There’s something about the way a tomato cream sauce clings to spiraled pasta and tender pieces of chicken that makes weeknights feel a little less frantic. Creamy tomato chicken pasta is that dependable, slightly indulgent dinner I make when I want comfort without a long list of steps — it hits the sweet spot between homey and a little fancy. The sauce is glossy and slow-moving, bright with tomato, rounded by cream, and laced with chili warmth so every forkful has a gentle, lingering heat. It’s one of those recipes I reach for when I’m coming in late from work and want something that smells like a celebration while still being ready in about half an hour.
For a similarly comforting dish, explore our Italian drunken noodles that are sure to impress.
I’ve made this version dozens of times, tweaking the balance of cream and tomato until it felt right. The first time I tried it I thought the sauce was too thin; a few extra minutes simmering and a touch more cheese fixed that immediately. When the garlic and green onions hit the pan there’s this sharp, savory smell that softens into a warm sweetness — that aroma is my cue to add the tomatoes. If you’re looking for a recipe that feels like a weekday treat, this is it.
Ingredients Needed for the Recipe
Below I break the ingredients into pantry, fresh produce, and protein so you can shop and substitute with confidence. The short descriptions explain why each item matters and what to do if you can’t find it.
- Rotini pasta – a spiraled pasta that traps sauce in its crevices; any similar shape like fusilli or penne will work.
- Butter – builds a silky base for cooking the chicken and adds richness; you can use olive oil for a lighter flavor but butter helps the sauce coat the pasta.
- Chicken breast – lean, tender protein that soaks up spices; thighs are juicier if you prefer more fat and flavor.
- Chili powder – gives a warm, smoky backbone; adjust for heat or swap for smoked paprika for a milder, smoky note.
- Red chili flakes – add an adjustable sharp heat; leave them out if you want it mild.
- Salt & pepper – essential seasoning; salt brightens everything more than sugar will.
- Tomatoes (fresh) – provide bright acidity and texture; ripe tomatoes bring the best flavor, but canned diced tomatoes can stand in if needed.
- Green onions – give a lighter onion flavor and freshness; shallots or thinly sliced red onion can be used instead.
- Fresh parsley – a bright herb to finish the dish and cut richness; basil also works beautifully.
- Heavy cream (or half-and-half) – creates the silky, luxurious sauce; use a dairy-free cream substitute to make it dairy-free.
- Chicken broth – thins the sauce and adds depth; low-sodium is best so you can control salt.
- Mozzarella cheese – melts into the sauce for stretch and creaminess; parmesan or a mix works too for a nuttier finish.
Full ingredient list (exact measurements used in this tested recipe):
- 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 mozzarella cheese (shredded)
Step-by-Step Cooking Instructions
Prep time: about 10 minutes. Cook time: about 20 minutes. Total time: roughly 30 minutes. Yield: 4 servings.
- Cook the pasta: Bring a large pot of water to a rolling boil and salt it generously (it should taste like the sea). Add the rotini and cook according to package instructions until al dente — you want a little resistance when you bite into it. Drain, reserve a small cup of pasta water if you like (helps loosen sauce later), and set the pasta aside. Tip: don’t rinse; the starchy surface helps the sauce cling.
- Brown the chicken: Melt the butter in a large skillet over medium-high heat. Add the bite-sized chicken pieces and sprinkle with chili powder, red chili flakes, salt, and pepper. Cook, stirring occasionally, until the chicken is no longer pink and the edges are just turning golden — about 5 minutes. You should hear a confident sizzle, and the chicken will release easily from the pan when it’s ready. If the pan looks dry, add a splash more butter or a drizzle of olive oil.
- Add the aromatics and tomatoes: Stir in the chopped tomatoes, green onions, and most of the parsley, reserving a little for garnish. Cook for another 2 minutes until the tomatoes start to soften and release juices. Smell for a bright tomato note — this step adds freshness and balances the cream.
- Build the sauce: Pour in the heavy cream (or half-and-half) and chicken broth. Increase heat until the mixture comes to a gentle boil, then reduce to simmer. The cream will look thin at first; after a minute or two it will thicken and become glossy, coating the back of a spoon. If your sauce stays thin, let it simmer a couple more minutes, or stir in a tablespoon of shredded mozzarella to help it bind.
