Let’s be real, when you’re exhausted after work and the family’s hangry, the last thing you want is a sink full of dishes. That’s where this magical one-pan wonder comes in. Imagine all the cozy flavors of Creamy French Onion Chicken Pasta Bake: sweet caramelized onions, rich broth, melty cheese, but hugging tender chicken and pasta in one glorious skillet.
Quick Links
What You'll Find in This Guide
Why This Recipe Will Save Your Weeknights:
- You probably have most ingredients already
- That “cooked all day” taste in under an hour
- Only ONE pan to wash (we see you, dishwasher avoiders)
- Kids and picky eaters gobble it up
- Leftovers taste even better the next day (packable lunch win!)
How to make Creamy French Onion Chicken Pasta Bake: How to caramelize onions faster
Grocery Shortcut:
Grab pre-sliced onions from the salad bar to save 10 minutes. Nobody will know (and no tears!).
Here’s How It Goes Down:
- The Onion Tango (15 mins)
Melt butter in your trustiest big skillet. Toss in those onion slices like you’re dealing cards. Let them sizzle low and slow while you pour yourself a drink and pretend you’re a French chef. When they’re golden and smell like heaven, you’re golden. - Chicken Time (5 mins)
Push onions to one side (no need to be neat about it). Toss in chicken cubes with a shower of garlic powder, salt, and pepper. Brown just enough to make it look cooked – it’ll finish later. - Pasta Party (12 mins)
Dump in the dry pasta and broth. Yes, dry! The starch makes the sauce creamy. Bring to a boil, then simmer while you set the table (or scroll Instagram). - Cheese Emergency (3 mins)
Stir in cream and handfuls of cheese until it’s gooey perfection. If the cheese pulls don’t Instagram themselves, did you even make it?
Real Talk:
- Burned the onions a bit? Toss in a pinch of sugar to balance it.
- Out of cream? A dollop of sour cream or even cream cheese works.
- Want extra fancy? Top with those crispy fried onions from your green bean casserole stash.
Serve With:
- A green salad (to pretend it’s healthy)
- Garlic bread (because carbs on carbs is life)
Next Day Magic:
The leftovers make an insane baked pasta, just top with more cheese and broil until bubbly, breakfast of champions.
This isn’t just dinner – it’s a survival tactic for real life. The kind of meal that makes everyone think you’ve got your act together, when you just know how to work smarter, not harder. And that melty, oniony, chickeny goodness? Pure edible therapy.
Now go forth and conquer dinner like the weeknight warrior you are. You’ve got this! (And if not, there’s always extra cheese.)
Leftover Magic
Delicious Peanut Lime Chicken Noodles Recipe You’ll Love
Easy Fajita Taco Salad for Lunch: Make Your Midday Meal Exciting
The Best Pasta with Shrimp and Pistachio Pesto for Date Night 100%
The Best Chicken with Coconut Lime Peanut Sauce Recipe
French Onion Chicken Pasta
Ingredients
Ingredients:
- – 2 tablespoons unsalted butter
- – 1 tablespoon olive oil
- – 2 large yellow onions thinly sliced
- – 1 lb boneless chicken breasts cubed
- – 1 teaspoon garlic powder
- – 1 teaspoon salt
- – ½ teaspoon black pepper
- – 12 oz penne or rigatoni pasta about 3/4 box
- – 3 cups beef broth
- – ½ cup heavy cream
- – 1 cup shredded cheese Gruyère, mozzarella, or provolone
- – ¼ cup grated Parmesan cheese
- – Optional: crispy fried onions for garnish
Instructions
Instructions:
- Caramelize the onions: Melt butter with olive oil in large skillet over medium-low heat. Add onions with pinch of salt. Cook 15-20 minutes, stirring occasionally, until deep golden brown.
- Cook the chicken: Push onions to one side. Add chicken cubes, garlic powder, salt and pepper. Cook 5 minutes until lightly browned (not fully cooked).
- Add pasta and broth: Stir in dry pasta and beef broth. Bring to boil then reduce to simmer. Cook uncovered 12-14 minutes until pasta is al dente and liquid reduces by half.
- Finish with cream and cheese: Reduce heat to low. Stir in heavy cream and shredded cheeses until melted and creamy. Garnish with extra Parmesan and fried onions if desired.
Notes
Pro Tips:
- – For a deeper flavor, add ½ teaspoon thyme with the onions
- – No heavy cream? Substitute ¼ cup cream cheese
- – Make it gluten-free with GF pasta and cornstarch slurry
- – Leftovers reheat beautifully with a splash of milk
Frequently Asked
Why is it called “marry me chicken pasta”?
The dish got its name because it’s so delicious, it’s said to inspire marriage proposals! Its creamy, flavorful sauce (with sun-dried tomatoes, garlic, and Parmesan) makes it irresistibly romantic.
What is French onion soup in France?
In France, it’s called “Soupe à l’Oignon”—a classic dish made with:
Caramelized onions (slow-cooked for sweetness)
Beef broth (rich and savory)
Toasted baguette & melted cheese (typically Gruyère or Comté)
Fun fact: It originated in 18th-century Paris as a humble late-night snack for workers!
How to cook apricot chicken in the oven?
Prep: Coat chicken thighs/drumsticks in a mix of apricot jam, soy sauce, garlic, and spices (like ginger or paprika).
Bake: Place in a dish at 375°F (190°C) for 35–45 mins, basting halfway.
Finish: Broil 2–3 mins for sticky caramelization
Is chicken and pasta a good combination?
Yes! Chicken and pasta pair perfectly because:
Versatile – Works with creamy (Alfredo), tangy (lemon-garlic), or tomato-based sauces.
Protein + Carbs – Balanced, satisfying meal.
Easy to customize – Add veggies, cheese, or herbs for extra flavor.
Tip: Use grilled chicken for texture or shredded chicken for hearty dishes.
Do you put onions in apricot chicken?
Yes! Onions (especially sautéed yellow or red onions) add depth to apricot chicken by balancing the sweetness. Most recipes include them, but you can omit if preferred.
How to Use:
Sauté with garlic before adding sauce.
Optional upgrades: Caramelize for extra richness or use shallots for subtlety.
How do you keep chicken from drying out in the oven?
Brining (Best for Whole Chicken): Soak in saltwater (1/4 cup salt + 4 cups water) for 1–4 hours before cooking.
Baste or Cover: Brush with butter/oil every 15 mins, or tent with foil for the first half of cooking.
Use a Thermometer: Pull chicken at 165°F (74°C)—it will rise to a safe temp while resting.
Thighs > Breasts: Dark meat stays juicier. If using breasts, pound to even thickness.
Pro Tip: Marinate in yogurt or buttermilk for extra tenderness!
Don’t miss out—follow us on social media for updates: