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One Pot Chicken Pasta


  • 1 1/2 lb penne rigate pasta
  • Store bought rotisserie chicken, cubed
  • 1 1/2 cups cherry tomatoes, halved
  • 4 Tbsp unsalted butter
  • 3 Tbsp olive oil
  • 1 1/2 Tbsp minced garlic
  • 1 cup chicken broth
  • Juice from 1/2 large lemon
  • Salt and pepper to taste
  • Fresh basil leaves, garnish


Cook the pasta according to package instructions. Drain the pasta.

Empty pot, heat the butter and olive oil over medium heat until the butter has melted. Reduce the heat to low and add the garlic cloves, stirring until fragrant, making sure the garlic doesn’t brown. Add tomatoes and chicken and stir until heated through.

Add lemon juice and ¾ cup of chicken broth and stir to combine.  Add back the drained pasta and toss to coat.  Season with salt and pepper to taste. Garnish with fresh basil.

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