One Pan Tomato Basil Chicken Linguine is the easiest one pan meal I’ve ever made. Everything is cooked in one pan and it creates it’s own sauce as it cooks. This meal is ready in under 20 minutes making it perfect for those busy weeknights.
If I had to choose one food that I had to eat every day for the rest of my life, it would be pasta. Pasta with cheese, pasta in broth, pasta by itself…I could manage and manage beautifully. Pasta is my friend, my soulmate and it’s never let me down.
Okay I might be getting a little carried away, but the point is – I LOVE PASTA. I also love One Pan Meals. They are so easy to prepare and leave me with only one pan to clean. Anything that saves me time in the kitchen is high on my list of favorites! I’ve done a lot of one pan meals over the years, some of the most popular being One Pan Cheesy Smoked Sausage and Pasta Skillet, One Pan Spicy Lemon Chicken Pasta with tomatoes and most recently, One Pan Lemon Chicken Picatta Pasta.
A lot of the meals require browning and covered cooking, but I’ve found that it isn’t always necessary, and the one pan pasta can actually cook quicker with the lid off. Like this One Pan Tomato Basil Chicken Linguine; I decided not to brown the chicken since the browning step can sometimes lead to over-cooked/dry chicken and I stood at the stove while it cooked, turning and stirring the pasta. Smaller noodles wouldn’t require the same amount of babysitting, but the linguine would be a giant sticky mess if left unattended. Plus it only takes 9 minutes with this method, as opposed to 20-25 minutes with the covered pan. That’s some nice time-saving!
The chicken is bite-sized so it cooks fairly quickly, and the water is absorbed into the pasta as it cooks. The remaining water combines with the tomatoes and creates a luscious sauce that is heightened in flavor at the end with the added Parmesan Cheese.
This One Pan Tomato Basil Chicken Linguine has quickly become a favorite. Sometimes I’ll halve the recipe and make it for lunch (I can get two lunches out of it that way). It’s a nice departure from the boring sandwiches I’ll often have! My family loves it too, which is why it’s become a regular in our meal rotation. I hope your family enjoys it as much as ours!
- 1 small onion (or half a large onion), cut into thin slices (about ¾ cup)
- 3 cloves garlic, minced
- 1 pint cherry or grape tomatoes, slice in half lengthwise
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces (about 2 breasts)
- 16 ounces linguine, uncooked
- 8-10 fresh basil leaves
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- 3 cups water
- 4 ounces Parmesan Cheese, fresh, shredded
- In a 5 quart saute pan or skillet, arrange onion slices, minced garlic, tomatoes, chicken, pasta, basil, salt, pepper, and red pepper flakes. Drizzle olive oil over the ingredients in the pan, then pour in water. Turn heat to medium-high and bring to a boil, simmering and stirring for about 9 minutes or until pasta is tender. There will be some liquid left in the pan - this will help to create the sauce.
- Add Parmesan cheese and toss to coat while the cheese melts.
- Serve immediately, garnished with fresh basil and Parmesan cheese.