30-Minute Creamy Tomato Chicken Pasta

This 30-minute creamy tomato chicken pasta is a one-pan dinner that feels like a warm bowl of comfort, but comes together fast. Tender pieces of chicken and al dente pasta swim in a rich, garlicky tomato cream sauce that tastes like it simmered all afternoon.

It’s the kind of meal that seems fancy enough for guests and simple enough for a Tuesday night. Plus, there’s barely any cleanup because everything cooks right in the same deep skillet.

Why This Pasta Stays in My Rotation

I come back to this dish when I want a dinner that’s easy but still feels a little special. The sauce is smooth and deeply savory, with a bright hit of tomato that mellow outs into cream, and the chicken stays juicy even when I reheat the leftovers.

The real win is the method. You sear the chicken for a golden crust, then build the sauce and cook the pasta right in that same pan. All those browned bits from the chicken stir into the sauce, so every bite is loaded with flavor.

Ingredients

• 1 lb boneless, skinless chicken breasts: cut into 1-inch pieces, or swap boneless thighs
• 8 oz (about 2 cups) penne pasta: any short pasta shape works
• 2 tbsp olive oil: extra-virgin or light olive oil
• 1 small yellow onion: diced small
• 3 garlic cloves: minced
• 3 tbsp tomato paste: adds deep tomato flavor without extra liquid
• 1 (14.5 oz) can crushed tomatoes: use plain crushed tomatoes, not seasoned
• 1 cup chicken broth: low-sodium so you can control the salt
• 1 tsp Italian seasoning: a dried blend of oregano, basil, and thyme
• 1/2 tsp salt: plus more to taste
• 1/4 tsp black pepper: freshly ground if you have it
• 1/3 cup heavy cream: makes the sauce silky; half-and-half works in a pinch
• 2 cups fresh baby spinach: optional, but adds a nice pop of color
• 1/4 cup grated Parmesan cheese: for serving, plus extra at the table

Variations

• Use chicken thighs: swap in boneless thighs for a slightly richer, more forgiving cut that stays moist even if you cook it a few minutes longer.
• Make it dairy-free: omit the Parmesan and use full-fat canned coconut cream instead of heavy cream. The sauce will still be creamy with a faint coconut note.
• Change up the pasta: rotini, rigatoni, or even orecchiette catch the sauce well. If using a larger pasta, you may need an extra splash of broth.
• Add heat: stir in 1/4 teaspoon red pepper flakes with the garlic for a gentle kick.
• Smooth out the sauce: if your crowd doesn’t love tomato texture, swap the crushed tomatoes for an equal amount of plain tomato sauce, or blend the crushed tomatoes before adding.

If you enjoy one-pan dinners, my Quick Lemon Herb Chicken Pasta is another bright weeknight favorite.

How to Make Creamy Tomato Chicken Pasta

Step 1: Brown the Chicken

Set a large deep skillet or Dutch oven over medium-high heat and add the 2 tablespoons olive oil. Once the oil shimmers, add the chicken pieces in a single layer and let them cook undisturbed for about 3 minutes, until the bottoms turn deep golden. Flip and cook the other side another 2 to 3 minutes, then transfer the chicken to a plate. The chicken won’t be cooked through yet, and that’s fine.

You want some browned bits stuck to the pan. That fond holds a ton of flavor that will release into the sauce. If the pan seems dry, add a tiny splash of broth to keep the bits from burning before the onion goes in.

Step 2: Sauté the Aromatics

Turn the heat down to medium and add the diced onion to the same pan. Cook, stirring often, for 3 to 4 minutes until it softens and turns translucent. Then add the 3 minced garlic cloves and stir constantly for 1 minute, just until fragrant.

Keep the garlic moving so it doesn’t scorch. Burnt garlic tastes harsh and bitter, and there’s no fixing it, so take it off the heat if it starts to brown too fast.

Step 3: Simmer the Pasta in the Sauce

Add the 3 tablespoons tomato paste to the onion mixture and stir for about 1 minute. The paste darkens slightly and coats the vegetables, which deepens the tomato flavor. Pour in the 14.5 ounce can of crushed tomatoes, the 1 cup chicken broth, the 1 teaspoon Italian seasoning, the 1/2 teaspoon salt, and the 1/4 teaspoon black pepper. Stir everything together and bring it to a gentle simmer.

