Pasta Chicken
This hearty Pasta Chicken is a weeknight winner that balances savory, creamy, and fresh flavors in one pot. Tender bite-sized chicken breasts are browned with aromatic garlic and herbs, then simmered in a rich blend of half-and-half and ripe tomatoes. The addition of crisp-tender broccoli and al dente shell pasta creates a comforting texture contrast that feels indulgent yet wholesome. It’s the kind of meal that comes together quickly but tastes like it simmered all day, making it perfect for busy evenings or casual family dinners. Serve it with crusty garlic bread to soak up every drop of the luscious sauce.
Description
This hearty Pasta Chicken is a weeknight winner that balances savory, creamy, and fresh flavors in one pot. Tender bite-sized chicken breasts are browned with aromatic garlic and herbs, then simmered in a rich blend of half-and-half and ripe tomatoes. The addition of crisp-tender broccoli and al dente shell pasta creates a comforting texture contrast that feels indulgent yet wholesome. It’s the kind of meal that comes together quickly but tastes like it simmered all day, making it perfect for busy evenings or casual family dinners. Serve it with crusty garlic bread to soak up every drop of the luscious sauce.
Ingredients
- 4 chicken breast - diced up into bite size pieces
- 1 bunch of broccoli (or 10 oz frozen chopped) - diced up into bite sized pieces
- 5 to 10 garlic cloves - minced or pressed basil & oregno - to taste (aprox. 1/2 tps each)
- 1/2 & 1/2 - 1 med carton
- 4 large ripe tomatoes
- 1 10oz pack of small shell pasta olive oil grated parmesan cheese - to taste
Directions
- 1 Bring a large pot of salted water to a boil. Add the shell pasta and cook according to package directions until al dente. Drain and set aside.
- 2
While the pasta cooks, steam the fresh broccoli florets until crisp-tender (or cook frozen broccoli according to package directions). Drain and set aside.- 3
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced chicken pieces and brown on all sides until cooked through. Remove chicken from the pan and set aside.- 4
In the same pan, reduce heat to medium. Add the minced garlic and diced tomatoes. Simmer for approximately 3 minutes, stirring occasionally, until the tomatoes begin to break down.- 5
Return the chicken to the pan. Stir in the basil and oregano. Simmer for another 2 to 3 minutes to infuse the herbs.- 6
Pour in the half-and-half. Stir well to combine with the tomato mixture. Simmer gently for 3 to 7 minutes until the sauce thickens slightly.- 7
Add the cooked pasta and steamed broccoli to the skillet. Toss everything together until well coated in the sauce.- 8
Remove from heat. Stir in grated Parmesan cheese to taste. Serve immediately.NoteStorage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or cream to restore creaminess.
Substitutions: You can use heavy cream instead of half-and-half for a richer sauce, or chicken broth for a lighter version. Rotini or penne pasta works well as a substitute for shells.
Tips: For extra flavor, sauté the garlic in the chicken drippings before adding the tomatoes. Add red pepper flakes for a hint of heat.
Serving Suggestion: Serve with crusty French bread or garlic bread and a simple green salad.
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