One-Pot Chicken Parmesan Pasta
Ingredients:
2 boneless, skinless chicken breasts, diced
2 tablespoons olive oil
3 cloves garlic, minced
1 cup chicken broth
1 (14.5 oz) can crushed tomatoes
1 cup heavy cream
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 oz uncooked pasta (penne or rigatoni work best)
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
Fresh basil for garnish
Directions:
Cook the chicken: Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Sauté garlic: In the same pot, add minced garlic and cook for 1 minute until fragrant.
Add liquids and seasonings: Pour in the chicken broth, crushed tomatoes, heavy cream, oregano, basil, salt, and pepper. Stir to combine.
Cook the pasta: Add the uncooked pasta to the pot and stir. Bring the mixture to a simmer, cover, and cook for 12-15 minutes, or until the pasta is al dente and the liquid has been absorbed.
Add cheese and chicken: Stir in the mozzarella and Parmesan cheese until melted and creamy. Add the cooked chicken back into the pot and mix well.
Serve: Garnish with fresh basil and extra Parmesan if desired. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 600 kcal | Servings: 4 servings
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