Creamy Tomato and Chicken Pasta with Fresh Basil
Pasta tossed in a rich tomato sauce with pieces of chicken breast and aromatic fresh basil, perfect for a satisfying dinner.
Ingredients
- •1 tablespoon olive oil
- •1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- •1/2 teaspoon salt, divided
- •1/4 teaspoon black pepper, divided
- •1 small yellow onion, finely chopped
- •2 cloves garlic, minced
- •1 (28 ounce) can crushed tomatoes
- •1/2 cup chicken broth
- •1/2 cup heavy cream
- •1/2 cup grated Parmesan cheese, plus more for serving
- •1/4 cup fresh basil leaves, chopped, plus more for garnish
- •8 ounces penne or rigatoni pasta
Dietary Info
Instructions
- 1
Cook pasta according to package directions until al dente. Drain and set aside.
- 2
While pasta is cooking, heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken cubes with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add chicken to the skillet and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- 3
Add chopped onion to the same skillet and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Stir in the crushed tomatoes, chicken broth, remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring to a simmer, then reduce heat to medium-low and cook for 10-12 minutes, allowing the sauce to thicken slightly.
- 5
Stir in the heavy cream, 1/2 cup Parmesan cheese, and cooked chicken. Heat through for 2-3 minutes.
- 6
Add the drained pasta to the sauce and toss to combine. Stir in the chopped fresh basil. Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
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