Description
This Chicken Pasta with Tomatoes is a one-pot, creamy, and flavorful Italian-inspired dish featuring tender chicken, fresh Roma tomatoes, garlic, parmesan cheese, and aromatic Italian seasonings. Ready in 25 minutes, it’s an easy and comforting meal perfect for busy weeknights or casual dinners.
Ingredients
Chicken and Fats
- 1 Pound Boneless Skinless Chicken Breasts – sliced into ¾’’ pieces
- 2 Tablespoons Unsalted Butter (divided)
- 1 Tablespoon Olive Oil
Vegetables and Aromatics
- 1 small Yellow Onion – chopped
- 8 whole Roma Tomatoes – seeded, small dice & divided in half
- 4-6 cloves Garlic – minced
Seasonings and Thickener
- 2 teaspoons Dried Italian Seasoning
- ¼ teaspoon Crushed Red Pepper Flakes (plus more for garnishing)
- 2 Tablespoons All Purpose Flour
- To Taste Kosher Salt & Black Pepper
Liquids and Dairy
- 2 Cups Chicken Broth
- 1 ½ Cups Half-and-Half
- ¾ Cup Parmesan Cheese – freshly grated
- ¼ Cup Fresh Basil – thinly sliced
- 1 Cup Ricotta Cheese
Pasta
- 8 ounces Linguine Pasta – broken in half
Instructions
- Brown Chicken: Melt 1 tablespoon of butter in a large straight-sided skillet or Dutch oven over medium-high heat. Add the sliced chicken, season generously with salt and pepper, and cook until golden brown but not fully cooked, about 4-6 minutes. Remove the chicken from the pan and set it aside on a plate.
- Sauté Onions: Reduce heat to medium-low and add olive oil and the remaining butter to the skillet. Once melted, increase heat to medium and add the chopped onions, seasoning them with salt and pepper. Sauté for 4 minutes, stirring occasionally until soft and translucent.
- Add Tomatoes and Aromatics: Stir in half of the diced tomatoes and cook for 1 minute. Then add the minced garlic, dried Italian seasoning, and crushed red pepper flakes. Cook for about 30 seconds until fragrant, making sure not to burn the garlic.
- Add Flour: Sprinkle the all-purpose flour over the vegetables and stir constantly for 1-2 minutes. This will help thicken the sauce.
- Add the Liquids: Gradually whisk in the chicken broth and half-and-half, blending well to avoid lumps. Bring the mixture to a gentle simmer.
- Add Browned Chicken and Pasta: Return the browned chicken to the pan along with the broken linguine pasta. Bring to a slow boil while stirring occasionally, then immediately reduce to a simmer.
- Cook Chicken Pasta: Cover the pan and simmer for 10-15 minutes, stirring once or twice during cooking to prevent the pasta from sticking. Cook until the pasta is just al dente and the chicken is fully cooked.
- Add Parmesan Cheese: Reduce heat to low, then stir in the freshly grated parmesan cheese until melted into the creamy sauce. Add the remaining diced tomatoes and adjust seasoning with salt and pepper to taste.
- Garnish and Serve: Remove the skillet from heat and fold in the fresh sliced basil and dollops of ricotta cheese. Mix gently to combine. Sprinkle additional basil, parmesan cheese, and crushed red pepper flakes on top if desired. Serve warm with garlic bread or artisan bread.
Notes
- Use boneless, skinless chicken breasts sliced uniformly to ensure even cooking.
- Adjust garlic quantity to your preference; more garlic will enhance the aroma and flavor.
- Dried Italian seasoning can be substituted with a mix of dried basil, oregano, and thyme if unavailable.
- Breaking the linguine pasta in half helps it fit better in the pan for one-pot cooking.
- Stirring occasionally during pasta cooking prevents noodles from sticking together and ensures even cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
