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