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!
- 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
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.
(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).
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.
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.
Top with extra mozzarella and fresh basil and serve hot.
Recipe adapted from Julia's Album
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.
You had me at one pot… definitely going to try this!
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.