Description
This Creamy Tomato Chicken Pasta is an easy and delicious one-pan meal combining tender chicken breast, perfectly cooked rotini pasta, and a rich, creamy tomato sauce with a hint of spice. Ready in just 30 minutes, this comforting dish is perfect for a quick weeknight dinner that doesn’t compromise on flavor.
Ingredients
Pasta
- 8 ounces rotini pasta (uncooked)
Sauce and Protein
- 3 tablespoons unsalted butter
- 1 pound skinless, boneless chicken breast, cut into bite-size 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 chopped tomatoes
- 6 green onions, chopped
- ½ cup fresh parsley, chopped
- 1 cup heavy cream (or half and half)
- ½ cup low sodium or no sodium added chicken broth
- 1 cup shredded mozzarella cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente, meaning the pasta should be tender but still firm to the bite. Drain the pasta well and set aside.
- Melt the Butter: In a large skillet, melt the unsalted butter over medium-high heat until melted and slightly sizzling, preparing the pan for cooking the chicken.
- Cook the Chicken: Add the bite-sized chicken pieces to the skillet. Sprinkle chili powder, red chili flakes, salt, and black pepper evenly over the chicken. Cook the chicken, stirring occasionally, until it is no longer pink inside and cooked through, approximately 5 minutes.
- Add Vegetables: Stir in the chopped tomatoes, green onions, and fresh parsley. Cook this mixture for an additional 2 minutes, allowing the flavors to meld and the vegetables to soften slightly.
- Prepare the Creamy Sauce: Pour in the heavy cream (or half and half) and chicken broth. Increase the heat slightly to bring this mixture to a boil, which will help thicken the sauce slightly and combine all flavors.
- Combine Pasta and Sauce: Add the cooked rotini pasta to the skillet. Stir thoroughly to coat the pasta evenly with the creamy tomato chicken sauce.
- Add Cheese and Serve: Sprinkle the shredded mozzarella cheese over the top of the pasta and chicken mixture. Optionally, garnish with additional parsley. Serve the dish warm to enjoy the melty cheese and creamy sauce at their best.
Notes
- For a lighter version, substitute heavy cream with half and half or whole milk, but sauce may be less thick.
- Adjust the chili powder and red chili flakes according to your preferred spice level.
- Fresh parsley adds a bright finish, but you can substitute with basil for a different flavor profile.
- Use low sodium or no sodium chicken broth to better control the saltiness of the dish.
- Cook pasta just until al dente to avoid sogginess when combined with the sauce.
