Make this rich and satisfying creamy tomato pasta with chicken entirely in one pot for simple cleanup. This recipe delivers a complete weeknight dinner quickly.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium yellow onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
4 cups chicken broth
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
12 ounces dry pasta (penne or rotini work well)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken and set it aside.
Add the chopped onion to the pot and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Pour in the diced tomatoes (with their juice), chicken broth, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
Add the dry pasta to the boiling liquid. Stir well to prevent sticking. Reduce the heat to medium-low, cover the pot, and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is nearly tender.
Stir the cooked chicken back into the pot.
Remove the pot from the heat. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy. Let it stand, uncovered, for 5 minutes to allow the sauce to thicken slightly before serving.
Notes
If the sauce seems too thick after resting, add a splash of extra broth or milk to reach your desired consistency.
You can substitute dried oregano for Italian seasoning if needed.
For a richer tomato flavor, use fire-roasted diced tomatoes.