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Quick and Easy Chicken and Tomato Pasta

This is a quick, easy, and delicious chicken and tomato pasta recipe for those crazy carpool nights. Leftovers are good for lunch the next day.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 1729 kcal

Equipment

  • 1 Large Pot For boiling pasta
  • 1 Large Skillet For cooking chicken and sauce
  • 1 Colander For draining pasta
  • 1 Spatula or wooden spoon For stirring
  • 1 Grater For Parmesan cheese (if using a block)

Ingredients
  

Main

  • ½ 16 ounce package angel hair pasta
  • 2 tablespoons olive oil
  • 2 skinless boneless chicken breast halves - chopped
  • 2 teaspoons garlic and herb seasoning blend
  • 1 6 ounce can sliced black olives, drained
  • 1 8 ounce can sliced mushrooms, drained
  • 2 16 ounce cans diced tomatoes
  • 2 tablespoons freshly grated Parmesan cheese or to taste

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
  • Heat olive oil in a large skillet over medium-high heat. Sprinkle chicken with seasoned salt; add to skillet and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from the pan; reduce heat to low and stir in tomatoes. Cover and simmer for 15 minutes.
  • Toss pasta and chicken mixture together; sprinkle with Parmesan cheese and serve.

Notes

To elevate this simple dish, consider pan-searing the chicken in small batches to achieve a better crust, then deglazing the pan with a splash of white wine before adding the tomatoes for a richer flavor base. Always cook pasta to a true 'al dente' as it will continue to cook slightly when tossed with the hot sauce. For a fresher taste, use fire-roasted diced tomatoes and consider adding fresh basil or a pinch of red pepper flakes with the tomatoes for a subtle aromatic lift and a touch of heat. Ensure to properly strain the chicken juices before adding tomatoes to prevent the sauce from becoming greasy.