One Pan French Onion Chicken Pasta
This One Pan French Onion Chicken Pasta combines tender, juicy chicken thighs, caramelized onions, and penne pasta in a rich, creamy sauce topped with melted Gruyere cheese. Inspired by the flavors of classic French onion soup, this easy one-pot chicken pasta recipe is a comforting family dinner with minimal cleanup!
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If you love French onion soup, you’re going to love this pasta! Sweet caramelized onions give the sauce incredible flavor, while chicken broth, heavy cream, Parmesan, and Gruyere make every bite rich and cheesy. Best of all, everything cooks in one pan, so you won’t have a sink full of dishes waiting for you after dinner!
Why I Love This Recipe
- One-pan dinner: The chicken, onions, and pasta all cook in the same pan, making cleanup a breeze.
- Loaded with flavor: Slowly caramelized onions give this pasta the rich, savory flavor you love in French onion soup.
- Creamy and cheesy: Parmesan adds a delicious salty flavor, while Gruyere melts into a gooey, cheesy topping.
- Family-friendly comfort food: Tender chicken and pasta make this a hearty, satisfying meal that everyone will love.
- No need to boil pasta separately: The penne cooks right in the chicken broth, soaking up all that delicious flavor.
Ingredients
You only need a handful of simple ingredients to make this creamy French onion chicken pasta.
- boneless, skinless chicken thighs: Cut into 1-inch cubes. Chicken thighs stay tender and juicy as they cook.
- salt, pepper, garlic powder, and paprika: Used to season the chicken
- extra virgin olive oil
- yellow onions: The star of this recipe! Yellow onions become sweet, soft, and golden as they caramelize.
- unsalted butter and flour: creates a roux for making the sauce.
- minced garlic: Fresh garlic adds another layer of savory flavor.
- chicken broth: Creates the flavorful cooking liquid for the pasta and forms the base of the sauce.
- penne pasta: Cooks directly in the pan, absorbing the delicious French onion flavors.
- heavy cream: Makes the sauce rich, smooth, and creamy.
- Parmesan cheese: Adds a salty, nutty flavor to the sauce.
- Gruyere cheese: Melts over the pasta for that classic French onion soup-inspired cheesy finish.
Step by Step
This one-pan French onion chicken pasta is easy to make, and the extra time spent caramelizing the onions is absolutely worth it! (See video below as well!)
- Season the chicken with salt, black pepper, garlic powder, and paprika. Toss to coat the chicken evenly.
- Heat the olive oil in a large, deep skillet or Dutch oven (affiliate link) over medium-high heat.
- Add the seasoned chicken and cook for 7–8 minutes, stirring often, until browned and cooked through.
- Remove the chicken from the pan and transfer it to a plate. Set aside while you prepare the onions.
- Reduce the heat to medium and add the thinly sliced yellow onions to the same pan. Sprinkle with the remaining 1/4 teaspoon salt and cook for about 20 minutes, stirring frequently, until the onions are soft, golden, and caramelized. Don’t rush this step! The onions are what give this dish its signature French onion flavor. If they start browning too quickly, reduce the heat slightly.
- Add the unsalted butter and minced garlic to the caramelized onions. Cook for about 1 minute, stirring frequently, until the butter melts and the garlic becomes fragrant. Be careful not to let the garlic burn.
- Sprinkle the flour over the onion mixture and stir well to coat the onions. Continue cooking for another minute, stirring constantly. This helps cook off the raw flour taste and will thicken the sauce.
- Slowly pour in the chicken broth, stirring as you go. Use your spoon to scrape up any browned bits from the bottom of the pan. Those little bits are packed with flavor and make the sauce even more delicious!
- Return the cooked chicken and any juices from the plate to the pan. Add the uncooked penne pasta and stir to combine, making sure the pasta is mostly submerged in the broth.
- Bring the mixture to a simmer, then cover and cook for about 10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
- Reduce the heat to low and stir in the heavy cream and shredded Parmesan cheese until combined.
