Description
A creamy and flavorful chicken pasta dish that is easy to make and perfect for any night of the week.
Ingredients
Scale
- 1 tablespoon oil
- 2 boneless, skinless chicken breasts (cut into ½” cubes)
- salt
- pepper
- 2 cloves garlic (finely minced)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3½ cups low sodium chicken broth
- ¼ cup block-style cream cheese (2oz, or ¼ package)
- 3 tablespoons basil pesto
- 340 grams bucatini pasta (¾ lb or spaghetti)
- 3 cups cherry or grape tomatoes (halved)
- Parmesan and fresh basil for serving
Instructions
- Heat oil in a large, deep saucepan over medium-high heat.
- Season chicken lightly with salt and pepper and cook for 3-4 minutes, just until no longer pink (you can cook longer to brown if desired).
- Add the garlic and cook 1 minute.
- Add the broth, cream cheese, pesto, salt and pepper. Stir well and bring to a simmer.
- Add in uncooked pasta and tomatoes, pressing pasta gently down into the liquid as much as possible.
- Cover and cook on a low simmer (reduce heat if necessary), stirring every few minutes so that the pasta doesn’t stick together.
- Cook for 9-10 minutes, just until pasta is al dente. Taste and adjust seasonings as desired.
- (Note: the sauce will continue to thicken as it sits. If you want to thicken further, stir together 1 tablespoon water and 1 tablespoon corn starch and stir into simmering sauce).
- Serve with freshly grated Parmesan and top with fresh chopped basil.
Notes
- The dish can be made ahead of time and reheated before serving.
- Adjust seasoning to taste.
- For a vegetarian version, substitute chicken with mushrooms or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg