One Pan Chicken Pasta with Chardonnay Wine Sauce

Thank you Barefoot Wine for sponsoring this post!

Everything in this hearty One Pan Chicken Pasta with Chardonnay Wine Sauce is made in one pan. Seriously! Even the pasta, too!

Me and pasta go waaaaay back.

My first love was pasta with cheese aka macaroni and cheese. Then I loved it with red sauce. Then with white sauce. Now with wine sauce. When it comes to pasta, I love it all.

I’ve teamed up with Barefoot Wine to bring you delicious, budget friendly recipes that are easy to make. Today I’m sharing this One Pan Chicken Pasta with Chardonnay Wine Sauce. I made the wine sauce with Barefoot Chardonnay. This recipe will feed a family of 5 or provide a couple with a ton of leftovers! Pair each dish with a light salad, garlic bread and a glass of chardonnay for the adults at the table.

Whenever I go grocery shopping, I ALWAYS stroll down the pasta isle. I check out all of the different types of pasta and dream of the recipes that I can make with said pasta. I know, the pasta on the pasta isle is always the same. But I’m still captivated by it. What can I say?  I’m a true full blown pasta lover.

All of the ingredients in this recipe are probably items that you already have on hand. I always have pasta in my pantry. I keep my freezer stocked with chicken breast. And there’s always a bottle of Barefoot Chardonnay in my wine rack because I love cooking with it. Tomatoes are almost always in my produce basket because I always use them in a salad, sandwich or pasta recipe.

You’ll need a large sized pan for this recipe. I used an 12 inch casserole sized skillet. It worked perfectly for this recipe, since everything is cooked in the skillet, including the pasta. NOTE: the tomatoes can be roasted in the skillet before the pasta is cooked. However, I used a small oven-safe bowl and roasted while the pasta was cooking. Keep a small bowl, a colander and a cutting board near by. You’ll need them for reserving the roasted tomatoes, draining the pasta and dicing the cooked chicken. Enjoy the recipe!

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Why This One Pan Chicken Pasta Recipe Works

The beauty of a one pan meal is its simplicity. For generations, home cooks have been creating skillet dinners to save time and effort without sacrificing flavor. These recipes are popular because they speak to our busy modern lives. Who doesn’t love the idea of a hearty, complete meal that leaves you with only one pan to wash? It’s the kind of cooking that feels both practical and comforting.

This One Pan Chicken Pasta builds on that brilliant foundation. It combines lean protein, pasta, and a savory sauce into a single, satisfying dish. What makes my version truly stand out, though, is the simple but transformative step of broiling the cherry tomatoes. Tossing raw tomatoes into the sauce is fine, but it can sometimes make the sauce a little watery and lack deep flavor.

By hitting them with the high heat of the broiler first, you concentrate their natural sugars and create a beautiful, slight char. This process adds a layer of sweet, roasted, almost smoky flavor that permeates the entire sauce. It elevates the dish from a standard skillet pasta to something truly special. The rich, broiled tomato flavor mingling with the garlic, shallots, and crisp Chardonnay creates a restaurant-quality sauce that tastes like it simmered for hours, even though it comes together in minutes. It’s the little detail that makes all the difference.

Ingredients for One Pan Chicken Pasta

A great dish starts with great ingredients. For this recipe, we’re using simple, accessible items that come together to create something truly delicious. The key is how we prepare them and let their individual flavors shine. The star of the show, my special twist, is those beautiful cherry tomatoes, which we’ll broil to perfection.

Here is exactly what you’ll need to gather from your pantry and fridge:

• 8oz penne pasta
• 2 boneless, skinless chicken breasts
• 4 cloves of garlic, minced
• 1 shallot, finely chopped
• 1 tsp crushed red pepper
• 1/4 C butter
• 1/2 C Barefoot Chardonnay
• 1 C cherry tomatoes, halved
• 1/2 C grated parmesan cheese
• 1/2 tsp ground pepper
• 1 tsp kosher salt
• 2 tbsp half and half
• 2 tbsp olive oil, divided
• salt and ground pepper for sprinkling the chicken
• fresh parsley for garnish

A few notes on these ingredients can make a big impact. For the Parmesan cheese, I always recommend buying a block and grating it yourself. The pre-shredded kind often has anti-caking agents that can make your sauce a little gritty. Freshly grated Parmesan will melt into a beautifully smooth and creamy sauce.

When it comes to the Barefoot Chardonnay, any dry white wine like a Sauvignon Blanc or Pinot Grigio will work wonderfully. The wine is used to deglaze the pan, lifting all those tasty browned bits of chicken and shallot off the bottom and incorporating them into the sauce. It adds a touch of acidity and complexity that you just can’t get from broth alone. And of course, the cherry tomatoes are my secret weapon. Their small size and high sugar content make them perfect for broiling, creating little pockets of intense, sweet flavor.

Step-by-Step Instructions For Making One Pan Chicken Pasta

I’ll walk you through each step to make sure your skillet dinner comes out perfectly. The key is to have all your ingredients prepped and ready to go before you start cooking. We call that “mise en place” in the cooking world, and it makes the whole process smooth as silk.

Step 1: Cook Your Pasta

First things first, let’s cook that pasta. In a large, deep skillet, bring your water to a rolling boil. Add a generous pinch of salt, which seasons the pasta from the inside out. Add your penne and cook according to the package directions until it’s al dente, which means it still has a slight bite. Once it’s done, drain it and set it aside for later. If you don’t have a skillet deep enough for boiling pasta, a separate pot works just fine. You’ll have one extra dish, but the end result is worth it.

Step 2: Broil the Tomatoes

While your pasta is bubbling away, it’s time for my favorite part. Place your halved cherry tomatoes in a small oven-safe bowl or on a small baking sheet. Drizzle them with one tablespoon of olive oil and give them a gentle toss. Place them under the broiler on high for about five minutes. You’re looking for them to get a little blistered and slightly charred on the edges. This step is what creates that incredible, concentrated sweet and smoky flavor that truly makes this dish pop.

Step 3: Prepare and Cook the Chicken

Now for the chicken. Place your boneless, skinless chicken breasts between two pieces of parchment paper and pound them to an even thickness with the flat side of a meat mallet. This ensures they cook evenly and stay juicy. Season both sides generously with salt and pepper. Heat your now-empty skillet over medium heat and add the remaining tablespoon of olive oil. Place the chicken in the hot pan and cook for about 8 to 12 minutes, flipping a few times, until the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the pan and let it rest on a cutting board for a few minutes before cutting it into bite-sized chunks.

Step 4: Build That Delicious Sauce

Don’t clean that skillet! Those browned bits left behind from the chicken are pure gold. Return the skillet to the stove over medium-low heat and melt your butter. Add the finely chopped shallots, minced garlic, and red pepper flakes. Sauté for about two minutes, using your spoon to scrape up all those flavorful bits from the bottom of the pan. Pour in the Chardonnay to deglaze the pan, and add your salt and pepper. Let this simmer for about five minutes, allowing the wine to reduce slightly. Finally, stir in the half and half, the grated Parmesan cheese, and the cooked chicken chunks. Once everything is heated through, gently fold in your beautiful broiled tomatoes. Be careful not to break them up too much.

Step 5: Garnish and Serve

Your masterpiece is complete! The final touch is a sprinkle of fresh, chopped parsley for a bit of color and brightness. I also like to have a little extra grated Parmesan on the side for anyone who wants it. Serve it hot right from the skillet for a rustic, family-style meal.

How To Serve One Pan Chicken Pasta

One of the best things about this dish is that it’s a complete meal all on its own. You have your protein, your starch, and your vegetable all mingling together in that gorgeous, creamy sauce. For a simple weeknight dinner, you can honestly just scoop it into bowls and call it a day. The aroma alone is enough to make everyone happy.

However, if you want to dress it up a little bit or stretch the meal further, there are plenty of wonderful ways to serve this One Pan Chicken Pasta. It pairs beautifully with a variety of simple sides that complement its rich flavors without overpowering them. A little extra effort can make it feel like a truly special occasion meal.

Here are a few of my favorite serving suggestions:

• Crusty Bread: This is almost non-negotiable in my house. A warm, crusty baguette or some homemade garlic bread is the perfect vessel for sopping up every last drop of that incredible sauce.
• A Simple Green Salad: To cut through the richness of the pasta, a crisp green salad is a perfect companion. I like to toss mixed greens, cucumber, and maybe a few red onion slices with a light lemon vinaigrette. It provides a fresh, bright contrast.
• Roasted Vegetables: If you want to add more veggies to the meal, roasted asparagus or broccoli are fantastic choices. A simple toss with olive oil, salt, and pepper, then roasted until tender-crisp, makes for a delicious and healthy side.
• A Glass of Wine: Don’t forget the rest of that Chardonnay! A chilled glass of the same wine you used in the sauce is the perfect pairing. It complements the flavors of the dish and makes for a lovely, relaxed dining experience.

Whether you’re serving it for a quick family dinner or for company, these simple additions can elevate your meal. Presenting it family-style, right in the skillet you cooked it in, adds a rustic charm that I just adore. Just be sure to put a trivet on the table to protect it!

How To Store & Reuse One Pan Chicken Pasta Leftovers

If you’re lucky enough to have leftovers of this One Pan Chicken Pasta, they are just as delicious the next day. Storing and reheating pasta can sometimes be tricky, as the pasta can absorb the sauce and become a bit dry. But with the right technique, your leftovers will taste almost as good as they did on day one.

Proper storage is the first step to ensuring your leftovers stay fresh and tasty. Once the pasta has cooled down to room temperature, you’ll want to get it into the fridge fairly quickly. I find that storing it properly makes all the difference when it comes time to enjoy it again for a quick lunch or an easy dinner.

Here are my tried-and-true methods for storing and reheating:

• Storing: Transfer the leftover pasta to an airtight container. This prevents it from drying out and from absorbing any other odors in your refrigerator. It will keep well for up to 3 to 4 days. I don’t recommend freezing this dish, as the texture of the pasta and the cream-based sauce can change significantly upon thawing.
• Reheating on the Stovetop: This is my preferred method. Place the leftovers in a small skillet or saucepan over low to medium heat. Add a splash of liquid, such as chicken broth, milk, or a little more half and half, to help loosen the sauce and bring it back to its original creamy consistency. Stir gently until it’s heated through.
• Reheating in the Microwave: For a quick lunch, the microwave is perfectly fine. Place a serving in a microwave-safe bowl and cover it to prevent splattering. Add that same splash of liquid to help rehydrate the sauce. Heat in 60-second intervals, stirring in between, until it reaches your desired temperature.

Don’t be afraid to get creative with your leftovers either. You could add some extra veggies like spinach or mushrooms when you reheat it to freshen it up. Sometimes, I’ll even top it with a little mozzarella cheese and pop it under the broiler for a minute to create a quick, single-serving pasta bake. It’s a great way to make an old meal feel new again.

Substitutions & Variations For One Pan Chicken Pasta

While I absolutely adore this recipe just the way it is, I’m a firm believer that a good recipe should also be a great starting point. Your kitchen is your playground, so feel free to experiment and make this dish your own. There are plenty of easy swaps and additions you can make to suit your family’s tastes or simply to use up what you have on hand.

This One Pan Chicken Pasta is incredibly versatile. Whether you need to accommodate a dietary restriction or you’re just in the mood for a different flavor profile, these ideas can help you customize the dish perfectly. The core technique remains the same, so you can swap ingredients in and out with confidence.

Here are some of my favorite substitutions and variations:

• Change the Protein: If you’re not in the mood for chicken, try using boneless, skinless chicken thighs for a richer flavor. You could also use peeled and deveined shrimp; just add them at the very end of cooking, as they only need a few minutes to turn pink and opaque. Crumbled Italian sausage would also be a delicious and savory alternative.
• Pick a New Pasta: Penne is a classic choice, but feel free to use other short pasta shapes like rigatoni, fusilli, or farfalle (bow-tie). The ridges and twists on these shapes are perfect for catching all that wonderful sauce. For a healthier option, whole wheat pasta works well, and for a gluten-free meal, simply use your favorite gluten-free pasta brand.
• Add More Veggies: This dish is a great way to sneak in some extra vegetables. Try adding a few handfuls of fresh spinach at the end and letting it wilt into the sauce. Sliced mushrooms or zucchini can be sautéed right after the chicken is removed from the pan. You could even add some chopped sun-dried tomatoes for an extra punch of flavor.
• Customize the Sauce: If you prefer not to cook with wine, you can substitute an equal amount of chicken broth with a squeeze of fresh lemon juice for acidity. For an even richer, more decadent sauce, swap the half and half for heavy cream. A pinch of dried oregano or thyme added with the garlic would also be a lovely addition.

Don’t be afraid to mix and match these ideas. Cooking should be fun and creative, and this recipe is the perfect canvas for your culinary inspiration. Let me know in the comments what wonderful variations you come up with!

One Pan Chicken Pasta with Chardonnay Wine Sauce

Yield: 5 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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Ingredients

• 8oz penne pasta
• 2 boneless, skinless chicken breasts
• 4 cloves of garlic, minced
• 1 shallot, finely chopped
• 1 tsp crushed red pepper
• 1/4 C butter
• 1/2 C Barefoot Chardonnay
• 1 C cherry tomatoes, halved
• 1/2 C grated parmesan cheese
• 1/2 tsp ground pepper
• 1 tsp kosher salt
• 2 tbsp half and half
• 2 tbsp olive oil, divided
• salt and ground pepper for sprinkling the chicken
• fresh parsley for garnish

Instructions

1. Bring water to a boil in a large, deep skillet. Cook the pasta until tender. Drain and set aside.
2. While the pasta is cooking, place the tomatoes in a small oven-safe boil. Drizzle with 1 tbsp olive oil. Broil on high for about 5 minutes or until slightly charred. Remove from the oven and set aside. ***see note regarding roasting the tomatoes***
3. Prep the chicken. Pound with the flat side of a mallet. Sprinkle with salt and pepper. Once the pasta is done cooking and has been set aside, heat the skillet over medium heat. Add the remaining olive oil and the chicken. Cook the chicken for 8-12 minutes or until 165 degrees, flipping a few times while cooking. Once done cooking, remove from the pan and place on a cutting board. Cut into chunks.
4. Return the skillet to the stove and melt the 1/4 butter over medium low heat. Add the shallots, garlic and red pepper flakes. Saute for 2 minutes, scraping the bits from the chicken from the bottom of the pan. Add the Chardonnay, salt and pepper. Cook for 5 minutes or until slightly reduced. Stir in the half and half, parmesan cheese and chicken. Then carefully stir in the roasted tomatoes.
5. Garnish with fresh chopped parsley and more parmesan cheese, if desired.

Notes

NOTE: the tomatoes can be roasted in the skillet before the pasta is cooked. However, I used a small oven-safe bowl (as notated in the directions) and roasted while the pasta was cooking.

If you don't have a large skillet, you can cook the pasta in a large pot. You'll have an extra dish to clean but it's still minimal cleanup work. Before posting this recipe, I made it again and just cooked the pasta separately and cooked everything else in my cast iron skillet. Worked like a charm so you have the option of either method.

Nutrition Information:

Amount Per Serving: Calories: 330 Total Fat: 11g Sodium: 120mg Carbohydrates: 35g Sugar: 2g Protein: 19g

5 FAQs About One Pan Chicken Pasta

Here are some straightforward answers to the most common questions I receive about this One Pan Chicken Pasta recipe.

Can I make this One Pan Chicken Pasta recipe without wine?

Absolutely! While the Chardonnay adds a specific acidic brightness and depth that I personally love, you can certainly make a delicious version without it. The purpose of the wine in this recipe is to deglaze the pan, which means lifting all those flavorful browned bits of chicken and shallot from the bottom of the skillet and incorporating them into the sauce. This step is crucial for building a rich flavor base.

To achieve a similar effect without alcohol, I recommend substituting the half cup of Chardonnay with a half cup of good quality chicken or vegetable broth. To mimic the acidity that the wine provides, add about one to two teaspoons of fresh lemon juice or even a teaspoon of white wine vinegar to the broth before you pour it into the pan. This will ensure your sauce still has that necessary brightness to balance the richness of the butter and cheese. Just proceed with the recipe as written, allowing the broth mixture to simmer and reduce slightly just as you would with the wine.

