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Creamy tomato chicken pasta with mozzarella cheese and parsley garnish, showcasing a delicious and colorful meal.
Alyssa

Creamy Tomato Chicken Pasta

This Creamy Tomato Chicken Pasta is a weeknight wonder, combining tender chicken, perfectly al dente pasta, and a rich tomato cream sauce that clings to every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Dish
Cuisine: American
Calories: 733
Ingredients Method Notes

Ingredients
  

  • 8 oz rotini pasta (uncooked)
  • 3 tablespoons butter (unsalted)
  • 1 pound chicken breast (skinless and boneless, cut into bite size pieces)
  • 2 tablespoons chili powder
  • ½ teaspoon red chili flakes
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • 1 cup tomatoes (chopped)
  • 6 green onions (chopped)
  • ½ cup parsley (fresh, chopped)
  • 1 cup heavy cream (or half and half)
  • ½ cup chicken broth (low sodium or no sodium added)
  • 1 cup mozzarella cheese (shredded)

Method
 

  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.

Notes

This dish is perfect for a quick weeknight dinner while feeling elegant.