Creamy Tomato Chicken Pasta
Creamy Tomato Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 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
- 1/2 teaspoon paprika
For the Pasta
- 12 ounces pasta, such as penne, rigatoni, or fettuccine
- 1 tablespoon salt, for pasta water
For the Creamy Tomato Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounce
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 2
While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta. Set aside.
⏱️ 12 min
- 3
In the same skillet (no need to clean), add 1 tablespoon olive oil and reduce heat to medium. Add the chopped yellow onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 4
Stir in the crushed tomatoes, chicken broth, dried oregano, and red pepper flakes (if using). Bring the sauce to a gentle simmer and cook for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min
- 5
Reduce heat to low. Stir in the heavy cream and 1/2 cup grated Parmesan cheese until fully combined and the cheese has melted into the sauce. Taste and adjust salt and black pepper as needed.
⏱️ 3 min
- 6
Add the cooked chicken and drained pasta to the skillet with the creamy tomato sauce. Toss everything together until the pasta and chicken are evenly coated. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 7
Stir in the 1/4 cup chopped fresh basil. Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 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
- 1/2 teaspoon paprika
For the Pasta
- 12 ounces pasta, such as penne, rigatoni, or fettuccine
- 1 tablespoon salt, for pasta water
For the Creamy Tomato Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounce
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min - 2
While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta. Set aside.
⏱️ 12 min - 3
In the same skillet (no need to clean), add 1 tablespoon olive oil and reduce heat to medium. Add the chopped yellow onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 4
Stir in the crushed tomatoes, chicken broth, dried oregano, and red pepper flakes (if using). Bring the sauce to a gentle simmer and cook for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min - 5
Reduce heat to low. Stir in the heavy cream and 1/2 cup grated Parmesan cheese until fully combined and the cheese has melted into the sauce. Taste and adjust salt and black pepper as needed.
⏱️ 3 min - 6
Add the cooked chicken and drained pasta to the skillet with the creamy tomato sauce. Toss everything together until the pasta and chicken are evenly coated. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 7
Stir in the 1/4 cup chopped fresh basil. Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
⏱️ 2 min