Creamy Tomato Chicken Pasta

This creamy tomato chicken pasta has been my go-to recipe for busy weeknights when I need something comforting yet impressive without hours in the kitchen. The combination of tender chicken pieces coated in a velvety tomato cream sauce creates a restaurant-quality meal right at your dinner table.

I first created this pasta during a particularly chaotic evening when I had unexpected dinner guests. Everyone was so impressed that it's now become my signature dish whenever friends visit without much notice.

Ingredients

• Rotini pasta: Provides the perfect texture for holding the creamy sauce in every bite
• Butter: Creates a rich base that helps develop deep flavor while sautéing the chicken
• Chicken breast cubes: Cook quickly and absorb all the wonderful seasonings
• Chili powder and red chili flakes: Add warmth without overwhelming heat
• Fresh tomatoes: Contribute bright acidity that balances the cream
• Green onions: Offer a mild flavor that enhances without overpowering
• Fresh parsley: Brightens the entire dish with color and herbaceous notes
• Heavy cream: Makes the sauce luxuriously smooth
• Chicken broth: Adds depth while keeping the sauce from becoming too thick
• Mozzarella cheese: Creates that irresistible melty finish that makes everyone smile

Step-by-Step Instructions

Cook the Pasta:

Boil the rotini according to package directions until just al dente. This usually takes about 8 minutes but watch carefully as overcooked pasta will become mushy in the final dish. Remember to generously salt your pasta water for proper seasoning.

Prepare the Chicken:

Melt butter in a large skillet over medium high heat until it begins to bubble slightly. Add the chicken pieces and immediately season with chili powder, red pepper flakes, salt and pepper. Cook for approximately 5 minutes, stirring occasionally until the chicken is no longer pink and has developed a light golden color on the outside.

Build the Sauce Base:

Add the chopped tomatoes, green onions, and fresh parsley to the skillet with the cooked chicken. Stir everything together and allow to cook for 2 minutes. During this time, the tomatoes will begin to break down slightly and release their juices, creating a flavorful foundation for your sauce.

Create the Creamy Sauce:

Pour in the heavy cream and chicken broth, stirring to combine all ingredients. Bring the mixture to a gentle boil, which will help thicken the sauce slightly and marry all the flavors together. The sauce should coat the back of a spoon but still remain pourable.

Combine and Finish:

Add the drained pasta directly to the sauce in the skillet and toss everything together until the pasta is thoroughly coated. The starch from the pasta will help thicken the sauce further. Sprinkle generously with mozzarella cheese and allow it to melt slightly before serving.

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This dish reminds me of Sunday family dinners at my grandmother's house. She always insisted that a proper pasta sauce needs time to develop flavors, but this quick version has all the richness without the wait. The chili powder is actually my secret ingredient – it adds depth without making the dish spicy.

Make It Your Own

This versatile pasta dish welcomes many variations based on what you have available. Try swapping the chicken for Italian sausage or shrimp for a different protein option. Vegetarians can replace the meat with sautéed mushrooms and bell peppers for an equally satisfying meal. The chicken broth can be replaced with vegetable broth to accommodate this change.

Perfect Pairings

Complete your meal with a simple green salad dressed with lemon vinaigrette to cut through the richness of the pasta. For a special touch, serve alongside garlic bread to soak up every last bit of the creamy sauce. If serving for guests, a light, crisp white wine such as Pinot Grigio complements the creaminess perfectly without overpowering the delicate flavors.

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Storage Solutions

This pasta keeps beautifully in the refrigerator for 3 to 4 days in an airtight container. When reheating, add a splash of cream or milk to revive the sauce as the pasta will absorb liquid while storing. For best results, reheat gently on the stovetop rather than using a microwave to prevent the sauce from separating and the pasta from becoming tough.

Common Recipe Questions

→ Can I use a different type of pasta?

Yes, you can substitute rotini with penne, fusilli, or farfalle. Any medium-sized pasta with ridges or curves works well as it helps capture the creamy tomato sauce.

→ How can I make this dish less spicy?

To reduce the heat, decrease or omit the red chili flakes and reduce the chili powder to 1 tablespoon. You can also add a bit more cream to mellow the spice level.

→ Can I use chicken thighs instead of breast?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this dish and often provide more flavor and moisture than breast meat. Just cut them into similar bite-sized pieces.

→ What can I use instead of heavy cream?

Half and half works as specified in the recipe, but you could also use whole milk with a tablespoon of flour whisked in for thickness. For a dairy-free option, try full-fat coconut milk or cashew cream.

→ Can I add vegetables to this dish?

Yes! Spinach, bell peppers, mushrooms, or zucchini would make excellent additions. Add firmer vegetables when cooking the chicken, and leafy greens like spinach just before adding the pasta.

→ How do I reheat leftovers without drying them out?

Reheat gently in a skillet over medium-low heat with a splash of cream or chicken broth to restore moisture. Cover with a lid and stir occasionally until heated through.