Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 can (14–15 oz) crushed tomatoes
- 2 cups chicken broth
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon Italian seasoning (or 1/2 tsp oregano + 1/2 tsp basil)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 8 oz pasta (penne, rigatoni, or fusilli)
- 3/4 cup grated Parmesan cheese, plus extra for topping
- 2 tablespoons fresh parsley or basil, chopped
Instructions
- In a large deep skillet or Dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper, then brown 3–4 minutes per side. Remove and set aside.
- In the same pot, add more oil if needed and sauté onion and garlic for 2–3 minutes until fragrant.
- Pour in crushed tomatoes and chicken broth, stir in cream, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a simmer.
- Add pasta, ensuring it is submerged. Cover and cook over medium-low for 10–12 minutes, stirring occasionally, until pasta is tender.
- Stir chicken back in, mix in Parmesan cheese until melted and creamy.
- Optional: Transfer to oven-safe dish, top with more Parmesan, and broil for 2–3 minutes until golden.
- Garnish with chopped parsley or basil and serve hot.
Notes
- Use short pasta shapes like penne or rigatoni for even cooking.
- Add spinach, mushrooms, or bell peppers for more vegetables.
- Broil the top briefly for a crispy, cheesy crust.
- Use dairy-free cream and cheese for a non-dairy version.
- Adjust red pepper flakes or hot sauce to taste for spiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 115mg
