This One Pan Creamy Tomato Chicken Pasta is a cozy, weeknight-friendly dinner where tender seared chicken, al dente penne, and a silky tomato-cream sauce all come together in a single skillet. With rich Parmesan, fragrant garlic, and fresh basil on top, it tastes like comfort food from your favorite Italian-inspired bistro with minimal dishes and maximum flavor.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 8 ounces penne pasta, uncooked
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Season both sides of the chicken breasts generously with salt and black pepper.
- Heat the olive oil in a large deep skillet or sauté pan over medium heat. Add the chicken breasts and cook for 5–7 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Transfer the chicken to a plate and set aside.
- In the same skillet, add the minced garlic. Sauté for about 1 minute, stirring constantly, until fragrant but not browned.
- Pour in the diced tomatoes with their juices, chicken broth, and heavy cream. Add the Italian seasoning, a pinch of salt, and a little black pepper. Stir well, scraping up any browned bits from the bottom of the pan for extra flavor.
- Bring the mixture to a gentle simmer over medium heat.
- Stir in the uncooked penne, making sure the pasta is mostly submerged in the sauce so it cooks evenly.
- Reduce the heat to medium-low, cover the skillet, and cook for 12–15 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened. Add a splash of broth or water if the skillet looks too dry before the pasta is done.
- While the pasta cooks, slice the cooked chicken breasts into strips or bite-size pieces.
- Once the pasta is tender, return the sliced chicken and any accumulated juices to the skillet. Add the grated Parmesan and stir until the cheese melts and everything is coated in the creamy tomato sauce.
- Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat, garnish generously with fresh basil, and serve hot.
Variation
- Spinach & Sun-Dried Tomato Chicken Pasta: Stir in 2 cups fresh baby spinach and 1/4 cup chopped sun-dried tomatoes (in oil, drained) during the last 3–4 minutes of cooking for extra color and flavor.
- Spicy Creamy Tomato Chicken Pasta: Add 1/2–1 teaspoon crushed red pepper flakes with the garlic, and finish with a sprinkle of extra red pepper for a gentle kick.
- Lighter Creamy Tomato Chicken Pasta: Swap half of the heavy cream for milk or half-and-half and use grilled or poached chicken instead of pan-seared for a lighter version.
Cooking Notes
- If the pasta is not fully cooked but most of the liquid is absorbed, add 1/4–1/2 cup extra broth or water and continue simmering until al dente.
- Keep the simmer gentle once the cream is added to prevent scorching or curdling; medium-low heat is usually enough.
- Slice the chicken across the grain so it stays tender and easy to eat in each bite of pasta.
Serving Suggestions
- Serve with a crisp green salad dressed with lemon or balsamic to balance the richness of the sauce.
- Add warm garlic bread, focaccia, or crusty baguette on the side for soaking up the extra creamy tomato sauce.
- Top each bowl with extra grated Parmesan, a drizzle of good olive oil, and a few torn basil leaves for an elevated, restaurant-style finish.
Tips
- Grate Parmesan from a block for the smoothest, creamiest melt pre-shredded cheese can make the sauce grainy.
- Stir the pasta every few minutes as it cooks to prevent sticking to the bottom of the pan and to ensure even cooking.
- For meal prep, cool completely before refrigerating and reheat gently on the stovetop or in the microwave with a splash of cream or broth to loosen the sauce.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: 550 kcal
- Protein: 29 g
- Sodium: 860 mg
Frequently Asked Questions
- Can I use a different type of pasta?
Yes. Short shapes like rigatoni, rotini, or ziti work well. Cooking time may vary slightly, so cook until al dente. - Can I substitute the heavy cream?
You can use half-and-half or a blend of milk and cream, but the sauce will be a bit thinner. Avoid using only milk, as it may curdle more easily. - How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or broth until hot and creamy again. - Can I make this with leftover or rotisserie chicken?
Yes. Skip cooking raw chicken in the beginning. Start by making the sauce, then add 2–3 cups shredded cooked chicken during the last few minutes of cooking just to warm through.
Conclusion
This One Pan Creamy Tomato Chicken Pasta delivers tender chicken, perfectly cooked penne, and a rich tomato-Parmesan cream sauce in just one skillet. Ready in about 35 minutes, it’s tailor-made for busy nights when you want something comforting yet simple. Customize it with extra veggies or spice, garnish with fresh basil, and enjoy a restaurant-worthy meal at home with almost no cleanup.
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One Pan Creamy Tomato Chicken Pasta
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
This One Pan Creamy Tomato Chicken Pasta is a cozy, weeknight-friendly dinner where tender seared chicken, al dente penne, and a silky tomato-cream sauce all come together in a single skillet. With rich Parmesan, fragrant garlic, and fresh basil on top, it tastes like comfort food from your favorite Italian-inspired bistro with minimal dishes and maximum flavor.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 8 ounces penne pasta, uncooked
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Season both sides of the chicken breasts generously with salt and black pepper.
- Heat the olive oil in a large deep skillet or sauté pan over medium heat. Add the chicken breasts and cook for 5–7 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Transfer the chicken to a plate and set aside.
- In the same skillet, add the minced garlic. Sauté for about 1 minute, stirring constantly, until fragrant but not browned.
- Pour in the diced tomatoes with their juices, chicken broth, and heavy cream. Add the Italian seasoning, a pinch of salt, and a little black pepper. Stir well, scraping up any browned bits from the bottom of the pan for extra flavor.
- Bring the mixture to a gentle simmer over medium heat.
- Stir in the uncooked penne, making sure the pasta is mostly submerged in the sauce so it cooks evenly.
- Reduce the heat to medium-low, cover the skillet, and cook for 12–15 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened. Add a splash of broth or water if the skillet looks too dry before the pasta is done.
- While the pasta cooks, slice the cooked chicken breasts into strips or bite-size pieces.
- Once the pasta is tender, return the sliced chicken and any accumulated juices to the skillet. Add the grated Parmesan and stir until the cheese melts and everything is coated in the creamy tomato sauce.
- Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat, garnish generously with fresh basil, and serve hot.
Notes
- Use a large skillet with high sides so the pasta can be fully coated and submerged in the sauce as it cooks.
- Heavy cream gives the richest, most stable sauce. You can use half-and-half, but the sauce will be slightly thinner and may not be as silky.
- Start with less salt if your broth and Parmesan are salty; you can always add more at the end after tasting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, One-Pan, Pasta
- Method: Stovetop, One Pan
- Cuisine: Italian-Inspired, American
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 550 kcal (approximate)
- Sugar: 7 g (approximate)
- Sodium: 860 mg (approximate, will vary with broth, salt, and Parmesan)
- Fat: 30 g (approximate)
- Saturated Fat: 16 g (approximate)
- Unsaturated Fat: 12 g (approximate)
- Trans Fat: 0 g (approximate)
- Carbohydrates: 44 g (approximate)
- Fiber: 3 g (approximate)
- Protein: 29 g (approximate)
- Cholesterol: 145 mg (approximate)
Keywords: one pan creamy tomato chicken pasta, skillet chicken pasta, one pot pasta, creamy tomato pasta, easy weeknight dinner