Creamy Chicken Pasta is a great weeknight meal. Made with tomatoes, cream, cooked chicken, and pasta baked with cheese it is the best one-pot meal!
Whether you’re cooking for your family or for a crowd, this one-pot entrée will be on your menu rotation for a long time to come!
How to Make Chicken Pasta Skillet
This one-pot meal is as easy as can be and just one pot needed!
- Add uncooked pasta, canned tomatoes, and water to a pot.
- Simmer until pasta is tender (al dente).
- Stir in chicken, seasonings, and cream.
- Mix and bake until the cheese is melted and the pasta is tender.
Serve immediately with a slice of garlic toast to soak up every last cheesy bite.
Serve with…
Even though this creamy tomato chicken pasta skillet could be a meal in itself, it’s great paired with with favorite sides.
Salads: For a fresh and crunchy side dish trying serving with a strawberry spinach salad or this classic caesar salad!
Breads: Share the oven and serve with shortcut garlic parmesan rolls, bread and garlic butter or even dinner rolls.
Leftovers
This chicken pasta skillet recipe reheats well!
- To Store: Keep in an airtight container in the refrigerator.
- To Reheat: Pop a portion in the microwave or on the stovetop! Add a splash of cream (or milk) if needed.
One-Pot Pasta Dishes
-
- Meatball Pasta Bake – super tasty pasta bake
- One Pot Pasta with Chicken – ready in 30 mins!
- Homemade Cheeseburger Macaroni
- Easy Homemade Lasagna – filling & cheesy dish!
- Fusilli with Meat Sauce
- Creamy Chicken Fajita Pasta – quick weeknight meal
- Cheesy Ground Turkey Pasta
Creamy Tomato Chicken Pasta (one pot)
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 8 ounces medium pasta penne, shells or rotini
- 14 ounces diced tomatoes with juices (1 can)
- 2 ½ - 3 cups water
- 2 tablespoons tomato paste
- 2 cups chicken chopped and cooked
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ cup heavy cream or evaporated milk for a lighter version
- 1 cup mozzarella shredded
- 1 cup parmesan cheese shredded
Instructions
- Preheat oven to 450°F.
- Heat oil in a large oven-proof skillet. Add garlic and cook until fragrant.
- Stir in pasta, diced tomatoes with juices, water, and tomato paste. Let simmer about 2 minutes less than package calls for so pasta is VERY al dente.
- Remove from heat and stir in chicken, seasonings, and cream. Top with shredded cheese.
- Bake 10-12 minutes or until bubbly and cheese is browned.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Entree, Main Course, Pasta
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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can i use fresh cherry tomatoes, instead of canned tomatoes?
Hi Chloe, I haven’t tried it so I can’t say for sure. I think it would work fine, but you will need to add some liquid to replace not having the canned tomato liquid being added.
I added chorizo and a pkt of chicken noodle soup to this and it was delicious. It was a bit runny so will put more pasta and less water in it next time.
Nice but put oregano, basil, salt and garlic salt on the chicken and panfried with olive oil. I only had egg noodles and was delish.. I stirred the cheese in at the end. Def needs a bit more salt and seasoning but it was darn good
So glad you enjoyed it!
My husband and I enjoyed the pasta and chicken one pot meal. It was easy to put together and took no time at all to prepare. I will be making this again. I cooked it per recipe but I will add more seasonings next time.
It is a great recipe but it does definitely need some garlic powder and some salt. Otherwise it is way too bland. I added 1/2 tsp of salt and 1 tsp of garlic powder and I also increased the basil and oregano to 1 tsp each instead of just 1/2 tsp.
Great easy recipe, almost no prep required! I found it needed a bit more seasoning though for me. I doubled up on the oregano and the basil and added a bit of salt and fresh ground pepper. But in all fairness, I only used half a cup of parmesan so that could be why it needed a bit of salt. I will make this again and maybe add a pinch of brown sugar or some shredded carrots to tweak the sweetness a bit. But I loved the gooey goodness of all the cheese and the fact that the sauce is not heavy and yet satisfying .. real comfort food :)
Big fan of this recipe! Delicious and easy to do :)
Xoxo,
Tiffany
This is just the sort of dish my kids love! Can’t wait to try it.
