This one pot creamy tomato chicken pasta is ready in just 30 minutes with the pasta cooking right in the sauce, meaning there is minimal clean up! The result is a rich and super flavourful and creamy pasta that is also unbelievably dairy free. It’s become one of my go to easy pasta recipes for those busy weeknights where I really don’t feel like spending much time cooking dinner.
⭐⭐⭐⭐⭐ fantastic! i made this tonight and it was quick and delicious! thanks! – alyson
I know I cook for my job, but still some days when I finish work (especially when it’s been a big admin day behind the computer) I am not in the headspace to really put together an elaborate dinner. That’s where the magic of the one pot pasta comes in as after a busy day, it’s saved me from ordering takeaway on countless occasions.
This version was developed (like many of my pasta recipes) based on what I had in the fridge one night and has become something that I now want to intentionally make again and again. It uses simple, basic ingredients that are usually in my weekly grocery shop anyway and comes together in just 30 minutes.
This pasta is so full of flavour thanks to the technique I use in all of my one pot pasta recipes of cooking the pasta in stock so that it absorbs all the flavours. The starch from the pasta is released as well, helping to turn that liquid into a silky smooth sauce.
The result feels like it is a much more complicated dinner than it really is. It’s super low effort but very high reward.
Looking for more one pot pasta recipes? Try my one pot creamy Cajun pasta, this reader favourite one pot spicy sausage pasta, or for a vegetarian option, this one pot mushroom stroganoff.
Key Ingredients
This is a simple family-friendly creamy tomato based pasta recipe designed to use ingredients that are common in a lot of homes and therefore is an easy one to add to a busy weeknight menu.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Chicken breast – I use one chicken breast in this recipe to feed 2 people, which is usually around 200 grams depending on the size.
- Spices – of course I am using my go to combination of smoked paprika, garlic powder and onion powder to give the chicken so much flavour.
- Shallot – I like to use a french shallot (sometimes sold as an eschalot) in this pasta recipe because it’s got a milder, sweeter flavour that works really well with the creamy tomato sauce, but you can also use ½ small red onion instead as this is still going to be more mild than a regular brown onion.
- Garlic – lots of fresh garlic is really going to enhance the flavour of this pasta.
- Pasta – short pasta shapes like fusilli, penne, or rigatoni, work best in a one pot pasta. You can also use a gluten free pasta to make this recipe gluten free but you may need to adjust the cooking time.
- Chicken stock – the pasta is cooked in the stock (broth) and absorbs all that extra flavour so use a good quality stock if possible.
- Marinara sauce – you can make your own marinara sauce if you like, otherwise a store bought pasta sauce works well. I recommend looking for a Napoletana sauce in Australia that doesn’t contain sugar, and in the US any jarred marinara will work.
- Dairy free cream – I love the Flora Thickened Plant Cream which you can get at both Coles and Woolworths, but I’ve also used an oat based cream for this recipe which works well, and if you’re outside Australia, look for a dairy free heavy cream. It also works well with my homemade dairy free cream.
- Fresh basil – optional but just adds extra flavour and freshness to the pasta. You could also add fresh chopped parsley.
- Chilli flakes – I like to serve this pasta with a sprinkle of chilli flakes (red pepper flakes) for a little extra heat, but this is optional depending on if you’re wanting it to be spicy or not.
Equipment
Cast Iron Dutch Oven – there are so many different brands (and colours!) of these types of pots but investing in one that matches your budget is going to be such as asset to your kitchen! I use mine at least once or twice a week.
Step-By-Step Instructions
As everything comes together in the one pot, this really is an easy one. Before you start, I do recommend dicing the chicken and shallot and crushing the garlic so it’s all ready to go. It just makes the cooking part much easier and less stressful.
Step 1: Heat half the oil in a large heavy-based pot over medium heat. Add the diced chicken with the spices and a good seasoning of salt and pepper, and cook until golden and cooked through. Remove it from the pot and set aside on a plate.
Step 2: Add the remaining oil to the pot, then the shallot and garlic. Sauté until soft and fragrant. Keep an eye on the garlic and turn the heat down if needed to make sure you don’t burn it.
