Description
This creamy tomato chicken pasta features juicy chicken, fresh herbs, and a velvety tomato cream sauce with melty mozzarella. It is rich, cheesy, and ready fast for a comforting weeknight meal.
Ingredients
- 8 ounces rotini pasta (or penne, fusilli, or farfalle)
- 3 tablespoons unsalted butter
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 2 tablespoons chili powder
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 cup chopped tomatoes (fresh or canned, drained)
- 6 green onions, chopped
- 1/2 cup fresh parsley, chopped
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup low-sodium chicken broth
- 1 cup shredded mozzarella cheese
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente following package directions. Drain the pasta and set it aside.
- Melt butter in a large skillet over medium-high heat. Add chicken and season it with chili powder, red chili flakes, salt, and pepper. Cook for 5–6 minutes until the chicken is browned and cooked through (165°F internal temperature).
- Stir in chopped tomatoes, green onions, and parsley. Cook for 2 minutes to release flavors.
- Pour in heavy cream and chicken broth. Stir and bring the mixture to a gentle simmer for 2–3 minutes until it thickens slightly.
- Add the cooked pasta to the skillet. Toss the pasta to coat it evenly in the sauce, then add the mozzarella cheese. Stir until the cheese is melted and the sauce is creamy.
- Sprinkle with extra parsley and serve the pasta warm.
Notes
- For added flavor, toss in spinach, mushrooms, or roasted red peppers before serving.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat leftovers with a splash of broth or cream to restore the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American