Herbed Chicken Pasta with Tomato Cream
Herbed Chicken Pasta with Tomato Cream
Ingredients
For the Herbed Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil, divided
For the Tomato Cream Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely diced
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes, canned
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 1/2 cups half and half
For the Pasta
- 12 ounces pasta, such as penne, rotini, or fettuccine
- 1 tablespoon kosher salt, for pasta water
For Garnish
- 1/4 cup fresh basil, chopped
- 2 green onions, thinly sliced
- 1/2 cup Parmesan cheese, grated, for serving
Instructions
- 1
Season the chicken pieces with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 10 min
- 2
While the chicken cooks, bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta. Drain and set aside.
⏱️ 12 min
- 3
In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil. Reduce heat to medium. Add the diced yellow onion and cook for 3-5 minutes until softened and translucent, stirring occasionally.
⏱️ 5 min
- 4
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 5
Pour in the crushed tomatoes, dried Italian seasoning, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Stir well and bring the sauce to a gentle simmer. Reduce heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld.
⏱️ 12 min
- 6
Stir in the half and half into the tomato sauce. Return the cooked chicken to the skillet. Add the cooked and drained pasta to the sauce, tossing gently to coat all ingredients. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min
- 7
Taste and adjust seasoning as needed. Garnish with chopped fresh basil, sliced green onions, and grated Parmesan cheese before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Herbed Chicken Pasta with Tomato Cream
Ingredients
For the Herbed Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil, divided
For the Tomato Cream Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely diced
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes, canned
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 1/2 cups half and half
For the Pasta
- 12 ounces pasta, such as penne, rotini, or fettuccine
- 1 tablespoon kosher salt, for pasta water
For Garnish
- 1/4 cup fresh basil, chopped
- 2 green onions, thinly sliced
- 1/2 cup Parmesan cheese, grated, for serving
Instructions
- 1
Season the chicken pieces with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 10 min - 2
While the chicken cooks, bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta. Drain and set aside.
⏱️ 12 min - 3
In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil. Reduce heat to medium. Add the diced yellow onion and cook for 3-5 minutes until softened and translucent, stirring occasionally.
⏱️ 5 min - 4
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 5
Pour in the crushed tomatoes, dried Italian seasoning, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Stir well and bring the sauce to a gentle simmer. Reduce heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld.
⏱️ 12 min - 6
Stir in the half and half into the tomato sauce. Return the cooked chicken to the skillet. Add the cooked and drained pasta to the sauce, tossing gently to coat all ingredients. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min - 7
Taste and adjust seasoning as needed. Garnish with chopped fresh basil, sliced green onions, and grated Parmesan cheese before serving hot.
⏱️ 2 min