italian chicken pasta
This Italian chicken pasta dish combines tender chicken, al dente pasta, and a rich tomato sauce, finished with fresh herbs and Parmesan cheese for a comforting meal. It's quick to prepare, making it perfect for a weeknight dinner.
Equipment
- 1 Large pot
- 1 Large skillet
- 1 Cutting board
- 1 Colander
- 1 set Measuring cups and spoons
Ingredients
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- Salt to taste
- black pepper to taste
- 1/2 cup chicken broth
- 1/4 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook for about 6-8 minutes until browned and cooked through.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Stir in the crushed tomatoes, Italian seasoning, and red pepper flakes (if using). Season with salt and black pepper to taste.
- Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 5 minutes to thicken slightly.
- Add the cooked penne pasta to the skillet, tossing it in the sauce until well coated.
- Remove from heat and stir in the fresh basil.
- Serve hot, topped with grated Parmesan cheese.
Notes
Feel free to add vegetables like bell peppers or spinach for extra flavor and nutrition.
You can substitute grilled chicken or rotisserie chicken for quicker preparation.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.