Creamy Tomato Chicken Skillet

Ingredients

• 12 oz dry pasta (penne, fusilli, spaghetti, or linguine)
• 2 teaspoons dried basil
• 1½ teaspoons dried crushed rosemary
• 1 teaspoon garlic powder
• ¾ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 3 tablespoons + 2 teaspoons all-purpose flour, divided
• 2 lb thin-sliced boneless skinless chicken breasts
• 2–3 tablespoons olive oil, as needed
• ½ cup diced onion
• 1 teaspoon minced garlic
• 3 tablespoons tomato paste
• 1 (14.5 oz) can diced tomatoes, with juice
• 1 cup low-sodium chicken broth
• ½ cup half-and-half or heavy cream
• ¼ teaspoon red pepper flakes, optional
• Grated Parmesan and fresh basil or parsley, for serving

Method

1. 01

   Pasta and seasoning: Cook pasta per package directions and drain. Mix basil, rosemary, garlic powder, salt, and pepper. Put 3 tablespoons flour in a shallow dish and stir in 1 tablespoon of the seasoning mix; save the rest.

2. 02

   Cook the chicken: Heat olive oil in a large skillet over medium-high. Dredge chicken lightly in the seasoned flour and cook 3–4 minutes per side until golden and done. Work in batches if needed. Set chicken aside.

3. 03

   Make the sauce: Add a little more oil if the pan is dry. Soften the onion about 3 minutes, then add garlic for another minute. Stir in tomato paste, then diced tomatoes, broth, and remaining seasoning. Simmer briefly.

4. 04

   Cream and finish: Whisk the remaining 2 teaspoons flour into the half-and-half until smooth; stir into the skillet. Bring to a simmer. Add red pepper flakes if using. Return chicken to the pan on low until heated through. Serve over pasta with Parmesan and herbs.