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One Pot Creamy Chicken Pasta

This One Pot Creamy Chicken Pasta is rich, cheesy, and packed with flavor, making it the perfect easy weeknight dinner. Juicy seasoned chicken, tender pasta, and a creamy homemade sauce all cook together in one pot for a comforting meal the whole family will love.
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Course: Main Course
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 chicken breasts
  • 1 tablespoon olive oil
  • 1-2 tablespoon butter
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
Pasta & Sauce
  • 8 oz dry rigatoni
  • 24 oz heavy cream
  • 24 oz chicken broth add more if needed
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1-2 cups shredded cheese of your choice I used mozzarella, sharp cheddar, and medium cheddar
Optional Garnish
  • Fresh parsley chopped
  • Grated Parmesan cheese
  • Red pepper flakes

Method
 

Season the chicken
  1. Coat the chicken breasts with olive oil, Cajun seasoning, smoked paprika, sweet paprika, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Let the chicken marinate in the refrigerator for 15–30 minutes for the best flavor.
Cook the chicken
  1. Heat a large pot or skillet over medium-high heat and cook the chicken for about 2–3 minutes per side, or until golden brown and fully cooked. Remove the chicken from the pan and let it rest.
Cook the pasta
  1. In the same pot, add the rigatoni, heavy cream, chicken broth, 1–2 tablespoon butter, and seasonings. Stir everything together, cover, and let the pasta simmer until al dente, stirring occasionally. Add more broth or cream if needed while the pasta cooks.
Add the cheese
  1. Once the pasta is cooked, add your shredded cheese and stir until melted and creamy. I used mozzarella, sharp cheddar, and medium cheddar, but feel free to use whatever cheese you have in the fridge.
Finish and serve
  1. Slice the rested chicken and place it on top of the creamy pasta. Garnish with fresh parsley, Parmesan cheese, or red pepper flakes if desired.

Notes

I used about 1 teaspoon of each seasoning, but adjust the amounts to your taste.
I used heavy cream for a rich, creamy sauce. If you want a lighter version, substitute whole milk instead. The sauce will be thinner but still delicious and significantly lower in calories.
Add extra broth or cream as needed while cooking to reach your preferred sauce consistency.