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One pot meals are the best! It makes for less dishes and the cooking always seems to be quicker, too. This one-pot creamy tomato pasta skillet is delicious, easy, and only uses one skillet.
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1" cubes
- salt and pepper to taste
- 2 garlic cloves, minced
- 8 oz medium pasta, like shells, penne, or cavatappi
- 1 14 oz can diced tomatoes
- 2 tbsp tomato paste (in a pinch you can replace with ketchup!)
- 3 cups water
- 1 tbsp chopped fresh basil (you can use 1 tsp dried if you don't have fresh)
- 1 tsp dried Italian seasoning
- 1/2 cup heavy cream
- 2 cups shredded cheese (cheddar or mozzarella), divided
- Preheat the oven to 450 degrees. In a large oven-safe skillet over medium heat, add the olive oil.
- Add the chicken to the pan, stir around, sprinkle in salt and pepper, and allow to brown until fully cooked through (a thermometer will read 165 degrees). Remove chicken to a plate and set aside.
- Add the garlic, pasta, diced tomatoes, tomato paste, and water to the pan. Allow to come to a simmer and cook about 2 minutes less than the pasta package requires (you want it to still be very al dente).
- Stir in the basil, Italian seasoning, cream, cooked chicken, and 1 cup of the shredded cheese. Stir until the cheese is melted and everything is well combined.
- Remove from the heat and sprinkle the remaining 1 cup of shredded cheese over the top.
- Bake in the preheated oven for 10 minutes, or until everything is bubbly and the cheese is melted and starting to brown.
- Remove from the oven and allow to rest for 10 minutes so the sauce can thicken up.
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