Pan-Seared Chicken with Creamy Tomato Pasta
Ingredients
- 1 poundboneless, skinless chicken breasts
- ·salt
- ·black pepper
- ·all-purpose flour
- 2 tablespoonolive oil
- 3 clovegarlic
- 1 can (28 oz)canned crushed tomatoes
- ½ cupheavy cream
- 1 teaspoondried oregano
- 12 ouncepasta (penne, rigatoni, or fettuccine)
- ½ cupparmesan cheese
Prep
- 01
Mince 3 cloves garlic.
- 02
Grate 1/2 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente; drain and set aside.
- 02
While water heats, pat chicken dry with paper towels and season both sides generously with salt and pepper. Dust lightly with flour, shaking off excess.
- 03
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and sear for 6–7 minutes on each side, until golden brown and cooked through (internal temperature 165°F). Transfer to a cutting board and slice into bite-sized pieces.
- 04
Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds, stirring constantly, until fragrant.
- 05
Pour in crushed tomatoes and oregano. Simmer for 5 minutes, stirring occasionally.
- 06
Stir in heavy cream and return chicken to the skillet. Simmer for 2–3 minutes until heated through.
- 07
Taste and adjust seasoning with salt and pepper. Toss cooked pasta with the sauce and top with parmesan cheese before serving.
Spice Tips
For a touch of heat, add 1/4 teaspoon red pepper flakes when cooking the garlic. A handful of fresh basil or parsley stirred in at the end brightens the dish. If you like a deeper savor, stir in 1 tablespoon of tomato paste before adding the cream.
This dish comes together in under 30 minutes. Leftovers keep for 3 days in an airtight container and reheat gently on the stovetop with a splash of cream or chicken broth.