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Tomato Chicken Pasta
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Ingredients
0 of 17 gathered
Step by step
Method
4 steps
- 1
Boil 12 ounces spaghetti or penne in salted water until just shy of tender. Reserve 1 cup pasta water, then drain.
- 2
Cut 1 pound boneless chicken breasts into bite-size pieces. Season with ¾ teaspoon kosher salt, ½ teaspoon Italian seasoning, and ¼ teaspoon black pepper. Sear in 1 tablespoon olive oil over medium-high for 5–7 minutes, until browned and 165°F; transfer to a plate.
- 3
Lower the heat to medium. Cook 1 diced onion for 4–5 minutes, then add 3 minced garlic cloves for 30 seconds. Stir in one 28-ounce can crushed tomatoes and simmer 10–12 minutes, until the sauce darkens slightly and the onion is tender.
- 4
Return the chicken to the sauce with the pasta and toss for 2 minutes. Add pasta water a splash at a time until the sauce coats the noodles. Finish with basil and grated Parmesan.