Creamy Tomato Pasta Bake with Chicken (One-Pot)

Introduction — Weeknight Comfort, One Pot

A true weeknight hero.
As a professional food writer I live for recipes that deliver big comfort with minimal fuss, and this one-pot creamy tomato pasta bake with chicken is exactly that. The appeal is simple: concentrated tomato brightness rounded by cream and cheeses, studded with tender pieces of seared poultry and finished in a single oven-safe pan for effortless cleanup.
What I love most as a cook is how texture and technique work together here. The sear on the chicken creates a caramelized bite against the silk of a cream-tomato sauce, while the pasta releases just enough starch into the pot to coax the sauce to cling luxuriously to each tube. The final oven step adds that irresistible contrast—melted, slightly bronzed cheese sitting atop a glossy, saucy base.
Read on and you'll find professional tips on controlling heat, coaxing emulsion between dairy and acid, and how to encourage the ideal creamy-but-not-watery finish. This recipe is as much about timing and feel as it is about ingredients; once you understand the sensory cues, it becomes repeatable, forgiving, and endlessly adaptable.
Why this recipe shines:

• One-pan efficiency that keeps flavor concentrated.
• Textural interplay between seared chicken, al dente pasta, and melted cheese.
• A forgiving template for swaps and add-ins.

Why This One-Pot Works — Technique and Flavor Science

Layered technique over time.
At the heart of the dish is a string of purposeful techniques that build flavor without complication. Searing the protein first does more than color the meat: it creates fond, those caramelized brown bits on the pan surface that dissolve into the sauce and add deep savory notes. When you deglaze and simmer with tomatoes and stock, you pull those compounds into the base so every bite tastes more rounded.
The starch released from cooking the pasta directly in the sauce is another small magic trick: it thickens and helps the sauce adhere to the pasta, creating a cohesive bite instead of a soupy one. Meanwhile, acid from tomatoes is balanced by fat—first from a small addition of cream, then from the cheeses—so that the sauce reads both bright and indulgent rather than cloying or flat.
Temperature control is crucial. High heat for the initial sear, then lowered to a steady simmer for the pasta, protects both the protein's juiciness and the starch' integrity. Finishing in the oven does two things: it allows residual heat to integrate dairy into a silky emulsion and it gives the top layer of cheese a quick, attractive transformation that signals the transition from stovetop cooking to a communal table moment.
Understanding these components makes the method adaptable. Once you can sense when the sauce has the right body, or when a sear has developed useful color, you can improvise confidently while still getting consistent, craveable results.

Gathering Ingredients

What you need on the counter.
Below is the explicit ingredient list for the recipe—lay these out before you begin and mise en place will keep the whole process calm and efficient. Having everything measured and within reach makes it easy to control timing when you’re searing, simmering, and finishing in the oven.

• 500g chicken breast, sliced 🐔
• 300g dried pasta (penne or rigatoni) 🍝
• 1 tbsp olive oil 🫒
• 1 medium onion, diced 🧅
• 3 cloves garlic, minced 🧄
• 1 can (400g / 14 oz) crushed tomatoes 🍅
• 2 tbsp tomato paste 🫙
• 720ml (3 cups) chicken broth 🍲
• 120ml (1/2 cup) heavy cream 🥛
• 100g cream cheese, softened 🧀
• 150g shredded mozzarella 🧀
• 50g grated Parmesan 🧀
• 1 tsp Italian seasoning (oregano/basil) 🌿
• Salt to taste 🧂
• Black pepper to taste 🌶️
• Fresh basil leaves for garnish 🌿

Pro tips for choosing ingredients without changing the recipe: choose a pasta shape with ridges or tubes so the sauce clings well; buy whole-milk dairy for the creamiest mouthfeel; use a good-quality canned tomato for an honest bright flavor base; and pick a firm, boneless breast that will sear without falling apart. Arrange everything in the order you’ll use it to speed the cook. Finally, take the cream cheese out a little earlier to bring it to a softer, easier-to-incorporate temperature—this avoids clumping when it hits the warm sauce.

Prep and Searing Techniques — Building the Base

Searing is flavor currency.
Preparation is more than chopping; it’s about manipulating moisture, surface area, and heat so every component contributes optimally. Pat the protein dry before it hits the pan; moisture on the surface creates steam and prevents a proper Maillard reaction. A hot pan and an oil with a high smoke point create immediate color and seal in juices. Don’t crowd the pan—overcrowding lowers surface temperature and invites steaming instead of browning.
When you remove seared pieces from the pan, they continue to build flavor in three ways: residual heat maintains internal juiciness, carryover cooking stops the moment they rest, and the fond left behind becomes the backbone of your sauce once deglazed. Deglazing is a key professional move: pour in a little liquid and use a wooden spoon to lift those browned bits. They dissolve into the sauce, delivering savory depth you won’t achieve otherwise.
Small technique notes: keep aromatics moving but not burned; add garlic only when the onion is translucent so it perfumes rather than turns bitter. Use the pan’s heat to toast tomato paste briefly—this concentrates its sweetness and removes raw tinny notes. Finally, rest the seared protein briefly off-heat; this keeps it juicy when it goes back into the simmering pot and prevents the dish from drying out during the final bake.

Cooking Process

Step-by-step instructions.
Follow the numbered steps below exactly as the structured method for predictable results. These instructions contain the procedural details you will execute on the stovetop and in the oven.

1. Preheat oven to 200°C (400°F).
2. Season the sliced chicken with salt and pepper. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat and sear the chicken 2–3 minutes per side until golden. Remove chicken and set aside.
3. Reduce heat to medium, add the diced onion and sauté 4–5 minutes until translucent. Add the minced garlic and cook 30–60 seconds until fragrant.
4. Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, chicken broth and Italian seasoning. Bring the sauce to a gentle simmer.
5. Add the uncooked pasta to the simmering sauce and nestle the seared chicken back into the pot. Make sure pasta is mostly submerged. Bring to a low boil, cover, and simmer 12–15 minutes, stirring once or twice, until pasta is almost al dente and most liquid is absorbed.
6. Lower heat, stir in the heavy cream, cream cheese, half of the shredded mozzarella and half of the Parmesan until the sauce is smooth and creamy. Taste and adjust salt and pepper.
7. Sprinkle the remaining mozzarella and Parmesan evenly over the top. Transfer the skillet to the preheated oven and bake 8–10 minutes until cheese is melted and bubbly (or broil 2–4 minutes to brown the top—watch closely).
8. Remove from oven and let rest 5 minutes to thicken. Garnish with fresh basil leaves, serve hot and enjoy.

Professional guidance for executing these steps: watch the simmer with attention—tiny, steady bubbles are your friend; a raging boil will break down pasta too quickly and can cloud the sauce. Stir gently when the pasta is cooking to prevent sticking but avoid over-stirring which can release excess starch. When you fold in dairy, do it off the highest heat so the fats emulsify gently with the tomato base rather than curdling. If you choose to broil at the end for quick browning, keep the oven door ajar and stand ready: cheese can go from golden to burnt in a minute. These sensory cues—aroma, sheen, viscosity, and color—are what a professional cook relies on to time the finish perfectly.

Cheese, Cream, and Texture Notes

Getting the mouthfeel right.
Cheeses and cream are the glue that turn a good tomato sauce into a luxurious hook for pasta. The order and temperature at which dairy is added matters: gentle heat and gradual incorporation encourage a smooth emulsion rather than a separated, grainy texture. When working with cream cheese, soften it beforehand so it disperses evenly and doesn’t bead. Warm the cream slightly if it’s straight from the fridge; adding very cold dairy to a hot acidic base increases the risk of splitting.
The cheeses you choose affect both flavor and texture. Mozzarella gives stretch and a mild milky pull, while Parmesan contributes crystalline umami and a savory backbone. If you’re after a silkier finish, shaving finer cheese into the warm sauce helps it dissolve more seamlessly; for a more rustic texture, coarser shreds work well and deliver pockets of molten cheese in the bake.
Consider the surface finish: covering the pot during the simmer encourages moisture retention and keeps the interior creamy, but a finishing bake without a lid allows the top to form a pleasing, slightly toasted layer. Timing here is a tactile skill—a glossy, clingy sauce that coats the back of a spoon signals readiness. These are the small decisions that transform a comforting casserole into a memorable, deeply satisfying family-style dish.

Serving Suggestions, Sides and Pairings

Make it feel like a meal.
This bake is rich and comforting, so lighter accompaniments make lovely partners. A crisp green salad with a bright vinaigrette provides a refreshing counterpoint; think peppery greens, thinly sliced red onion, and a lemon-forward dressing to cut through the cream. For starch lovers, a slab of garlic-rubbed bread or toasted focaccia is an obvious match—use the bread to scoop up sauce and melted cheese.
For beverage pairings, choose acidity to balance the cream: an unoaked Chardonnay or a medium-bodied Sangiovese sits well with tomato-driven dishes. If you prefer non-alcoholic options, sparkling water with a twist of citrus or a lightly brewed iced tea with lemon will lift the palate between bites.
Presentation-wise, finish with scattered fresh herbs for color and aroma; basil’s sweet, peppery note is classic here. Let the dish rest briefly off the heat to allow the sauce to thicken—this helps with portioning and avoids an overly runny serve. Family-style serving straight from the skillet invites communal dining and keeps the dish warm; otherwise transfer to a shallow casserole for a more formal look. Simple plates and robust cutlery enhance the comfort-food vibe—this is a meal meant to be eaten with appetite and ease.

Variations and Substitutions

Adapt without losing soul.
This recipe is an open invitation to personalize. Swap the protein for shredded rotisserie chicken if you want to shave searing time, or substitute cubes of smoked sausage for a deeper, smoky profile. Vegetables are welcome additions: wilted spinach or roasted bell peppers fold in seamlessly, while mushrooms add an earthy counterpoint to tomatoes and cheese.
For dietary swaps, use gluten-free pasta to keep the core method intact, or choose a plant-based cream alternative and a dairy-free cream cheese if you need a vegan-ish version—note that melting behavior will differ and may require a brief oven finish to coax cohesion. To make the dish spicier, introduce red pepper flakes when sautéing aromatics or add a spoonful of smoky paprika with the tomato paste. Alternatively, brighten the final dish with a splash of high-quality balsamic or a handful of lemon zest to elevate the tomato’s natural acidity.
Small changes to technique will preserve texture: if using leaner proteins, consider a quick butter finish for flavor; if swapping cheeses, adjust the final bake time to avoid over-browning. These variations let you tailor the bake to what’s in the fridge while keeping the core pleasures intact: creamy sauce, tender protein, and plenty of melty cheese.

FAQs — Frequently Asked Questions

Common questions answered by a pro.

• Q: Can I make this ahead?
  A: Yes—assemble through the stovetop stage, cool briefly, then refrigerate. Reheat gently and finish in the oven to refresh the cheese and texture.
• Q: How do I prevent a watery bake?
  A: Control simmer time so the pasta absorbs most of the liquid before adding dairy, and allow a short rest after baking so the sauce tightens.
• Q: Can I freeze leftovers?
  A: Freeze in airtight containers; when reheating, thaw overnight then warm gently, finishing under the broiler if you want a fresh top crust.
• Q: My cheese separated—what went wrong?
  A: High heat can cause separation; add dairy off high heat and stir to form an emulsion. Soften cream cheese before mixing to avoid lumps.
• Q: Which pasta shape is best?
  A: Tubular or ridged shapes hold sauce well; choose according to personal preference and what you have on hand.

If you have a specific pantry constraint or want a tailored variation—gluten-free, vegetarian, or extra-spicy—ask and I’ll suggest precise swaps that preserve texture and flavor while adapting the method to your needs.