Cook tender chicken and pasta together in a single pot with a rich, creamy tomato sauce for a fast, easy weeknight dinner with minimal cleanup.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium yellow onion, chopped
3 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 dried penne or rotini pasta
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach (optional)
Instructions
Heat the olive oil in a large, deep skillet 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 same 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.
Stir in the dry pasta. Reduce the heat to medium-low, cover the pot, and simmer for 12 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid is absorbed.
Return the cooked chicken to the pot. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
If using, stir in the fresh spinach until it wilts, about 1 minute. Serve immediately.
Notes
For a tangier flavor, substitute 1/4 cup of the heavy cream with 1/4 cup of cream cheese, stirring until fully melted before adding the Parmesan.
You can substitute chicken broth with vegetable broth for a slightly different flavor base.
If the sauce seems too thick, add a splash more broth or water until you reach your desired consistency.