One-Pot Chicken and Vegetable Pasta with Sun-Dried Tomato Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty one-pot meal featuring tender chicken, seasonal vegetables, and a creamy sun-dried tomato sauce that coats the pasta perfectly. This italian-inspired pasta ready in about 30 minutes pairs boneless and skinless Chicken thighs, Penne pasta, halved Cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.8 (8 ratings) Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat.
  2. Step 2: Add 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces) and cook for 5 minutes until browned, then remove and set aside.
  3. Step 3: Add 3 minced garlic cloves to the pot and cook for 1 minute until fragrant.
  4. Step 4: Add 1 cup halved cherry tomatoes and 1 diced medium zucchini (1/2-inch cubes) and cook for 3 minutes until slightly softened.
  5. Step 5: Add 8 oz penne pasta, 2 cups chicken broth, and 3 tbsp drained sun-dried tomatoes, then bring to a simmer.
  6. Step 6: Cover and cook for 10 minutes, stirring occasionally, until pasta is almost al dente.
  7. Step 7: Stir in 1/2 cup heavy cream and 1/2 tsp salt, then add chicken back to the pot and cook for 2 minutes until heated through.
  8. Step 8: Stir in 1/4 cup grated Parmesan cheese until melted, then serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does One-Pot Chicken and Vegetable Pasta with Sun-Dried Tomato Cream take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Chicken and Vegetable Pasta with Sun-Dried Tomato Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.

Can I substitute ingredients in One-Pot Chicken and Vegetable Pasta with Sun-Dried Tomato Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Chicken and Vegetable Pasta with Sun-Dried Tomato Cream for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Chicken and Vegetable Pasta with Sun-Dried Tomato Cream?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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