This one pot chicken pasta is rigatoni simmered in a creamy tomato sauce with browned chicken and a blanket of melted mozzarella on top. It serves two and uses one deep skillet from start to finish, so dinner takes about 40 minutes and leaves just one pan in the sink. The pasta cooks right in the broth, tomatoes and a splash of cream, soaking up flavor as it softens and thickening the sauce with its own starch. It is the kind of easy, cozy dinner I wanted for nights when the two of you want comfort food without a pile of dishes.
Why you’ll like it
- One pan: the chicken, sauce and pasta all cook in the same skillet.
- Made for two: 5 ounces of pasta and one chicken breast make two generous bowls.
- Creamy without heaviness: just 1/3 cup of cream turns the tomato sauce silky.
- No broiler needed: the mozzarella melts under the lid in a couple of minutes.
- Pantry staples: canned tomatoes, broth, dried pasta and cheese do most of the work.
What makes it work
Pasta cooked in the sauce. Dry pasta simmered in a measured amount of broth, tomatoes and cream absorbs the liquid as it softens and releases starch into the pan. That starch thickens everything into a sauce that clings to the rigatoni, with no separate pot of water to drain.
Browning, then setting the chicken aside. A few minutes over medium-high heat gives the chicken golden edges and leaves flavorful browned bits for the sauce. Moving it to a plate while the pasta simmers keeps it tender; it goes back in at the end.
A covered simmer. With a small batch, liquid evaporates quickly. The lid keeps enough moisture in the pan for the pasta to cook through evenly, and a stir every few minutes stops it from sticking.
Cheese off the heat. Parmesan stirred in after the pan comes off the burner melts smoothly, and the mozzarella softens under the lid in a minute or two.
How much liquid a small batch needs
One pot pasta depends on the right amount of liquid. Too little and the pasta stays firm; too much and the sauce is soupy. For 5 ounces of short pasta, this recipe uses 1 1/4 cups of broth plus the tomatoes and 1/3 cup of cream, a little more liquid per ounce of pasta than a four-serving batch, because a small amount spread in a skillet evaporates faster.
If the pan looks dry before the pasta is tender, add up to 1/4 cup more broth. The finished sauce should coat the pasta and look creamy, with a little extra pooling at the bottom that thickens as it stands.
The recipe uses about half a can of diced tomatoes. Move the rest to a covered container in the fridge and use it within a few days in scrambled eggs, a quick soup or another pasta night.
Ingredients for one pot chicken pasta
Exact amounts are in the recipe card below. A few notes help with shopping and swaps.
- Chicken breast: one large breast, about 10 ounces, cut into bite-size pieces so it browns fast.
- Short pasta: rigatoni and penne hold the sauce in their tubes. Other short shapes work; check them a few minutes early.
- Canned diced tomatoes: drain them before measuring so the sauce is not watery.
- Chicken broth: low-sodium broth leaves room for the salty Parmesan.
- Heavy cream: a small amount softens the acidity of the tomatoes and makes the sauce creamy.
- Italian seasoning, onion and garlic: the savory base of the sauce.
- Parmesan and mozzarella: Parmesan seasons the sauce, and mozzarella adds a melty, stretchy top.
How to make one pot chicken pasta
- Brown the chicken until it reaches 165°F and set it aside.
- Soften the onion, then add the garlic and seasoning.
- Add the broth, tomatoes and cream, bring to a boil and stir in the pasta.
- Cover and simmer until the pasta is tender and the sauce is thick.
- Stir in the Parmesan, return the chicken and melt the mozzarella under the lid.
Step-by-step notes
Browning the chicken. Let the pieces sit for a minute before stirring so they get color. After 5 to 6 minutes they should be golden and read 165°F.
Softening the onion. Three minutes over medium heat is enough for the onion to turn translucent and sweet. The garlic and Italian seasoning need only a few seconds after that, just until fragrant, so they do not burn before the liquid goes in.
Simmering the pasta. Once the liquid boils, stir in the pasta, cover and turn the heat to medium-low. Stir every few minutes, scraping the bottom. After 12 to 15 minutes the pasta should be tender with a slight bite and the sauce should have thickened.
Melting the cheese. Pull the pan off the heat, stir in the Parmesan, fold the chicken back in and scatter the mozzarella over the top. Cover for 1 to 2 minutes, just until the cheese melts.
Tips for the best results
- Cut the chicken into even pieces so they finish browning at the same time.
- Keep the lid on during the simmer and lift it only to stir.
- Keep a little extra broth nearby for a small pan that runs dry.
