Juicy Chicken Tomato Pasta Skillet with Parmesan
A delicious one-pan dish that combines juicy chicken, fresh tomatoes, and rich parmesan for a delightful dinner.
Equipment
- 1 Large skillet non-stick
- 1 Wooden spoon
- 1 Knife for chopping
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, diced
- 2 cups penne pasta
- 1 can 14.5 oz diced tomatoes
- 1/4 cup fresh basil chopped
- 1 cup parmesan cheese grated
Seasonings
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
Preparation
- Dice the chicken breasts into bite-sized pieces. Chop the basil and grate the parmesan cheese.
- Boil the penne pasta until al dente according to package instructions, then drain and set aside.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and season with salt, pepper, and garlic powder. Cook until the chicken is browned and cooked through.
- Add the canned tomatoes and cooked pasta to the skillet. Stir to combine, then add the chopped basil and half of the parmesan cheese.
- Reduce heat to low and let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
Serving
- Transfer the pasta to serving plates and sprinkle with the remaining parmesan cheese. Garnish with additional basil if desired.
Storage
- Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.
Notes
Pro Tips: Cook pasta just until al dente; it will continue cooking in the sauce. Use fresh basil for the best flavor. Ingredient Substitutions: Spinach or bell peppers can be added for more vegetables. How to Serve: Pair with garlic bread or a green salad. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare the chicken and pasta ahead of time and store separately until ready to cook.