Creamy Chicken Tomato Pasta

Name: Creamy Chicken Tomato Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 10 ounces short pasta, (penne, rotini, fusilli); 2 boneless (skinless chicken breasts {about 8 ounces}); 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; 3/4 teaspoon paprika; 1/2 teaspoon salt (or to taste); 1/4 teaspoon freshly ground black pepper (or to taste); 2 tablespoons olive oil; 2 tablespoons olive oil; 1 shallot (finely diced (or 1/2 of a small onion); 3 garlic cloves (minced); 3 tablespoons tomato paste; 14 ounce can (tomato sauce); 1/2 cup chicken broth; 1/4 cup oil-packed sun-dried tomatoes (cut into strips); Salt and black pepper (to taste); 3/4 cup heavy cream; 1/3 cup freshly grated Parmesan cheese (plus more for serving); 1/4 cup fresh basil leaves (thinly sliced); Freshly cracked black pepper

Creamy Chicken Tomato Pasta is a comforting, flavor-packed dinner made with tender chicken, pasta and a rich tomato cream sauce. This easy weeknight pasta recipe comes together quickly using simple ingredients and is perfect for busy nights when you want a family-friendly meal. Mediterranean-inspired flavors make this creamy chicken pasta a dish your family will love!

Prep15 min
Cook25 min
Total40 min
Makes4 servings
Calories884

Ingredients

4 servings

10 ounces short pasta, (penne, rotini, fusilli)

For the chicken:

2 boneless (skinless chicken breasts {about 8 ounces})
1 teaspoon Italian seasoning
1 teaspoon garlic powder
3/4 teaspoon paprika
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste)
2 tablespoons olive oil

For the tomato cream sauce:

2 tablespoons olive oil
1 shallot (finely diced (or 1/2 of a small onion)
3 garlic cloves (minced)
3 tablespoons tomato paste
14 ounce can (tomato sauce)
1/2 cup chicken broth
1/4 cup oil-packed sun-dried tomatoes (cut into strips)
Salt and black pepper (to taste)
3/4 cup heavy cream
1/3 cup freshly grated Parmesan cheese (plus more for serving)
1/4 cup fresh basil leaves (thinly sliced)
Freshly cracked black pepper

Method

1
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.
2
Slice the chicken breasts lengthwise into 4 thinner cutlets. Pat dry with paper towels. Season both sides with Italian seasoning, garlic powder, paprika, salt, and pepper.
3
Heat 2 tablespoons olive oil in a large pan over medium-high heat. Add the chicken in a single layer (work in batches if needed). Sear undisturbed for 4-5 minutes, until golden. Flip and cook for 3-4 minutes more, or until cooked through. Transfer to a plate and cover to keep warm.
4
Reduce the heat to medium and add another 2 tablespoons of olive oil. Sauté the shallot for 2-3 minutes until soft. Add garlic and cook for 30 seconds, until fragrant. Stir in tomato paste and cook for about 1 minute, stirring constantly, until slightly darkened.
5
Add tomato sauce, broth, and sun-dried tomatoes. Season lightly with salt and pepper. Simmer for 8-10 minutes, until the sauce thickens slightly, stirring occasionally. Lower the heat and stir in heavy cream and Parmesan until smooth. Add a splash of the reserved pasta water if the sauce is too thick to your liking (use as much of the reserved pasta water as you feel you need if the sauce is too thick).
6
Add the cooked pasta back to the skillet and toss gently until coated. Slice the chicken.
7
Serve the pasta in bowls or leave it in the pan. Arrange the sliced chicken on top, then top with fresh basil, extra Parmesan, and freshly cracked black pepper.

Notes

Feel free to add a pinch of red pepper flakes if you’d like a little heat. Stir them into the sauce as it simmers or sprinkle at the end. You can leave out sun-dried tomatoes if cooking for kids or anyone who prefers a simpler sauce. The pasta will still turn out flavorful. To get that perfect golden crust, make sure the chicken is very dry before searing it. Also, avoid moving it in the pan and let cook undisturbed to get the sear. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water or cream if the sauce needs loosening. This pasta is best enjoyed fresh or refrigerated, as the sauce can change texture once thawed. If freezing, let the pasta cool completely, then store it in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, adding some cream or water to help the sauce come back together.