Chicken Tomato Penne Recipe: One-Pan Italian Comfort

This one-pan dish brings Italian comfort to your table with minimal effort and maximum flavor. The combination of tender chicken, ripe tomatoes, and al dente penne creates a meal that feels special without the fuss.

I developed this recipe for busy weeknights when I crave restaurant-quality pasta at home. The chicken cooks directly in the tomato sauce, infusing every bite with savory depth while the pasta soaks up all that rich flavor.

What you get is a hearty, satisfying dish where the penne becomes perfectly coated in a savory tomato sauce with juicy chicken pieces throughout. It’s the kind of meal that makes weeknight dinners feel like a treat.

Ready in under an hour, this recipe proves that comfort food doesn’t have to be complicated.

Ingredients for Chicken Tomato Penne

Pantry staples and a few fresh ingredients bring this one-pan Italian comfort to life.

The tomatoes are the heart here. San Marzano canned tomatoes (look for the DOP label) have that perfect sweet-acid balance, but any good brand from Whole Foods or Trader Joe’s works. For the chicken, I prefer thighs over breasts—they stay juicier during cooking. The Parmesan? Grab a wedge from the deli counter and grate it yourself. Pre-shredded melts poorly and tastes dusty.

No white wine? Chicken broth with a splash of lemon juice does the trick. Skip the heavy cream for a lighter version, or stir in a spoonful of cream cheese at the end for tang. Fresh basil is ideal, but dried basil at one-third the amount works in a pinch. The pasta shape can be swapped too—rigatoni or fusilli grab that sauce just as well.

Leftovers keep 4-5 days in the fridge, and honestly taste better the next day. Freeze portions for up to 3 months (the sauce thickens slightly but thins out when reheated). I always make extra—perfect for quick lunches.

Step-by-Step Instructions for Chicken Tomato Penne

This one-pan method delivers rich, comforting flavors with minimal cleanup and maximum satisfaction.

Step 1: Sear the Chicken to Golden Perfection

Heat 2 tbsp Extra-Virgin Olive Oil in a large, deep skillet over medium-high heat. Add the 1.5 lb Boneless Skinless Chicken Breast pieces and season with 1 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper.

Sear the chicken for 5-6 minutes until golden brown on all sides and cooked through to 165°F internally. Remove the chicken to a plate and set aside—it’ll finish cooking when added back to the sauce later.

Step 2: Build the Aromatic Tomato Base

In the same skillet, reduce heat to medium and add the remaining 1 tbsp Extra-Virgin Olive Oil. Add the 4 cloves Garlic Cloves, 2 tbsp Tomato Paste, 1 tsp Dried Oregano, and 0.5 tsp Red Pepper Flakes.

Sauté for 1-2 minutes until the mixture becomes fragrant and the tomato paste deepens in color. This step builds the flavor foundation, so don’t rush it. Stir constantly to prevent burning.

Step 3: Deglaze and Simmer the Sauce

Pour in the 0.5 cup Dry White Wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced by half. Then add the 2 cups Canned Diced Tomatoes with their juices.

Simmer for 5-7 minutes until the sauce thickens slightly and the tomatoes break down. The sauce should coat the back of a spoon but still have some texture.

Step 4: Finish with Cream, Basil, and Pasta

Stir in the 0.25 cup Heavy Cream and return the chicken to the skillet along with any accumulated juices. Add the 12 oz Penne Pasta and toss to coat evenly. Cook for 2-3 minutes until the pasta absorbs some of the sauce.

Remove from heat and stir in the 0.5 cup Fresh Basil Leaves and 0.5 cup Parmesan Cheese. The basil should wilt slightly but retain its bright green color, and the cheese should melt into the sauce beautifully.

Step 5: Rest and Serve Warm

Let the dish rest for 2-3 minutes off the heat. This allows the flavors to meld and the pasta to soak up any remaining sauce. The penne should be tender but still have a slight bite, and the chicken should be juicy and flavorful.

Serve immediately, garnished with extra Parmesan and basil if desired. Each bite should deliver a perfect balance of creamy tomato sauce, tender chicken, and al dente pasta.

Wine and Beer Pairings for This Recipe

Italian White Wines

For this dish, I love a crisp Pinot Grigio from Northern Italy—its bright acidity cuts through the richness while complementing the tomato base. Look for bottles from Friuli-Venezia Giulia or Alto Adige for the best quality. 🍷

Full-Bodied Whites

A Chardonnay with minimal oak works beautifully here. The buttery notes pair with the cream in the sauce, while the acidity balances the tomatoes. I prefer California or Burgundy styles for this recipe.

Light Red Options

If you prefer red, go for a light-bodied Chianti or Sangiovese. The cherry notes and earthy undertones complement the tomato without overpowering the dish. Serve slightly chilled for best results.

Beer Pairings

For beer lovers, a wheat beer like Hoegaarden or Blue Moon offers a refreshing contrast. The citrus and spice notes cleanse your palate between bites of the rich pasta. 🍺

Non-Alcoholic Choices

Sparkling water with a squeeze of lemon or lime works wonderfully to cut through the richness. I also enjoy a tomato-based Virgin Mary for a fun, flavorful pairing.

Serving Temperature

Serve whites at 45-50°F and reds slightly cooler than room temperature at 60°F. This ensures all flavors shine through without being muted by improper serving temperatures.

Frequently Asked Questions