Creamy Italian Chicken Pasta (One-Pan with Herb Marinade)
This creamy Italian chicken pasta is an easy one-pan dinner made with juicy herb-marinated chicken, pasta, and a rich tomato cream sauce. Everything cooks in one skillet, which means less cleanup and more flavor from all the browned bits left behind by the chicken.
The simple Italian-style marinade adds flavor to both the chicken and the sauce, making this taste much richer than a typical quick pasta recipe. It’s creamy, comforting, and perfect for busy weeknights when you want something satisfying without a complicated recipe.
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Why You’ll Love This Recipe
- One-pan dinner with minimal cleanup
- Creamy tomato pasta sauce that tastes like restaurant-style chicken pasta
- Juicy herb-marinated chicken for extra flavor
- Pasta cooks directly in the sauce for a richer texture
- Easy enough for busy weeknights
- Works well with chicken breast or thighs
If you enjoy easy marinade-based dinners like this, you may also like my Easy Chicken Marinade Recipes collection.
Ingredients
Chicken Marinade Ingredients:
- Boneless Chicken Breast (Butterflied)
- Olive Oil
- Tomato Paste
- Fresh Garlic
- Seasonings: Italian Seasoning, Dried Oregano, Dried Basil, Salt and Black Pepper
Pasta Ingredients:
- Rigatoni or Penne Pasta
- Onion
- Fresh Garlic
- Marinara Sauce or Jarred Tomato Pasta Sauce
- Heavy Cream
- Chicken Broth
- Seasonings: Italian Seasoning, Salt and Black Pepper to Taste
- Garnish: Grated Parmesan Cheese
See recipe card for quantities…
How to Make One Pan Creamy Italian Chicken Pasta
1. Prepare the chicken and marinade:
- Butterfly the chicken breasts by slicing them horizontally through the middle so you have thinner, even pieces. This helps them cook quickly and stay tender.
- Place butterflied chicken in a bowl and mix with all marinade ingredients. Coat well and set aside for 30 minutes (or up to overnight).
2. Sear the chicken:
- Heat a large deep skillet over medium-high heat. Add the chicken along with all the marinade. Sear for 3–4 minutes per side, until golden on the outside (it does not need to be fully cooked through). Remove the chicken from the pan, cover loosely with foil or a lid, and set aside while you prepare the pasta sauce.
3. Deglaze the pan:
- Reduce heat to medium. Add ¼ cup water to the hot pan. Scrape the bottom of the pan with a wooden spoon to release all browned bits.
4. Build the sauce:
- Add onion and cook for 2–3 minutes until softened. Add garlic and cook for 30 seconds. Pour in marinara sauce, heavy cream, and remaining chicken broth. Stir in Italian seasoning and bring to a gentle simmer.
5. Cook the pasta:
- Add uncooked pasta directly into the sauce. Cover and cook on medium-low heat for 10–14 minutes, stirring every 2–3 minutes to prevent sticking. Add ½ cup water at a time as needed, up to a total of 2 cups, to keep the pasta mostly submerged in liquid. Cook until the pasta is tender and the sauce is creamy and thickened.
6. Finish and serve:
- Place seared chicken on top of the pasta. Cover with a lid and cook on low heat for 5–7 minutes, until chicken is fully cooked through.
- Turn off the heat. Sprinkle with 2–3 tbsp grated parmesan, or serve it on the side so everyone can add as much as they like.
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Substitutions
Equipment
- Large Deep Skillet (with lid)
- Knife and Cutting Board
- Measuring Spoons
- Wooden Spoon or Spatula
- Tongs
- Grater (for Parmesan and garlic if needed)
Storage
This creamy Italian chicken pasta is best enjoyed fresh, when the sauce is silky and the pasta is perfectly coated. If you do have leftovers, let them cool completely, then store in an airtight container in the fridge within 1–2 hours of cooking. It will keep well for up to 3 days.
To reheat, warm gently on the stovetop over low heat or in the microwave in short intervals, stirring in between. Add a small splash of water, chicken broth, or cream to loosen the sauce as it reheats, since the pasta will absorb liquid in the fridge. This helps bring back that creamy texture and keeps the chicken tender and flavorful.
