This is the kind of dinner that sounds like it took an hour, but lands on the table in half the time with one pot to wash. Tender chicken, pasta, and a creamy tomato sauce cook together until everything is coated and rich.

It is one of those back-pocket recipes I turn to when I want something warm and filling without a sink full of dishes. The pasta releases starch right into the sauce as it simmers, so the whole thing comes together silky and thick with no extra steps.

What Makes This One Pot Pasta So Good

The sauce thickens from the pasta starch instead of a separate roux, so every bite has a velvety feel without any extra pans. The cream goes in at the very end, which keeps it from breaking and gives the sauce a gentle richness that does not overpower the garlic and tomato.

I also like that the chicken gets a quick sear first. Those little browned bits stuck to the bottom of the pot build a deeper, savory base that you just cannot get by simmering everything raw at once.

Ingredients

1 lb boneless skinless chicken breasts, cut into 1-inch pieces: thighs work too, just trim extra fat
1 tbsp olive oil: any neutral oil works here
1 small yellow onion, diced: about 1 cup once chopped
3 garlic cloves, minced: use fresh for the brightest flavor
2 tbsp tomato paste: adds body and a concentrated tomato note
1 tsp Italian seasoning: a dried blend of oregano, basil, and thyme
½ tsp salt: plus more to taste at the end
¼ tsp black pepper: freshly cracked if you can
1 can (14 oz) diced tomatoes, undrained: fire-roasted add a nice smokiness
3 cups low-sodium chicken broth: the pasta will absorb a lot, so low-salt is important
8 oz uncooked penne pasta: or any short shape that cooks in 10 to 12 minutes
½ cup heavy cream: room temperature works best to avoid curdling
½ cup freshly grated Parmesan cheese: plus more for serving
Fresh basil leaves: for tearing over the top

Variations / Substitutions

Swap the protein: use boneless skinless chicken thighs for a juicier result, or Italian sausage removed from its casing for a spicier, more robust dish.
Add greens: stir in 2 cups of fresh spinach during the last 2 minutes of simmering and let it wilt right in the sauce.
Dairy-free option: use full-fat canned coconut cream instead of heavy cream and a dairy-free Parmesan alternative, or just skip the cheese.
Make it spicy: add a pinch of red pepper flakes when you cook the garlic.
You might also like our Creamy Tuscan Chicken Pasta for a version with sun-dried tomatoes and spinach in a similar quick sauce.

How to Make Creamy One Pot Chicken Pasta

Step 1: Sear the Chicken

Heat the 1 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer and cook for 5 to 6 minutes, turning once, until they are golden on the outside and just cooked through.

The chicken will not be deeply browned all over, but a little color on each piece is enough. Transfer the chicken to a plate and set it aside. The browned bits left in the pan are flavor, so do not wipe them out.

Step 2: Sauté the Aromatics

Drop the heat to medium and add the diced onion to the same pot. Cook for about 3 minutes, stirring now and then, until the onion softens and looks translucent. Stir in the minced garlic, 2 tbsp tomato paste, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp pepper.

Let everything cook for 1 to 2 more minutes, just until the garlic smells fragrant and the tomato paste darkens a shade. This step wakes up the spices and builds the savory backbone of the sauce.

Step 3: Simmer the Pasta

Pour in the 14 oz can of diced tomatoes with their juices and the 3 cups chicken broth, then stir in the 8 oz uncooked pasta. Bring the liquid to a boil, then lower the heat to a steady simmer.

Cook uncovered for 10 to 12 minutes, stirring every few minutes so the pasta does not stick to the bottom. You will know it is ready when the pasta is tender and most of the liquid has reduced to a sauce that loosely coats the noodles. There should still be a little liquid in the pot to carry the cream.

Step 4: Stir in the Cream and Serve

Return the seared chicken to the pot, along with the ½ cup heavy cream and the ½ cup grated Parmesan. Stir everything together and let it warm through for 1 to 2 minutes off the heat or on low until the sauce tightens up just a bit.

Taste and add more salt or pepper if it needs it. Spoon the pasta into bowls, tear fresh basil over the top, and serve right away while the sauce is glossy and the cheese is soft.

Tips for the Best One Pot Pasta

Use a wide, straight-sided skillet or a Dutch oven. A narrow pot traps steam and can make the pasta cook unevenly.
Grate the Parmesan yourself. Pre-shredded cheese often has coatings that keep it from melting into a silky sauce.
Taste and adjust salt only after adding the Parmesan, since the cheese and broth both bring salt to the dish.
If the sauce looks too loose after stirring in the cream, give it an extra minute on low heat and it will thicken as it cools slightly.

Scale it up for a crowd:

Serves	Chicken	Pasta	Broth	Cream
4	1 lb	8 oz	3 cups	½ cup
6	1.5 lb	12 oz	4.5 cups	¾ cup
8	2 lb	16 oz	6 cups	1 cup

Storing and Reheating Leftovers

Refrigerate: keep leftovers in a sealed container for up to 3 days. The pasta will absorb liquid as it sits, so the sauce thickens overnight.
Reheating: warm gently in a saucepan over low heat with a splash of broth or water to loosen the sauce back up. Stir often so it reheats evenly without sticking.

What to Serve With Creamy Chicken Pasta

A simple arugula salad with lemon vinaigrette cuts through the richness without adding much work. I also like warm, crusty bread on the side to catch every last bit of sauce from the bowl.

Frequently Asked Questions

Can I use gluten-free pasta?

Yes, a short gluten-free pasta works here. Watch it closely near the end of the cooking time because gluten-free shapes can go from firm to mushy faster than regular pasta.

What if I do not have heavy cream?

Half-and-half makes a lighter sauce, but add it off the heat and do not let it boil or it may curdle. You can also stir in a few spoonfuls of cream cheese for a similar richness.

My pasta absorbed all the liquid before it was tender, what happened?

The heat was likely too high, which boiled off the liquid too fast. Keep the simmer gentle and add a splash of hot broth if the pot looks dry before the pasta is done.

Can I make this without chicken for a vegetarian version?

Absolutely. Skip the chicken searing step and sauté the onion right in the oil. You can add a can of drained chickpeas along with the tomatoes for a plant-based protein.