Nonna's Crazy Good Italian Chicken Recipe With Pasta In a Rich & Creamy Sauce (25 Minutes) by Donna John

Have you ever craved something but don't have all the ingredients to make it? The other night I had chicken breasts out thawing for dinner, but I really wanted pasta with tomato sauce. I did not have a jar of marinara sauce in the pantry (this is a rarity) or a can of tomatoes to make a homemade marinara sauce. What to do? Get creative with the ingredients I did have.

This crazy good Italian-inspired recipe is Nonna-approved. The chicken is juicy and the sauce is rich, creamy and full of flavor thanks to some unexpected ingredients.

To make this chicken recipe with pasta you will need the following ingredients: penne pasta, boneless/skinless chicken breasts, olive oil, a Roma tomato (adds freshness), dried Italian seasoning, tomato paste, chicken stock concentrate (an unexpected ingredient that adds a depth of flavor), cream cheese (enter the creaminess), milk and Parmesan cheese. The simple high-protein recipe is on the table in about 25 minutes. (Check out the health benefits of protein.)

We enjoyed the chicken breast, pasta and sauce for dinner with a fresh garden salad. A hunk of crusty bread or garlic bread would also be delicious.

Cuisine: Italian 
Prep Time: 10 minutes 
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2

Ingredients

• 8 ounces penne pasta
• 2 boneless/skinless chicken breasts
• 1 tablespoon olive oil
• 1 large Roma tomato, chopped
• 1 tablespoon Italian seasoning
• 2 tablespoons tomato paste (mine were heaping)
• 1 teaspoon chicken stock concentrate (I used Better Than Bouillon) 
• 1 tablespoon cream cheese
• 1/2 cup milk (more if needed)
• 1/8 -  1/4 cup grated Parmesan cheese

Here's how to make it:

1. Cook the penne pasta according to package directions for al dente. (You could use any pasta for this recipe.)
2. While the pasta cooks, season the chicken breasts with salt and pepper. Heat about 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook until golden on one side. Flip the chicken over and cook until just cooked through. Remove to a plate, cover with foil and set aside. (Chicken will take about 5 to 10 minutes depending on the size and thickness of the chicken breasts. Chicken is cooked through at 165 degrees internal temperature on a food thermometer.)
3. Add the diced tomato to the skillet and cook, stirring, about 2 minutes or until softened. (You could add some chopped garlic, if desired.) Add the Italian seasoning and tomato paste and stir for 1 minute. Add the chicken stock concentrate cream cheese and milk. Bring to a gentle simmer. (Add more milk, if needed, to reach desired consistency.)
   
4. Put the chicken back into the pan and add the pasta. Gently stir to combine. Cover and cook a minute or two to heat up the chicken.
   
5. Sprinkle with the Parmesan cheese and let it melt. Serve. (I like to sprinkle the top with parsley flakes for a little color.) Store any leftovers in an airtight container in the fridge and reheat in the microwave. This recipe can easily be doubled.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.