chicken and tomato pasta recipe
The Best chicken and tomato pasta recipe
This recipe is one of my go-to favorites, especially when I want something quick but still feels special. I love how it brings together simple, fresh ingredients—chicken, tomatoes, and pasta—that come together in a way that feels both comforting and light. It’s not overly rich, so it’s great for a weeknight dinner when I don’t want to stress, but it also tastes even better when served at a family dinner or a small gathering because the flavors shine without being too heavy. My kids always ask for it because it’s not too spicy or greasy, but it still gives that satisfying taste of a home-cooked meal. Plus, it’s flexible—you can adjust the seasoning or add veggies if you like, but the basic version is so easy that even when I’m tired, I still feel like I made something good.
I also appreciate how balanced this recipe is for health-conscious eating. The chicken provides lean protein, the tomatoes add vitamins and antioxidants, and the whole wheat or pasta gives a good dose of fiber. It’s not so heavy that it makes you feel sluggish afterward, and the fresh herbs and garlic add a bright, healthy twist. My husband and I both like to make it on the weekends when we’re cooking more from scratch, and the kids often eat leftovers for lunch the next day. It’s that kind of dish that feels like a treat but isn’t a treat—it’s just a great meal, no matter the occasion. Whether it’s a simple dinner or a meal to impress guests, this recipe always delivers.
Creamy Chicken and Tomato Pasta
A flavorful one-pan dish combining tender chicken, fresh tomatoes, and creamy pasta in a rich sauce. Perfect for a quick yet satisfying meal.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 12 oz fettuccine or penne pasta
- 2 cups whole milk
- ½ cup grated Parmesan cheese
- 1 tbsp butter
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato sauce
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp sugar
- ½ tsp red pepper flakes (optional)
- 1 cup heavy cream
- Salt and black pepper to taste
- ½ cup chopped fresh parsley
- 2 tbsp chopped fresh basil
- 1 tbsp olive oil
👨🍳Directions
-
1 Preheat oven to 400°F (200°C). If baking chicken, cut chicken breasts into bite-sized pieces and place on a baking sheet. Drizzle with olive oil, sprinkle with oregano, garlic powder, salt, and pepper. Bake for 20-25 mins until fully cooked. Remove and set aside.
-
2 Cook pasta according to package instructions in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
-
3 In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in crushed tomatoes, tomato sauce, tomato paste, sugar, and red pepper flakes. Simmer for 10 mins. Stir in heavy cream and simmer for another 5 mins. Season with salt and pepper.
-
4 In a bowl, whisk together milk, Parmesan cheese, and butter until smooth. Add cooked pasta to the sauce and gently toss to coat. Pour the milk mixture over the pasta, stirring until creamy.
-
5 If using baked chicken, add it to the pasta and sauce. Stir in fresh parsley and basil. Drizzle with olive oil before serving.
🔧Equipment
- Large skillet or Dutch oven
- Knife and cutting board
- Mixing bowls
- Wooden spoon
- Pasta pot
- Slotted spoon
- Baking sheet (optional, for baking chicken)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken and Tomato Pasta Works
This chicken and tomato pasta is always a crowd-pleaser because it’s simple enough to make ahead and still taste fresh, yet hearty enough to feed a whole family without feeling like a chore. Whether you’re hosting a casual dinner or a holiday spread, the bright flavors of the sauce and tender chicken make it feel special without needing fancy ingredients or hours in the kitchen. Plus, it’s perfect for leftovers—just reheat and serve, and it’ll keep everyone happy for days.
❓ Frequently Asked Questions About Creamy Chicken and Tomato Pasta
1. What ingredients do I need to make this Chicken and Tomato Pasta recipe? To make this delicious Chicken and Tomato Pasta, you’ll need: – 12 oz (340g) pasta (such as penne, fusilli, or spaghetti) – 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces – 1 large onion, diced – 3 cloves garlic, minced – 1 (28 oz / 800g) can crushed tomatoes – 1 (14.5 oz / 400g) can tomato sauce – 1 tsp dried oregano – 1 tsp dried basil – ½ tsp red pepper flakes (optional, for heat) – 2 cups (480ml) chicken broth – ½ cup (120ml) heavy cream or half-and-half (optional, for creaminess) – Salt and black pepper to taste – Fresh parsley, chopped (for garnish) – Olive oil (for cooking)
—
2. Can I substitute any ingredients in this recipe? Yes, you can make some adjustments based on dietary preferences or availability: – Chicken: Use chicken thighs for more flavor or turkey breast for a lighter option. – Tomatoes: Swap crushed tomatoes for fresh diced tomatoes (reduce by about ¼ cup to account for liquid). – Pasta: Try whole wheat, gluten-free, or shell pasta if needed. – Broth: Vegetable broth works well if you prefer a vegan option. – Cream: Skip it for a lighter dish or use coconut milk for a dairy-free version. – Spices: Adjust oregano/basil to taste, or add a pinch of smoked paprika for depth.
—
3. How do I cook the chicken to ensure it’s tender and not dry? For juicy chicken, follow these steps: – Prep: Cut chicken into even-sized pieces (about 1-inch cubes) to cook evenly. – Cooking method: – Sauté first: Cook chicken in a large skillet with olive oil over medium-high heat until no longer pink (about 5–6 minutes). Remove and set aside. – Deglaze: In the same pan, add a little oil if needed, then sauté onions and garlic until soft (3–4 minutes). – Simmer: Return chicken to the pan, add broth, tomatoes, and spices. Bring to a simmer, cover, and cook on low heat for 10–12 minutes (or until chicken is fully cooked). – Rest: Let the sauce sit for 5 minutes before adding pasta to prevent overcooking.
—
4. How long should I cook the pasta in this recipe? The cooking time depends on the pasta shape, but here’s a general guideline: – Al dente: Cook pasta according to package instructions (usually 8–12 minutes for penne/fusilli), but drain it 1 minute before the package suggests to save time. – Add to sauce: Toss cooked pasta directly into the simmering sauce (or warm it separately) for about 2–3 minutes to absorb flavors. – Check consistency: If the sauce is too thick, add a splash of broth or water. If too thin, simmer uncovered for 2–3 minutes.
— 5. Can I make this recipe ahead of time, and how should I store it? Yes, this dish tastes even better the next day! Here’s how to prep and store: – Make-ahead: – Cook the sauce (chicken, tomatoes, broth, and spices) in advance, refrigerate, and reheat before adding pasta. – Cook pasta separately, cool, and store in the fridge for up to 3 days. – Storage: – Fridge: Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth. – Freezer: Portion the sauce (without pasta) into freezer-safe containers for up to 3 months. Thaw overnight and reheat with pasta. – Reheating: Stir in pasta and heat through, adding a little water or broth if needed to loosen the sauce. Garnish fresh before serving.
