How to Make One-Pot Creamy Tomato Basil Chicken Pasta

* 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

* 1 tablespoon olive oil

* 1/2 cup chopped onion

* 2 cloves garlic, minced

* 1 (28-ounce) can diced tomatoes, undrained

* 1 (14.5-ounce) can chicken broth

* 1/2 cup heavy cream

* 1/2 cup grated Parmesan cheese

* 1/4 cup chopped fresh basil leaves

* Salt and pepper to taste

* 1 pound penne pasta

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the chicken and cook until browned on all sides, about 5-7 minutes.

3. Add the onion and garlic and cook until softened, about 2 minutes.

4. Stir in the diced tomatoes, chicken broth, heavy cream, Parmesan cheese, and basil.

5. Season with salt and pepper to taste.

6. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through and the sauce has thickened.

7. Add the penne pasta and cook until al dente, according to the package instructions.

8. Serve immediately, topped with additional Parmesan cheese and basil.

Tips:

* If you don't have a Dutch oven, you can also make this recipe in a large pot or skillet.

* You can use any type of pasta you like for this recipe.

* If you don't have any fresh basil on hand, you can use 1 teaspoon of dried basil instead.

* This recipe is easily doubled or tripled to feed a larger crowd.