One-Pot Creamy Tomato and Herb Chicken Pasta

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

A hearty, comforting pasta dish made with tender chicken, fresh tomatoes, and a creamy tomato sauce all in one pot for an easy weeknight dinner. This Italian-inspired one-pot recipe, ready in about 40 minutes, pairs chicken breasts, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1 lb boneless, skinless, cut into 1-inch cubes chicken breasts
• 2 tbsp olive oil
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1 (28 oz) can diced tomatoes
• 1/2 cup chicken broth
• 8 oz penne pasta
• 1/2 cup heavy cream
• 2 tbsp, chopped fresh basil
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, grated Parmesan cheese

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat, then add 1 lb cubed chicken breasts and cook for 5-6 minutes until golden brown on all sides, transferring the chicken to a plate.
2. Step 2: Add 1 medium diced onion and 2 minced garlic cloves to the pot, stir-frying for 2-3 minutes until translucent and fragrant, then pour in 1 (28 oz) can diced tomatoes and 1/2 cup chicken broth, bringing to a simmer.
3. Step 3: Add 8 oz penne pasta to the pot, stirring to submerge, then add 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Cover and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and liquid has reduced.
4. Step 4: Stir in 1/2 cup heavy cream and 2 tbsp chopped fresh basil, then return the cooked chicken to the pot, stirring to combine. Cook for 2-3 minutes until sauce is creamy and heated through, then stir in 1/4 cup grated Parmesan cheese until melted.