Description

This Creamy Tomato Chicken Pasta is a comforting and flavorful dish featuring tender chicken pieces cooked with mild spices, fresh vegetables, and a rich creamy tomato sauce. Perfect for a quick weeknight dinner, it combines al dente rotini pasta with a luscious blend of heavy cream, mozzarella cheese, and fresh herbs for a satisfying Italian-inspired meal.

Ingredients

Scale

Pasta

8 ounces rotini pasta, uncooked

Chicken and Seasoning

3 tablespoons unsalted butter
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons chili powder
½ teaspoon red pepper flakes
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste

Vegetables and Herbs

1 cup chopped tomatoes
6 green onions, chopped
½ cup fresh parsley, chopped

Sauce

1 cup heavy cream (or half and half)
½ cup low-sodium or no-sodium chicken broth
1 cup shredded mozzarella cheese

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Instructions

Cook Pasta: Cook rotini pasta according to package directions until al dente. Drain the pasta thoroughly and set it aside, keeping it warm for later mixing.
Cook Chicken: Melt unsalted butter in a large skillet over medium-high heat. Add the bite-sized chicken pieces along with chili powder, red pepper flakes, salt, and black pepper. Cook the chicken, stirring occasionally, until it is fully cooked and no longer pink inside, ensuring it is tender and flavorful.
Add Vegetables and Sauce: Stir in the chopped tomatoes, green onions, and fresh parsley to the cooked chicken. Cook this mixture for about 2 minutes to soften the vegetables slightly and meld flavors. Then pour in the heavy cream and low-sodium chicken broth. Increase the heat to bring the sauce to a boil, allowing it to thicken and become rich and creamy.
Combine and Serve: Add the cooked rotini pasta into the skillet with the creamy tomato chicken sauce. Stir well to coat the pasta evenly with the sauce. Sprinkle shredded mozzarella cheese on top and additional fresh parsley if desired. Serve immediately while hot for best flavor and texture.

Notes

Use half and half if you prefer a lighter sauce than heavy cream.
Adjust the chili powder and red pepper flakes to control the spiciness to your preference.
For a gluten-free version, substitute rotini pasta with a gluten-free pasta alternative.
Fresh parsley can be replaced with basil or oregano for a different herb flavor.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.