This was delicious!

This simple one-pan pasta with chicken and tomato is warm, fast, and full of flavor. It makes a cozy dinner on busy nights and tastes like a home-cooked hug. If you like bold flavors, this dish may even bring to mind a New Orleans sandwich memory New Orleans sandwich for some people.

Why make this recipe

This meal is quick, uses one pan, and cleans up fast. You can change ingredients to match what you have. Many people keep making a favorite simple dish again and again because it is reliable and tasty, which is why some call this a best dish I make.

Ingredients

• 2 boneless, skinless chicken breasts (cut into bite-size pieces)
• 8 oz (about 225 g) pasta (penne or fusilli)
• 1 can (14 oz / 400 g) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream or milk
• 2 tbsp olive oil
• 1 tsp dried basil or Italian seasoning
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley for garnish (optional)

Directions

1. Heat the olive oil in a large pan over medium heat. Add the chicken pieces, salt, and pepper. Cook until the chicken is lightly browned, about 5–7 minutes.
2. Push the chicken to one side. Add the onion and garlic and cook until soft, about 2–3 minutes.
3. Add the pasta, diced tomatoes (with juice), chicken broth, and dried basil. Stir so the pasta is in a single layer as much as possible.
4. Bring to a boil, then lower the heat to a simmer. Cover the pan and cook for 10–12 minutes, or until the pasta is tender. Stir once or twice so the pasta cooks evenly.
5. Stir in the heavy cream and Parmesan cheese. Cook for 1–2 minutes more until the sauce is creamy and the chicken is cooked through.
6. Taste and add more salt or pepper if needed. Serve warm.

Many home cooks find this simple mix of cream and tomato totally hooked once they try it with cheese.

Serving

Serve this dish hot with a sprinkle of fresh parsley and more Parmesan if you like. A green salad or steamed vegetables make good sides. For a heartier meal, add crusty bread to soak up the sauce. Some people call this a reliable, family-pleasing plate because it won high praise from loved ones, even saying it was husband-approved.

Storage

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: This dish does not freeze perfectly because cream can separate. If you must freeze, leave out the cream, freeze for up to 2 months, and add fresh cream when reheating.
• Reheat: Gently warm on the stove over low heat with a splash of milk or broth to restore creaminess.

Tips

• Cut chicken into even pieces so it cooks at the same rate.
• If the sauce looks too thick while reheating, add a little water or broth.
• Use gluten-free pasta if needed and cook time may vary.
• For extra flavor, add a pinch of red pepper flakes.
• If you are cooking for kids, a mild version with less spice works well because kids can’t get enough of easy creamy pasta in many homes.

Variations

• Make it vegetarian: Replace chicken with mushrooms, zucchini, or a can of drained chickpeas.
• Add greens: Stir in fresh spinach in the last 2 minutes of cooking.
• Swap proteins: Use shrimp or small sausage slices instead of chicken.
• Lighter: Use milk instead of cream and reduce the cheese.

FAQs

Q: Can I use pre-cooked chicken?
A: Yes. Add pre-cooked chicken near the end just to warm through so it does not dry out.

Q: Can I skip the cream?
A: Yes. Skip cream and add a splash more broth or a spoon of cream cheese for a lighter sauce.

Q: Is this dish spicy?
A: No, it is mild. Add red pepper flakes if you want heat.

Q: How long does it take?
A: From start to finish, about 25–30 minutes.

Q: Can I make this ahead?
A: Yes. You can cook it and keep it in the fridge, but add a splash of broth or milk when reheating to freshen the sauce.