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This One Pot Cheesy Chicken Pasta is creamy, cheesy, and ready in about 30 minutes. Made with just a few simple ingredients and one pan, it’s a satisfying weeknight dinner with easy cleanup.
If you love easy one pot dinners like this, try our One Pot Chicken Alfredo or Chicken Taco Pasta. Our Cheesy Smoked Sausage Pasta is another family favorite.
3 Tips That Make or Break This Recipe
A few quick tips to make sure this comes out perfectly every time.
- Use pre-cooked or rotisserie chicken to save time. This is the fastest way to get dinner on the table. If you’re starting with raw chicken, cut it into small, even pieces and brown it with the onions and garlic. It doesn’t need to cook all the way through since it will continue cooking in the sauce.
- Use a small pasta shape like penne or rotini. Smaller shapes absorb the sauce better and cook more evenly in a one pot method. Long noodles tend to clump together and cook unevenly.
- Shred your cheese off the block. Pre-shredded cheese has anti-caking agents that prevent smooth melting. Freshly shredded sharp cheddar gives you that creamy, luscious sauce this recipe is known for.
RECIPE WALK-THROUGH
How to Make One Pot Cheesy Chicken Pasta
This recipe comes together fast, and the sauce practically makes itself as the pasta cooks. Everything goes in one pot, so cleanup is minimal.
Step 1: Cook the Chicken, Onion, and Garlic
Heat a small amount of olive oil in a large pot over medium heat. Add the diced onion and cook until it starts to soften, about 2 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
If you’re using pre-cooked or rotisserie chicken, add it now and stir for a couple of minutes to warm through. If starting with raw chicken, add the cubed pieces with the onion, season with salt and pepper, and cook until browned on all sides. A little pink in the center is fine at this stage.
Step 2: Add the Liquid, Sauce, and Pasta
Stir in the chicken broth, Manwich Bold sauce, water, and dry pasta. Give everything a good stir to combine, then bring the mixture to a boil.
Cover the pot, reduce the heat to a simmer, and cook for about 20 to 25 minutes. Stir once around the 15 minute mark to prevent the pasta from sticking to the bottom.
Check the pasta at 20 minutes. If there’s still a lot of liquid or the pasta isn’t quite al dente, remove the lid and continue simmering for a few more minutes until the liquid reduces and the pasta is tender.
Step 3: Stir in the Cheese
Remove the pot from the heat and stir in the shredded cheddar, reserving a handful for the top. The starch from the pasta thickens the cooking liquid, and when the cheese melts into it, you get a rich, creamy sauce that coats every bite.
Cover the pot for a few minutes to let the cheese melt fully, then give it one more stir. Sprinkle the reserved cheese on top, garnish with sliced green onions, and serve right away.
Season to taste before serving. A pinch of garlic powder, Italian seasoning, or smoked paprika can add extra depth if you want a bolder flavor.
Serving Suggestions
Since this is a complete meal in one pot, you don’t need much on the side. Here are a few favorites that pair well:
- Copycat Olive Garden Salad
- Caesar Salad
- Simple Spinach Salad
- Cheesy Garlic Bread
- One Hour Dinner Rolls
You can also stir veggies right into the pot while it cooks. Frozen broccoli florets or peas work great added during the last 5 minutes of cooking. Diced bell peppers can go in with the onions at the start.
Storage Tips
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days.
Reheating: Warm in the microwave at 50% power, stirring every minute or so. Add a splash of milk or chicken broth to loosen the sauce back up. You can also reheat on the stovetop over low heat with a little extra liquid.
Freezing: This pasta can be frozen for up to 2 to 3 months, but the texture of the pasta may soften a bit when thawed. Cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What type of pasta works best for one pot cheesy chicken pasta?
Small to medium shapes like penne, rotini, or shells work best. They absorb the sauce evenly and hold up well during the one pot cooking process. Avoid long noodles like spaghetti or fettuccine, which tend to clump together.
What can I use instead of Manwich?
If you don’t have Manwich on hand, you can substitute with about 1 cup of marinara sauce mixed with 1 tablespoon of brown sugar and a splash of Worcestershire sauce. The flavor won’t be identical, but you’ll get a similar sweet and savory base. You can also use regular Manwich instead of Bold for a milder flavor.
Can I use a different cheese?
Sharp cheddar gives the best flavor here, but Colby Jack, Monterey Jack, or a cheddar-Jack blend all melt well and taste great. Pepper Jack is a good option if you want a little extra heat. Just make sure to shred it yourself off the block for the smoothest sauce.
