One-Pan Chicken Pasta

There’s something about one-pan meals that feels like a warm blanket — perfect for when the sky goes gray and the house needs a hug. Tonight’s recipe? My cozy, creamy One-Pan Chicken Pasta that smells like rosemary and garlic the moment you hit the stove. I made this on a Friday when the kids were cranky and the grocery list looked sad, and the whole table quieted down as forks clinked and someone sighed, “This is the kind of food I need.” Expect tender chicken, silky sauce, and pasta that soaks up flavor like a sponge — comfort food that doesn’t require babysitting three pots.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes

Why This Recipe is Awesome

It hits all the comforting notes: creamy sauce, juicy chicken, and pasta with slightly crisp edges where it meets the pan. You get bold garlic and herb aromas, a gentle simmer that tucks flavors into every noodle, and the kind of leftover magic that improves in the fridge. It’s fast enough for weeknights, cozy enough for Sunday dinner, and so forgiving that even a kitchen rookie can walk away with applause.

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 8 oz dried pasta (penne, rigatoni, or fusilli)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, finely chopped (about 1 cup)
• 1 tsp dried oregano
• 1 tsp dried basil or 1 tbsp fresh chopped
• 1/2 tsp crushed red pepper flakes (optional, for a gentle kick)
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 1/2 cups low-sodium chicken broth
• 3/4 cup half-and-half or heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• Salt and freshly ground black pepper, to taste
• Fresh parsley or basil for garnish (optional)

For the Sauce / Garnish (if applicable):

• 1 tbsp butter (optional, for finishing)
• Extra Parmesan and a squeeze of lemon (optional brightness)

How I Make It

Step 1:

Heat a large, heavy skillet over medium-high heat and add 2 tbsp olive oil. When the oil shimmers and gives a soft sizzle, add the chicken pieces in a single layer. Season with salt and pepper and let them sear untouched for about 3–4 minutes until the bottoms get golden and you hear a satisfying sizzle. Flip and cook another 2 minutes — you want a golden crust but not fully cooked through. Transfer the chicken to a plate.

Step 2:

Reduce heat to medium and add the chopped onion. Sauté until soft and translucent, about 3–4 minutes, then toss in the minced garlic and herbs. The kitchen will fill with a warm, savory aroma — that garlic smell is pure comfort. Stir constantly for about 30 seconds so the garlic doesn’t burn.

Step 3:

Pour in the can of diced tomatoes (undrained) and scrape the brown bits from the pan — that fond carries flavor. Add the 8 oz pasta, 2 1/2 cups chicken broth, and 3/4 cup half-and-half. Stir everything together so the pasta lies flat as much as possible. Bring the mixture to a gentle boil, then reduce to a simmer. This part looks a little wobbly at first, but trust the process — the pasta will absorb the liquids as it cooks.

Step 4:

Simmer uncovered, stirring every few minutes to prevent sticking, for about 12–15 minutes until the pasta cooks to al dente and the sauce thickens. Toss the seared chicken back in during the last 4–5 minutes to finish cooking. Watch for creamy sauce clinging to the pasta and the chicken reaching 165°F if you use a thermometer — juicy center, not dry.

Step 5:

Remove the pan from heat and stir in 1/2 cup grated Parmesan and the optional 1 tbsp butter for extra shine and silkiness. Taste and adjust salt and pepper. Sprinkle chopped parsley or basil and a little extra Parmesan on top. Serve hot, with that steam rising up and neighbors asking what smells so good.

Pro Tips

• Brown the chicken well — those golden bits add deep flavor. Don’t overcrowd the pan; sear in batches if needed.
• Use low-sodium broth so you control salt. You can always add more at the end.
• If your sauce gets too thick, stir in a splash of chicken broth or cream to loosen it; if it’s too thin, simmer a couple more minutes to reduce.
• Swap half-and-half for dairy-free milk plus a tablespoon of cornstarch for a creamy, dairy-free finish.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Use firm tofu cubes; sear until golden for similar texture. Tofu soaks up the sauce but cuts protein content slightly.
• Half-and-half ↔ Greek yogurt: Use plain Greek yogurt stirred in off heat for tangy creaminess (avoid boiling after adding to prevent curdling).
• Pasta swap: Use gluten-free pasta and increase liquid by 1/4 cup — cook until the pasta reaches package-recommended doneness.
• Dairy-free: Use coconut milk (full-fat) or unsweetened oat milk with a tablespoon of cornstarch for thickness.

Variations & Tips

• Spicy: Add an extra 1/2 tsp crushed red pepper flakes and top with pepper jack cheese.
• Kid-friendly: Omit red pepper and swap diced tomatoes for a 12-oz jar of marinara for a smoother sauce.
• Veg-forward: Toss in 2 cups baby spinach or 1 cup frozen peas during the last 2 minutes of cooking.
• Mediterranean twist: Add 1/3 cup chopped kalamata olives and 1 tbsp capers before serving.
• One-pan bake: After simmering, top with mozzarella and broil briefly until golden for a bubbly finish.
• Creative twist: Stir in 2 tbsp pesto at the end for herbal brightness and a punch of color.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cool, cover, and refrigerate for up to 3 days. Reheat gently in a skillet with a splash of broth or cream to revive the sauce. Avoid microwave nukes that dry out the chicken.

Can I double the recipe?

Sure thing. Use a wider, heavier pan or two pans so the pasta lies fairly flat and cooks evenly. You may need an extra 1/2–1 cup of broth depending on your pan size.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping — it keeps things glossy without overpowering the flavor.

How do I know it’s done?

Look for creamy sauce coating the pasta, no large pools of liquid, and the pasta cooked to al dente (a little bite). Check chicken with a thermometer — 165°F in the thickest piece.

What if I don’t have ingredient X?

No panic: swap dried herbs for 1 tbsp fresh, canned diced tomatoes for 1 cup crushed tomatoes plus a splash of water, or Parmesan for Pecorino Romano for a sharper finish.

How I Like to Serve It

I serve this straight from the pan with a crisp green salad and lemon wedges for brightness. A crusty baguette soaks up the sauce perfectly, and a chilled glass of white wine or sparkling water with lemon makes the meal feel a little fancy. It works for weeknights, casual date nights, or whenever you need a bowlful of warm comfort.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth or cream.
• Cook chicken to a safe internal temperature of 165°F.

Final Thoughts

Closing: Cozy, quick, and delicious — now go make a pot that smells like home and share it with someone you love (or keep it all to yourself, I won’t judge!).