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Creamy Chicken Tomato Pasta Recipe

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3.9 from 14 reviews

This Creamy Chicken Tomato Pasta is a comforting and flavorful dish featuring tender seared chicken cutlets combined with a rich tomato cream sauce and perfectly cooked pasta. The sauce is made with sun-dried tomatoes, tomato paste, and fresh basil, enhanced by a smooth blend of heavy cream and Parmesan cheese. Ready in just 40 minutes, it’s an ideal weeknight dinner that delivers restaurant-quality taste in a simple skillet meal.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Pasta

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

Chicken

  • 2 boneless skinless chicken breasts (about 8 ounces total)
  • 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 cooking chicken)

Tomato Cream Sauce

  • 2 tablespoons olive oil (for the sauce)
  • 1 shallot, finely diced (or 1/2 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

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions, usually about 9-11 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
  2. Prepare the chicken: Slice the chicken breasts lengthwise into 4 thinner cutlets. Pat them dry with paper towels. Season both sides thoroughly with Italian seasoning, garlic powder, paprika, salt, and pepper.
  3. Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken cutlets in a single layer—work in batches if your pan is small. Let them cook undisturbed for 4-5 minutes until the underside is golden brown. Flip and cook for another 3-4 minutes or until the chicken is cooked through. Remove from the pan and cover to keep warm.
  4. Make the tomato cream sauce: Lower the heat to medium and add another 2 tablespoons of olive oil to the same skillet. Sauté the diced shallot for 2-3 minutes until soft and translucent. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it. Stir in the tomato paste and cook for about 1 minute, stirring constantly until it darkens slightly.
  5. Add liquids and simmer: Pour in the canned tomato sauce, chicken broth, and sun-dried tomatoes. Season lightly with salt and pepper. Let the sauce simmer gently for 8-10 minutes, stirring occasionally, until it thickens slightly.
  6. Finish the sauce: Reduce the heat to low, then stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy. If the sauce feels too thick, add a splash or more of the reserved pasta water to reach your preferred consistency.
  7. Combine pasta and sauce: Add the cooked pasta back into the skillet and toss gently to coat every piece evenly with the creamy tomato sauce.
  8. Serve: Slice the cooked chicken cutlets. Serve the pasta in bowls or directly from the skillet, arranging the chicken slices on top. Garnish with fresh basil leaves, extra Parmesan cheese, and freshly cracked black pepper for a fresh, finishing touch.

Notes

  • Be sure to reserve pasta water before draining; it helps adjust the sauce consistency perfectly.
  • If chicken breasts are very thick, consider pounding them gently to ensure even cooking.
  • Oil-packed sun-dried tomatoes add a burst of flavor and texture—rinse and drain them if you prefer less oiliness.
  • Use freshly grated Parmesan for best flavor and meltability.
  • This dish can be made gluten-free by substituting with gluten-free pasta.
  • Leftover pasta can be stored in the fridge up to 3 days; reheat gently with a splash of cream or water.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipesvibe.com/creamy-chicken-tomato-pasta-recipe/