Step 3: Add the dried pasta and chicken stock and bring to a simmer. Cook uncovered for about 10 minutes, stirring every couple of minutes so nothing sticks to the bottom of the pan.
Step 4: If the pasta is getting too dry before it’s cooked, add a splash more stock or water. You want a little liquid left in the pot, as this becomes part of the sauce.
Step 5: Add the chicken back to the pot and stir through the marinara sauce and dairy free cream. Cook for another couple of minutes, stirring, until the chicken is heated through and the sauce is thick.
Step 6: Taste and adjust the seasoning if needed, then serve into bowls. Finish with fresh basil, and chilli flakes for a little spice if you like.
👉 Tip! Take the pot off the heat while it’s still pretty saucy as the pasta will continue to soak up the sauce as it sits. This way, by the time it’s in bowls it’ll be perfectly thick and creamy.
Storage Instructions
This pasta is best eaten fresh, as the pasta keeps soaking up the sauce the longer it sits.
If you do have leftovers, store them in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave with a splash of water or stock to loosen the sauce back up.
Serving Suggestions: It’s a complete meal on its own, but if you’d like something on the side, a simple green salad or some dairy free garlic bread is always a good idea.
Recipe FAQs
It’s at its best served fresh, but leftovers keep well for a few days. See the storage instructions above for how to store and reheat it.
Yes. Use your favourite gluten free pasta and check that your stock and marinara sauce (if using store bought) are gluten free too. Gluten free pasta can cook a little faster or slower than regular pasta, so start checking it a couple of minutes early and add a splash more liquid if needed.
You definitely can. Try mushrooms, zucchini, or capsicum (bell pepper) when sautéing the shallot and garlic, or mix through some baby spinach at the end when you add back in the chicken.
Yes you can. You can swap the chicken for chickpeas, tofu, or plant-based chicken alternatives and use vegetable stock instead of chicken stock. You can also skip the step of cooking the chicken and just add the spices when sautéing the shallot and garlic, and enjoy as is or stir through cooked lentils at the end.
Yes. If you’re feeding a family, double all the ingredients and use a larger pot so the pasta has room to cook evenly. It may need a few extra minutes for the pasta to cook through.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More weeknight pasta recipes:
Sausage and Spinach Orecchiette
Marry Me Chicken Pasta
Spinach Pesto Pasta with Chicken
20 Minute Bow Tie Pasta
One Pot Creamy Tomato Chicken Pasta (Dairy Free)
Equipment
Ingredients
- 2 tablespoons olive oil divided
- 1 (7 oz) chicken breast diced, approx 150 – 200 grams
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 french shallot or ½ small red onion finely diced
- 4 cloves garlic crushed
- 500 ml (2 cups) chicken stock
- 200 grams (7 oz) dried pasta fusilli, penne, or rigatoni
- 80 ml (⅓ cup) marinara sauce
- 80 ml (⅓ cup) dairy free cream
- Handful of fresh basil chopped
- Chilli flakes/red pepper flakes optional to serve
Instructions
- Heat 1 tablespoons olive oil in a large pot over medium heat. Add the diced 1 chicken breast, ½ teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, Salt and pepper. Cook for 5–7 minutes until the chicken is golden and cooked through. Remove from the pot and set aside.
- Add the remaining 1 tablespoons olive oil to the pot. Cook the 1 french shallot or ½ small red onion for 2 minutes until softened, then add the 4 cloves garlic and cook for 30 seconds until fragrant.
- Pour in the 500 ml chicken stock, scraping up any golden bits from the bottom of the pot, then add the 200 grams dried pasta. Stir well and bring to a simmer. Cook for about 10 minutes, stirring often, until the pasta is al dente. Add a splash of water if the pot starts to look dry before the pasta is cooked.
- Return the cooked chicken to the pot. Stir in the 80 ml marinara sauce and 80 ml dairy free cream and mix well. Cook for another 2–3 minutes until heated through and the sauce thickens.
- Serve into bowls, garnished with a Handful of fresh basil and Chilli flakes/red pepper flakes.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Alyson says
Fantastic! I made this tonight and it was quick and delicious! Thanks!
Sally says
So happy to hear this Alyson!