Creamy Tomato Chicken Pasta Bowl
Pasta night comes weekly in our house. I’d be lying if I said we never have to hold back on the red sauce and instead coat the little bowls of pasta with parmesan and butter. This sauce is so smooth and creamy that normal red sauce deniers may come around to. If not, this one pan wonder is easy enough to alter based on tastes around the table. You can always scoop out the chicken and add that to a lovely bowl of parmesan and butter noodles, knowing that that means more creamy tomato sauce for your own bowl.
Ingredients:
Makes 8 servings
6 chicken breasts, boneless and skinless
1 teaspoon salt
1/2 teaspoon onion powder
2 tablespoons olive oil or ghee
6 garlic cloves, minced
1 cup half and half
1/2 cup freshly grated parmesan
1 jar your favorite tomato sauce (look for one with real olive oil instead of canola!)
1 teaspoon italian seasoning
freshly ground pepper to taste
optional pinch of red pepper flakes if you like a bit of spice!
1/4 cup finely chopped basil or parsley
8 servings pasta, cooked to package instructions
Directions:
Season the chicken breasts with the salt and onion powder. Heat a large skillet with a lid over medium heat. Add the oil or ghee and let it warm. Add the chicken and cook for about 4 minutes without the lid. Flip and cook for another 4 minutes. Add the lid and cook for another 8 minutes. Remove the chicken and lower the heat before adding the garlic and cook for about a minute, until it’s fragrant and not burnt. Stir in the half and half, tomato sauce, Italian seasoning, pepper and red pepper flakes if desired. Add the chicken back to the skillet and bring the sauce to a simmer. Cook on low with the lid on for another 20 minutes. Stir through the parmesan and taste for seasoning. You may need to add more salt or pepper. Serve over pasta and top with bit more parmesan and a sprinkle of fresh basil. Enjoy the warm creaminess!
