Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound chicken breast, cubed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 can (14 ounces) diced tomatoes
- 8 ounces penne pasta
- 1 cup cream
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Feel free to substitute the chicken breast with thighs for a richer flavor, or swap the penne for any pasta you have on hand. And if you’re like me and love a touch of spice, a pinch of red pepper flakes never goes amiss.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- In the same pot, add the onions and sauté until translucent, about 3 minutes. Stir in the garlic, thyme, oregano, smoked paprika, salt, and pepper, cooking for another minute until fragrant.
- Pour in the chicken broth and diced tomatoes, stirring to combine. Bring to a gentle simmer.
- Return the chicken to the pot, along with the penne pasta. Stir everything together and allow it to simmer over medium heat, stirring occasionally, until the pasta is cooked al dente, about 12-15 minutes.
- Stir in the cream and Parmesan cheese, mixing until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a splash of water or broth to reach your desired consistency.
- Serve hot, garnished with fresh basil leaves. Enjoy with a side of crusty bread to mop up every last bit of that delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International