Why This One Pan Method Works
Cooking the chicken first builds flavor directly in the pan, which creates a richer sauce once the pasta cooks in the same skillet. The starch from the pasta also helps naturally thicken the sauce, making it creamy without needing a lot of extra ingredients.
Recipe Tips
FAQ
Can I use pre-cooked chicken instead?
Yes, but you’ll miss the flavor from searing and building the sauce. Add it later so it doesn’t dry out.
What is the best pasta shape for this recipe?
Short pasta like penne, rigatoni, or fusilli works best because it holds the sauce and cooks evenly in the pan.
Why is my pasta sticking or burning?
The heat may be too high or there isn’t enough liquid. Keep it at medium-low and add water gradually as needed.
Do I need to boil the pasta first?
No, the pasta cooks directly in the sauce for extra flavor and fewer dishes.
Can I make this ahead of time?
Yes, but it’s best fresh. Add a splash of water or cream when reheating to bring the sauce back.
Related Recipes
- Mediterranean Chicken and Rice Bake
- Dump and Bake Mediterranean Chicken
- Garlic Yogurt Chicken Marinade
- Easy Chicken Marinade Recipes
- Creamy Salmon Feta Pasta Bake
- Chicken Marinade for Oven
What To Serve With It
This creamy Italian chicken pasta pairs well with garlic bread, roasted vegetables, or a simple green salad. If you want something lighter, serve it with broccoli, asparagus, or green beans to balance the rich sauce.
Leftovers also reheat well for lunch the next day. Add a small splash of water, broth, or cream before reheating to loosen the sauce.
Creamy Italian Chicken Pasta (One-Pan Recipe with Herb Marinade)
Ingredients
Chicken Marinade
- 1 pound boneless chicken breast, butterflied
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 2 garlic cloves minced
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
Pasta
- 300 g pasta (rigatoni or penne)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 cup marinara sauce or jarred tomato pasta sauce
- ¾ cup heavy cream
- ½ cup chicken broth or reserved pasta water
- 2 cups water (as needed)
- ½ tsp Italian seasoning
- 2-3 tbsp grated parmesan to serve
- salt and pepper to taste
Instructions
- Butterfly the chicken breasts by slicing them horizontally through the middle so you have thinner, even pieces. This helps them cook quickly and stay tender. Place butterflied chicken in a bowl and mix with all marinade ingredients. Coat well and set aside for 30 minutes (or up to overnight).
- Heat a large deep skillet over medium-high heat. Add the chicken along with all the marinade. Sear for 3–4 minutes per side, until golden on the outside (it does not need to be fully cooked through). Remove the chicken from the pan, cover loosely with foil or a lid, and set aside while you prepare the pasta sauce.
- Reduce heat to medium. Add ¼ cup water to the hot pan. Scrape the bottom of the pan with a wooden spoon to release all browned bits.
- Build the sauce: Add onion and cook for 2–3 minutes until softened. Add garlic and cook for 30 seconds. Pour in marinara sauce, heavy cream, and remaining chicken broth. Stir in Italian seasoning and bring to a gentle simmer.
- Add uncooked pasta directly into the sauce. Cover and cook on medium-low heat for 10–14 minutes, stirring every 2–3 minutes to prevent sticking. Add ½ cup water at a time as needed, up to a total of 2 cups, to keep the pasta mostly submerged in liquid. Cook until the pasta is tender and the sauce is creamy and thickened.
- Place seared chicken on top of the pasta. Cover with a lid and cook on low heat for 5–7 minutes, until chicken is fully cooked through. Turn off the heat. Sprinkle with 2–3 tbsp grated parmesan, or serve it on the side so everyone can add as much as they like.
Notes
- Chicken is fully cooked when it reaches 165°F internally.
- Add chili flakes for a slightly spicy version.
- Calories are estimated and may vary depending on ingredients used.
Food Safety
- Don’t leave chicken or marinade out for more than 1–2 hours.
- Cook chicken to 74°C (165°F) using a Meat Thermometer.
- Don’t reuse raw marinade unless boiled first.
- Wash hands, knives, and cutting boards after handling raw chicken.
Follow safe storage and handling tips from USDA.
