Chicken Pasta In Creamy Tomato Sauce

Creamy Tomato Chicken Pasta

This recipe is a one-pan wonder, perfect for a weeknight meal.

Ingredients:

• 2 cups (uncooked) penne pasta
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (14.5 oz) can crushed tomatoes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil (optional)
• Pinch of red pepper flakes (optional)

Cooking Guide:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package directions for al dente. Drain and set aside.
2. Season and brown the chicken: Pat the chicken dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the pan and set aside on a plate.
3. Sauté the garlic: Reduce the heat to medium and add the garlic to the pan. Cook for about 30 seconds, until fragrant.
4. Build the sauce: Add the diced tomatoes, crushed tomatoes, and red pepper flakes (if using) to the pan. Bring to a simmer and cook for 5 minutes, stirring occasionally.
5. Creamy goodness: Stir in the heavy cream and Parmesan cheese. Let the sauce simmer for another 2-3 minutes, until slightly thickened.
6. Assemble and serve: Add the cooked pasta and chicken back to the pan. Toss everything together until well coated in the sauce. Season with additional salt and pepper to taste. Garnish with fresh basil (if using) and serve immediately.

Tips:

• Chicken variation: You can use boneless, skinless chicken thighs instead of breasts.
• Veggie twist: Add a cup of chopped spinach or kale to the pan with the cream and cheese.
• Spice it up: For a bit of a kick, add a pinch of crushed red pepper flakes to the sauce.
• Make it a one-pan meal: Add chopped vegetables, such as broccoli florets or bell peppers, to the pan with the chicken in step 2.
• Leftovers: This dish can be stored in an airtight container in the refrigerator for up to 3 days.
• Creamy alternative: If you don’t have heavy cream, you can use milk or half-and-half instead. However, the sauce will be thinner.