One-Skillet Chicken & Pasta
A quick, one-skillet chicken and pasta dinner with mushrooms, tomatoes, basil, and Parmesan.
Equipment
- Large skillet or pot
- Mixing Bowl
- Knife
- Cutting Board
- Colander
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 pound boneless skinless chicken breast chopped into 1-inch pieces
- 1 cup mushrooms sliced
- 3 garlic cloves thinly sliced
- 1 cup cherry or grape tomatoes halved (about 1/2 pint)
- 10 ounces whole-wheat spaghetti or high-protein pasta or linguine
- 1/2 teaspoon kosher or sea salt
- 1/2 cup basil leaves fresh, chopped
- 1/4 teaspoon black pepper
- 3/4 cup Parmesan cheese freshly grated
Instructions
- Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat.
- Add the chopped chicken and sliced mushrooms to the skillet and cook, stirring occasionally, until the chicken is golden and cooked through and the mushrooms are softened, about 8–10 minutes.
- Add the sliced garlic and halved tomatoes to the skillet and cook for 1 minute more, then transfer the chicken and vegetable mixture to a bowl and set aside.
- Bring 4 cups of water to a boil in the same skillet or pot. Add the salt and the pasta and cook until al dente, about 9 minutes or according to package directions.
- Drain off most of the cooking water, leaving about 1/2 cup in the skillet.
- Return the reserved chicken and vegetable mixture to the skillet with the pasta. Add the chopped basil, black pepper, Parmesan, and the remaining 2 tablespoons olive oil, then toss everything together until well combined.
- Adjust seasoning if needed and serve immediately.
Notes
- Use fresh Parmesan for the best flavor.
- Reserve a bit of pasta water to loosen the sauce if needed.
- Slice tomatoes and garlic uniformly for even cooking.