Creamy Tomato Pasta with Chicken
Creamy Tomato Pasta with Chicken
Ingredients
For the Chicken
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Creamy Tomato Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 28-ounce can canned crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Season the chicken: In a medium bowl, toss the cut chicken pieces with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder until evenly coated.
⏱️ 5 min
- 2
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 7 min
- 3
Cook the pasta: While the chicken is cooking, bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 4
Prepare the sauce: In the same skillet used for the chicken, reduce the heat to medium. Add 1 tablespoon of olive oil and the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Simmer the sauce: Pour in the canned crushed tomatoes, heavy cream, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and red pepper flakes (if using). Stir well to combine. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min
- 6
Combine ingredients: Stir in the grated Parmesan cheese and chopped fresh basil into the sauce. Add the cooked chicken and drained pasta to the skillet. Toss everything together until the pasta and chicken are evenly coated in the creamy tomato sauce. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 4 min
- 7
Serve: Taste and adjust seasonings as needed. Serve immediately, garnished with extra grated Parmesan cheese and fresh basil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta with Chicken
Ingredients
For the Chicken
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Creamy Tomato Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 28-ounce can canned crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Season the chicken: In a medium bowl, toss the cut chicken pieces with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder until evenly coated.
⏱️ 5 min - 2
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 7 min - 3
Cook the pasta: While the chicken is cooking, bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 4
Prepare the sauce: In the same skillet used for the chicken, reduce the heat to medium. Add 1 tablespoon of olive oil and the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Simmer the sauce: Pour in the canned crushed tomatoes, heavy cream, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and red pepper flakes (if using). Stir well to combine. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 7 min - 6
Combine ingredients: Stir in the grated Parmesan cheese and chopped fresh basil into the sauce. Add the cooked chicken and drained pasta to the skillet. Toss everything together until the pasta and chicken are evenly coated in the creamy tomato sauce. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 4 min - 7
Serve: Taste and adjust seasonings as needed. Serve immediately, garnished with extra grated Parmesan cheese and fresh basil, if desired.
⏱️ 1 min