French Onion Chicken Pasta Recipe – An Easy 30-Minute Dinner

When you need an easy weeknight dinner that the entire family will love, it doesn’t get much better than this One-Pot French Onion Chicken Pasta recipe. It has all the rich and savory flavors of classic French onion soup combined with chicken and pasta in a creamy, cheesy sauce.

Best of all, everything cooks in one skillet. That means you won’t have to boil the pasta in a separate pot or dirty several dishes to get dinner on the table.

It is an easy and satisfying meal that can be ready to eat in about 30 minutes!

What Is French Onion Chicken Pasta?

French onion chicken pasta is a combination of two popular comfort foods. It has the rich onion flavor and melted cheese that you would expect in a bowl of French onion soup, but it is turned into a complete meal with chicken and pasta.

Instead of spending a long time slowly caramelizing several onions, this weeknight version uses one fresh onion along with a packet of dry onion soup mix. The combination provides plenty of flavor without requiring you to stand over the stove for an hour.

The pasta cooks right in the skillet with the chicken broth. The starch released from the pasta helps thicken the broth and creates the base of the sauce.

Once the heavy cream and cheese are stirred into the skillet, the sauce becomes smooth, rich and creamy. It is a filling dinner that requires very little preparation or cleanup.

Best Pasta To Use

Short pasta varieties work best when making One-Pot French Onion Chicken Pasta. Penne, rotini, bow tie pasta and medium shells are all good choices.

These types of pasta are easy to stir and have plenty of ridges or curves to catch the creamy sauce. I prefer using penne or rotini because they hold their shape well while simmering in the skillet.

Avoid using very delicate pasta or long spaghetti noodles for this particular recipe. Thin pasta can become overcooked before the sauce has time to thicken. Long noodles are also more difficult to keep submerged in the liquid.

Keep in mind that different pasta varieties may require slightly different cooking times. Begin checking the pasta a few minutes before the package instructions indicate that it should be done.

If the pasta absorbs all the liquid but is still too firm, add another splash of chicken broth. Continue cooking until the pasta is tender but not mushy.

What Type Of Chicken To Use

Boneless, skinless chicken breasts work well in this recipe because they cook quickly and are easy to cut into bite-size pieces. However, boneless, skinless chicken thighs can also be used.

Chicken thighs contain more fat than chicken breasts, which gives them a little more flavor. They are also less likely to dry out if they cook for an extra minute or two.

Regardless of which type you choose, cut the chicken into pieces that are approximately the same size. This will help the chicken cook evenly.

If you want to save even more time, you can use cooked rotisserie chicken. Remove the meat from the bones and cut or shred it into bite-size pieces.

Because rotisserie chicken is already cooked, there is no need to brown it at the beginning. Simply add it to the skillet along with the heavy cream after the pasta becomes tender.

Cooking The Onions

The onions provide the foundation of flavor for this pasta recipe. Slice the onion into thin strips so it softens quickly and blends into the sauce.

After the chicken has been browned and removed from the skillet, add the onions to the remaining oil and juices. Cook them over medium heat, stirring frequently.

The onions don’t need to become deeply caramelized like they would when making traditional French onion soup. However, they should be soft and golden around the edges before the garlic is added.

This process should take approximately 6-8 minutes. If the onions begin sticking to the skillet, add a tablespoon of chicken broth and scrape the browned bits from the bottom.

Those browned bits contain a tremendous amount of flavor, so be sure to incorporate them into the sauce.

Choosing The Cheese

Gruyère is traditionally used to top French onion soup. It has a nutty, slightly salty flavor and melts beautifully, making it a great choice for this pasta.

However, Gruyère can be expensive and may not be available at every grocery store. Swiss cheese makes a good substitute and still provides that familiar French onion flavor.

I also add shredded mozzarella to the skillet. Mozzarella has a mild flavor, but it melts easily and helps make the sauce extra creamy.

For the smoothest sauce, shred the cheese from a block rather than purchasing pre-shredded cheese. Packaged shredded cheese contains an anti-caking coating that can prevent it from melting smoothly.

Remove the skillet from the heat before stirring in the cheese. If the sauce is boiling, the cheese may separate and develop a grainy texture.

How To Make One-Pot French Onion Chicken Pasta

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

Begin by cutting the chicken into 1-inch pieces. Season the chicken with salt, pepper and garlic powder.

Heat the olive oil in a large, deep skillet placed over medium-high heat. Once the oil is hot, add the chicken.

Cook for 5-6 minutes, stirring occasionally, until the pieces are golden brown and cooked through. Transfer the chicken to a plate and set it aside.

Reduce the heat to medium and add the sliced onion. Cook until the onion is soft and golden brown. Add the minced garlic and cook for another 30 seconds.

Pour the chicken broth into the skillet and use a wooden spatula to scrape any browned bits from the bottom. Stir in the dry onion soup mix, Worcestershire sauce and uncooked pasta.

Bring the mixture to a boil. Then reduce the heat to a gentle simmer and cover the skillet.

Cook the pasta until it becomes tender, stirring every few minutes so it doesn’t stick together. Depending on the type of pasta that you use, this should take approximately 10-12 minutes.

Once the pasta is tender, stir in the heavy cream and return the cooked chicken to the skillet. Allow the mixture to simmer for another 2 minutes.

Remove the skillet from the heat and gradually stir in the shredded cheese. Continue stirring until the cheese melts and the sauce becomes smooth and creamy.

Helpful Recipe Tips

Use low-sodium chicken broth because dry onion soup mix and cheese both contain a fair amount of salt. You can always add additional salt before serving if needed.

Be sure to stir the pasta occasionally while it cooks. Because everything is being prepared in one skillet, the pasta can settle on the bottom and stick if it isn’t stirred.

The sauce may look a little thin immediately after adding the cheese. Let the pasta rest for 3-5 minutes before serving. The sauce will continue to thicken as it cools.

If the sauce becomes too thick, stir in a splash of warm chicken broth or cream until it reaches your preferred consistency.

For additional flavor, add sliced mushrooms to the skillet with the onions. You can also add a few handfuls of baby spinach when the cooked chicken goes back into the pan.

Storing And Reheating Leftovers

Allow the leftover French Onion Chicken Pasta to cool and then transfer it to a covered container. Store it in the refrigerator for up to four days.

The pasta will continue to absorb the sauce as it sits. Therefore, add a splash of chicken broth, milk or cream before reheating it.

Warm individual servings in the microwave in 30-second increments, stirring between each interval. You can also reheat the pasta in a covered skillet over low heat.

Although the pasta can be frozen, the texture of the cream sauce may change once it thaws. For the best flavor and consistency, I recommend enjoying it within a few days.

Enjoy! Mary

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