Creamy Tomato and Chicken Pasta
A comforting and satisfying dinner featuring tender chicken and pasta coated in a rich, creamy tomato sauce. This beginner-friendly recipe comes together in under 40 minutes, making it perfect for a weeknight meal.
Ingredients
- •12 oz (340g) penne or rotini pasta
- •1 tbsp olive oil
- •1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- •1 small onion, finely chopped
- •2 cloves garlic, minced
- •1 (14.5 oz) can diced tomatoes, undrained
- •1/2 cup chicken broth
- •1/2 cup heavy cream
- •1/4 cup grated Parmesan cheese, plus more for serving
- •1/2 tsp dried oregano
- •Salt and black pepper to taste
- •Fresh parsley, chopped, for garnish (optional)
Dietary Info
Instructions
- 1
Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- 2
While pasta cooks, heat olive oil in a large skillet or pot over medium-high heat. Add chicken cubes and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
- 3
Add chopped onion to the same skillet and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- 4
Stir in the diced tomatoes (undrained), chicken broth, and dried oregano. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly. Season with salt and pepper.
- 5
Reduce heat to low. Stir in the heavy cream and 1/4 cup of Parmesan cheese until well combined and heated through. Return the cooked chicken to the skillet. Add the cooked pasta and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
- 6
Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.
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