One-Pot Creamy Chicken Pasta

This deceptively indulgent one-pot creamy chicken pasta uses homemade chicken broth and pasta starch to create a naturally creamy sauce with just a touch of cream. Loaded with tender chicken, fresh vegetables, and perfectly cooked pasta, it's a complete meal that's ready in 30 minutes with minimal cleanup required.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 526kcal

Ingredients

1-2 tbsp cooking fat of your choice
1.5 lb boneless, skinless chicken breasts, cubed
Sprinkle of salt and pepper
1 medium onion chopped
2 cloves garlic minced
2 medium carrots sliced
2 celery stalks sliced
1 tsp dried oregano
1/2 tsp salt I use Himalayan salt
1/2 tsp ground black pepper
4 cups chicken broth
3 cups dry penne pasta (or other dry pasta of your choice)
3 cups broccoli florets
1/2 cup heavy cream (or whole milk)
1 tbsp corn starch

Optional Garnish

Chopped fresh parsley
Grated Parmesan cheese

US Customary - Metric

Instructions

Heat the broth: Bring chicken broth to a boil in a medium saucepan and keep warm.
Brown the chicken: Heat oil in a large sauté pan with lid over medium-high heat. Add cubed chicken, season with salt and pepper, and cook 8-10 minutes until golden brown on all sides.
Add vegetables: Add onion, garlic, carrots, celery, oregano, salt, and pepper. Stir and cook 1 minute until fragrant.
Combine pasta and broth: Add hot chicken broth and dry pasta to the pan. Stir well, bring to a boil, then reduce to a simmer.
Cook pasta: Cover and simmer 8 minutes, stirring occasionally, until pasta is just shy of al dente.
Add broccoli: Stir in broccoli florets. Whisk cornstarch into heavy cream until smooth, then stir into the pan.
Finish and rest: Return to a simmer and cook 1 minute. Remove from heat and let rest uncovered for 5 minutes.
Serve: Garnish with parsley and Parmesan cheese if desired.

Nutrition