Cheesy Chicken Pasta is a rich and hearty Italian meal that is bursting with flavor. It’s so easy that it just about cooks itself. Make this chicken pasta recipe for an easy dinner!
This simple one pot chicken parmesan pasta features a creamy sundried tomato sauce that soaks into the pasta. Just toss everything together in a pot and let it cook!
In just 20 minutes, you’ll be ready to dig into a bowl of chicken and linguine coated in cheesy goodness and dotted with fresh baby spinach, onions, and tangy sun dried tomatoes.
A one pot cheesy Italian pasta dish that practically makes itself — now that’s my kind of meal!
I also have another incredible garlic chicken pasta recipe made with tortellini and a creamy homemade sauce.
For south of the border flavor, make some Mexican spaghetti. Your favorite salsa ingredients come together with pasta and sausage to create another knock-your-sock-off, easy pasta dish!
Ingredient Notes and Substitutions
- Dried Italian Seasoning:
This is a fabulous convenience ingredient that’s common in Italian recipes.
If you don’t keep it on hand, combine 1 teaspoon each of dried basil and rosemary with ½ teaspoon each of oregano and dried thyme.
- Red Pepper Flakes:
If you’re sensitive to spicy flavors, reduce this ingredient to ½ teaspoon. The cheesy chicken pasta sauce will be milder, but there will still be a little heat.
The wine adds a rich, buttery flavor to the sauce, as well a hint of citrusy brightness. If you can use the chardonnay, I highly recommend it.
Otherwise, you can use chicken stock, white grape juice, or equal parts lemon juice and water if needed.
- Sun Dried Tomatoes:
Use halved grape tomatoes instead if you’re not a fan of these. Also, reduce the liquid by ½ cup and add extra salt to taste at the end.
Tips for making cheesy chicken pasta
What to Serve with Garlic Chicken Pasta
Make a big bowl of salad using this Olive Garden salad recipe or some roasted veggies and your table will be complete. Or, you could enjoy the cheesy chicken pasta all on its own!
Cheesy Chicken Pasta FAQ
You can use any pasta for your one pot cheesy Italian pasta and chicken. As a substitute for linguine, use another long, thin pasta like fettuccine or angel hair pasta.
Even shorter pasta like penne, rotini, or rigatoni will work great.
Just be sure to use enough liquid to cover the noodles, and then cook until al dente.
What type of white wine is best to cook with?
I use Entwine Chardonnay. You can find it at Kroger brand grocery stores, and it runs about $10 a bottle.
No need for anything too expensive. As long as you’d enjoy a glass of it by itself, it’ll taste great when used for cooking.
Can I make this chicken pasta recipe in a slow cooker?
I haven’t tried it with this particular one pot pasta recipe, but I don’t think the linguine will hold up very well under the long cook time.
If you want to try it, cook the rest of the ingredients in the crockpot first, then add the noodles during the last hour or so of cook time.
Or, cook them separately on the stove and mix in just before serving. Just know that the flavor won’t be as rich since it isn’t cooked together with everything else.
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Other One Pot Pasta Recipes
- One Pot Jambalaya Pasta
- Greek Chicken One Pot Pasta
- Italian Meatball Soup
- One-Pot Cheeseburger Macaroni
One Pot Cheesy Chicken Pasta + Video
- 8 ounces baby spinach leaves, divided
- 1 cup sun dried tomatoes packed in oil with Italian herbs, drained (about 7 ounces)
- 1 large yellow onion, sliced
- 1 pound boneless skinless chicken breasts, cut into 1/2" bite sized pieces
- 6 cloves garlic, sliced
- 1 pound dry linguine
- 2 teaspoons Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon crushed red pepper flakes
- 32 ounces (4 cups) reduced sodium chicken stock
- 8 ounces (1 cup) chardonnay wine
- 4 ounces fresh Parmesan cheese, shredded
- Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, pasta, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven over medium-high heat. Pour chicken stock and wine over top. Cover and bring to a boil.
- Cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for our delicious cheese sauce.
- Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach.
- Serve and enjoy!
- Dried Italian seasoning is a fabulous convenience ingredient. If you do not keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme.
- This dish is just spicy enough to make your tongue tingle. For a very mild sauce, reduce the red pepper flakes to 1/2 teaspoon.
- I know some people are sensitive to alcohol. The wine adds a fabulous rich buttery flavor and a bright citrus flavor to the pasta. If you can use the chardonnay, I highly recommend it. However, you can substitute with chicken stock, white grape juice, or lemon water (1/2 cup fresh lemon juice and 1/2 cup water).
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2016, updated and republished April 2022
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