Review Recipe

Creamy Tomato Chicken Pasta Skillet

Servings 4 servings
Author Holly Nilsson
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  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 8 oz medium pasta (penne, shells or rotini)
  • 14 oz can diced tomatoes
  • 2 tablespoons tomato paste
  • 2 1/2 - 3 cups of water
  • 2 cups chopped cooked chicken (I used rotisserie chicken)
  • 1/4 cup fresh basil
  • 1/2 cup heavy cream (or evaporated milk for a lighter version)
  • 6 oz shredded italian blend cheese

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  1. Preheat oven to 450.
  2. Heat oil in a large oven-proof skillet. Add garlic and cook until fragrant.
  3. Stir in pasta, canned tomatoes, water and tomato paste. Let simmer about 2 minutes less than package calls for so pasta is VERY al dente.
  4. Remove from heat and stir in chicken, basil and cream or evaporated milk. Top with shredded cheese.
  5. Bake 10-12 minutes or until bubbly and cheese is browned.