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Creamy tomato chicken pasta served in a bowl, garnished with parsley and mozzarella, on a wooden table.
Alyssa

Creamy Tomato Chicken Pasta

This Creamy Tomato Chicken Pasta is a weeknight wonder, tender chicken, perfectly al dente pasta, and a rich, spicy tomato cream sauce that clings to every bite. It's quick, comforting, and just fancy enough to make you feel like you’ve got your life together.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 733
Ingredients Method

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 whole 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

Method
 

  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.