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One-Pot Tomato, Basil, + Chicken Pasta

A quick and easy one-pot pasta dish with chicken, tomatoes, and fresh basil. The pasta cooks in the broth for a creamy, flavorful sauce. Perfect for a weeknight meal.
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Total Time 20 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 2 tablespoons extra virgin olive oil separated
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 12 ounces pasta I used bowties, but any short pasta works nicely
  • 1 can 15 ounces Hunt's Diced Tomatoes with Basil, Garlic + Oregano (or a comparable brand of Italian-seasoned diced tomatoes)
  • 1 can 15 ounces crushed tomatoes
  • 3 cups shredded cooked chicken omit to make a vegetarian dish
  • 1/2 teaspoon red pepper flakes or 1/4 teaspoon if you want a less-spicy dish
  • 2 teaspoons dried italian seasoning
  • 1/2 cup fresh basil chopped
  • 2 cups low-sodium chicken broth substitute vegetable broth to make vegetarian
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • Parmesan cheese for serving

Method
 

Instructions
  1. Heat 1 tablespoon olive oil in a large stock pot over medium heat. Once hot, add the chopped onions and cook until onions are translucent and softened, about 7 minutes. Add the garlic and cook for 1 minute more, until fragrant.
  2. Add the remaining ingredients to the stock pot – the pasta, diced tomatoes with their liquid, crushed tomatoes, shredded chicken, red pepper flakes, italian seasoning, fresh basil, chicken broth, remaining 1 tablespoon olive oil, salt and pepper. Stir everything together until well combined.
  3. Bring to a boil. Cover, reduce to a simmer and cook for 10-15 minutes (depending on the type of pasta you choose), stirring frequently. Cook until almost all the liquid has evaporated and pasta has reached an al dente consistency.
  4. Add more salt and pepper if needed and stir well. Serve with a generous topping of freshly grated Parmesan cheese and enjoy!