Creamy chicken and tomato pasta

Creamy chicken and tomato pasta is the kind of weeknight dinner that feels special without any extra effort. Made in one pan with simple ingredients, it brings together tender chicken, sweet cherry tomatoes, and a rich Parmesan cream sauce that coats every bite. I started making this on cold winter evenings when I needed something cozy and quick, and it quickly became one of my most-requested family meals.

There is something so satisfying about a dinner that comes together in about 35 minutes without a pile of dishes waiting for you afterward. The sauce is bold and silky, the chicken stays juicy, and the spinach adds color and nutrition without changing the flavor. If you love easy one-pan chicken dinners, you are going to want to save this one.

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Ingredients for Creamy Chicken and Tomato Pasta

After making this recipe many times, I have learned that a few quality choices really elevate the final result. I always use fresh pressed garlic, good shredded Parmesan, and a tomato sauce with low sugar for the cleanest flavor.

• 2 cups dry penne pasta (cooked according to package instructions)
• 1 lb boneless, skinless chicken breasts (sliced into 3-inch cubes) I recommend patting them dry before seasoning for a better golden sear
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour
• 4 tbsp butter (divided)
• 4 cloves garlic (pressed) In my experience, fresh pressed garlic gives far more depth than pre-minced from a jar
• 1 cup cherry tomatoes
• 1 1/2 tbsp Italian seasoning blend
• 1 1/2 cups cooking cream (heavy cream works great here)
• 1/2 cup chicken broth
• 1/2 cup tomato sauce My preference is a low-sugar, low-sodium option for a cleaner and less sweet sauce
• 3 cups fresh spinach (about 3 large handfuls)
• 1/4 cup shredded Parmesan cheese, plus more for serving
• Fresh basil for serving

Step-by-Step Instructions

I recommend having all your ingredients prepped and ready before you turn on the heat. In my experience, this one-pan meal moves quickly once you get started, and having everything on hand makes the whole process smooth and stress-free.

Step 1: Cook penne pasta in a large pot of salted boiling water according to package directions until al dente, about 10 to 11 minutes. Drain and set aside.

Step 2: While the pasta cooks, slice chicken breasts into 3-inch cubes. Add to a mixing bowl and toss with salt, black pepper, and flour until evenly coated. The flour helps create a light crust and naturally thickens the sauce later.

Step 3: Heat a large pan over medium-high heat and melt 2 tablespoons of butter. Add the coated chicken in a single layer and cook for about 7 minutes, turning occasionally, until golden outside and no longer pink inside. Do not overcrowd the pan or the chicken will steam instead of sear. Remove and set aside on a plate.

Step 4: To the same pan, add the remaining 2 tablespoons of butter and the pressed garlic. Saute over medium heat for about 2 minutes until fragrant and lightly golden. Add cherry tomatoes and Italian seasoning and cook for 3 to 4 minutes until the tomatoes begin to blister and soften.

Step 5: Pour in the cooking cream, chicken broth, and tomato sauce. Stir to combine and bring to a gentle simmer over medium heat. Pro tip: do not let it boil hard or the cream may break and turn grainy.

Step 6: Add spinach in batches, stirring between each addition until fully wilted. Stir in the Parmesan cheese until melted. Add the cooked chicken and drained pasta, toss everything together, and serve right away topped with fresh basil and extra Parmesan.

What to Serve with Creamy Chicken and Tomato Pasta

This dish is hearty on its own, but the right side makes it feel like a full restaurant-style dinner. Think about balancing the richness of the creamy tomato sauce with lighter, fresher flavors.

Garlic Bread: Warm, crusty garlic bread is the classic companion here. It soaks up every drop of that creamy tomato sauce and adds a satisfying crunch to every bite.

Simple Green Salad: A crisp romaine or arugula salad with a light lemon vinaigrette cuts through the richness of the pasta. It refreshes the palate and keeps the meal feeling balanced. For a heartier salad option, try this Chicken Caesar Pasta Salad on the side.

Roasted Broccoli: Oven-roasted broccoli with olive oil and a pinch of salt adds a slightly smoky, caramelized note that pairs beautifully with the savory tomato cream sauce. If you enjoy chicken and broccoli together, you will also love these Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce.

Steamed Asparagus: Lightly steamed asparagus keeps the meal feeling fresh and adds extra nutrients without competing with the bold pasta flavors.

Spinach Feta Flatbread: For a fun, shareable starter before the pasta, this Spinach Feta Flatbread Pizza pairs perfectly with the Italian-inspired flavors of this dish.

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Storage and Serving Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually deepen overnight, making this creamy chicken and tomato pasta a smart choice for weekly meal prep.

To reheat, warm on the stovetop over medium-low heat with a splash of chicken broth or cream to loosen the sauce. I recommend avoiding the microwave when possible since it can dry out the chicken. A slow, gentle reheat on the stove keeps everything creamy and fresh-tasting.

This dish is also easy to adapt. Swap penne for rigatoni, rotini, or even chickpea pasta for extra protein. Add mushrooms or sun-dried tomatoes for a deeper flavor. It works just as well for a packed lunch the next day as it does for a cozy family dinner.

Frequently Asked Questions

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Creamy Chicken and Tomato Pasta (ONE Pan)

Made in one pan in about 35 minutes, this creamy chicken and tomato pasta features juicy seared chicken, cherry tomatoes, fresh spinach, and a rich Parmesan cream sauce.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 5 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups dry penne pasta cooked according to package instructions
• 1 lb boneless skinless chicken breasts sliced into 3-inch cubes, patted dry
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp all-purpose flour
• 4 tbsp butter divided
• 4 cloves garlic pressed
• 1 cup cherry tomatoes
• 1.5 tbsp Italian seasoning blend
• 1.5 cups cooking cream heavy cream recommended
• 0.5 cup chicken broth
• 0.5 cup tomato sauce low sugar and sodium preferred
• 3 cups fresh spinach about 3 large handfuls
• 0.25 cup shredded Parmesan cheese plus more for serving
• fresh basil for serving

Equipment

• Large saucepan or skillet
• cutting board
• Large mixing bowl

Method

 

1. Cook penne pasta in a large pot of salted boiling water until al dente, about 10 to 11 minutes. Drain and set aside.
2. Slice chicken breasts into 3-inch cubes. Add to a mixing bowl and toss with salt, black pepper, and flour until evenly coated.
3. Heat a large pan over medium-high heat and melt 2 tablespoons of butter. Add chicken in a single layer and cook for about 7 minutes, turning occasionally, until golden outside and no longer pink inside. Do not overcrowd the pan. Remove and set aside on a plate.
4. To the same pan, add the remaining 2 tablespoons of butter and pressed garlic. Saute over medium heat for 2 minutes until fragrant. Add cherry tomatoes and Italian seasoning and cook for 3 to 4 minutes until tomatoes blister and soften.
5. Pour in cooking cream, chicken broth, and tomato sauce. Stir to combine and bring to a gentle simmer. Do not boil hard or the cream may break.
6. Add spinach in batches, stirring between each addition until fully wilted. Stir in Parmesan until melted. Add cooked chicken and drained pasta, toss everything together, and serve immediately topped with fresh basil and extra Parmesan.

Notes

Use a large enough pan as the dish becomes very full once everything is combined. For gluten-free, use gluten-free pasta and a flour substitute for coating. For dairy-free, swap butter, cream, and Parmesan for dairy-free alternatives. Leftovers keep in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth.