One-Pot Creamy Tomato Pesto Pasta

This One-Pot Creamy Tomato Pesto Pasta is the ultimate easy dinner for busy weeknights! Tender mafaldine pasta cooks in a rich, creamy tomato sauce with juicy cherry tomatoes, basil pesto, fresh spinach, and garlic. Everything goes straight into one pan, with no boiling pasta separately or sautéing ingredients beforehand.

Behind this Creamy Tomato Pesto Pasta Recipe

With an active one-year-old running around, easy one-pan dinners have become my weekly solution! I’m always looking for fun new flavor combinations that don’t require a sink full of dishes, and this creamy tomato pesto pasta is exactly the kind of recipe I love having in my rotation.

What I love most is how effortless it is. You literally add everything to the pan, cover it, and let the pasta cook right in that creamy tomato pesto sauce. The mafaldine gets perfectly tender while the tomatoes soften and the spinach wilts, and all those flavors come together in one skillet.

I usually throw some frozen chicken tenderloins in the air fryer while the pasta cooks, and dinner is ready around the same time! It’s also incredibly versatile and pairs beautifully with steak, Italian sausage, ground beef or chicken, depending on what you’re in the mood for.

Tips From My Kitchen

• Arrange the pasta in an even layer. Spread the ingredients across the pan so as much of the dry pasta as possible is in contact with the cooking liquid. This helps the noodles cook more evenly.
• Use a deep skillet with a fitted lid. A braising pan or wide, deep skillet works best because it gives the pasta enough room to soften while keeping the liquid from evaporating too quickly.
• Keep it at a gentle simmer. Once the liquid starts bubbling, reduce the heat and cover. You want a steady, gentle simmer rather than a rolling boil, which can evaporate the liquid before the pasta is tender.
• Check the pasta halfway through. At the 8–9 minute mark, remove the lid and gently press the softened pasta down into the cooking liquid. This helps any exposed noodles finish cooking evenly. Replace the lid and continue simmering.
• Adjust the liquid if needed. Different pasta shapes and brands absorb liquid at different rates. If the pan looks dry before the noodles are tender, add a small splash of warm chicken stock and continue cooking.
• Don’t wait until the sauce is completely gone. The pasta should be tender with a little creamy sauce still coating the noodles. It will continue thickening as you toss in the Parmesan.
• Finish with Parmesan and lemon. Stir these in after cooking so the cheese melts gently and the lemon keeps its bright, fresh flavor.

Ingredients You’ll Need & Why

Here’s everything you’ll need to make this creamy tomato pesto pasta! See the recipe card below for exact measurements.

Mafaldine Pasta: These beautiful ribbon-shaped noodles have ruffled edges that catch all that creamy tomato pesto sauce. You can also use spaghetti, linguine or fettuccine, adjusting the cooking time and liquid as needed.

Cherry Tomatoes & Tomato Sauce: Fresh cherry tomatoes soften and release their juices as the pasta cooks, while a little tomato sauce gives the creamy sauce a richer tomato flavor and color.

Red Onion & Sliced Garlic: Red onion adds a subtle sweetness, while sliced garlic infuses the sauce with savory flavor as everything simmers together.

Baby Spinach: Adds freshness and color to the dish. I like to trim off the longer stems so the spinach blends into the pasta more easily.

Basil Pesto: Just a couple tablespoons bring concentrated basil, garlic and Parmesan flavor to the creamy tomato sauce. It’s what gives this one-pot pasta its delicious twist!

Chicken Stock & Heavy Cream: The pasta cooks directly in these liquids, absorbing flavor as it softens. The stock helps cook the noodles while the cream creates a rich, velvety sauce.

Butter & Olive Oil: Add richness and help give the finished pasta a silky texture.

Italian Seasoning, Smoked Paprika, Salt & Black Pepper: A combination of herbs, gentle smokiness and savory seasoning that brings depth to the tomato cream sauce.

Parmesan Cheese & Fresh Lemon Juice: Added at the very end, freshly shredded Parmesan melts into the warm pasta for extra richness, while lemon juice brightens everything and balances the cream.

How to Make One Pot Creamy Tomato Pesto Pasta

This creamy tomato pesto pasta couldn’t be easier! Everything cooks in one pan; the key is to arrange the ingredients evenly and check the noodles halfway through so they cook perfectly in the creamy sauce.

Step 1: Layer the Ingredients

In a deep braising pan or wide skillet, add the dry mafaldine, diced red onion, baby spinach, halved cherry tomatoes, tomato sauce, sliced garlic, pesto, Italian seasoning, smoked paprika, salt, pepper, butter, and olive oil.

Spread everything into an even layer so the pasta has as much contact with the cooking liquid as possible.

Step 2: Add the Liquids

Pour in the chicken stock and heavy cream, distributing them evenly throughout the pan. The pasta should be mostly surrounded by liquid, although a few edges may sit above the surface.

Step 3: Bring to a Gentle Boil

Place the pan over medium heat until the liquid begins to gently bubble. You’ll see small bubbles forming around the edges and between the noodles.

Step 4: Cover and Simmer

Cover with a fitted lid and reduce the heat to a gentle simmer. You want gentle, steady bubbling rather than a rolling boil, which can cause the liquid to evaporate too quickly.

Step 5: Check the Pasta Halfway Through

After about 8–9 minutes, remove the lid. The mafaldine should be noticeably softer and more flexible, but not fully cooked. Use tongs or a spatula to gently press the softened noodles down into the cooking liquid, making sure any exposed pieces are submerged as much as possible.

Replace the lid and continue simmering until the pasta is tender, about 15–20 minutes total.

Step 6: Finish the Sauce

Once the pasta is tender and most of the liquid has been absorbed, remove the lid. The cherry tomatoes should be softened, the spinach wilted, and a little creamy sauce should still remain in the pan.

Add the fresh lemon juice and shredded Parmesan, gently tossing until the cheese melts and the sauce coats every noodle.

Step 7: Serve Warm

The finished pasta should look glossy and creamy, with juicy cherry tomatoes and wilted spinach throughout. Serve immediately with extra Parmesan if desired!

More Recipes to Try

If you love creamy, comforting pasta dinners with minimal cleanup, there are plenty more recipes to add to your rotation! My Feta Tomato Pasta with Salmon is another delicious way to enjoy juicy tomatoes and pasta, this time with flaky salmon and a creamy feta sauce. For something a little heartier, try my One-Pan Creamy Meatball Pasta, which is perfect for a cozy family dinner.

If you’re craving something extra cheesy, my One-Pan French Onion Mac & Cheese combines rich French onion flavors with creamy macaroni, while my One-Pan Mac & Cheese is a classic comfort food favorite. And for another easy pasta dinner packed with flavor, don’t miss my One-Pot Chicken Scampi, made with tender chicken, garlic, lemon and a creamy Parmesan sauce.

Made This Recipe?

If you make this One-Pot Creamy Tomato Pesto Pasta, I’d love to hear how it turned out! Leave a comment and a star rating below to let me know what you think. And if you share it on Instagram, tag @BadBatchBaking and use #badbatchbaking so I can see your delicious creations!