





Ingredients
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1 Pound Boneless, Skinless Chicken Breasts, Cut Into Small Pieces |
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1 Tablespoon Olive Oil |
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1 Small Onion, Diced |
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3 cloves garlic, minced |
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2 Cups Chicken Broth |
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1 (14.5 Ounce) Can Diced Tomatoes |
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1 tsp Dried Basil |
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1 tsp Dried Oregano |
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1/2 tsp Salt |
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1/4 tsp Black Pepper |
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8 Ounces Dry Pasta (Such As Penne Or Fusilli) | ![]() |
1/2 Cup Double Cream |
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1 Cup Shredded Mozzarella Cheese | ![]() |
Fresh Parsley, Chopped (Optional) |
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Step 1 In A Large Pot Or Dutch Oven, Heat The Olive Oil Over Medium-high Heat. Add The Chicken And Cook Until Browned On All Sides, About 5-7 Minutes. Remove The Chicken From The Pot And Set Aside. |
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Step 2 Add The Onion And Garlic To The Same Pot And Cook Until The Onion Is Translucent, About 2-3 Minutes. |
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Step 3 Add The Chicken Broth, Water, Diced Tomatoes (With Their Juice), Basil, Oregano, Salt, And Pepper To The Pot. Stir To Combine. |
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Step 4 Bring The Mixture To A Boil And Then Add The Pasta. Reduce The Heat To Medium-low And Simmer For 15-20 Minutes, Stirring Occasionally, Until The Pasta Is Tender And Most Of The Liquid Has Been Absorbed. |
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Step 5 Add The Heavy Cream And Shredded Mozzarella Cheese To The Pot And Stir Until The Cheese Has Melted And The Sauce Is Creamy. |
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Step 6 Add The Cooked Chicken Back Into The Pot And Stir To Combine. |
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Step 7 Serve The Pasta Hot, Garnished With Fresh Parsley If Desired. |
Instructions
![]() |
1 Pound Boneless, Skinless Chicken Breasts, Cut Into Small Pieces |
|
1 Tablespoon Olive Oil |
|
1 Small Onion, Diced |
|
3 cloves garlic, minced |
|
2 Cups Chicken Broth |
|
1 (14.5 Ounce) Can Diced Tomatoes |
|
1 tsp Dried Basil |
|
1 tsp Dried Oregano |
|
1/2 tsp Salt |
|
1/4 tsp Black Pepper |
![]() |
8 Ounces Dry Pasta (Such As Penne Or Fusilli) | ![]() |
1/2 Cup Double Cream |
![]() |
1 Cup Shredded Mozzarella Cheese | ![]() |
Fresh Parsley, Chopped (Optional) |
|
Step 1 In A Large Pot Or Dutch Oven, Heat The Olive Oil Over Medium-high Heat. Add The Chicken And Cook Until Browned On All Sides, About 5-7 Minutes. Remove The Chicken From The Pot And Set Aside. |
|
Step 2 Add The Onion And Garlic To The Same Pot And Cook Until The Onion Is Translucent, About 2-3 Minutes. |
|
Step 3 Add The Chicken Broth, Water, Diced Tomatoes (With Their Juice), Basil, Oregano, Salt, And Pepper To The Pot. Stir To Combine. |
|
Step 4 Bring The Mixture To A Boil And Then Add The Pasta. Reduce The Heat To Medium-low And Simmer For 15-20 Minutes, Stirring Occasionally, Until The Pasta Is Tender And Most Of The Liquid Has Been Absorbed. |
|
Step 5 Add The Heavy Cream And Shredded Mozzarella Cheese To The Pot And Stir Until The Cheese Has Melted And The Sauce Is Creamy. |
|
Step 6 Add The Cooked Chicken Back Into The Pot And Stir To Combine. |
![]() |
Step 7 Serve The Pasta Hot, Garnished With Fresh Parsley If Desired. |