Made with AI
One-Pan Tomato Basil Chicken Pasta with Mozzarella
30 min 824 kcal per serving Easy
Ingredients
4 Servings
- Dry rotini pasta200 g
- Boneless skinless chicken breast, sliced300 g
- Olive oil1 tablespoon
- Yellow onion, diced80 g
- Garlic, minced2 cloves
- Canned crushed tomatoes400 g
- Chicken broth240 ml
- Fresh mozzarella, diced100 g
- Fresh basil leaves10 g
- Salt and black pepper1 teaspoon
Instructions
- 1
Heat the olive oil in a large, deep skillet or sauté pan over medium-high heat.
- 2
Season the sliced chicken with some of the salt and black pepper. Add it to the hot pan and cook for 4–5 minutes, stirring occasionally, until lightly browned. The chicken does not need to be fully cooked at this stage.
- 3
Add the diced onion and cook for 2–3 minutes, until it begins to soften. Stir in the minced garlic and cook for 30 seconds, until fragrant.
- 4
Add the crushed tomatoes, chicken broth, dry rotini, and the remaining salt and black pepper. Stir well and bring the mixture to a gentle boil.
- 5
Reduce the heat to medium-low, cover the pan, and simmer for 12–15 minutes. Stir every few minutes to prevent the pasta from sticking, and cook until the pasta is tender and the chicken reaches an internal temperature of 74°C (165°F).
- 6
Remove the pan from the heat. Stir in most of the fresh basil, followed by the diced mozzarella.
- 7
Cover the pan and let it rest for 2–3 minutes, allowing the mozzarella to soften and the sauce to thicken slightly.
- 8