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work well in this recipe. They’re a little more forgiving and stay juicy. Cut them into small pieces and brown them the same way. They may need an extra minute or two of browning time since they’re slightly thicker.
More Easy Chicken Pasta Dinners
- Creamy Garlic Chicken Pasta
- Chicken Spaghetti
- Creamy Cajun Chicken Pasta
- One Pot Chicken Alfredo
- One Pot Chicken Cacciatore
One Pot Cheesy Chicken Pasta
Ingredients
- Olive oil
- 2 cups shredded or diced cooked chicken breast or raw, cooked with the onions
- 1/2 cup diced yellow onion
- 2 tablespoons minced garlic
- 1 (10-ounce) can Manwich Bold + 1 can water
- 2 cups low-sodium chicken broth
- 1/2 pound small dry pasta (about 2 cups; penne or rotini recommended)
- 2 cups freshly shredded sharp cheddar cheese
- 2 tablespoons sliced green onion (optional, for garnish)
Instructions
- Heat a small amount of olive oil in a large pot over medium heat. Add onion and cook until starting to soften, about 2 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
- Add cooked chicken and stir for a couple of minutes to warm through. If using raw chicken, add cubed pieces with the onion, season with salt and pepper, and cook until browned on all sides. The chicken does not need to be cooked all the way through. (See notes.)
- Stir in chicken broth, Manwich Bold sauce, water, and dry pasta. Bring to a boil. Cover and reduce heat to a simmer. Cook for 20 to 25 minutes, stirring once around the 15 minute mark.
- Check for doneness at 20 minutes. If there is still a lot of liquid or the pasta isn't quite al dente, continue to simmer with the lid off until the liquid reduces and the pasta is tender.
- Remove from heat and stir in shredded cheddar until well incorporated, reserving a handful to sprinkle on top. Cover the pot for a few minutes to allow the cheese to melt, then stir again.
- Season to taste with salt and pepper. Garnish with sliced green onions and serve immediately
Notes
- Raw chicken option: If starting with raw chicken, use about 1 pound of boneless, skinless chicken breast (2 medium breasts), cut into small, even pieces. Add to the pot with the onion and garlic, season with salt and pepper, and cook until browned on all sides. It doesn’t need to cook through since it will continue cooking in the sauce.
- Chicken thighs: Boneless, skinless thighs work well. Cut into small pieces and brown the same way. They may need an extra minute or two.
- Rotisserie chicken shortcut: Shredded rotisserie chicken is the fastest option. Just stir it in to warm through before adding the liquid.
- Best pasta shapes: Penne, rotini, or shells. Small to medium shapes absorb the sauce best and cook evenly. Avoid long noodles.
- Shred your own cheese. Pre-shredded cheese has anti-caking agents that prevent smooth melting. Freshly shredded sharp cheddar gives you the creamiest sauce.
- Manwich substitute: Use about 1 cup marinara sauce mixed with 1 tablespoon brown sugar and a splash of Worcestershire sauce for a similar flavor.
- Bold the flavor: Add a pinch of garlic powder, Italian seasoning, or smoked paprika before serving for extra depth.
- Add veggies: Stir in frozen broccoli florets or peas during the last 5 minutes of cooking. Diced bell peppers can go in with the onions.
- Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheating: Warm in the microwave at 50% power, adding a splash of milk or broth to loosen the sauce. Or reheat on the stovetop over low heat.
- Freezing: Cool completely and freeze in a freezer-safe container for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating. Pasta texture may soften slightly.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
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Made it tonight. It was alright, but a little bland. I won’t make it again.
It? rare to find such clear writing online. I appreciate the examples you used. I couldn? agree more with your points.
Your pasta seem good I want to try it with my own hands to make delicious pasta like yours, I am from south Africa in Durban love you
Welcome Nosihle, all the way from south Africa.
Give it a try and let us know here in the comments on how well you liked it.
thanks for stopping by.
Not a bad meal. Just wasn’t what I wanted. I was a little bit skeptical when I seen the manwich, but tried it any way. It was quick and easy, which I love and the clean up was minimal. I just did not care for the manwich flavor. I also used the bold manwich. It had a bit of BBQ taste. I’m not the biggest fan on BBQ. Not sure I would make it again. But if you like Manwich flavor and/or BBQ, it is at least a good meal to try.
Awesome feedback Ethel! Thank you so much for taking the time to share..