Can I use uncooked chicken instead of pre-cooked?

Yes, you can use raw chicken breasts or thighs. Just dice them into small cubes and cook them in the pot with the onions and garlic until browned on all sides. They don't have to be fully cooked through—they’ll finish cooking with the pasta.

What can I use instead of Manwich sauce?

If Manwich isn't available, substitute with a seasoned tomato sauce or marinara. You can also mix tomato paste, vinegar, and a touch of brown sugar to mimic the sweet and tangy flavor.

How do I know the pasta is done?

The pasta should be tender but still have a slight bite (al dente). If you taste it and it feels too firm, continue simmering with the lid off and check every couple of minutes.

One Pot Cheesy Chicken Pasta

Description

This One Pot Cheesy Chicken Pasta is a quick and hearty dinner made with tender chicken, creamy cheddar, and bold Manwich flavor—all cooked in a single pot. It’s a beginner-friendly, weeknight lifesaver with minimal cleanup and maximum comfort.

Ingredients

Scale

2 cups shredded or diced cooked chicken breast (or about 1 lb raw)
1/2 cup diced yellow onion
2 tablespoons minced garlic
1 10-ounce can Manwich Bold
1 10-ounce can of water (use the same can)
2 cups low-sodium chicken broth
1/2 pound of small dry pasta (like penne or rotini; approx. 2 cups)
2 cups freshly shredded sharp cheddar cheese
2 tablespoons green onion, sliced (optional garnish)
Olive oil (for sautéing)
Salt and pepper to taste

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Instructions

Sauté the Aromatics and Chicken: Heat a small amount of olive oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté for about a minute until fragrant. If using raw chicken, add it now and cook, stirring occasionally, until the chicken is browned on all sides. It doesn’t need to be cooked all the way through at this stage.
Add the Liquids and Pasta: Stir in the chicken broth, the full can of Manwich sauce, one can of water, and the dry pasta. Mix everything together well to evenly distribute the flavors.
Simmer and Cook the Pasta: Bring the pot to a gentle boil, then cover and reduce heat to a simmer. Cook for about 20–25 minutes, stirring once halfway through to prevent sticking. Begin checking for doneness around the 20-minute mark. The pasta should be al dente, and most of the liquid should be absorbed.
Incorporate the Cheese: Remove the pot from heat and stir in the shredded cheddar cheese until fully melted and creamy. Reserve a small amount of cheese to sprinkle on top before serving.
Finish and Serve: Cover the pot again for 2–3 minutes to let the cheese fully melt. Sprinkle with green onions if desired and serve warm.

Notes

For a vegetarian twist, omit the chicken and add canned chickpeas or sautéed mushrooms.
You can add veggies like spinach, peas, or diced bell peppers during the simmering stage.
To keep the cheese from clumping, add it in small batches off the heat.
Always shred cheese fresh when possible for best melting results.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: One Pot
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1/4 of recipe)
Calories: 609
Sugar: 5g
Sodium: 799mg
Fat: 26g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 42g
Cholesterol: 109mg