CREAMY TOMATO CHICKEN PASTA SKILLET
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Pasta is just good ol’ comfort food and something I love! Alfredo has always been one of my favorites, especially when it’s a Skinny Chicken Alfredo. However, I think this one pot pasta might be my new favorite!
- 1 tablespoon olive oil
- 3 cloves garlic
- 8 oz rotini pasta
- 14 oz can diced tomatoes with juice
- 3 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon chili flakes optional
- 2 1/2 – 3 cups of water
- 2 cups chopped cooked chicken I used leftover chicken but rotisserie chicken works well too
- 2 tablespoons fresh chopped parsley
- 2/3 cup heavy cream
- 1 oz fresh parmesan cheese
- salt & pepper to taste
- 6 oz shredded mozzarella cheese
Heat oil in a large oven-proof skillet. Add garlic and cook until fragrant.
Stir in pasta, canned tomatoes, tomato paste, seasoning and 2 1/2 cups water. Let simmer uncovered about until pasta is cooked adding water if needed, about 9-11 minutes. (You want enough liquid to create a sauce). Stir in heavy cream and chicken. Let simmer an additional 1-2 minutes or until slightly thickened.
Remove from heat and stir in parsley & parmesan cheese. Top with mozzarella cheese and broil until bubbly and lightly browned.
Calories: 687, Carbohydrates: 52g, Protein: 32g, Fat: 39g, Saturated Fat: 19g, Cholesterol: 135mg, Sodium: 549mg, Potassium: 623mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1545IU, Vitamin C: 16.3mg, Calcium: 392mg, Iron: 3.1mg
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here