Can I use a different type of pasta for Tomato Chicken Pasta?

Yes. While rotini and penne are excellent because they hold the creamy tomato sauce well, you can also use fusilli, farfalle, rigatoni, or even shells. Choose a sturdy pasta shape that captures the sauce for the best results

How do I store and reheat Tomato Chicken Pasta?

Allow the Tomato Chicken Pasta to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days. Reheat gently on the stovetop over low heat with a splash of chicken broth, milk, or cream to restore the sauce's creamy consistency. Avoid overheating, as it may cause the sauce to separate.

Can I make Tomato Chicken Pasta without heavy cream?

Absolutely. Half-and-half is a popular lighter substitute, or you can use evaporated milk for a creamy texture with less fat. If you prefer a dairy-free version, unsweetened coconut cream or a plant-based cooking cream can also work, although the flavor will vary slightly.

What can I add to Tomato Chicken Pasta for extra flavor?

There are many easy ways to customize Tomato Chicken Pasta. Fresh basil, grated Parmesan cheese, sautéed mushrooms, spinach, roasted red peppers, sun-dried tomatoes, or even crispy bacon can enhance the dish. If you enjoy a little heat, increase the red pepper flakes or add a pinch of cayenne pepper

Tomato Chicken Pasta - recipe maestro

Name: Tomato Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 8 ounces rotini pasta; 3 tablespoons unsalted butter; 1 pound boneless skinless chicken breast, cut into bite-sized pieces; 2 tablespoons chili powder; 1/2 teaspoon red pepper flakes; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup fresh tomatoes, chopped; 6 green onions, chopped; 1/2 cup fresh parsley, chopped; 1 cup heavy cream (or half-and-half); 1/2 cup low-sodium chicken broth; 1 cup shredded mozzarella cheese

Description

Tomato Chicken Pasta is a creamy, comforting 30-minute dinner made with tender chicken breast, rotini pasta, fresh tomatoes, mozzarella cheese, and a rich tomato cream sauce. It’s an easy Italian-inspired meal that’s perfect for busy weeknights and family dinners.

Ingredients

Scale

8 ounces rotini pasta
3 tablespoons unsalted butter
1 pound boneless skinless chicken breast, cut into bite-sized pieces
2 tablespoons chili powder
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh tomatoes, chopped
6 green onions, chopped
1/2 cup fresh parsley, chopped
1 cup heavy cream (or half-and-half)
1/2 cup low-sodium chicken broth
1 cup shredded mozzarella cheese

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Instructions

Bring a large pot of salted water to a boil and cook the rotini pasta until al dente according to the package instructions. Drain and set aside.
Heat the butter in a large skillet over medium-high heat.
Add the chicken pieces and season with chili powder, red pepper flakes, salt, and black pepper. Cook for about 5 minutes until the chicken is golden and fully cooked.
Stir in the chopped tomatoes, green onions, and parsley. Cook for 2 to 3 minutes until the tomatoes begin to soften.
Pour in the chicken broth and heavy cream, stirring until well combined. Bring the sauce to a gentle simmer.
Add the cooked pasta to the skillet and toss until evenly coated with the creamy tomato sauce.
Sprinkle the mozzarella cheese over the pasta and stir until completely melted.
Taste and adjust seasoning if needed. Garnish with additional parsley and serve immediately while hot.

Notes

Cook the pasta only until al dente to maintain the best texture.
Freshly shredded mozzarella melts more smoothly than pre-shredded cheese.
Half-and-half can be substituted for heavy cream for a lighter sauce.
Add spinach, mushrooms, peas, or zucchini for extra vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of chicken broth or cream to restore the creamy consistency.
The sauce can be prepared ahead of time and refrigerated for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 733 kcal
Sugar: 5 g
Sodium: 706 mg
Fat: 41 g
Saturated Fat: 24 g
Unsaturated Fat: 14 g
Trans Fat: 0.4 g
Carbohydrates: 50 g
Fiber: 4 g
Protein: 42 g
Cholesterol: 185 mg