Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 (14.5 ounce) can diced tomatoes, undrained
– 1 (14.5 ounce) can crushed tomatoes
– 1 (10 ounce) can tomato sauce
– 1 (14.5 ounce) can chicken broth
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus more for serving
– 1/4 cup chopped fresh basil
– 1/2 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pound dried penne pasta
**Instructions:
1. Brown Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned. Remove chicken from pot and set aside.
2. Sauté Vegetables: In the same pot, sauté onion and garlic until softened.
3. Combine Ingredients: Return chicken to the pot. Add diced tomatoes, crushed tomatoes, tomato sauce, chicken broth, heavy cream, Parmesan cheese, basil, oregano, red pepper flakes, salt, and pepper. Bring to a simmer.
4. Cook Pasta: Stir in pasta. Reduce heat to low, cover, and simmer for 20-25 minutes, or until pasta is cooked through and chicken is tender.
5. Serve: Ladle pasta into bowls and garnish with additional Parmesan cheese.
Prep Time: 15 minutes | Cooking Time: 30-35 minutes | Total Time: | Servings: 4
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