Creamy One-Pan Italian Chicken Pasta
This creamy Italian chicken pasta is made in one pan, with tender chicken, sun-dried tomatoes, and a velvety Parmesan sauce that coats every piece of penne. Ready in about 35 minutes, it’s the kind of weeknight dinner that feels a little special without any extra work.
You’ll sear the chicken, simmer the pasta right in the sauce, and finish with a handful of Parmesan and fresh basil. No colander, no separate pot, just one skillet from start to finish.
Why This One-Pan Pasta Stays in My Rotation
The sauce is the star. Heavy cream and chicken broth reduce right around the pasta, so every piece soaks up flavor as it cooks. The sun-dried tomatoes add a deep, savory tang that cuts the richness just enough.
Cleanup is basically nonexistent, but I keep making it because the leftovers are even better the next day. The pasta absorbs more of the sauce overnight, making it a prime candidate for the perfect pasta reheating tips, as it reheats beautifully in a skillet with a splash of broth.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, diced: thighs stay juicier if you prefer dark meat.
- 1 tbsp Italian seasoning: a dried blend of oregano, basil, thyme, and rosemary.
- 2 cloves garlic, minced: fresh garlic gives the sauce its backbone.
- ½ cup sun-dried tomatoes packed in oil, drained and sliced: the oil-packed ones carry more flavor.
- 2 cups chicken broth: low-sodium lets you control the salt.
- 1 cup heavy cream: full-fat for a silky sauce that doesn’t break.
- 8 oz penne pasta (uncooked): or another short pasta like rotini or bowties.
- ½ cup freshly grated Parmesan cheese: pre-grated won’t melt as smoothly.
- Salt and black pepper: to taste.
- Fresh basil leaves: to finish.
Variations / Substitutions
- Protein: use shrimp instead of chicken, just add it in the last 4 minutes of simmering so it doesn’t overcook.
- Cream: half-and-half works in a pinch, but the sauce will be thinner; let it simmer a few minutes longer.
- Greens: stir in a few handfuls of baby spinach at the very end until wilted.
- Heat: a pinch of red pepper flakes with the garlic gives the dish a gentle warmth.
Pasta House Salad makes a bright, easy side salad for this pasta.
How to Make Creamy One-Pan Italian Chicken Pasta
Step 1: Sear the Chicken
Heat a large deep skillet or Dutch oven over medium-high heat. While it warms, season the 1 lb diced chicken with salt, pepper, and the 1 tbsp Italian seasoning. Add a drizzle of olive oil to the hot pan, then the chicken in a single layer. Let it cook undisturbed for about 3 minutes, until the bottom is deeply golden, then stir and cook another 2 to 3 minutes until just cooked through. Transfer the chicken to a plate.
The browning on the chicken builds the base flavor for the whole dish, so don’t rush it. If your pan isn’t hot enough, the chicken will steam instead of sear. Look for a golden crust on at least one side before moving it.
Step 2: Sauté the Aromatics and Sun-Dried Tomatoes
Lower the heat to medium. If the pan looks dry, add a tiny bit more oil. Toss in the 2 minced garlic cloves and the ½ cup sliced sun-dried tomatoes. Cook, stirring often, for about 1 minute, just until the garlic is fragrant and the tomatoes start to sizzle.
Garlic can burn quickly, so keep it moving. The tomatoes will soften slightly and release their oil, seasoning the sauce before any liquid hits the pan.
Step 3: Simmer the Pasta in the Sauce
Pour in the 2 cups chicken broth and 1 cup heavy cream, then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Stir in the 8 oz uncooked penne. Bring the liquid to a gentle simmer over medium-high heat, then reduce the heat to medium-low. Cover and cook for 12 to 14 minutes, stirring once or twice, until the pasta is tender and the sauce has thickened.
You’ll see the pasta absorb the liquid, and the sauce will look loose at first, but it will thicken as it cooks. If the pasta isn’t done at 14 minutes, add a splash of broth and continue cooking for another minute or two.
Step 4: Toss with Parmesan and Serve
Turn off the heat. Add the seared chicken back to the skillet along with the ½ cup grated Parmesan. Toss everything together until the cheese melts and the chicken is coated in sauce. Taste and adjust salt and pepper. Scatter fresh basil leaves over the top and serve straight from the skillet.
Tips for the Creamiest Sauce
- Use freshly grated Parmesan. Pre-shredded cheese often has anti-caking agents that keep it from melting into a smooth sauce.
- Keep the heat gentle once the cream is in. A hard boil can cause the cream to separate and turn grainy.
- If the sauce gets too thick: before the pasta is tender, stir in a splash of warm broth and cover for another minute or two.
- Don’t skip the fresh basil. It adds a bright, peppery note that lifts the richness.
Cook times for different pasta shapes:
| Pasta Shape (8 oz) | Approx. Simmer Time |
|---|---|
| Penne | 12 to 14 mins |
| Rotini | 11 to 13 mins |
| Bowties | 13 to 15 mins |
| Medium Shells | 14 to 16 mins |
Storing and Reheating
- Refrigerate: store leftovers in an airtight container for up to 4 days.
- Reheating: warm in a skillet over medium heat with a splash of broth or water, stirring often until hot. The microwave works too, but the sauce may tighten up a little.
What To Serve With Creamy Italian Chicken Pasta
A simple arugula salad with lemon vinaigrette sharpens the richness, and garlic bread is always welcome for swiping up extra sauce. Roasted broccoli or green beans also pair well if you want something warm on the side.
Frequently Asked Questions
Can I double this recipe?
Yes. Use a large Dutch oven or widen your skillet, and increase the simmer time by about 2 to 3 minutes. You may need a splash more broth to keep the pasta submerged.
Why did my sauce turn grainy?
If the pan was too hot when you added the Parmesan, the cheese can seize. Always remove the skillet from the heat before stirring in the cheese, and keep the cream at a gentle simmer, never a boil.
Can I use gluten-free pasta?
You can, but the cook times will differ. Gluten-free pasta tends to absorb more liquid and can get mushy faster, so check it a few minutes earlier than the recipe suggests and add broth as needed.
Creamy One-Pan Italian Chicken Pasta Recipe
Ingredients
Method
- Season chicken with Italian seasoning, salt, and pepper. Sear in a hot oiled skillet over medium-high heat until golden and cooked through, about 5 to 6 minutes total. Transfer to a plate.
- Reduce heat to medium, add garlic and sun-dried tomatoes, and sauté for 1 minute until fragrant.
- Stir in broth and cream, scraping up browned bits, then add the penne. Cover and simmer on medium-low for 12 to 14 minutes, stirring occasionally, until pasta is tender and sauce is thick.
- Return chicken to the skillet, remove from heat, and toss with Parmesan until melted. Adjust seasoning and top with fresh basil.
Notes