- Combine pasta and sauce: Add the cooked rotini to the skillet and toss everything together so the sauce clings to each spiral. If the sauce seems too thick, splash in a tablespoon or two of reserved pasta water or extra broth until you get a slow-moving, coat-the-pasta consistency. Taste and adjust salt and pepper — if it tastes flat, reach for salt rather than sugar.
- Finish and serve: Turn off the heat, sprinkle the shredded mozzarella over the pasta, and let it melt into little ribbons. Garnish with the remaining parsley and an extra pinch of red chili flakes if you like. Serve warm — the sauce will thicken as it cools, so plate it right away if you want it glossy and saucy.
Common things that can go wrong and how to fix them:
- Chicken overcooked and dry: Cut pieces evenly and watch closely around the 4–6 minute mark. If you overcook a bit, tossing the chicken back into the warm saucy pan for a minute helps it rehydrate.
- Sauce too thin: Simmer a few extra minutes, add a small handful of shredded cheese, or whisk a teaspoon of cornstarch with cold water and stir it in while simmering.
- Sauce too thick: Stir in reserved pasta water a tablespoon at a time until you reach the ideal consistency. The starchy water helps the sauce cling and thins it without diluting flavor.
- Flavor flat: Always taste at the end. A pinch more salt or a squeeze of lemon will brighten everything more than more cream will.
Meal-prep note: You can cook the pasta and chicken separately, cool them, and refrigerate for up to 24 hours. Reheat the sauce gently on the stove, then add the pasta and chicken to warm through. The texture is best if you reheat on the stove rather than the microwave so the sauce loosens and the pasta rehydrates properly.
Nutritional Information
Per serving (recipe yields 4): approximately 733 calories, 41 g fat, 50 g carbohydrates, and 42 g protein. This dish provides a solid protein hit from the chicken and a comforting amount of fat from the cream and cheese.
Key vitamins and minerals: tomatoes contribute vitamin C and lycopene; chicken supplies B vitamins and iron; parsley adds vitamin K and vitamin C in small amounts. To reduce calories or increase nutrition, swap to whole-grain pasta for more fiber, use half-and-half instead of heavy cream, or replace half the cream with plain Greek yogurt stirred in off the heat for tang and protein (add yogurt only after removing from high heat to prevent curdling).
Lower-calorie substitutions:
- Use 2% milk plus a tablespoon of cornstarch instead of heavy cream to cut fat while keeping body.
- Swap rotini for a legume-based pasta to boost protein and fiber.
- Replace half the mozzarella with grated parmesan for flavor with slightly less moisture.
Tips for Making the Perfect Pasta
Small technique choices make a big difference: salting your pasta water, cooking to al dente, and caring for sauce consistency will turn a good pasta into a great one. Always salt the water liberally; under-salted pasta is the most common flavor mistake. Cook the pasta until it’s just shy of done, then finish it in the sauce for the best texture and flavor absorption.
For additional tips on pairing chicken with pasta, check out our garlic butter chicken with lemon parmesan pasta recipe.
- Salt the water: A tablespoon of salt in the pasta pot seasons the starch on the pasta, which flavors the whole dish.
- Al dente matters: Pasta will continue to soften a bit in the sauce; pull it when it still has a tiny bite to it.
- Don’t rinse: The starchy surface helps the sauce cling and emulsify; rinsing removes that magic layer.
- Finish in the sauce: Tossing the pasta into the pan with the sauce for 1–2 minutes lets flavors marry and the starch bind the sauce.
- Rest time: Let the plated pasta sit for a minute — the flavors meld and the mozzarella becomes slightly gooey and integrated.
Creative Variations to Try
If you love creamy pasta dishes, try our creamy garlic parmesan chicken pasta for another delightful twist on flavors.
Here are some of my favorite variations I’ve tested and served to friends — they all work with the same basic method:
- Shrimp instead of chicken – swap bite-sized shrimp; they cook much faster (2–3 minutes) so add them late to avoid rubbery results.
