This easy One Pan Tomato Basil Pasta with Chicken takes just 30 minutes! Juicy chicken breast, creamy tomato-basil sauce, and tender pasta all cook together for a quick, weeknight dinner.
Love easy comfort food? Be sure to check out One Pan Chicken Meatballs with Orzo, One Pan Tuscan Orzo with Chicken, and One Pan Swedish Meatballs and Noodles!
If I could only make one pasta dish for the rest of my life, it might just be this one.
The pasta soaks up all that flavor from the broth, cream cheese, and pesto, leaving you with a silky, rich sauce that clings to every bite.
This one-pan pasta is the definition of easy comfort food and perfect for busy weeknights, but pretty enough for company. It’s fresh, flavorful, and blissfully low on cleanup!
Tomato Basil Pasta Ingredients:
- Oil: Just a drizzle to get a golden sear on your chicken. Olive or canola both work fine.
- Boneless, skinless chicken breasts: Cut into small cubes so they cook quickly and evenly. Boneless, skinless chicken thighs work great as well.
- Garlic: Freshly minced garlic has the best flavor!
- Low sodium chicken broth: Lets you control the salt. Regular broth is fine, just season carefully.
- Cream cheese (block-style): Makes the sauce creamy without being heavy. O don’t recommend whipped or spreadable cream cheese.
- Basil pesto: Brings that fresh, herby kick that ties everything together. Store-bought or homemade pesto both work. You can skip it, but you may want to add in extra seasonings.
- Bucatini pasta: It’s thick and hollow so the sauce gets inside every strand! Spaghetti or linguine also work well.
- Cherry or grape tomatoes: These are halved so they burst right into the sauce.
- Parmesan cheese: For that salty, nutty finish. You can use grated or shred your own from a block!
- Fresh basil: Optional, but adds a lovely herbal flavor.
How to make Tomato Basil Chicken Pasta:
This one pan recipe is the secret to effortless dinners when you don’t have a ton of time! Make sure to check the recipe card for the full recipe.
- Add chicken, season lightly, and cook. Stir in the garlic.
- Pour in broth, add cream cheese, pesto, salt, and pepper.
- Add pasta and tomatoes, pressing them gently down into the liquid.
- Top with fresh Parmesan and chopped basil before serving.
Tips for the best Tomato Basil Pasta:
- Stir smart: Use tongs or a pasta fork to gently toss the noodles every few minutes. This keeps them from sticking together and helps them absorb the sauce evenly.
- Use room-temperature cream cheese: Cold cream cheese can leave tiny lumps in the sauce. Let it soften on the counter for 10–15 minutes or cube it before adding. It’ll melt more smoothly!
- Top it off: Fresh basil and Parmesan really make this shine. Don’t skip them if you can help it!
How to store Tomato Basil Pasta with Chicken:
Leftovers keep well in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave with a splash of broth or milk to loosen the sauce. It thickens a lot as it chills!
Serving suggestions:
Serve this creamy pasta with a crisp green salad and Garlic Bread or a piece of crusty No Knead Bread for a complete meal!
It’s also great with Roasted Veggies or a light side of Air Fryer Broccoli if you want to add more greens.
One Pan Creamy Tomato Basil Pasta with Chicken
written by Ashley Fehr
Ingredients
- 1 tablespoon oil
- 2 boneless, skinless chicken breasts, (cut into ½" cubes)
- salt and pepper
- 2 cloves garlic, (finely minced)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3½ cups low sodium chicken broth
- ¼ cup block-style cream cheese, (2oz, or ¼ package)
- 3 tablespoons basil pesto
- 340 grams bucatini pasta, (¾ lb) or spaghetti
- 3 cups cherry or grape tomatoes, (halved)
- Parmesan and fresh basil for serving
Instructions
- Heat oil in a large, deep saucepan over medium-high heat.
- Season chicken lightly with salt and pepper and cook for 3-4 minutes, just until no longer pink (you can cook longer to brown if desired).
- Add the garlic and cook 1 minute.
- Add the broth, cream cheese, pesto, salt and pepper. Stir well and bring to a simmer.
- Add in uncooked pasta and tomatoes, pressing pasta gently down into the liquid as much as possible.
- Cover and cook on a low simmer (reduce heat if necessary), stirring every few minutes so that the pasta doesn't stick together.
- Cook for 9-10 minutes, just until pasta is al dente. Taste and adjust seasonings as desired. (Note: the sauce will continue to thicken as it sits. If you want to thicken further, stir together 1 tablespoon water and 1 tablespoon corn starch and stir into simmering sauce).
- Serve with freshly grated Parmesan and top with fresh chopped basil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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- Meatless version: Skip the chicken and add white beans, roasted red peppers, or spinach for a vegetarian twist!
- Swap the protein: Crumbled Italian sausage, shrimp, or even rotisserie chicken work beautifully.
- Swap the cheese: Try goat cheese or mascarpone instead of cream cheese for a tangier flavor.
- Add veggies: Toss in spinach, zucchini, or sun-dried tomatoes near the end for more color and texture!
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