Chicken Pasta
560kcal
Ingredients
- 12 oz boneless, skinless chicken breasts cut into 1-inch pieces
- 1 tsp salt divided
- 1/2 tsp black pepper divided
- 2 tbsp olive oil
- 8 oz penne pasta
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese plus extra for serving
- 1/2 tsp dried Italian seasoning
- 1 cup cherry tomatoes halved
- 1/4 cup fresh basil leaves thinly sliced
Equipment
- skillet
- saucepan
- measuring cups
Method
- Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- In the same skillet used for the chicken, add the minced garlic and cook for 1 minute over medium heat until fragrant. Pour in the heavy cream and chicken broth, stirring to combine.
- Reduce the heat to low and stir in the grated Parmesan cheese and Italian seasoning. Cook for 2-3 minutes, stirring constantly, until the sauce is smooth and slightly thickened.
- Add the cooked pasta, chicken, and halved cherry tomatoes to the skillet. Toss everything together until well coated in the sauce. Cook for an additional 2 minutes to heat through.
- Remove from heat and garnish with fresh basil. Serve immediately with extra grated Parmesan cheese on the side.
Nutrition
Calories560kcalCarbohydrates45gProtein34gFat30gSaturated Fat15gPolyunsaturated Fat3gMonounsaturated Fat10gCholesterol120mgSodium800mgPotassium600mgFiber2gSugar3gVitamin A800IUVitamin C5mgCalcium350mgIron2.2mg