You’re 30 minutes from a bowl of restaurant-level comfort that dirties exactly one pot and zero brain cells. This is the weeknight flex: juicy chicken, silky tomato cream sauce, and pasta that cooks right in it.

Translation: maximum flavor, minimum cleanup, no culinary degree required.

If you can stir, you can win dinner. And yes, it reheats like a dream—if there’s any left.

The Secret Behind This Recipe

Most “quick” pasta dishes fail because the sauce and pasta live separate lives.

Here, the pasta simmers directly in the tomato-cream bath, soaking up starch and seasoning so every bite tastes like it had a personal chef.

Browning the chicken first builds fond (those delicious browned bits) that become the backbone of the sauce.

A smart splash of stock boosts umami, while a final finish of Parmesan tightens everything into velvet. It’s simple, but it’s engineered to hit.

One-Pot Creamy Tomato Chicken Pasta That Breaks the Internet

Recipe by Wendy CarterCourse: Chicken, Dinner, Pasta

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

620

kcal

Ingredients

1 lb (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
2 tablespoons olive oil
3 cloves garlic, minced
1 small yellow onion, finely diced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
1/2 teaspoon red pepper flakes (optional, for heat)
2 tablespoons tomato paste
1 (14–15 oz) can crushed tomatoes or passata
3 1/2 cups low-sodium chicken stock (start with 3 cups; add more as needed)
10–12 oz (285–340 g) short pasta like penne, rigatoni, or fusilli
1/2 cup heavy cream (or 2/3 cup half-and-half for lighter)
3/4 cup finely grated Parmesan (freshly grated melts best)
2 tablespoons butter
Fresh basil or parsley, chopped, for garnish
Lemon wedge (optional, to brighten at the end)

Step-by-Step Instructions

Season the chicken: Pat the chicken dry. Toss with 1/2 teaspoon salt, pepper, and half the Italian seasoning. This helps browning and flavor from the jump.
Brown to build flavor: Heat olive oil in a large heavy pot over medium–high. Add chicken in a single layer and sear 3–4 minutes, stirring once, until lightly browned. It doesn’t need to be fully cooked. Remove to a plate.
Soften aromatics: In the same pot, lower heat to medium. Add onion with a pinch of salt. Cook 3–4 minutes until translucent, scraping up browned bits. Stir in garlic for 30 seconds until fragrant.
Tomato base time: Add tomato paste and cook 1 minute, stirring, to caramelize. Add remaining Italian seasoning and red pepper flakes. Stir in crushed tomatoes and 3 cups stock. Bring to a lively simmer.
Add pasta and chicken: Stir in pasta and return the chicken (plus juices). Adjust heat so it stays at a steady simmer, not a rolling boil. Cook 10–12 minutes, stirring every 2–3 minutes to prevent sticking. If it thickens too fast, add more stock in 1/4-cup splashes.
Creamy finish: When the pasta is al dente and liquid is mostly absorbed, stir in heavy cream and butter. Simmer 1–2 minutes to marry flavors.
Cheesy emulsion: Turn heat to low. Stir in Parmesan gradually until melted and glossy. Taste and adjust salt, pepper, and heat. A squeeze of lemon brightens if it tastes flat.
Garnish and serve: Top with chopped basil or parsley and extra Parmesan. Serve immediately while it’s silky and saucy. Try not to eat it straight from the pot (no promises).

Storage Instructions

Fridge: Store in an airtight container up to 4 days. Add a splash of stock or milk when reheating to revive creaminess.
Freezer: Best within 2 months.
Cool completely, portion, and freeze. Thaw overnight, then reheat gently with added liquid. Texture softens slightly but flavor stays on point.
Reheat: Low and slow on the stovetop.
Microwave in 60–90 second bursts, stirring between. Don’t boil; dairy can split.

