Chicken Pasta Recipe Tomato: One-Pot Garlic Infused Delight

This one-pot chicken pasta with tomato delivers restaurant-quality results with minimal cleanup. The garlic-infused sauce builds deep flavor while the pasta cooks directly in the liquid, absorbing every savory note.

The beauty lies in its simplicity: tender chicken, al dente pasta, and a rich tomato sauce come together in 30 minutes. No separate pots, no complicated techniques—just layer the ingredients and let the stove do the work.

By the final stir, you’ll have a creamy, cohesive dish where the pasta soaks up the garlicky tomato essence. The chicken stays juicy, and the sauce clings perfectly to every noodle.

Ideal for busy weeknights or when you crave comfort without the fuss. Here’s how to make it.

Ingredients for Chicken Pasta Recipe Tomato

One pot, minimal cleanup, maximum flavor with these everyday ingredients.

The chicken is the foundation here. Boneless, skinless breasts stay tender and cook quickly—thighs work too (just trim excess fat). Costco has great bulk options if you’re feeding a crowd. For the tomatoes, San Marzano cans (find them at Whole Foods or Italian markets) are worth the splurge. Their sweetness balances the garlic perfectly. The pasta absorbs the liquid as it cooks, so use a shape with nooks like fusilli or penne.

No fresh garlic? Jarred minced garlic (about 2 tbsp) works in a pinch, but fresh tastes brighter. Short on broth? Water plus bouillon cubes get you close. Want more depth? Add a splash of red wine with the broth. The cream can be swapped for half-and-half (less rich) or coconut milk (dairy-free). Skip the Parmesan if making it vegetarian, or use nutritional yeast for a similar umami kick.

Leftovers keep 4-5 days in the fridge and actually taste better as the flavors meld. Freeze for up to 3 months (without the pasta—it gets mushy). Reheat gently with a splash of broth to loosen the sauce. Always garnish with fresh parsley right before serving.

Step-by-Step Instructions for Chicken Pasta with Tomato

Everything comes together in one pot—simple, flavorful, and cleanup is a breeze.

Step 1: Sear the Chicken and Sauté Aromatics

Heat the 2 tbsp Olive Oil in a large, deep skillet or Dutch oven over medium-high heat. Add the 1.5 lb Boneless Skinless Chicken Breasts (cut into bite-sized pieces) and sear for 5-6 minutes until golden brown on all sides and cooked through.

Remove the chicken and set aside. In the same pot, add the 1 whole Onion (finely diced) and cook for 3-4 minutes until softened. Add the minced 6 cloves Garlic Cloves and cook for 30 seconds until fragrant—don’t let it burn.

Step 2: Build the Tomato and Broth Base

Pour in the 2 cups Canned Diced Tomatoes (with juices) and stir, scraping up any browned bits from the bottom. This adds depth to the sauce. Add the 1 tsp Dried Basil, 1 tsp Dried Oregano, 0.25 tsp Red Pepper Flakes, 1 tsp Salt, and 0.5 tsp Black Pepper, stirring to combine.

Next, pour in the 3 cups Chicken Broth and bring to a gentle boil. This creates the base for your pasta to cook in. Taste and adjust seasoning if needed—remember, the pasta will absorb some of the saltiness.

Step 3: Cook the Pasta in the Sauce

Add the 12 oz Pasta to the pot, ensuring it’s fully submerged in the liquid. Cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed. The starch from the pasta will help thicken the sauce naturally.

Return the seared chicken to the pot and stir to combine. Reduce the heat to medium-low and let everything simmer together for 2-3 minutes so the flavors meld.

Step 4: Finish with Cream and Serve

Stir in the 0.5 cup Heavy Cream and let it simmer for 1-2 minutes until the sauce is creamy and coats the pasta evenly. The cream adds richness but doesn’t overpower the tomato and garlic flavors.

Remove from heat and let it sit for 1-2 minutes to thicken slightly. Serve hot, garnished with the 0.5 cup Parmesan Cheese and 0.25 cup Fresh Parsley. Each bite will be packed with garlic, tomato, and creamy goodness.

Wine and Beer Pairings for These Flavors

Italian Wine Pairings

This dish begs for a crisp Italian white wine. I love Pinot Grigio from Alto Adige—its bright acidity cuts through the creamy tomato sauce beautifully. A Vermentino from Sardinia offers citrus notes that complement the garlic perfectly. 🍷

Bold Red Options

For red wine lovers, try a light-bodied Chianti Classico. Its cherry notes and subtle tannins won’t overpower the chicken. Serve slightly chilled at 60-65°F for best results. Avoid heavy Cabernets—they’ll clash with the tomato acidity.

Craft Beer Choices

An Italian-style pilsner like Birra Moretti offers clean, crisp refreshment. For craft beer fans, a Belgian blonde ale provides subtle fruitiness that pairs well. The carbonation helps cleanse your palate between bites. 🍺

Light Beer Alternatives

A light lager such as Peroni works beautifully without competing flavors. The mild bitterness balances the richness of the cream. I always keep a few bottles on hand for casual weeknight dinners.

Non-Alcoholic Pairings

For non-drinkers, try sparkling water with a squeeze of lemon. The bubbles mimic beer’s palate-cleansing effect. A tomato-based mocktail with basil and lime also complements the dish’s flavors wonderfully.

Frequently Asked Questions