Creamy Chicken and Tomato Pasta: Tender chicken, rotini pasta, juicy tomatoes, and mozzarella in a rich, creamy sauce. A quick, flavorful dinner!
You know those nights when you stare into your fridge, hoping dinner will magically appear? That’s exactly how this Creamy Chicken and Tomato Pasta came to be. I had chicken that needed cooking, a half-empty box of rotini, and some tomatoes that were juuust on the edge of being too soft. It was one of those “throw everything into a skillet and hope for the best” moments.
But let me tell you—it wasn’t just “the best”; it was better than the best. The creamy sauce came together like a warm hug, the chili flakes gave it just the right kick, and when I sprinkled the mozzarella on top… let’s just say, it didn’t stand a chance against my family. My husband said it reminded him of a dish we had at a cute little Italian spot on vacation, which was both flattering and hilarious since I whipped it up in sweatpants.
Now, this recipe is a go-to. It’s quick, comforting, and tastes like something you’d serve at a dinner party—even if it’s just you and Netflix.
Why You’ll Love This Creamy Chicken And Tomato Pasta Recipe?
Why will this Creamy Chicken and Tomato Pasta steal your heart (and plate)?
- Quick Comfort: It’s ready in 30 minutes. No marathon cooking sessions here!
- Balanced Flavors: Creamy, tangy, savory, with just a hint of spice.
- Crowd-Pleaser: Picky eaters? No problem. Everyone loves this one.
- Customizable: From veggies to proteins, you can tweak it to suit whatever’s in your fridge.
- Easy Cleanup: One skillet for the sauce means fewer dishes to tackle later.
Ingredient Notes:
This dish is all about simple ingredients working their magic. Let’s break it down:
- Rotini Pasta: Those spirals are sauce magnets. If you don’t have rotini, penne or bow ties work too.
- Chicken Breast: It cooks quickly and stays tender. Prefer dark meat? Go ahead and use thighs!
- Chili Powder & Red Chili Flakes: These spices bring warmth without overpowering the dish. Tone it down or dial it up—your call.
- Heavy Cream: The star of the sauce. Half-and-half works in a pinch, but cream gives it that luxurious feel.
- Mozzarella Cheese: Melty, gooey perfection. Freshly shredded is always better than pre-shredded, trust me.
How To Make Creamy Chicken And Tomato Pasta?
Let’s get cooking! This dish comes together in a snap:
- Cook the Pasta
Start by boiling your rotini in salted water until it’s al dente. Drain it and set it aside—don’t let it overcook! No one likes mushy pasta. - Sauté the Chicken
Heat butter in a large skillet over medium-high heat. Toss in the chicken, chili powder, red chili flakes, salt, and pepper. Cook for about five minutes, stirring occasionally, until the chicken is golden and cooked through. - Add Freshness
Stir in the tomatoes, green onions, and parsley. Let them mingle with the chicken for a couple of minutes. The tomatoes will start to soften, and the aroma? Absolutely mouthwatering. - Make the Sauce
Pour in the heavy cream and chicken broth. Stir it all together and bring it to a gentle boil. This is where the magic happens—the sauce thickens, and your kitchen smells like an Italian bistro. - Combine Everything
Add the cooked pasta to the skillet, tossing it in the creamy sauce until every piece is coated. - Finish with Cheese
Sprinkle mozzarella on top and let it melt right into the pasta. Garnish with more parsley if you’re feeling fancy.
Storage Options:
Here’s how to keep those leftovers tasting fresh:
Want To Save This Recipe?
- Refrigerate: Store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of cream or broth to revive the sauce.
- Freezer: This isn’t ideal for freezing, as creamy sauces can separate. But if you must, freeze in individual portions and reheat slowly.
Variations and Substitutions:
Want to make this dish your own? Here’s how:
- Protein Swap: Shrimp, sausage, or tofu work beautifully in place of chicken.
- Veggie Boost: Toss in spinach, mushrooms, or bell peppers for added color and nutrition.
- Spice It Up: Love heat? Add more chili flakes or a dash of cayenne.
- Dairy-Free: Use coconut milk instead of cream and dairy-free cheese.
What to Serve with Creamy Chicken And Tomato Pasta?
Looking to round out your meal? Try these ideas:
- Garlic Bread: Because who doesn’t want something to mop up that sauce?
- Side Salad: A crisp Caesar or simple mixed greens complement the richness.
- Roasted Veggies: Broccoli or zucchini pair perfectly.
- Wine Pairing: A glass of Chardonnay or a light Pinot Grigio ties it all together.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Prepare the sauce and pasta separately, then combine and heat before serving.
How can I lighten the recipe?
Swap the cream for half-and-half and use a low-fat cheese.
Can I use canned tomatoes instead of fresh?
Totally! Just make sure to drain them well to avoid watering down the sauce.
This Creamy Chicken and Tomato Pasta is more than a recipe; it’s a warm hug on a plate. It’s the kind of dish that turns an ordinary night into something special. Give it a try, and let me know—did it become a new favorite at your house too?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Chicken And Tomato Pasta
Ingredients
- 8 ounces rotini pasta uncooked
- 3 tablespoons unsalted butter
- 1 pound chicken breast skinless and boneless, cut into bite-sized pieces
- 2 tablespoons chili powder
- ½ teaspoon red chili flakes
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 cup fresh tomatoes chopped
- 6 green onions chopped
- ½ cup fresh parsley finely chopped
- 1 cup heavy cream or half and half
- ½ cup chicken broth low sodium
- 1 cup mozzarella cheese shredded
Instructions
Prepare the Pasta
- Cook the rotini pasta in a pot of boiling salted water according to the package instructions until it is al dente. Drain the pasta and set it aside.
Cook the Chicken
- In a large skillet, melt the butter over medium-high heat. Add the chicken pieces to the skillet and season with chili powder, red chili flakes, salt, and black pepper. Sauté for approximately 5 minutes, or until the chicken is thoroughly cooked and no longer pink.
Incorporate Vegetables
- Add the chopped tomatoes, green onions, and parsley to the skillet. Stir well and allow the mixture to cook for 2 minutes, letting the flavors meld together.
Prepare the Sauce
- Pour the heavy cream and chicken broth into the skillet. Stir the mixture thoroughly and bring it to a gentle boil. Allow it to simmer briefly until the sauce thickens slightly.
Combine Pasta and Sauce
- Add the cooked pasta to the skillet, stirring to ensure every piece is coated with the creamy sauce. Mix until the pasta and sauce are fully combined.
Add the Cheese
- Sprinkle the shredded mozzarella cheese evenly over the pasta. Allow it to melt naturally in the warm skillet, creating a luscious, cheesy topping.
Serve Warm
- Garnish with additional parsley if desired, and serve the pasta warm. Enjoy this creamy, flavorful dish with your favorite side or beverage.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
