One-Pan Creamy Tomato Chicken Pasta is a streamlined, high-efficiency dinner that combines seared chicken, tender pasta, and a velvety tomato cream sauce—all cooked in a single skillet. The result is a cohesive, flavor-saturated dish with minimal cleanup and maximum comfort appeal.

This method relies on controlled liquid absorption. The pasta cooks directly in the sauce, releasing starch that naturally thickens the mixture and creates a glossy, restaurant-quality finish.

Why This Recipe Works

Pasta cooks in the sauce, intensifying flavor

Starch release creates natural thickening
Chicken searing builds fond (flavor base)
Single-pan cooking simplifies cleanup

Key Ingredient Spotlight

Chicken breast provides lean protein and cooks quickly when sliced thin. Proper searing ensures browning without drying the meat.

Ingredients (Serves 4–6)

1 ½ pounds boneless, skinless chicken breast, sliced
2 tablespoons olive oil

1 small onion, finely diced
3 cloves garlic, minced
1 teaspoon Italian seasoning

½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper

2 tablespoons tomato paste
1 can (14.5 oz) diced tomatoes (undrained)
2 cups chicken broth

1 cup heavy cream
10–12 oz penne or rotini pasta (uncooked)
½ cup freshly grated Parmesan cheese

Fresh basil or parsley (optional garnish)

Step-by-Step Instructions

1. Sear the Chicken

Heat olive oil in a large deep skillet over medium-high heat.

Season chicken with salt, pepper, paprika, and Italian seasoning.

Sear 3–4 minutes per side until lightly browned.
Remove from pan and set aside (chicken will finish cooking later).

2. Build the Flavor Base

Reduce heat to medium.

Add diced onion and cook 3–4 minutes until softened.

Add garlic and cook 30 seconds.

Stir in tomato paste and cook 1 minute to deepen flavor.

3. Add Liquids & Pasta

Pour in diced tomatoes, chicken broth, and heavy cream.

Stir to combine.

Add uncooked pasta and stir so it is mostly submerged.

Return chicken (and juices) to skillet.

4. Simmer

Bring to a gentle boil, then reduce to medium-low.

Cover and simmer 12–15 minutes, stirring occasionally.

Pasta should be tender and sauce thickened.

If sauce becomes too thick, add ¼ cup warm broth.

5. Finish with Cheese

Turn off heat.

Stir in Parmesan cheese until melted and smooth.

Let sit 3–5 minutes before serving to allow sauce to thicken fully.

Texture & Flavor Profile

Tender, juicy chicken
Creamy tomato-forward sauce

Al dente pasta
Savory, balanced seasoning
Light herbal finish

Professional Tips for Best Results

Slice Chicken Evenly

Uniform thickness ensures even cooking.

Stir Occasionally

Prevents pasta from sticking to the bottom.

Use Freshly Grated Parmesan

Pre-shredded cheese may not melt smoothly.

Don’t Overboil

A rapid boil can cause sauce separation.

Variations

Spinach Addition

Stir in 2 cups fresh spinach during final 2 minutes.

Spicy Version

Add red pepper flakes or diced chili.

Lighter Option

Replace heavy cream with half-and-half.

Sun-Dried Tomato Upgrade

Add ¼ cup chopped sun-dried tomatoes for concentrated flavor.

Storage & Reheating

Refrigerate up to 4 days

Reheat gently with splash of broth or milk
Not ideal for freezing due to cream content

Nutritional Snapshot (Approximate per serving)

Calories: 550–650

Protein: 35–40g
Carbohydrates: 45–55g
Fat: 25–30g

Values vary based on pasta quantity and dairy used.

Common Mistakes to Avoid

Overcooking chicken during searing
Letting pasta dry out (monitor liquid levels)

Adding cheese over high heat
Skipping resting time before serving

Serving Suggestions

Garlic bread

Simple green salad
Roasted vegetables
Sparkling water with lemon

Final Thoughts

One-Pan Creamy Tomato Chicken Pasta offers efficient preparation without sacrificing depth of flavor. By allowing the pasta to cook directly in the sauce, you achieve integrated seasoning and a naturally thickened, silky finish.

One-Pan Creamy Tomato Chicken Pasta

Author: WAFA LI

Print Recipe

Instructions

Sear chicken: Heat olive oil in a large skillet or Dutch oven over medium-high. Season chicken with salt and pepper; cook 5–6 minutes until golden. Remove and set aside.
Sauté aromatics: In same pan, add onion; cook 3–4 minutes until soft. Stir in garlic; cook 30 seconds.
Build sauce: Add diced tomatoes, broth, oregano, and red pepper flakes. Bring to a simmer.

Cook pasta: Stir in uncooked pasta. Return chicken to pan. Cover and simmer 12–15 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
Finish creamy: Reduce heat to low. Stir in heavy cream and Parmesan until melted and smooth.
Garnish with fresh basil or parsley. Serve immediately.

💡 Pro Tips:
– Use chicken thighs for extra juiciness.
– For extra depth, add 1 tbsp tomato paste with the garlic.
– Don’t skip the Parmesan—it adds umami and helps thicken the sauce!

Prep Time & Nutrition (per serving, serves 4):