Creamy chicken and pasta with tomatoes, garlic, and herbs create a cozy, satisfying dinner for any weeknight.
# What You Need:
→ Poultry & Protein
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Pasta
02 - 12 ounces penne or rigatoni pasta
→ Sauce & Dairy
03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 1 teaspoon dried Italian herbs
06 - 1/2 teaspoon red pepper flakes (optional)
07 - 1 can (14 ounces) diced tomatoes, drained
08 - 1/2 cup chicken broth
09 - 1/2 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - Salt and black pepper, to taste
→ Vegetables & Garnish
12 - 2 cups fresh spinach, roughly chopped (optional)
13 - Fresh basil, chopped, for garnish
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain, reserving 1/2 cup pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken until golden and cooked through, about 5 to 6 minutes. Remove and set aside.
03 - Reduce heat to medium in the same skillet. Add minced garlic, dried Italian herbs, and red pepper flakes. Sauté for 1 minute until fragrant.
04 - Add drained diced tomatoes and chicken broth to the skillet. Simmer for 3 to 4 minutes to combine flavors.
05 - Stir in heavy cream and Parmesan cheese. Simmer gently until the sauce thickens slightly, about 2 to 3 minutes.
06 - Return chicken along with any juices to the skillet. Add spinach if using, and cook until wilted, about 1 minute.
07 - Add cooked pasta to the skillet. Toss to coat evenly. Adjust sauce consistency by adding reserved pasta water a little at a time as needed.
08 - Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil.
