Description
This flavorful chicken pasta recipe skips the cream but not the comfort. Using simple ingredients like tomatoes, garlic, and broth, it’s a weeknight dinner you’ll crave again and again.
Ingredients
1 lb boneless skinless chicken breasts, diced
12 oz penne or fusilli pasta
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
1/2 cup chicken broth
1 tsp dried basil
1/2 tsp dried oregano
Salt and pepper to taste
Fresh parsley or basil, chopped (for garnish)
Instructions
1. Cook pasta in salted water according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove and set aside.
3. In the same skillet, sauté onions for 2–3 minutes, then add garlic and cook for 1 more minute.
4. Stir in diced tomatoes, chicken broth, basil, and oregano. Bring to a simmer.
5. Return cooked chicken to the skillet and simmer for 5 minutes to blend flavors.
6. Add cooked pasta to the skillet and toss well to coat. Adjust seasoning if needed.
7. Serve warm, garnished with fresh parsley or basil.
Notes
Use fusilli or rigatoni if penne is unavailable.
Add red pepper flakes for a spicy twist.
Leftovers store well for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 5g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg