For some reason, pasta isn’t a frequent part of our dinner rotation. I probably make it once every 4-6 weeks and even then, we pretty much stick to chicken Alfredo or cream cheese orzo.
But then I made this creamy chicken and fire roasted tomato pasta for dinner this week and it was so quick and easy (how can you not love a dish that you make in one pot and then SERVE it in that pot) and everyone had second helpings and I thought, “Why in the world am I not making pasta more often?”
And I have no good answers.
But I have some excellent leftovers to eat for lunch while I ponder that question.
creamy chicken and fire roasted tomato pasta
Creamy Chicken and Fire-Roasted Tomato Pasta
This creamy chicken and fire roasted tomato pasta recipe is a one pot dish that will be loved by the entire family! Simply delicious!
Ingredients
- 2 Tablespoons olive oil
- 2 boneless skinless chicken breasts, sliced into 1/4 inch strips
- 1/2 teaspoon smoked paprika
- 12 ounces penne pasta I used the Barilla Pronto because you can cook it right in the pan with everything else, but you can use any variety
- 3 cups water omit if you're using regular penne
- 1 can 14.5 oz fire-roasted diced tomatoes
- 1 1/3 cup half-and-half
- 1 cup mozzarella cheese shredded
- 1 teaspoon dried basil
- salt and pepper to taste
- Extra mozzarella and fresh basil optional for topping
Instructions
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In a deep skillet, heat the olive oil over medium-high heat. Add the chicken slices and sprinkle with salt, pepper and paprika. Cook until just browned on the bottom. Flip the chicken over.
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(If you're using standard penne pasta, go ahead and cook it until just barely done in a separate pot, drain, and then add it to the chicken with the fire-roasted tomatoes and proceed to step 4).
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Add the Barilla Pronto pasta, 3 cups of water, and the can of fire-roasted tomatoes (don't drain). Turn the heat to high and let cook for ten minutes, stirring frequently to keep the pasta from sticking to the bottom.
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Reduce the heat to medium, and stir in the half-and-half and mozzarella and stir until melted and smooth. Let it simmer for a few minutes, salt and pepper to taste, and add the basil.
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Top with extra mozzarella and fresh basil and serve hot.
Recipe Notes
Recipe adapted from Julia's Album
Paige says
I’ve been looking for a new, good pasta meal to make lately! This is going to go on our menu plan for next week!
Emily C says
Seriously? We eat pasta ALL. THE. TIME. because it’s easy and fast. (And my husband put a moratorium on breakfast for dinner for a while). Pasta alfredo, pasta carbonara, spaghetti and meat sauce, but my favorite is damndelicious.net’s one pot pasta. Try it. But halve the recipe or you’ll be eating leftovers for weeks.
damndelicious.net/2014/05/16/one-pot-pasta/
Sammy says
You had me at one pot… definitely going to try this!
Abbie says
I can’t wait to try this!! You don’t need barilla pasta in order to cook the penne in the same pot. I have done it lots with great success. I also use whole wheat pasta as a heathier version.