Description
A hearty one-pan meal featuring tender shredded chicken, rich tomato sauce, and pasta. Effortless to make and packed with comforting flavors, it’s perfect for families and busy cooks. Lightly seasoned with garlic, onions, herbs, and optional dairy for depth.
Ingredients
12 oz (340g) gnocchi or spaghetti
2 large chicken breasts (or boneless thighs)
2 cups no-salt-added tomato sauce
3 tbsp olive oil
1 can (28 oz/794g) crushed tomatoes
1 can (12 oz) cream of mushroom soup (dairy-free option for lactose intolerance) or 2 cups whole milk
1 medium onion, diced
4 cloves garlic, minced
Salt and black pepper to taste
1 tsp Italian herbs
Instructions
Cook pasta or gnocchi according to package instructions until al dente
Sauté minced garlic in olive oil over medium heat for 30 seconds
Add diced onion to the pot and cook until translucent (4–5 minutes)
Stir in crushed tomatoes and no-salt-added tomato sauce, bring to a simmer
Add Italian herbs, salt, and pepper to taste
Add whole chicken breasts to the sauce and cover
Simmer 15–20 minutes or until chicken is fully cooked
Shred chicken into bite-sized pieces and return to the pot
Stir in cooked pasta and cook for 2–3 minutes until sauce and pasta meld
Garnish with Parmesan cheese before serving
Notes
Use gluten-free pasta for a gluten-free version
Opt for tofu or tempeh instead of chicken for a plant-based option
Choose vegan tomato sauce to maintain a fully vegan recipe
Heavy cream in the recipe can be substituted with coconut milk for a dairy-free option
Storage: Keep surplus in sealed containers in the fridge for up to 3 days
Eat the whole meal for balanced protein and carbohydrates
- Prep Time: 15
- Cook Time: 35
- Method: Simmering
- Cuisine: American comfort