Nutritional Perks

Protein-forward: Chicken plus Parmesan delivers a solid protein hit for satiety and muscle recovery.
Lycopene boost: Tomato paste and crushed tomatoes supply antioxidant lycopene, which loves a little fat to increase absorption. Convenient, right?
Balanced macros: Carbs for energy, protein for fullness, fats for flavor and absorption.
It’s weeknight fuel, not just comfort.
Calcium and B vitamins: Cheese and cream contribute calcium; chicken brings B6 and niacin for metabolism support.

Nutrition Stats

Per serving (estimate): 620 calories; 34 g protein; 58 g carbs; 26 g fat; 4 g fiber; 1,050 mg sodium. Numbers will vary with salt, cheese, and pasta type. For lighter macros, see the swaps below.

Watch Out for These Traps

Overcooking the pasta: The sauce thickens as it cools; stop at al dente.
Keep an eye on it in the last 2–3 minutes.
Too hot when adding cheese: High heat makes cheese clump. Kill the flame or go low before stirring in Parmesan.
Skipping the stir: One-pot pasta needs occasional stirring to prevent sticking, IMO non-negotiable.
Not enough seasoning: Taste at the end. Tomatoes mute salt; you’ll likely need a pinch more.
Wrong pot size: Use a wide Dutch oven or deep skillet so pasta is mostly submerged and cooks evenly.

Variations You Can Try

Spinach and sun-dried tomatoes: Stir in 3 cups baby spinach and 1/3 cup chopped sun-dried tomatoes in oil at the creamy finish.
Vodka twist: Add 1/4 cup vodka after tomato paste; cook off 1 minute.
It sharpens and smooths the sauce like penne alla vodka’s cool cousin.
Mushroom umami: Sauté 8 oz sliced cremini with the onions. Splash of soy sauce (1 tsp) deepens flavor, FYI.
Lighter: Use half-and-half, skip butter, and reduce Parmesan to 1/2 cup. Swap whole-wheat pasta for extra fiber.
Spicy Calabrian: Replace red pepper flakes with 1–2 teaspoons Calabrian chili paste for a smoky heat.
Dairy-free: Use coconut cream or a barista-style oat cream and a vegan Parmesan.
Different vibe, still legit.
Herb bomb: Finish with chopped basil, parsley, and a touch of thyme plus lemon zest to brighten.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Thighs stay juicier and are more forgiving. Cut into similar-size pieces and sear an extra minute per side for better browning.

Will gluten-free pasta work?

It can.

Choose a sturdy GF pasta (brown rice or corn blend) and monitor closely—GF pasta can drink up more liquid and break if overcooked. Add stock as needed and stir gently.

What if my sauce is too thin?

Simmer a few extra minutes uncovered, stirring to prevent sticking. The starch from the pasta will thicken it.

As a last resort, add a small handful of Parmesan to tighten.

What if my sauce is too thick?

Splash in warm stock or milk 2 tablespoons at a time until it loosens to creamy. Stir well after each addition.

Can I make it ahead?

It’s best fresh, but you can cook it 90% of the way, cool, and finish with cream and cheese when reheating with a bit of stock. This preserves texture and sheen.

Any veggie add-ins that won’t wreck the creaminess?

Yes: spinach, kale (thinly sliced), peas, or roasted red peppers.

Add near the end so they stay vibrant and don’t water down the sauce.

Is the red pepper optional?

Totally. It adds a gentle kick but you’re the boss. For zero heat, omit it; for more, double it or use chili paste.

Bringing It All Together

This One-Pot Creamy Tomato Chicken Pasta is the cheat code: golden chicken, glossy sauce, pasta that tastes seasoned to the core, and one pot to wash.

It’s fast enough for Tuesday, impressive enough for company, and flexible enough to fit your cravings.

Keep the pantry staples stocked, memorize the flow, and you’ve got a reliable “what’s for dinner?” answer on lock. Seconds are not optional—they’re inevitable.

One-Pot Creamy Tomato Chicken Pasta That Breaks the Internet

The Secret Behind This Recipe