- Taste before adding more salt; the broth and cheese already bring plenty.
- Use a pan wide enough that the pasta can lie mostly under the liquid; a deep skillet works better than a narrow pot.
- Serve right away, while the mozzarella is soft and stretchy.
Variations
- Marinara instead of diced tomatoes: use 3/4 cup marinara and skip the cream for a lighter, more classic tomato sauce.
- Different pasta: penne works the same way; smaller shapes may cook a few minutes faster.
- Fresh herbs: finish with basil instead of parsley for a brighter tomato flavor.
What to serve with it
A bowl of cheesy tomato pasta straight from the skillet is a simple way to end a busy day together.
- A crisp green salad with a vinaigrette.
- Roasted broccoli or green beans.
- Warm garlic bread for the extra sauce.
- For another one-pan dinner, try the one pot chicken and rice for two.
Storage and reheating
Refrigerate leftovers within 2 hours in a covered container and eat them within 3 to 4 days, or freeze them for up to 2 months. The pasta keeps soaking up sauce as it sits, so reheat it with a splash of broth, milk or cream, stirring, until hot throughout, 165°F.
One skillet, a handful of pantry staples and a bubbling, cheesy pasta for two. Grab two forks and dig in.
Frequently asked questions
How much liquid do you need for one pot pasta?
For this recipe, 1 1/4 cups of broth plus the tomatoes and 1/3 cup of cream cook 5 ounces of short pasta. Add up to 1/4 cup more broth if the pan runs dry before the pasta is tender.
How do I store leftover one pot pasta?
Refrigerate it within 2 hours in a covered container and eat it within 3 to 4 days, or freeze it for up to 2 months. Reheat with a splash of liquid until it reaches 165°F.
Can I use marinara instead of diced tomatoes?
Yes. Use 3/4 cup marinara and skip the cream for a lighter tomato sauce; the pasta cooks the same way.
Can I make it without cream?
Yes. Leave the cream out and use the marinara swap, or add an extra splash of broth. The sauce will be less creamy but still coat the pasta.
Print
One Pot Chicken Pasta for Two (Creamy Tomato)
- Total Time: 40 minutes
- Yield: 2 servings
Description
One pot chicken pasta for two: browned chicken and rigatoni simmered in broth, diced tomatoes and a little cream, finished with Parmesan and melted mozzarella.
Ingredients
- 1 large boneless skinless chicken breast (about 10 ounces), cut into bite-size pieces
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1 1/4 cups low-sodium chicken broth, plus up to 1/4 cup more if needed
- 3/4 cup canned diced tomatoes, drained (about half a 14.5-ounce can)
- 1/3 cup heavy cream
- 5 ounces short pasta, such as rigatoni or penne
- 1/4 cup grated Parmesan cheese
- 1/3 cup shredded mozzarella cheese
- 1 tablespoon chopped fresh parsley or basil (optional)
Instructions
- Season the chicken with the salt and pepper. Heat the oil in a deep 10-inch skillet over medium-high heat and cook the chicken, stirring now and then, for 5 to 6 minutes, until browned and cooked to 165°F. Move it to a plate.
- Lower the heat to medium, add the onion and cook for 3 minutes, until soft. Stir in the garlic and Italian seasoning for a few seconds.
- Add the broth, tomatoes and cream, scraping up the browned bits, and bring to a boil. Stir in the pasta, cover, and simmer over medium-low heat for 12 to 15 minutes, stirring every few minutes, until the pasta is tender and the sauce has thickened. Add up to 1/4 cup more broth if the pan looks dry before the pasta is done.
- Take the pan off the heat and stir in the Parmesan. Return the chicken and its juices, scatter the mozzarella over the top, cover and let stand for 1 to 2 minutes, until the cheese melts.
- Sprinkle with parsley or basil and serve.
Notes
Equipment: deep 10-inch skillet or 3-quart saucepan with a lid, wooden spoon, instant-read thermometer
- Leftover diced tomatoes: move the rest of the can to a covered container and refrigerate; use them within a few days in eggs, soup or another pasta.
- Marinara works in place of the diced tomatoes and cream for a lighter tomato version; use 3/4 cup and skip the cream.
- Rigatoni and penne hold the sauce well; other short shapes work, but check them a few minutes early.
- Doneness: The chicken is done at 165°F; the pasta is done when tender with a slight bite and the sauce coats it.
- Refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, or freeze for up to 2 months. Reheat with a splash of broth, milk or cream until hot throughout (165°F).
- Cook the chicken to 165°F.
- Do not leave the pasta at room temperature for more than 2 hours.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