- Tofu for a vegetarian option – press and cube firm tofu, sear until golden, then fold into the sauce for a protein-rich alternative.
- Spinach & mushrooms – add sliced mushrooms early with the chicken and stir in a handful of baby spinach right before serving for color and nutrients.
- Spicy Cajun twist – increase the chili powder and red pepper flakes, or use a Cajun seasoning blend on the chicken for a smoky kick.
- Dairy-free version – use canned coconut milk or a commercial dairy-free creamer and a dairy-free cheese substitute; the sauce will be slightly different in mouthfeel but still comforting.
Another delicious option is our creamy cajun chicken stuffed shells that add a spicy kick to your dinner table.
Pairing Suggestions
This creamy tomato chicken pasta pairs beautifully with simple sides that complement its richness and add texture contrast.
- Salads: A bright arugula salad with lemon vinaigrette or a chopped cucumber-tomato salad provides acidity to cut the creaminess.
- Bread: Warm garlic bread or a crusty baguette is perfect for mopping up sauce.
- Vegetables: Roasted broccoli, green beans, or a sheet-pan of roasted bell peppers add color and balance.
- Drinks: For wine lovers, a crisp Pinot Grigio or a light unoaked Chardonnay pairs well. Non-alcoholic: iced tea with lemon or sparkling water with a slice of lime refresh the palate.
User Stories and Variations
I asked friends and readers for their takes; a few stories stood out and show how adaptable this dish is in real kitchens.
“Made this on a rainy Tuesday and added frozen peas at the end — my kids ate seconds,” wrote Amanda, a mom of two. The peas added a sweet pop that balanced the heat from the chili flakes.
Mike, who’s gluten-free, said: “Swapped in a brown rice pasta and it still clung to the sauce nicely — definite keeper.” He recommended letting the gluten-free pasta rest in the sauce for a minute so it absorbs more flavor.
Another reader, Sonia, shared: “I skip the mozzarella and finish with grated parmesan and a drizzle of olive oil — lighter but still decadent.” Each of these small tweaks reflects real-life adjustments people make when ingredients are limited or preferences differ.
FAQ
Can I use a different type of pasta for this recipe?
Absolutely! You can substitute rotini with any pasta you prefer such as penne, fusilli, or even gluten-free options if you’re looking for a healthier alternative.
Is there a way to make the dish dairy-free?
Yes! You can use coconut milk or a dairy-free cream substitute in place of heavy cream to make this dish dairy-free while still keeping it creamy.
How can I add more vegetables to this recipe?
Feel free to mix in vegetables like spinach, bell peppers, or mushrooms. Just sauté them alongside the chicken for added flavor and nutrition!
What can I serve with creamy tomato chicken pasta?
This pasta pairs wonderfully with a fresh salad, garlic bread, or roasted vegetables. A glass of white wine or iced tea can also complement the dish nicely.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until warmed through.
Conclusion
Creamy tomato chicken pasta is one of those unfussy recipes that rewards attention to a few small details: salting the pasta water, not overcooking the chicken, and allowing the sauce a minute to thicken. It’s versatile, forgiving, and reliably comforting — great for busy weeknights but presentable enough for a small dinner with friends. Try it straight from the recipe, then make it your own with a handful of spinach or a sprinkle of extra chili flakes. If you do try it, I’d love to hear what you changed — versions from home cooks are how recipes live and improve.
Happy cooking, and if you make it, snap a photo and leave a note about your go-to variation — I read every comment and I always borrow ideas for the next weeknight dinner.
Creamy Tomato Chicken Pasta
Ingredients
Method
- Cook the pasta according to package instructions until it's al dente. Drain and set aside.
- Melt the butter in a large skillet over medium-high heat.
- Add the chicken to the skillet, then sprinkle with chili powder, red chili flakes, salt and pepper. Cook until the chicken is no longer pink, about 5 minutes.
- Add the tomatoes, green onions and parsley. Stir and cook for another 2 minutes.
- Add the heavy cream and chicken broth, and cook until it comes to a boil.
- Add the cooked rotini pasta and stir everything together.
- Sprinkle with mozzarella cheese and additional parsley if preferred. Serve warm.