VNiceFood
The Best Creamy Tomato Chicken Pasta for Busy Weeknights (30 Min)
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Calories
- 733 kcal
- Protein
- 42.00 g
- Carbs
- 50.00 g
- Fat
- 41.00 g
Ingredients
- 8 ozrotini pasta ((uncooked))
- 3 tablespoonsbutter ((unsalted))
- 1 poundchicken breast ((skinless and boneless, cut into bite size pieces))
- 2 tablespoonschili powder
- ½ teaspoonred chili flakes
- ½ teaspoonsalt ((or to taste))
- ¼ teaspoonpepper ((or to taste))
- 1 cuptomatoes ((chopped))
- 6green onions ((chopped))
- ½ cupparsley ((fresh, chopped))
- 1 cupheavy cream ((or half and half))
- ½ cupchicken broth ((low sodium or no sodium added))
- 1 cupmozzarella cheese ((shredded))
Instructions
- 1
Cook the pasta according to package instructions until it's al dente (cooked until it's still firm when bitten). Drain and set aside.
- 2
Melt the butter in a large skillet over medium-high heat.
- 3
Add the chicken to the skillet, then sprinkle with the chili powder, red chili flakes and season with salt and pepper. Cook until the chicken is no longer pink and is cooked through, should take about 5 minutes.
- 4
Add the tomatoes, green onions and parsley. Stir and cook for another 2 minutes.
- 5
Add the half and half, chicken broth and cook until it comes to a boil.
- 6
Add the rotini pasta and stir everything together.
- 7
Sprinkle with mozzarella cheese and parsley if preferred. Serve while warm.