Name: One-Pan Creamy Tomato Chicken Pasta
Ingredients: 1 tbsp olive oil; 1½ lbs (680g) boneless, skinless chicken breasts or thighs, cubed; Salt & black pepper to taste; 1 small onion, diced; 4 garlic cloves, minced; 1 (14.5 oz) can diced tomatoes (with juices); 1½ cups chicken broth; 1 tsp dried oregano; ½ tsp red pepper flakes (optional); 12 oz (340g) penne, rotini, or farfalle pasta; ½ cup heavy cream or half-and-half; ½ cup freshly grated Parmesan cheese; 2 tbsp fresh basil or parsley, chopped

Ingredients

Scale

1 tbsp olive oil
1½ lbs (680g) boneless, skinless chicken breasts or thighs, cubed
Salt & black pepper to taste
1 small onion, diced
4 garlic cloves, minced
1 (14.5 oz) can diced tomatoes (with juices)
1½ cups chicken broth
1 tsp dried oregano
½ tsp red pepper flakes (optional)
12 oz (340g) penne, rotini, or farfalle pasta
½ cup heavy cream or half-and-half
½ cup freshly grated Parmesan cheese
2 tbsp fresh basil or parsley, chopped

Instructions

Sear chicken: Heat olive oil in a large skillet or Dutch oven over medium-high. Season chicken with salt and pepper; cook 5–6 minutes until golden. Remove and set aside.
Sauté aromatics: In same pan, add onion; cook 3–4 minutes until soft. Stir in garlic; cook 30 seconds.
Build sauce: Add diced tomatoes, broth, oregano, and red pepper flakes. Bring to a simmer.
Cook pasta: Stir in uncooked pasta. Return chicken to pan. Cover and simmer 12–15 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
Finish creamy: Reduce heat to low. Stir in heavy cream and Parmesan until melted and smooth.
Garnish with fresh basil or parsley. Serve immediately.

💡 Pro Tips:
– Use chicken thighs for extra juiciness.
– For extra depth, add 1 tbsp tomato paste with the garlic.
– Don’t skip the Parmesan—it adds umami and helps thicken the sauce!

Prep Time & Nutrition (per serving, serves 4):