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Creamy Tomato Chicken Pasta Recipe

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4.2 from 12 reviews

This Creamy Tomato Chicken Pasta is a quick and flavorful weeknight dinner featuring tender bite-sized chicken breast, perfectly cooked rotini pasta, and a rich, spicy tomato-cream sauce. Enhanced with green onions, fresh parsley, and melted mozzarella cheese, this comforting dish combines robust chili spices with creamy textures for a satisfying meal that’s both easy to prepare and delicious.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 ounce rotini pasta (uncooked)

Chicken and Spices

  • 1 pound chicken breast (skinless and boneless, cut into bite size pieces)
  • 2 tablespoons chili powder
  • ½ teaspoon red chili flakes
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)

Vegetables and Herbs

  • 1 cup tomatoes (chopped)
  • 6 green onions (chopped)
  • ½ cup parsley (fresh, chopped)

Dairy and Liquids

  • 3 tablespoons unsalted butter
  • 1 cup heavy cream (or half and half)
  • ½ cup chicken broth (low sodium or no sodium added)
  • 1 cup mozzarella cheese (shredded)

Instructions

  1. Cook Pasta: Cook the rotini pasta according to the package instructions until al dente, which means the pasta should be tender but still firm to the bite. Drain the pasta and set it aside while preparing the sauce and chicken.
  2. Melt Butter: In a large skillet, melt the unsalted butter over medium-high heat to prepare for cooking the chicken and building the sauce.
  3. Cook Chicken with Spices: Add the bite-sized chicken pieces to the melted butter in the skillet. Sprinkle the chicken evenly with chili powder, red chili flakes, salt, and pepper. Cook, stirring occasionally, until the chicken is no longer pink inside and fully cooked through, about 5 minutes.
  4. Add Vegetables and Herbs: Stir in the chopped tomatoes, green onions, and fresh parsley into the skillet with the cooked chicken. Continue cooking for another 2 minutes to soften the vegetables and blend the flavors.
  5. Create Sauce Base: Pour in the heavy cream (or half and half) and chicken broth. Bring the mixture to a boil, allowing the sauce to heat through and combine all ingredients.
  6. Combine Pasta with Sauce: Add the cooked rotini pasta into the skillet and stir everything together well, ensuring the pasta is evenly coated with the rich tomato-cream sauce.
  7. Finish and Serve: Sprinkle the shredded mozzarella cheese over the top of the pasta and chicken mixture; the residual heat will melt the cheese perfectly. Optionally, garnish with extra fresh parsley. Serve warm immediately for the best flavor and texture.

Notes

  • You can substitute half and half for heavy cream to reduce the richness slightly.
  • Adjust the chili powder and red chili flakes to control the spiciness level to your preference.
  • For a lower sodium option, use no salt added chicken broth and reduce added salt accordingly.
  • Fresh parsley adds brightness but can be replaced with basil or cilantro if preferred.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeteach.com/creamy-tomato-chicken-pasta-recipe/