One Pot Cheesy Chicken Pasta

4.56 from 27 votes

Creamy, cheesy chicken pasta made in one pot with just a few simple ingredients. The sauce comes together as the pasta cooks for a satisfying 30-minute dinner with easy cleanup.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Servings: servings

Author: Kristin Maxwell

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

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