RecipeCastle
Creamy Tomato Chicken Pasta: A Quick and Comforting Dinner Recipe
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Calories
- 733 kcal
- Protein
- 42.00 g
- Carbs
- 50.00 g
- Fat
- 41.00 g
Ingredients
- 8 ouncerotini pasta (uncooked)
- 3 tablespoonsbutter (unsalted)
- 1 poundchicken breast (skinless and boneless, cut into bite size pieces)
- 2 tablespoonschili powder
- ½ teaspoonred chili flakes
- ½ teaspoonsalt (or to taste)
- ¼ teaspoonpepper (or to taste)
- 1 cuptomatoes (chopped)
- 6 wholegreen onions (chopped)
- ½ cupparsley (fresh, chopped)
- 1 cupheavy cream (or half and half)
- ½ cupchicken broth (low sodium or no sodium added)
- 1 cupmozzarella cheese (shredded)
Instructions
- 1
Cook the pasta according to package instructions until it's al dente. Drain and set aside.
- 2
Melt the butter in a large skillet over medium-high heat.
- 3
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.
- 4
Add the tomatoes, green onions and parsley. Stir and cook for another 2 minutes.
- 5
Add the heavy cream and chicken broth, and cook until it comes to a boil.
- 6
Add the cooked rotini pasta and stir everything together.
- 7
Sprinkle with mozzarella cheese and additional parsley if preferred. Serve warm.