This flavorful chicken and creamy pasta, all cooked in one simple pan, is sure to become a family favorite!
Last week I announced to my email subscribers that 2016 would be the year of the One Skillet Supper. This year I’m focusing on one-pan and one-pot meals to help you get dinner on the table quickly, with less fuss and fewer dishes to clean. This One Pan Smothered Chicken Skillet is the first recipe in that series: a full-flavored, creamy chicken and pasta dinner that comes together in one skillet.
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This skillet recipe evolved from an earlier smothered chicken dish I posted years ago. That version was rich and delicious, and later became a well-loved casserole on the site. While the original was fantastic, it required a lot of dishes. I wanted to recreate that same bold flavor in a much simpler format, so I adapted the recipe to cook in a single pan. I also reduced the amount of cream slightly so it feels indulgent but not overly heavy—perfect for a weeknight or a cozy weekend dinner.
If you try this One Pan Smothered Chicken Skillet, I’d love to know how it turned out. Tag me on social channels if you share photos—it’s always a treat to see what readers make.
Recipe
One Pan Smothered Chicken Skillet
This flavorful chicken and creamy pasta, all cooked in one simple pan, is perfect for busy weeknights or when you want a comforting, low-effort meal.
By Heather Cheney
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 4 boneless skinless chicken breast halves
- ½ cup Caesar salad dressing
- 4 slices bacon
- 8 ounces sliced fresh mushrooms
- 1 small onion, diced
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 cups chicken broth
- ½ pound angel hair pasta
- 2 tablespoons lemon juice
- ½ cup cream
- 1 cup Gruyere cheese, grated
- 1 tomato, diced
- ¼ cup parsley, chopped
Instructions
- Place the chicken breasts and Caesar dressing in a large zip-top bag and refrigerate to marinate for at least 4 hours, or overnight for best flavor.
- In a large skillet, cook the bacon over medium heat until browned and crisp. Remove the bacon and drain on paper towels; reserve the bacon fat in the pan.
- With the bacon grease still in the skillet, increase to medium-high heat and sear the chicken breasts about 2 minutes per side until they develop color. They don’t need to be fully cooked through—just nicely browned. Remove the chicken and set aside.
- Pour off all but 2 tablespoons of the bacon grease, return the skillet to the heat and cook the diced onion and sliced mushrooms until tender and caramelized, about 3–5 minutes.
- Sprinkle the flour over the vegetables and stir to combine. Slowly add the chicken broth to the pan, stirring constantly to avoid lumps. Add the salt and pepper, break the angel hair pasta in half and spread it into the pan. Arrange the chicken on top of the pasta, bring the liquid to a boil, then cover and reduce heat to low. Cook 6–8 minutes, or until the pasta is tender and the chicken is cooked through.
- Remove the chicken from the pan again. Stir the cream, lemon juice, grated Gruyere, diced tomato and chopped parsley into the pasta until combined and creamy. Place the chicken back on top and serve immediately, crumbled bacon optional as a garnish.
Nutrition Facts
Serving: 1 serving | Calories: 878 kcal | Carbohydrates: 52 g | Protein: 48 g | Fat: 52 g
Saturated Fat: 19 g | Cholesterol: 175 mg | Sodium: 2206 mg
Tips for success: use a large, heavy skillet so the pasta cooks evenly and the sauce reduces properly. Break the angel hair so it fits and absorbs the broth. Taste and adjust seasoning before serving—if you prefer a lighter sauce, reduce the cream by a few tablespoons or add a splash more broth.
Share your results: If you make this recipe, tag your photos with the recipe name and I’d love to see your version. Enjoy a flavorful, simple one-pan meal that’s ideal for family dinners and busy nights.