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Creamy Chicken Tomato Pasta is a comforting, flavor-packed dinner made with tender chicken, pasta and a rich tomato cream sauce. This easy weeknight pasta recipe comes together quickly using simple ingredients and is perfect for busy nights when you want a family-friendly meal. Mediterranean-inspired flavors make this creamy chicken pasta a dish your family will love!
When Mike and I lived in Chicago we had a favorite pasta spot known as the Pasta Bowl. On cold winter nights we would wander down the street in Lincoln Park, the neighborhood we lived in, and stop in for a warm bowl of pasta. I love a big bowl of comforting pasta! One of my favorites to order was this Creamy Chicken Tomato Pasta. It is simple but so flavorful! It is the perfect meal when you need something nourishing, easy and family-friendly.
It is the perfect easy weeknight dinner when you are craving something comforting, flavorful and simple to make. It is versatile and can easily be customized to your liking. You can add vegetables like mushrooms, bell peppers or mushrooms, brighten the dish with fresh herbs or add in goat cheese of feta cheese. The leftovers are even better the next day when all of the flavors meld together. If you like cozy pasta dishes you also might like this Spicy Sausage Pasta, Italian Sausage Pasta Bake, Shrimp Pesto Pasta or this Mediterranean Orzo Pasta Recipe.
Why You Will Love this Creamy Chicken Tomato Pasta
This is an easy weeknight meal with so much flavor! Here is why you will love it:
• Quick and Easy: This creamy chicken pasta comes together in 30 minutes, making it perfect for busy weeknights.
• Rich, Comforting Flavors: Tender chicken, a creamy tomato sauce and tender pasta creates a satisfying, restaurant-quality meal at home.
• Family-friendly and versatile: This pasta dish is versatile and you can add many ingredients that you have in your fridge or pantry. Try adding vegetables, addition fresh herbs, other cheese or extra spices.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- pasta: this recipe uses a short pasta like penne, rotini or fusilli. I find that the shorter pasta works nicely with the chicken and soaks up the sauce nicely.
- chicken: chicken breasts are used to create the delicious and juicy chicken in the pasta. The chicken is seasoned with Italian seasoning, garlic powder and paprika. You can also use chicken tenderloins or chicken thighs. Just adjust the cook time depending on the cut of chicken.
- tomato cream sauce: the best part of this recipe is the creamy tomato sauce. It mixes together shallot, garlic, tomato paste, tomato sauce, sun-dried tomatoes and cream. The flavors work so nicely together! You can leave out sun-dried tomatoes if cooking for kids or anyone who prefers a simpler sauce. The pasta will still turn out flavorful.
- garnish: add freshly grated Parmesan cheese and fresh basil to finish off the dish. This adds that bright finishing flavor.
Recipe Tip: You can leave out sun-dried tomatoes if cooking for kids or anyone who prefers a simpler sauce. The pasta will still turn out flavorful.
Recipe Variations
- protein: you can use a different protein with this cream sauce like shrimp, Italian sausage, or rotisserie chicken. Sometimes I will make this vegetarian by using tofu, chickpeas or white beans in place of meat.
- pasta: swap the pasta for orzo, risotto, whole wheat pasta or gluten-free pasta.
- spice it up: add in crushed red pepper flakes or Calabrian chiles for heat.
- vegetables: stir in kale or spinach or add in vegetables like broccoli, green beans, red bell peppers, mushrooms or artichoke hearts.
- flavor variations: add pesto into the sauce, capers or olives or lemon zest.
- herbs: fresh herbs take this to the next level. I like fresh parsley, fresh thyme or fresh oregano.
- cheese: swap Parmesan cheese for goat cheese or feta cheese.
Step-by-Step Instructions
Step 1: Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.
Step 2: Cook Chicken: Slice the chicken breasts lengthwise into 4 thinner cutlets. Pat dry with paper towels. Season both sides with Italian seasoning, garlic powder, paprika, salt, and pepper. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the chicken in a single layer (work in batches if needed). Sear undisturbed for 4-5 minutes, until golden. Flip and cook for 3-4 minutes more, until cooked through. Transfer to a plate and cover to keep warm.
Step 3: Create Cream Sauce: Reduce the heat to medium and add another tablespoon of olive oil. Sauté shallot for 2-3 minutes until soft. Add garlic and cook for 30 seconds, until fragrant. Stir in tomato paste and cook for about 1 minute, stirring constantly, until slightly darkened. Add tomato sauce, broth, and sun-dried tomatoes. Season lightly with salt and pepper. Simmer for 8-10 minutes, until the sauce thickens slightly. Lower the heat and stir in heavy cream and Parmesan until smooth. Add a splash of the reserved pasta water if the sauce is too thick to your liking.
