Creamy Tomato Chicken Pasta (Print-Friendly Version)
Tender chicken and rotini in a rich creamy tomato sauce, topped with melted mozzarella - ready in 30 minutes!
# What You'll Need:
01 -
8 ounces rotini pasta, uncooked
02 -
3 tablespoons unsalted butter
03 -
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
04 -
2 tablespoons chili powder
05 -
½ teaspoon red chili flakes
06 -
½ teaspoon salt, or to taste
07 -
¼ teaspoon pepper, or to taste
08 -
1 cup tomatoes, chopped
09 -
6 green onions, chopped
10 -
½ cup fresh parsley, chopped
11 -
1 cup heavy cream or half and half
12 -
½ cup low sodium or no sodium added chicken broth
13 -
1 cup mozzarella cheese, shredded
# How to Make It:
01 -
Cook the pasta according to package instructions until al dente. Drain and set aside.
02 -
Melt the butter in a large skillet over medium-high heat.
03 -
Add the chicken to the skillet, then sprinkle with chili powder, red chili flakes, and season with salt and pepper. Cook for about 5 minutes, until the chicken is no longer pink and fully cooked.
04 -
Add the tomatoes, green onions, and parsley. Stir and cook for another 2 minutes.
05 -
Add the heavy cream and chicken broth, cooking until the mixture comes to a boil.
06 -
Add the cooked rotini pasta to the skillet and stir everything together.
07 -
Sprinkle with mozzarella cheese and garnish with parsley if desired. Serve warm.
# Additional Tips:
01 -
Store leftovers in an airtight container for 3 to 4 days, refrigerating within two hours of cooking. Pasta will absorb the sauce over time.
02 -
You can make the sauce ahead of time and refrigerate. When ready, cook the pasta fresh and combine with the sauce, heating through.