Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 8 oz pasta (such as penne or rotini)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Chopped fresh basil or parsley for garnish (optional)
Instructions
- Cook the Chicken:
- In a large pot or deep skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the pot and set aside.
- Sauté Vegetables:
- In the same pot, add the diced onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Prepare the Sauce:
- Stir in the diced tomatoes, chicken broth, heavy cream, dried Italian seasoning, basil, and oregano. Bring the mixture to a simmer.
- Cook the Pasta:
- Add the pasta to the pot and stir to combine with the sauce. Cover and cook according to the pasta package instructions, usually about 10-12 minutes, until the pasta is al dente and has absorbed some of the sauce. Stir occasionally to ensure even cooking.
- Add the Chicken and Cheese:
- Once the pasta is cooked, return the chicken to the pot and stir to combine.
- Reduce the heat to low and mix in the shredded mozzarella and grated Parmesan cheese until melted and the sauce is creamy.
- Serve:
- Garnish with chopped fresh basil or parsley if desired. Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 650 kcal
- Fat: 30g
- Carbohydrates: 55g
- Protein: 35g