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Quick Skillet Chicken and Tomato Pasta

Close-up of a white plate filled with rigatoni pasta coated in a rich tomato sauce and topped with shredded chicken tomato pasta.
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This recipe delivers a flavorful, tomato-based chicken pasta dish using simple steps, perfect for a fast weeknight dinner.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1/2 cup chicken broth
  • 8 ounces dried pasta (penne or rotini work well)
  • 1/2 cup heavy cream (optional, for creamy texture)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season the cut chicken pieces generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the chopped onion to the same skillet and cook until softened, about 4 minutes. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
  4. Stir in the diced tomatoes (with juice), tomato sauce, oregano, and basil. Pour in the chicken broth. Bring the sauce to a simmer.
  5. Add the dry pasta directly to the skillet. Stir well to coat. Cover the skillet and cook according to the pasta package directions, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 10-12 minutes. Add a splash more broth or water if the pasta seems too dry before it finishes cooking.
  6. Return the cooked chicken to the skillet. Stir in the heavy cream, if using. Heat through for 1-2 minutes.
  7. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.

Notes

  • For a brighter sauce flavor, substitute half of the canned diced tomatoes with fresh, chopped ripe tomatoes during step 4.
  • If you prefer a thicker sauce, remove the lid for the last 5 minutes of cooking the pasta.
  • You can substitute chicken breasts with boneless, skinless chicken thighs.

Nutrition

Find it online: https://dishicious.com/chicken-tomato-pasta-recipe/