Chicken and Tomato Cream Penne
Chicken and Tomato Cream Penne
Ingredients
For the Penne
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Chicken and Sauce
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, 1 can
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 1/2 cups half and half
- 1/4 cup green onions, sliced, for garnish
- 1/2 cup Parmesan cheese, grated, for serving
Instructions
- 1
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. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the cut chicken pieces and season lightly with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic, dried oregano, and red pepper flakes (if using) to the skillet. Cook for 1 minute more, until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Pour in the crushed tomatoes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 6
Stir in the half and half until well combined and the sauce is creamy. Return the cooked chicken to the skillet. Add the drained penne pasta to the sauce. Toss gently to coat the pasta and chicken evenly.
⏱️ 3 min
- 7
If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasonings (salt and pepper) as needed.
⏱️ 2 min
- 8
Serve immediately, garnished with sliced green onions and grated Parmesan cheese.
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Tomato Cream Penne
Ingredients
For the Penne
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Chicken and Sauce
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, 1 can
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 1/2 cups half and half
- 1/4 cup green onions, sliced, for garnish
- 1/2 cup Parmesan cheese, grated, for serving
Instructions
- 1
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. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the cut chicken pieces and season lightly with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic, dried oregano, and red pepper flakes (if using) to the skillet. Cook for 1 minute more, until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Pour in the crushed tomatoes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 6
Stir in the half and half until well combined and the sauce is creamy. Return the cooked chicken to the skillet. Add the drained penne pasta to the sauce. Toss gently to coat the pasta and chicken evenly.
⏱️ 3 min - 7
If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasonings (salt and pepper) as needed.
⏱️ 2 min - 8
Serve immediately, garnished with sliced green onions and grated Parmesan cheese.