One Pan Creamy Tomato Basil Pasta with Chicken

square overhead image of creamy tomato basil pasta with chicken in white braiser.

One Pan Creamy Tomato Basil Pasta with Chicken

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 525cal

Author: Ashley Fehr

This One Pan Creamy Tomato Basil Pasta with Chicken is made with juicy chicken, tangy tomatoes, a swirl of creamy basil sauce, and tender noodles, all cooked in a single pan for a 30-minute dinner!

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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

Ingredients and Substitutions:

Chicken: you can omit the chicken for a meatless meal, or swap for chicken thighs, crumbled sausage or bacon -- just be sure to cook sausage or bacon completely before adding the garlic.

Tomatoes: you can swap the tomatoes for canned, but you won't have quite the same result. Opt for roughly 1 cup and be sure to drain first.

*This recipe makes 4 large servings and could easily feed 5-6 people depending on appetites and what you are serving it with.

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