Creamy Tomato Chicken Pasta
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Creamy Tomato Chicken Pasta is your answer to “what’s for dinner?” when you’re tired, hungry, and still want something that feels like a hug in a bowl. We’re talking juicy chicken, tangy tomatoes, and a rich, slightly spicy cream sauce that clings to every twist of rotini, done in 30 minutes flat.
This Creamy Tomato Chicken Pasta is one of my absolute favorite comfort meals. Like, I-could-eat-this-weekly-and-not-get-bored level of favorite. It’s everything I want in a bowl—tender chicken, perfectly cooked pasta, and that dreamy tomato cream sauce with just enough heat to make things interesting. I’ve been making this dish for years, and it never fails to hit the spot. It’s fast, simple, and tastes like something way fancier than the effort it takes to throw together.
Why You’ll Love My Creamy Tomato Chicken Pasta
- It’s ready in 30 minutes, faster than your food delivery app can find your house.
- Creamy, cheesy, and just spicy enough to keep you interested.
- Uses pantry staples, but tastes like a fancy bistro meal.
- Perfect for picky eaters and people who pretend not to like carbs (liars).
- Leftovers? Even better the next day. If you have any.
Before You Start: Tips & Ingredient Notes
- Cut your chicken evenly: Bite-sized and same-ish size is the goal. That way it all cooks at the same time and nothing ends up dry and sad.
- Use what pasta you’ve got: Rotini’s my fave for catching all that creamy sauce, but penne, fusilli, farfalle, whatever’s hanging out in your pantry, will work just fine.
- Al dente or bust: Seriously, mushy pasta is a crime. Cook it just to the bite because it’ll soak up sauce later.
- Shred your own cheese: I say this in nearly every recipe because I mean it: pre-shredded cheese melts like regret.
- Cream or half-and-half? Either works. Cream gives it that restaurant richness, half-and-half keeps it lighter. You do you.
- Chili powder + red pepper flakes: This is how we wake the sauce up. It’s not burn-your-mouth spicy, just enough heat to keep it interesting.
- Got veggies? Toss ’em in: Spinach, asparagus, mushrooms, even frozen peas if that’s all you’ve got. This dish is flexible and forgiving.
- Fresh tomatoes or canned: Both work, just drain the canned ones so you’re not watering down the sauce.
- Taste as you go: Always. A little more salt, another hit of chili flakes, extra cheese? Follow your cravings.
Bring a big pot of salted water to a rolling boil, like, salty like the ocean. Cook your pasta until al dente (still a bit firm), then drain and set it aside. Don’t rinse it, this isn’t a pasta salad.
While the pasta’s doing its thing, melt some butter in a large skillet. Toss in your chicken pieces and season them with chili powder, red pepper flakes, salt, and pepper. Sauté for about 5 minutes until the chicken is cooked through and golden. Don’t stir it too much, let it get a little color.
Add in the chopped tomatoes, green onions, and parsley. Stir it all up and let it cook for another couple minutes. Then pour in the cream and chicken broth. Give it a stir and bring it just to a gentle boil. That’s when the sauce starts to come together and smell like dinner.
Add the cooked pasta to the skillet and toss it with the sauce and chicken until everything’s coated and cozy. Sprinkle mozzarella over the top (and maybe a little extra, because why not?), toss again, and finish with more parsley.
Serve With This
Easy Tossed Salad
Easy Garlic Bread
Artisan Bread
Creamy Cucumber Salad
Frequently Asked Questions
Can I make this less spicy?
Absolutely. Just skip the red pepper flakes and cut the chili powder in half. It’ll still be flavorful, just a little more chill.
What kind of pasta works best?
Rotini is great because it traps the sauce, but penne, fusilli, bowties, anything short and sturdy will do the trick.
Can I use chicken thighs instead of breasts?
Yes, and honestly, they’re juicier. Just cut them into the same size pieces so everything cooks evenly.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium-low heat with a splash of broth or cream to loosen the sauce. Skip the microwave if you can, it zaps the life (and texture) right out of it.
Can I freeze this dish?
Yep! Let it cool completely, then freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat gently with a splash of cream or broth.
Can I make this ahead of time?
Kind of. The sauce can be made ahead and stored in the fridge for up to 3 days. Just cook the pasta fresh when you’re ready to eat and toss it all together to keep that creamy texture.
More Chicken Pasta Recipes
- Cajun Chicken Pasta
- Cheesy Chicken Pasta Bake
- Chicken Pesto Caprese Pasta
- Easy Chicken Alfredo Pasta Bake
- Tomato Spinach Chicken Pasta
- Greek Chicken Pasta
- Creamy Chicken Marsala Pasta
- Marry Me Chicken Pasta
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Creamy Tomato Chicken Pasta
Video
Ingredients
- 8 ounce 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 mozarella cheese (shredded)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the pasta according to package instructions until it’s al dente (cooked until it’s still firm when bitten). Drain and set aside.
- Melt the butter in a large skillet over medium-high heat.
- 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.
- Add the tomatoes, green onions and parsley. Stir and cook for another 2 minutes.
- Add the half and half, chicken broth and cook until it comes to a boil.
- Add the rotini pasta and stir everything together.
- Sprinkle with mozzarella cheese and parsley if preferred. Serve while warm.
Notes
- Want it lighter? Use half-and-half instead of heavy cream.
- Add-ins welcome: Toss in spinach, mushrooms, or whatever veg is hanging out in the fridge.
- Shred your own cheese: Always. Trust me.
- Leftovers soak up sauce: Just add a splash of broth or cream when reheating to bring it back to life.
- Make it ahead? Make just the sauce, then cook the pasta fresh and combine when you’re ready to eat.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