- Sprinkle the shredded Gruyere cheese evenly over the top of the pasta. Replace the lid and let everything cook for another 3–4 minutes, or until the Gruyere is completely melted. Serve warm and enjoy!
Tips for best results
- Don’t rush the onions. Caramelizing the onions is the most important step for developing that rich French onion flavor. Give them the full 20 minutes, or a little longer if needed, until they’re soft and golden.
- Use a large, deep pan. A Dutch oven (affiliate link) or deep skillet with a lid works best for this recipe. You’ll need enough room for the chicken, onions, broth, and pasta to cook together without overflowing.
- Slice the onions evenly. Thin, evenly sliced onions will cook at the same rate and give you the best texture.
- Use freshly shredded cheese. Pre-shredded cheese often contains anti-caking ingredients that can affect how smoothly it melts. Shredding your own Parmesan and Gruyere gives the sauce a creamier consistency.
- Keep an eye on the pasta. Different pasta brands may need slightly different cooking times. Stir occasionally and check the pasta as it cooks, adding a small splash of broth or water if the liquid evaporates before the pasta is tender.
- Don’t boil the cream. Once you add the heavy cream and Parmesan, keep the heat low. This helps the sauce stay smooth and creamy.
- Check the chicken for doneness. Chicken thighs should reach an internal temperature of 165°F before serving. Cutting them into evenly sized pieces helps them cook consistently.
- Let it rest briefly before serving. The sauce will thicken slightly as the pasta sits, so give it a couple of minutes before dishing it up.
Storage
Store leftover French onion chicken pasta in an airtight container in the refrigerator for up to 3–4 days. The pasta will continue to absorb some of the sauce as it sits, so leftovers may be thicker than when freshly prepared.
To reheat, place the pasta in a skillet over medium-low heat with a splash of chicken broth, milk, or cream to loosen the sauce. Stir occasionally until heated through.
You can also reheat individual portions in the microwave in short intervals, stirring between each until hot.
I don’t recommend freezing this recipe because the cream-based sauce can separate when thawed, and the pasta may become too soft.
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One Pan French Onion Chicken Pasta
- Total Time: 45 minutes
- Yield: 6 1x
Description
This easy One Pan French Onion Chicken Pasta combines juicy chicken thighs, caramelized onions, and tender penne in a rich, creamy Parmesan sauce topped with melted Gruyere cheese. Inspired by classic French onion soup, this comforting one-pot pasta recipe is perfect for an easy family dinner with minimal cleanup.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 3 tablespoons extra virgin olive oil
- 2 yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 2 tablespoon all-purpose flour
- 5 cups chicken broth
- 12 ounces penne
- 1 cup heavy cream
- 1 cup shredded parmesan
- 1 1/2 cups shredded Gruyere cheese
Instructions
- Cut chicken thighs into 1-inch cubes and season with 1/4 teaspoon salt, pepper, garlic powder, and paprika.
- Heat the oil over medium-high heat in a dutch oven (affiliate link) or large pot and add the chicken. Cook 7-8 minutes, stirring often. Remove chicken to a plate.
- Reduce temperature to medium and add the sliced onions. Sprinkle with remaining 1/4 teaspoon salt. Cook for 20 minutes, stirring often, until onions are soft, caramelized, and golden.
- Add butter and minced garlic. Cook for one minute, stirring often to keep garlic from burning.
- Sprinkle the onion mixtuer with flour and stir, cooking 1 additional minute.
- Add chicken broth and stir, scraping the bottom of the pan to deglaze.
- Add back the chicken and any juices from the plate and stir in pasta. Bring to a simmer, then cover and cook 10 minutes or until pasta is al dente.
- Reduce heat to low and stir in heavy cream and parmesan. Sprinkle Gruyere over the pasta and replace cover for 3-4 minutes or until cheese is melted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: stovetop