What’s the best type of skillet for this One Pan Chicken Pasta?

The skillet you choose can make a surprising amount of difference in a one-pan meal. For this One Pan Chicken Pasta, the ideal choice is a large, deep skillet with a heavy bottom. A 12-inch skillet is usually a good size to ensure you have enough room for all the ingredients without everything getting too crowded. Crowding the pan can cause your ingredients to steam instead of sear, which means you miss out on a lot of flavor development.

Materials matter, too. I am partial to my cast iron skillet because it distributes heat incredibly evenly and creates a fantastic sear on the chicken, which leads to more of those delicious browned bits (the fond) for the sauce. A heavy-bottomed stainless steel skillet is another excellent choice for the very same reasons. I would generally advise against using a non-stick skillet for this particular recipe. While they are great for cleanup, they don’t allow for the same level of browning on the chicken, and that fond is where so much of the sauce’s deep, savory flavor comes from.

Can I use different vegetables in this One Pan Chicken Pasta?

Of course! This recipe is a fantastic template for including all sorts of delicious vegetables. The broiled cherry tomatoes are special, but you can certainly add more to the mix. The key is to consider the cooking time of each vegetable and add it to the pan at the appropriate stage so that nothing gets overcooked or mushy.

For heartier vegetables like sliced mushrooms, zucchini, or bell peppers, I suggest sautéing them in the skillet right after you’ve removed the cooked chicken. Cook them until they are tender and slightly browned, then remove them from the pan and set them aside. Proceed with making the sauce, and then add the cooked vegetables back into the skillet along with the chicken. For delicate, quick-cooking vegetables like fresh spinach or arugula, you can simply stir them into the finished sauce at the very end. The residual heat will be enough to wilt them perfectly in just a minute or two.

How do I prevent my chicken from being dry in this pasta dish?

Dry, tough chicken is the quickest way to ruin an otherwise perfect pasta dish, but thankfully, it’s very easy to avoid. My first and most important tip is to pound the chicken breasts to an even thickness. Chicken breasts are naturally thicker on one end, and pounding them ensures that the entire piece cooks at the same rate. This prevents the thinner parts from drying out while you wait for the thicker part to cook through.

Secondly, be very careful not to overcook the chicken. This is where a digital meat thermometer becomes your best friend in the kitchen. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit at its thickest point, then remove it from the heat immediately. Finally, and this step is crucial, let the chicken rest on a cutting board for at least 5 minutes before you slice or chunk it. This allows the juices to redistribute throughout the meat, ensuring every single bite is tender and moist.

Is it possible to make this One Pan Chicken Pasta gluten-free?

Yes, making a gluten-free version of this One Pan Chicken Pasta is very straightforward. The sauce ingredients, including the chicken, vegetables, butter, wine, and cheese, are all naturally gluten-free. The only component you need to worry about is the pasta itself, which is a simple swap.

Simply substitute the regular penne with your favorite brand of gluten-free short pasta. There are many wonderful options available made from corn, rice, or quinoa. The most important thing to keep in mind is that gluten-free pastas can sometimes cook differently than their wheat-based counterparts. Be sure to follow the package directions for cooking time, as some varieties can become mushy if overcooked. I recommend cooking it just until it’s al dente before draining it and proceeding with the recipe exactly as written.

Try These Recipes Next

If you loved the ease and flavor of this one skillet meal, I have a few others I think you’ll enjoy just as much.

• One Pan Chicken Bacon Honey Mustard Pasta: A wonderfully tangy and sweet pasta dish where everything cooks together in one pan.
• Pesto Chicken Pizza Pasta: All the flavors of your favorite pizza transformed into a quick and easy pasta dish.
• One Skillet Chicken Thighs and Mushrooms: A savory, low-carb skillet meal featuring juicy chicken thighs and earthy mushrooms in a creamy sauce.

Each of these recipes brings big flavor with minimal cleanup, perfect for any night of the week.