Name: Creamy Tomato Pasta Bake with Chicken (One Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups uncooked penne pasta; 2 chicken breasts, diced; 1 tablespoon olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; ½ cup heavy cream; 1 teaspoon dried Italian herbs; 1 cup shredded mozzarella cheese; ¼ cup grated Parmesan cheese; ½ teaspoon salt; ¼ teaspoon black pepper; Fresh basil, for garnish (optional)

Hey y’all! If you're searching for the ultimate easy comfort food, this Creamy Tomato Pasta Bake with Chicken (One Pot) is about to become your new favorite. Juicy Chicken, tender pasta, and a rich, creamy tomato sauce all bubble together in one dish—perfect for busy weeknights, cozy gatherings, or anytime you need a fuss-free meal that pleases everyone. Let’s get cooking!

Why You'll Love This

One-pot simplicity means fewer dishes and easy cleanup.
Rich, creamy tomato sauce makes every bite irresistibly comforting.
Juicy Chicken adds protein, making it a satisfying all-in-one meal.
Bakes up beautifully golden and cheesy for a show-stopping finish.
Perfect for leftovers—flavors meld even more the next day!

Ingredients

2 tablespoons olive oil
1 pound (450g) boneless, skinless chicken breast, cut into 1-inch cubes
1 medium yellow onion, chopped
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
1 teaspoon kosher salt, plus extra to taste
½ teaspoon black pepper
12 ounces (340g) penne or rigatoni pasta (uncooked)
1 (28-ounce) can crushed tomatoes
2 cups low-sodium chicken broth
1 cup heavy cream
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
Fresh basil or parsley, for serving (optional)

Directions

Step 1: Sear the Chicken

Preheat your oven to 400°F (200°C). In a large, oven-safe Dutch oven or deep skillet, heat the olive oil over medium-high heat. Add the cubed chicken and cook for 4-5 minutes, stirring occasionally, until golden brown but not fully cooked through. Remove chicken and set aside.

Step 2: Sauté Aromatics

Lower the heat to medium. Add chopped onion to the pot and sauté for 3 minutes until becoming soft and fragrant. Stir in minced garlic, Italian seasoning, red pepper flakes( if using), salt, and pepper. Cook for 1 more minute.

Step 3: Add Pasta and Sauce

Pour in uncooked pasta, crushed tomatoes, chicken broth, and cream. Stir to combine, then bring the mixture to a gentle boil. Add the seared chicken back into the pot. Reduce the heat to low, cover, and simmer for 12-14 minutes, stirring occasionally. Pasta should be al dente, and chicken cooked through.

Step 4: Add Cheese and Bake

Stir in 1 cup mozzarella cheese and all the Parmesan. Smooth the top, sprinkle with the remaining mozzarella. Transfer the pot to the oven, uncovered. Bake for 15-18 minutes until the top is golden and bubbly.

Step 5: Finish and Serve

Let the pasta bake cool for 5 minutes. Garnish with fresh basil or parsley if you like. Spoon into bowls and enjoy hot!

Notes

Use rotisserie chicken to save time—just reduce initial searing time.
Be sure your pot is truly oven-safe if finishing in the oven.
Add extra chicken broth if the pasta seems too dry before baking.

Variations

Vegetarian: Skip the chicken and add diced zucchini or mushrooms.
Spicy: Increase red pepper flakes or stir extra hot sauce into the sauce.
Cheesy: Swap mozzarella for provolone or add a layer of ricotta between the pasta and cheese topping.

Required Equipment

Large oven-safe Dutch oven or deep skillet (at least 5 quarts)
Stirring spoon or spatula
Cutting board and chef’s knife
Measuring cups and spoons

Storage Instructions

Allow leftovers to cool fully. Store in an airtight container in the refrigerator for up to 4 days. To reheat, microwave on medium for 2-3 minutes or bake at 350°F (175°C), covered, for 15 minutes until hot. The pasta may absorb more sauce over time; add a splash of cream or broth if needed when reheating.

Suggested Pairings & Serving Recommendations

Serve with a crisp green salad and garlicky bread for a balanced meal.
Pair with roasted vegetables like broccoli or asparagus.
Enjoy with a light red wine or sparkling water with lemon.

Pro Tips

Don’t overcook the chicken at the start; it will cook through perfectly while baking.
For extra creaminess, stir in a few tablespoons of cream cheese before baking.
Let the bake rest before serving to allow the flavors to meld and sauce to thicken.

FAQ

Can I use cooked chicken?

Yes! Just stir cooked, shredded, or cubed chicken into the sauce before baking and skip the initial searing time.

Can I make this ahead?

Absolutely. Assemble everything up through the cheese topping, cover tightly, and refrigerate for up to 1 day. Bake just before serving, adding an extra 5-7 minutes if baking from cold.

Is this recipe freezer-friendly?

Yes, you can freeze the cooled pasta bake in an airtight, freezer-safe dish for up to 2 months. Thaw completely and reheat in the oven at 350°F (175°C) until warmed through.

Prep Time:

15 minutes

Cook Time:

40 minutes

Total Time:

55 minutes