Step 4: Add Pasta and Chicken: Add the cooked pasta back to the skillet and toss gently until coated. Slice the chicken.
Step 5: Serve: Serve the pasta in bowls or leave it in the pan. Arrange the sliced chicken on top, then top with basil, Parmesan, and freshly cracked black pepper.
What to Serve with Chicken Tomato Pasta
- bread: serve this with crusty bread or even naan bread to soak up the delicious sauce.
- salad: a light salad pairs nicely with this pasta. My favorites are Lemon Arugula Salad, Arugula Salad with Capers or this Kale Salad with Lemon Dressing.
- sides: there are a variety of sides that works nicely with this meal. I especially like these Balsamic Roasted Mushrooms, Roasted Broccoli or these Simple Garlic Parmesan Green Beans.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water or cream if the sauce needs loosening.
- This pasta is best enjoyed fresh or refrigerated, as the sauce can change texture once thawed. If freezing, let the pasta cool completely, then store it in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, adding some cream or water to help the sauce come back together.
Recipe FAQ
To get that perfect golden crust, make sure the chicken is very dry before searing it. Also, avoid moving it in the pan and let cook undisturbed.
You can swap the heavy cream for a combination of milk and a little extra Parmesan cheese. You also can reduce the Parmesan cheese or leave it out all-together. For a touch of creaminess you can add coconut milk or Greek yogurt.
You can swap the sun-dried tomatoes for cherry tomatoes, fire-roasted tomatoes or try using these roasted tomatoes.
Avoid overcooking the chicken and let it rest briefly before slicing. You can also use chicken thighs for a juicier result.
More Chicken Recipes to Try
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Creamy Chicken Tomato Pasta
Ingredients
- 10 ounces short pasta, (penne, rotini, fusilli)
For the chicken:
- 2 boneless, skinless chicken breasts {about 8 ounces}
- 1 teaspoon Italian seasoning
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 tablespoon olive oil
For the tomato cream sauce:
- 1 tablespoon olive oil
- 1 shallot, finely diced (or ½ small onion)
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 14 ounce can, tomato sauce
- 1/2 cup chicken broth
- 1/4 cup oil-packed sun-dried tomatoes, cut into strips
- Salt and black pepper, to taste
- 3/4 cup heavy cream
- 1/3 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil leaves, thinly sliced
- Freshly cracked black pepper
Instructions
For the chicken:
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain. Slice
- Slice the chicken breasts lengthwise into 4 thinner cutlets. Pat dry with paper towels. Season both sides with Italian seasoning, garlic powder, paprika, salt, and pepper.
- Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the chicken in a single layer (work in batches if needed). Sear undisturbed for 4-5 minutes, until golden. Flip and cook for 3-4 minutes more, until cooked through. Transfer to a plate and cover to keep warm.
For the tomato cream sauce:
- Reduce the heat to medium and add another tablespoon of olive oil. Sauté shallot for 2-3 minutes until soft. Add garlic and cook for 30 seconds, until fragrant. Stir in tomato paste and cook for about 1 minute, stirring constantly, until slightly darkened.
- Add tomato sauce, broth, and sun-dried tomatoes. Season lightly with salt and pepper. Simmer for 8-10 minutes, until the sauce thickens slightly. Lower the heat and stir in heavy cream and Parmesan until smooth. Add a splash of the reserved pasta water if the sauce is too thick to your liking.
- Add the cooked pasta back to the skillet and toss gently until coated. Slice the chicken.
- Serve the pasta in bowls or leave it in the pan. Arrange the sliced chicken on top, then top with basil, Parmesan, and freshly cracked black pepper.
Notes
- Feel free to add a pinch of red pepper flakes if you’d like a little heat. Stir them into the sauce as it simmers or sprinkle at the end.
- You can leave out sun-dried tomatoes if cooking for kids or anyone who prefers a simpler sauce. The pasta will still turn out flavorful.
- To get that perfect golden crust, make sure the chicken is very dry before searing it. Also, avoid moving it in the pan and let cook undisturbed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water or cream if the sauce needs loosening.
- This pasta is best enjoyed fresh or refrigerated, as the sauce can change texture once thawed. If freezing, let the pasta cool completely, then store it in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, adding some cream or water to help the sauce come back together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
