Is this a true one-pan pasta?

The chicken and sauce use one skillet, but the pasta is cooked separately to keep the texture al dente and the sauce creamy.

Can I use double cream instead of single?

Yes. Use 70 to 80 ml double cream and loosen with pasta water so the sauce stays silky.

What can I use instead of casarecce?

Penne, fusilli, or rigatoni all work. Choose a short pasta with ridges so the sauce clings.

Weeknight Creamy Tomato-Basil Chicken Pasta

Name: Weeknight Creamy Tomato-Basil Chicken Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Chicken breasts (trimmed and patted dry); 1 tbsp Onion powder; 1 tbsp Garlic granules; 1 tbsp Dried oregano; 1 tbsp Smoked paprika; 1 tsp Mild chili powder; Salt (to taste); Black pepper (to taste); 1 tbsp Olive oil (extra virgin); 30 g Butter (unsalted); 2 small Shallots (finely chopped); 3 cloves Garlic cloves (crushed); 1 tbsp Tomato puree; 300 ml Chicken stock (hot); 100 ml Single cream; 75 g Sun-dried tomatoes (sliced); 20 g Fresh basil (chopped; plus extra for garnish); 300 g Casarecce pasta; Salted water (for boiling pasta)

Prep time

10 min

Cook time

15 min

Total time

25 min

Servings

4 servings1×

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15-Min Marry Me Chicken Pasta

Creamy, rich, and ready fast. This chicken pasta is built for nights when you want comfort food with real flavor and no extra steps. The sauce is silky and tomato-rich with sun-dried tomatoes and basil, and the chicken stays juicy thanks to a quick sear and a gentle simmer.

It tastes like a restaurant favorite but comes together with pantry staples and a single skillet for the sauce. The trick is layering flavor: spice the chicken, build a quick tomato base, then fold in cream and basil right at the end so it stays fresh.

Flavor Profile

Savory and creamy with a light tang from sun-dried tomatoes, a warm smoky note from paprika, and fresh basil to lift the finish. The sauce is velvety, not heavy, and it clings to every piece of pasta.

Chef's Tips

Slice thin for speed: Thin chicken cooks quickly and stays juicy.
Bloom the tomato puree: One minute in the pan deepens the tomato flavor.
Save the pasta water: It keeps the sauce glossy and silky instead of thick.

Ingredient Highlights

Sun-dried tomatoes add concentrated sweetness and depth.
Single cream keeps the sauce silky without feeling heavy.
Basil brings a fresh finish that cuts through the richness.
Smoked paprika adds warmth without making it spicy.

How It Comes Together (Quick Overview)

Season and sear the chicken until golden, then slice.
Cook the pasta while you build the sauce in the same skillet.
Simmer tomato puree, stock, cream, and sun-dried tomatoes until glossy.
Toss pasta and chicken in the sauce, then finish with basil.

Easy Swaps

Swap chicken breast for boneless thighs.
Use penne or fusilli if casarecce is not available.
Add spinach at the end for extra greens.

Make-Ahead and Meal Prep

You can cook the chicken and sauce in advance and refrigerate for up to two days. Reheat gently with a splash of pasta water, then add freshly cooked pasta. The basil is best added right before serving.

Budget Tips

Use dried basil if fresh is pricey, and swap shallots for a small onion. If sun-dried tomatoes are expensive, use a smaller amount and add a teaspoon of tomato paste for extra depth.

FAQ

Can I make it less creamy?
Yes. Use 50 ml cream and add more pasta water to keep it light.

Can I double the recipe?
Yes, but sear the chicken in two batches so it browns instead of steaming.