Creamy French Onion Chicken Pasta Recipe

Turn your favorite French onion dip into a comforting, family-friendly dinner with this French Onion Chicken Pasta. Creamy, savory sauce made from sour cream and French onion seasoning coats penne pasta, shredded chicken, sautéed onions, peppers and mushrooms for a meal on the table in about 29 minutes.

If you love the rich, caramelized flavor of French onion dip, this recipe brings those same savory notes to a hearty pasta dish. It’s a great way to stretch a container of sour cream and a spoonful of homemade or store-bought French onion seasoning into a satisfying weeknight dinner the whole family will enjoy. This version combines tender shredded chicken and penne pasta with sautéed vegetables and a creamy French onion-flavored sauce, finished with shredded gruyère for a melty top.

How To Make French Onion Chicken Pasta

This French Onion Chicken Pasta is made by quickly boiling penne, sautéing onions, bell pepper and mushrooms in butter, then stirring in sour cream, beef broth and French onion seasoning to create a creamy sauce. Fold in cooked, shredded chicken and the drained pasta, toss to coat, and top with shredded gruyère cheese before serving. The entire process is straightforward and ideal for busy evenings, taking roughly half an hour from start to finish.

What is a good substitute for gruyere cheese?

Gruyère adds a nutty, slightly sweet and melty finish that echoes classic French onion soup. If you can’t find gruyère, Swiss cheese is the closest and melts similarly. Other good alternatives include Emmental or a mild white cheddar if you prefer a sharper flavor. Use whatever melts well and complements the creamy sauce.

How to make Shredded Chicken

This recipe calls for cooked, shredded chicken. You can use a store-bought rotisserie chicken or prepare shredded chicken at home. Each half pound of raw chicken typically yields about 1 cup of cooked, shredded chicken. Here are three easy ways to cook chicken for shredding:

• Instant Pot: Place chicken in the Instant Pot and add water or chicken broth about 1 inch above the chicken. Use the poultry or manual setting and pressure cook. When the pressure releases, remove and shred.
• Crock Pot / Slow Cooker: Add chicken breasts to the slow cooker and cover with water or broth. Cook on low for 5–6 hours or high for 3–4 hours, then shred with forks.
• Stovetop Boil: Put chicken in a large pot and cover with water or broth. Bring to a boil, then reduce to a simmer for 10–15 minutes until cooked through. Remove and shred.

Using tools like meat shredding claws or two forks makes shredding faster and easier, but they are optional.

Cooked shredded chicken is a great make-ahead item. Prepare a batch at the start of the week and use it in quick dinners like buffalo chicken penne, quinoa chicken enchilada casserole, cajun chicken pot pie, BBQ chicken mac & cheese, or green chili chicken with spaghetti squash.