Skillet Chicken and Tomato Pasta with Fresh Basil
A delicious and easy one-pan dinner featuring tender chicken, ripe tomatoes, and al dente pasta, all brought together with the vibrant flavor of fresh basil. Perfect for a weeknight meal that feels gourmet.
Ingredients
- •1 tbsp olive oil
- •1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- •1/2 tsp salt, plus more to taste
- •1/4 tsp black pepper, plus more to taste
- •1 medium yellow onion, chopped
- •2 cloves garlic, minced
- •1 (28 ounce) can crushed tomatoes
- •1 (14.5 ounce) can diced tomatoes, undrained
- •2 cups chicken broth
- •1 tsp dried oregano
- •1/2 tsp red pepper flakes (optional)
- •8 ounces dried pasta (such as penne or rotini)
- •1/2 cup fresh basil leaves, chopped, plus more for garnish
- •1/4 cup grated Parmesan cheese, plus more for serving
Dietary Info
Instructions
- 1
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken pieces, season with 1/2 tsp salt and 1/4 tsp pepper, and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- 2
Add chopped onion to the same skillet and cook until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in crushed tomatoes, diced tomatoes (with their liquid), chicken broth, dried oregano, and red pepper flakes (if using). Bring the mixture to a simmer.
- 4
Add the dried pasta to the skillet, stirring to ensure it is fully submerged in the sauce. Return the cooked chicken to the skillet. Cover and reduce heat to medium-low. Simmer for 12-15 minutes, or until pasta is al dente, stirring occasionally to prevent sticking. If the sauce becomes too thick, add a splash more chicken broth or water.
- 5
Remove from heat. Stir in the chopped fresh basil and grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra fresh basil and Parmesan cheese.
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