Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Author Holly Nilsson
Course Dinner
Cuisine American
Pasta is just good ol’ comfort food and something I love! Alfredo has always been one of my favorites, especially when it’s a Skinny Chicken Alfredo. However, I think this one pot pasta might be my new favorite!


  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 8 oz rotini pasta
  • 14 oz can diced tomatoes with juice
  • 3 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon chili flakes optional
  • 2 1/2 – 3 cups of water
  • 2 cups chopped cooked chicken I used leftover chicken but rotisserie chicken works well too
  • 2 tablespoons fresh chopped parsley
  • 2/3 cup heavy cream
  • 1 oz fresh parmesan cheese
  • salt & pepper to taste
  • 6 oz shredded mozzarella cheese


  • Heat oil in a large oven-proof skillet. Add garlic and cook until fragrant.
  • Stir in pasta, canned tomatoes, tomato paste, seasoning and 2 1/2 cups water. Let simmer uncovered about until pasta is cooked adding water if needed, about 9-11 minutes. (You want enough liquid to create a sauce). Stir in heavy cream and chicken. Let simmer an additional 1-2 minutes or until slightly thickened.
  • Remove from heat and stir in parsley & parmesan cheese. Top with mozzarella cheese and broil until bubbly and lightly browned.

Nutrition Information

Calories: 687, Carbohydrates: 52g, Protein: 32g, Fat: 39g, Saturated Fat: 19g, Cholesterol: 135mg, Sodium: 549mg, Potassium: 623mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1545IU, Vitamin C: 16.3mg, Calcium: 392mg, Iron: 3.1mg