Slide the pasta and the browned chicken (along with any juices from the plate) into the sauce. Give it a good stir, then cover the pan and let it cook on medium-low heat for 12 to 15 minutes. Stir once around the halfway mark to keep the pasta from sticking to the bottom. You’ll know it’s ready when the pasta is tender and most of the liquid has been absorbed, leaving a glossy, thick sauce that coats the noodles.

Step 4: Stir through the Cream and Serve

Take the pan off the heat. Pour in the 1/3 cup heavy cream and fold in the 2 cups fresh spinach if you’re using it. The heat from the pasta will wilt the spinach in less than a minute and the cream will turn the sauce a warm, pale orange. Sprinkle the 1/4 cup grated Parmesan over the top and give it one more gentle stir.

Spoon it into bowls right away while the sauce is velvety and loose. It thickens as it sits, and a few extra cracks of black pepper on top make it look as good as it tastes. Add more Parmesan at the table so everyone can help themselves.

A Few Notes for the Creamiest Pasta

• Use a wide, deep pan.: A 12-inch skillet with high sides gives the pasta enough room to cook evenly and keeps the sauce from bubbling over.
• Don’t skip the tomato paste step.: Cooking it for a minute caramelizes the sugars and adds depth you won’t get from the canned tomatoes alone.
• If the sauce looks too thick: before stirring in the cream, add a splash of broth or water. The pasta continues to absorb liquid even after you pull it off the heat.
• Spinach isn’t required.: It adds color and a little freshness, but the dish is just as good without it. If you have frozen peas, toss those in at the end instead.

Scaling for a crowd or a smaller batch:

Storing and Reheating Leftovers

• Refrigerate: Let the pasta cool completely, then store in an airtight container for up to 4 days. The sauce will tighten up in the fridge, which is completely normal.
• Reheating: Warm it gently on the stovetop over medium-low heat. Add a small splash of broth, water, or milk and stir often to bring the creaminess back. A microwave works too, in 30-second bursts with a stir in between.

What to Serve With Creamy Tomato Chicken Pasta

A simple green salad dressed with a sharp lemon vinaigrette cuts through the richness of the sauce and keeps the meal feeling balanced. Crusty bread or garlic bread on the side is perfect for wiping up every last bit of the creamy tomato sauce at the bottom of the bowl.

Frequently Asked Questions

Can I freeze this pasta?

Yes, but the texture of the pasta will soften a bit after thawing. Freeze the dish without the cream and spinach, then stir those in when you reheat it. Store in a freezer-safe container for up to 2 months.

My family likes a smooth sauce. Can I blend the crushed tomatoes first?

Absolutely. Pulse the canned crushed tomatoes in a blender before adding them to the pan, or swap in plain tomato sauce. Either way gives you a silky sauce with no texture.

Can I use bone-in chicken thighs?

You can, but the cooking time will change. Bone-in thighs need to simmer with the pasta for a few extra minutes. Make sure the pasta doesn’t overcook by checking it earlier, and remove the chicken when its internal temperature hits 165°F.

Can I add to juice the sauce?

Yes, a dry white grape juice adds another layer of flavor. Deglaze the pan with 1/4 cup of juice right after cooking the onion and garlic, then let it reduce by half before you add the tomato paste. Use a little less broth if you do this to keep the liquid ratio in check.

Creamy Tomato Chicken Pasta Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 520

Ingredients Method Notes

Ingredients

  

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 oz penne pasta
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 3 tbsp tomato paste
• 1 (14.5 oz) can crushed tomatoes
• 1 cup chicken broth
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup heavy cream
• 2 cups fresh baby spinach (optional)
• 1/4 cup grated Parmesan cheese

Method

 

1. Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken and brown on both sides, about 5 to 6 minutes total. Transfer to a plate.
2. Lower the heat to medium. Add the onion and cook until softened, 3 to 4 minutes. Add the garlic and stir for 1 more minute.
3. Add the tomato paste and stir for 1 minute. Pour in the crushed tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a simmer, then add the pasta and chicken. Cover and cook on medium-low for 12 to 15 minutes, stirring once halfway, until the pasta is al dente and the sauce thickens.
4. Remove from heat. Stir in the heavy cream and spinach until the spinach wilts and the sauce turns creamy. Top with grated Parmesan and serve immediately.

Notes

The pasta will keep absorbing liquid as it sits, so if you plan to have leftovers, cook the pasta just shy of al dente so it stays toothsome when reheated. If your sauce gets too thick after sitting, stir in a splash of broth.