Description
Tender chicken, pasta, and Parmesan come together in a creamy tomato sauce for an easy, comforting 30-minute dinner.
Ingredients
Scale
- 10.5 ounces pasta, such as penne, rigatoni, or fusilli
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 small onion, finely diced
- 2 large garlic cloves, finely chopped
- 1/4 teaspoon red pepper flakes
- 1 tablespoon Italian seasoning
- 1 1/2 cups tomato passata or smooth tomato sauce
- 1 cup half-and-half
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt, to taste
- Freshly ground black pepper, to taste
- Reserved pasta water, as needed
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions.
- Reserve 1 to 2 cups of pasta water, then drain the pasta without rinsing it.
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the butter and let it melt.
- Add the chicken, season lightly with salt and pepper, and cook for 5 to 6 minutes until lightly golden and cooked through.
- Add the onion, garlic, and red pepper flakes. Cook for about 2 minutes, stirring often, until the onion softens.
- Stir in the Italian seasoning and tomato passata. Bring the sauce to a gentle simmer.
- Lower the heat, add the half-and-half, and stir until smooth. Simmer gently for 2 to 3 minutes.
- Add the cooked pasta and grated Parmesan. Toss until the cheese melts and the sauce coats the pasta.
- Add reserved pasta water one tablespoon at a time when needed to loosen the sauce.
- Stir in the parsley, adjust the salt and pepper, and serve immediately.
Notes
- Cut the chicken into evenly sized pieces so it cooks at the same rate.
- Keep the heat low after adding the half-and-half and Parmesan.
- Use freshly grated Parmesan for the smoothest sauce.
- Refrigerate leftovers in an airtight container for up to three days.
- Add a splash of milk, half-and-half, or water before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian American
Nutrition
- Serving Size: 1 serving
- Calories: 535
- Sugar: 8
- Sodium: 450
- Fat: 21
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 4
- Protein: 47
- Cholesterol: 136