Ingredients
Scale
- 1 lb penne pasta
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (24 ounce) jar creamy tomato soup
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Cook penne pasta according to package directions. Drain and set aside.
- Step 2: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 3: Add onion to the skillet and cook until softened, about 3-5 minutes. Add garlic and cook for 1 minute more.
- Step 4: Stir in creamy tomato soup, diced tomatoes and green chilies, oregano, salt, and pepper. Bring to a simmer. Reduce heat to low and stir in heavy cream.
- Step 5: Add cooked chicken and pasta to the sauce. Stir to combine and heat through. Stir in cheddar cheese until melted.
- Step 6: Serve immediately. Garnish with extra cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated pasta, add a splash of milk or cream to prevent dryness when microwaving or stovetop reheating.
- Serve this Crack Chicken Penne with a side of crusty bread to soak up the delicious creamy sauce.
- To deepen the flavor, consider browning the chicken in a little bacon fat instead of olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American