Creamy Tomato Chicken Pasta Recipe

There’s something truly special about a warm bowl of pasta, especially when it’s filled with rich flavors and comforting textures. I remember the first time I made creamy tomato chicken pasta; it was one of those busy weeknights when I needed something quick yet satisfying. Little did I know, this dish would become a staple in my kitchen, bringing smiles to my family around the dinner table every time. So, if you’re looking for an easy, quick meal that’s bound to impress, you’ve just found it!

Why You’ll Love pâtes à la poulet et à la tomate crémeuse

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

• 8 ounces pasta (your choice): I love using penne or fettuccine for this dish, but feel free to pick your favorite.
• 1 tablespoon olive oil: A splash of good quality olive oil adds a lovely flavor.
• 1 pound boneless, skinless chicken breasts, diced: Chicken is a great source of protein and adds heartiness to the dish.
• Salt and pepper, to taste: Essential for bringing out all the flavors.
• 3 cloves garlic, minced: Garlic adds a wonderful aroma and depth.
• 1 can (14 ounces) diced tomatoes: Use fire-roasted tomatoes for an extra kick!
• 1 cup heavy cream: This is what makes the sauce creamy and dreamy.
• 1 teaspoon Italian seasoning: A blend of herbs that takes this dish to the next level.
• ½ cup grated Parmesan cheese: The cheese adds richness and a beautiful finish.
• Fresh basil, for garnish: Nothing beats the freshness of basil on a creamy pasta dish.

How to Make pâtes à la poulet et à la tomate crémeuse

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes.
3. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
4. Pour in the diced tomatoes (with their juices) and heavy cream. Stir to combine.
5. Sprinkle in the Italian seasoning and bring the mixture to a simmer. Cook for 5-7 minutes, allowing the sauce to thicken slightly.
6. Add the cooked pasta and Parmesan cheese to the skillet. Toss to coat the pasta evenly with the sauce.
7. Serve hot, garnished with fresh basil. Enjoy your delicious creation!

Substitutions & Additions

• Swap out the chicken for shrimp or sausage for a different protein.
• Add some spinach or kale for a boost of greens.
• Try using half-and-half instead of heavy cream for a lighter option.
• For an extra kick, sprinkle some red pepper flakes into the sauce.

Tips for Success

• Don’t overcook the pasta; it should be al dente since it will continue to cook in the sauce.
• Make sure to season your chicken well for the best flavor.
• If you want to prep ahead, you can cook the chicken and sauce in advance and just combine with pasta when you are ready to serve.

How to Store pâtes à la poulet et à la tomate crémeuse

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream to loosen the sauce, and warm it gently on the stove.

FAQs

• Can I use whole wheat pasta? Absolutely! Whole wheat pasta is a great healthier option.
• Is this dish freezer-friendly? Yes, you can freeze it for up to 2 months. Just reheat thoroughly before serving.
• Can I make this dish vegetarian? Yes! Just omit the chicken and add more veggies or some chickpeas for protein.

And there you have it! A delightful creamy tomato chicken pasta that is sure to win hearts and bellies alike. For more delicious recipes, check out the best one-pot pasta recipe or baked feta salmon pasta for treats you will love!

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Deliciously Creamy Tomato Chicken Pasta

There’s something truly special about a warm bowl of pasta, especially when it’s filled with rich flavors and comforting textures. This dish is quick yet satisfying, making it a staple for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 670

Ingredients Equipment Method Notes

Ingredients

  

For the Pasta

• 8 oz pasta your choice, penne or fettuccine recommended
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts diced
• 3 cloves garlic minced
• 1 can diced tomatoes 14 ounces
• 1 cup heavy cream
• 1 tsp Italian seasoning
• ½ cup Parmesan cheese grated

For Garnish

• Fresh basil

Equipment

• Large Skillet
• Large Pot

Method

 

1. Step 1: Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes.
3. Step 3: Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
4. Step 4: Pour in the diced tomatoes (with their juices) and heavy cream. Stir to combine.
5. Step 5: Sprinkle in the Italian seasoning and bring the mixture to a simmer. Cook for 5-7 minutes, allowing the sauce to thicken slightly.
6. Step 6: Add the cooked pasta and Parmesan cheese to the skillet. Toss to coat the pasta evenly with the sauce.
7. Step 7: Serve hot, garnished with fresh basil. Enjoy your delicious creation!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For a lighter option, try using half-and-half instead of heavy cream.