This one pot creamy tomato chicken pasta is so easy to make, coming together in just 30 minutes! The pasta cooks in the one pot along with the sauce meaning not only an easier clean up, but a super flavourful and creamy pasta that is also unbelievably dairy free! You’ll love this easy pasta recipe for those busy weeknights where you need something quick and easy but still delicious!
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.
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.
Honestly the result feels like it is a much more complicated dinner than it really is. It’s super low effort but very high reward in the taste department.
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 150-200 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 shallot 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 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.
- 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. It also works 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 for a little extra heat, but this is optional depending on if you’re wanting it to be spicy or not.
Equipment and Tools
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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 mentioned, this recipe is so easy as we’re doing everything in the one pot. I do recommend starting by gathering all of your ingredients and chopping the chicken and peeling and dicing the shallot and garlic. This is just going to make the cooking process much easier.
Once you are prepped, start by heating some of the oil in a large heavy based pot over medium heat and add in the diced chicken with the spices and a good seasoning of salt and pepper.
Once the chicken is cooked through, you can remove it from the pot and just set it aside on a plate. Add the remaining oil to the pot and add in the shallot and garlic and sauté it until fragrant, being careful not to burn it as this will leave a bitter taste in your pasta – so turn the heat down if needed.
To the pot, add the dried pasta and chicken stock and allow it to simmer for about 10 minutes or until the pasta is cooked. Depending on the pasta you are using you may need to adjust the cooking time. If the pasta is getting too dry and hasn’t cooked through yet, add a little more stock or water.
Add the cooked chicken back to the pot with the pasta and stir through the marinara sauce and the dairy free cream. Cook for a couple more minutes, stirring, until the chicken is heated through and the sauce is nice and thick.
Taste and adjust the seasoning if needed and serve up into bowls. Finish the pasta with some fresh basil and chilli flakes if you want that little spicy kick (it’s good, I recommend!).
Recipe FAQs
This pasta is best served fresh as over time the pasta continues to absorb the liquid, but if you want to meal prep it, you can store the leftovers 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.
You definitely can. Try mushrooms, zucchini, or capsicum 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.
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 large 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 shallot or ½ small red onion finely diced
- 4 cloves garlic crushed
- 200 grams dried pasta
- 2 cups chicken stock
- ⅓ cup marinara sauce
- ⅓ cup dairy free cream
- Handful of fresh basil chopped
- Chilli flakes optional to serve
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced chicken, smoked paprika, onion powder, 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 tablespoon of oil to the pot. Cook the shallot and garlic for 1–2 minutes until softened and fragrant.
- Pour in the chicken stock and add the dried pasta. Stir well and bring to a simmer. Cook for about 10 minutes, stirring occasionally, until the pasta is al dente. Add more water if needed.
- Return the cooked chicken to the pot. Stir in the marinara sauce and dairy free cream and mix well. Cook for another 2–3 minutes until heated through and the sauce thickens.
- Serve into bowls, garnished with fresh basil and chilli flakes.
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.
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