One-pot pasta — many imagine a mushy, bland dish, the kind of thing you eat for lack of something better. The reality: cooking the pasta directly in the broth and cream gives them flavor right to the core, like a risotto but without the constant monitoring. And with the gratin cheese on top, it looks like something much more elaborate than it actually is.
What you have before you is a generous casserole where the cream and broth have melted into a coating sauce, ivory-colored leaning towards pale orange. The penne have absorbed it all. The cheese on top has taken on that golden hue reminiscent of light caramel, with bubbles still active on the edges. One spoonful in, and you first taste the garlic sautéed in olive oil, then the tomato, followed by a creamy base that lingers.
Why you’ll love this recipe
Ingredient Notes
Everything you need for this complete meal: chicken, pasta, cream, and two cheeses.
- Chicken breast : Cut it really small—about 2 cm cubes. Too big, and it ends up dry or undercooked in the center. Leftover roast chicken from a previous meal works perfectly if you want to save even more time.
- Heavy liquid cream : No low-fat cream. Here, the cream has a structural role: it binds the sauce and gives it that silky body. A 15% cream will separate under heat and result in something grainy.
- Chicken broth : If using cubes, taste the broth before adding it. Some brands are so salty that the dish becomes inedible even before you’ve added any salt.
- Canned diced tomatoes : Drain them thoroughly. If you pour the juice in, the sauce takes much longer to thicken. One minute in a colander, and it’s sorted.
- Parmesan and mozzarella : Parmesan goes into the sauce, mozzarella goes on top—they are not interchangeable. Grate them yourself if you can: pre-shredded versions contain starch that prevents a clean melt.
Sear the chicken until the sizzling subsides
Heat the olive oil over medium heat in your largest casserole or high-sided skillet. Season the chicken cubes with salt and black pepper, then place them in the hot oil. You’ll hear a sharp sizzle on contact—that’s the sign the temperature is right. Stir occasionally until no trace of pink remains. Remove the chicken and set aside. It will finish cooking later in the sauce without the risk of drying out.
Sauté the onion until it becomes almost translucent
In the same pot, without cleaning it—all the brown bits stuck to the bottom are flavor—add the chopped onion and garlic. Over medium heat, the onion will first resist, then soften gently. It becomes glassy, almost pearly, with a slight sweet scent rising. Three minutes are enough. No need to brown it.
Add everything at once and let the pasta do the work
Pour in the broth, the well-drained tomatoes, the cream, the parsley, and the Italian herbs. Bring to a boil while stirring to scrape up what’s stuck to the bottom. Then add the pasta directly into the liquid. Lower to a medium-low simmer. Stir every two or three minutes—pasta tends to stick together if left alone. After 12 to 15 minutes, the sauce will have thickened and the pasta will be cooked. If it dries out before then, add broth in small quantities, not all at once.
Broil without leaving the kitchen
Stir in the parmesan and the reserved chicken. Mix well. Spread the mozzarella over the top with the remaining parmesan, then slide under the preheated broiler. Two to three minutes maximum. Watch: first the mozzarella melts and spreads, then bubbles appear, then the edges start to take on that golden color like light caramel. Take it out as soon as it’s there—a few seconds too long and it turns bitter brown.
Tips & Tricks
- Drain your canned tomatoes in a colander while you prepare the rest—it’s this specific step that separates a well-bound sauce from a watery one.
- Let it rest for 3 to 4 minutes after taking it out of the oven before serving. The sauce continues to thicken off the heat, giving it that coating consistency rather than a soup-like one.
- Grate your cheeses yourself. It’s not snobbery: pre-shredded ones are coated with starch to prevent sticking in the bag, and this starch prevents homogeneous melting in the sauce.
Can I use another type of pasta?
Yes, any short pasta works well: ziti, rotini, fusilli, conchiglie. Avoid long pasta like spaghetti—they are difficult to stir in the sauce and cook unevenly in this type of dish.
Can I replace heavy cream with something else?
Thick soy cream or unsweetened coconut cream work if you don’t consume dairy. Avoid light creams with less than 30% fat: they separate under heat and make the sauce grainy.
How to store and reheat leftovers?
In an airtight container in the refrigerator, leftovers keep for 4 days. To reheat, add a small amount of broth or cream—the pasta will have absorbed the sauce and the consistency will be too thick without it. Microwave or saucepan over low heat, both work.
The pasta isn’t cooking fast enough, what should I do?
The simmer must be active, not just light bubbles on the surface. If after 15 minutes the pasta is still hard, slightly increase the heat and add broth in small 50 ml quantities. Cover partially to speed it up.
Can I prepare this dish in advance?
You can cook the chicken and prepare the sauce in advance, but only add the pasta when serving. Pre-cooked pasta in the sauce becomes mushy and absorbs all the liquid as it cools.
One-Pot Chicken Pasta
Italian
Main course
Penne cooked directly in a creamy tomato and parmesan sauce, with tender chicken and a layer of gratin mozzarella. Ready in 22 minutes, only one pot to wash.
Ingredients
- 450g chicken breasts, cut into 2 cm cubes
- 1 c. à soupe olive oil
- ½ medium onion, finely chopped
- 2 garlic cloves, pressed
- 720ml (3 tasses) chicken broth + 120ml in reserve
- 410g (1 boîte) canned diced tomatoes, well drained
- 240ml (1 tasse) heavy liquid cream (min 30% fat)
- 1 c. à soupe fresh chopped parsley (or 1 tsp dried)
- 1 c. à café herbs de Provence or Italian seasoning mix
- 340g penne or short pasta
- 50g grated parmesan, divided in two
- 75g shredded mozzarella
- salt and black pepper
Instructions
- 1Season the chicken cubes with salt and pepper. Heat the oil over medium heat in a large pot and sauté the chicken until no longer pink. Set aside.
- 2In the same pot, sauté the onion and garlic for about 3 minutes, until the onion is translucent.
- 3Add the broth, drained tomatoes, cream, parsley, and herbs. Bring to a boil while stirring.
- 4Add the pasta and lower to a medium simmer. Cook for 12 to 15 minutes, stirring every 2-3 minutes, until the pasta is cooked and the sauce has thickened. Add reserve broth if necessary.
- 5Stir in half of the parmesan and the reserved chicken. Mix well.
- 6Spread the mozzarella and the remaining parmesan on top. Place under the oven broiler for 2 to 3 minutes, until the cheese is golden and bubbling.
Notes
• Storage: up to 4 days in the refrigerator in an airtight container. Reheat with a little broth or cream to loosen the sauce.
• Quick variation: replace raw chicken with shredded roasted chicken — skip the first step and stir it in right before broiling.
• For a spicier version: add ½ tsp of red chili flakes with the herbs.
Nutrition Facts (per serving, estimated)
| 610 kcalCalories | 42gProtein | 52gCarbs | 24gFat |
