepper. Dredge in flour and shake off excess.
- Place chicken in pot and sear until golden and cooked through, about 4-5 minutes per side. Remove and set aside.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in white wine, deglazing the pot and scraping the browned bits from the bottom. Simmer 2-3 minutes to reduce slightly.
- Add chicken stock and heavy cream; stir and bring to a gentle boil.
- Stir in pasta and reduce heat to a simmer, cooking 10–12 minutes and stirring occasionally until pasta is cooked al dente.
- Slice reserved chicken and return it to the pot with pancetta. Stir to combine and warm through. Taste and adjust seasoning if needed.
- Stir in parmesan, sprinkle with parsley, and serve hot.
Notes
For quicker prep, use rotisserie chicken or swap wine for extra chicken stock. Adjust red pepper flakes to control heat. Store leftovers in the fridge up to 3 days. Reheat gently with added cream or stock.