Chicken and Tomato Pasta

Cozy, creamy, and inspired by the fresh flavors of Margherita pizza, this chicken and tomato pasta recipe is about to earn a permanent spot in your dinner rotation. Think: tender chicken, sweet bursts of tomatoes, creamy ricotta, fragrant basil, and perfectly cooked pasta all wrapped up in silky sauce. Made with simple ingredients and one pot in 25 minutes, this chicken pasta delivers big flavor with minimal fuss.

📝 Ingredients

• 1 Pound Boneless Skinless Chicken Breasts (- sliced into 3/4’’ pieces (SEE NOTES))
• 2 TBS Unsalted Butter (- DIVIDED)
• 1 TBS Olive Oil
• 1 small Yellow Onion (- chopped)
• 8 whole Roma Tomatoes
• 4-6 cloves Garlic (- minced (SEE NOTES))
• 2 tsp Dried Italian Seasoning ((SEE NOTES))
• 1/4 tsp Crushed Red Pepper Flakes (- plus more for garnishing)
• 2 TBS All Purpose Flour
• 2 Cups Chicken Broth
• 1 1/2 Cups Half-and-Half
• 8 ounces Linguine Pasta (- broken in half)
• 3/4 Cup Parmesan Cheese (- freshly grated)
• To Taste Kosher Salt & Black Pepper
• 1/4 Cup Fresh Basil (- thinly sliced)
• 1 Cup Ricotta Cheese

👨‍🍳 Instructions

1. 1Sear Chicken Until Golden: Melt 1 tablespoon of butter in a large straight sided skillet, or Dutch oven, over medium high heat. Once the butter is melted, add the chicken and season generously with salt and pepper. Cook until golden brown, but not cooked through, about 4-6 minutes total. Then, remove the chicken from the pan, transfer to a plate, and set it aside.
2. 2Saute Onions: Sauté Onions: Reduce heat to medium low and add in the oil and remaining butter. Once melted, increase heat to medium and add in the onions and season with salt and pepper. Sauté for 4 minutes, stirring occasionally.
3. 3Add Tomatoes, then Aromatics: Add in half of the tomatoes and continue to cook for 1 minute. Add in the garlic, Italian seasonings and crushed red pepper flakes. Cook until fragrant, about 30 seconds.
4. 4Add Flour: Sprinkle the flour over the vegetables. Cook, stirring, for another 1-2 minutes.
5. 5Add Liquids: Add the Liquids: Add in the chicken broth and half-and-half, whisking constantly to combine. Bring to a simmer.
6. 6Add Browned Chicken and Pasta: Add the chicken, along with the pasta, to the pan. Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer.
7. 7Cover And Let Chicken Tomato Pasta Cook: Cover and Cook Chicken Pasta: Cover the pan and cook for 10-15 minutes, or until the pasta is just al dente - uncovering the pan one or twice to stir during cooking to prevent the pasta noodles from sticking to each other.
8. 8Add Cheeses and Basil: Add Parmesan: Reduce heat to low and stir in the parmesan cheese until melted. Stir in the remaining tomatoes. Then, taste and adjust for seasoning with salt and pepper. Remove the pan from the heat and stir in the fresh basil and dollop with the ricotta. Stir to combine.
9. 9Serve Chicken Tomato Pasta: Garnish and Serve: Garnish with more basil, parmesan and red pepper flakes if desired. Serve immediately and enjoy.