One-Pot Chicken and Tomato Basil Pasta

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A cozy, hands-off dinner with tender chicken, sun-ripened tomatoes, and fresh basil simmered into a flavorful pasta sauce. This Italian-inspired one-pot recipe, ready in about 35 minutes, pairs penne pasta, chicken breasts, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz penne pasta
• 2, boneless and skinless, cut into 1-inch cubes chicken breasts
• 1 can (14 oz) diced tomatoes
• 1/2 cup chicken broth
• 1/4 cup, chopped fresh basil
• 2, minced garlic cloves
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 chicken breast cubes (boneless and skinless, cut into 1-inch cubes) and cook for 5-6 minutes until golden brown, then remove and set aside.
2. Step 2: Add 2 minced garlic cloves to the pot and cook for 30 seconds until fragrant. Stir in 1 can diced tomatoes (14 oz), 1/2 cup chicken broth, 1 tsp dried oregano, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer.
3. Step 3: Add 12 oz penne pasta to the pot, stirring to submerge. Simmer uncovered for 12-14 minutes, stirring occasionally, until pasta is al dente and sauce thickens. Stir in the cooked chicken and 1/4 cup chopped fresh basil. Serve immediately topped with 1/2 cup grated Parmesan cheese.