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Creamy Tomato Chicken Pasta Recipe

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★★★★★

4.8 from 69 reviews

This Creamy Tomato Chicken Pasta is a comforting and flavorful dish featuring tender chicken breast pieces cooked with a blend of chili powders and fresh herbs, tossed with al dente rotini pasta, and coated in a rich, creamy tomato sauce enhanced with mozzarella cheese. Perfect for a weeknight dinner, it combines hearty ingredients with a mildly spicy and savory profile.

Ingredients

Scale

Pasta

  • 8 ounce rotini pasta (uncooked)

Chicken and Seasonings

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

Vegetables and Herbs

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

Sauces and Dairy

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

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions until al dente, meaning it should still be slightly firm when bitten. Drain the pasta and set it aside.
  2. Melt Butter: In a large skillet, melt the unsalted butter over medium-high heat to prepare for cooking the chicken.
  3. Cook Chicken with Seasonings: Add the bite-sized chicken pieces to the melted butter, then sprinkle with chili powder, red chili flakes, salt, and black pepper. Cook the chicken until it is no longer pink in the middle and fully cooked through, which should take about 5 minutes, stirring occasionally for even cooking.
  4. Add Vegetables and Herbs: Stir in the chopped tomatoes, green onions, and fresh parsley into the skillet with the chicken. Cook everything together for another 2 minutes to combine flavors and soften the vegetables.
  5. Add Cream and Broth: Pour in the heavy cream (or half and half) and the chicken broth into the skillet. Increase the heat slightly and bring the mixture to a boil, stirring occasionally to prevent sticking.
  6. Combine Pasta: Add the cooked rotini pasta back into the skillet with the creamy tomato chicken mixture. Stir thoroughly to coat the pasta evenly in the sauce and incorporate all ingredients.
  7. Finish with Cheese and Serve: Sprinkle shredded mozzarella cheese over the pasta and chicken, allowing it to melt slightly. Garnish with additional chopped parsley if desired. Serve the dish while warm for the best taste and texture.

Notes

  • Use half and half instead of heavy cream to reduce fat content slightly, but the sauce may be a little less rich.
  • Adjust the chili powder and red chili flakes to control the spice level according to your preference.
  • Fresh parsley can be substituted with basil for a different herbal note.
  • For extra flavor, consider adding minced garlic when melting the butter before cooking the chicken.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cream.

Keywords: creamy tomato chicken pasta, chicken pasta recipe, easy pasta dinner, rotini pasta chicken, creamy chicken pasta

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