My Favorite Creamy Tomato Chicken Pasta: A Cozy Weeknight Delight

Indulge in this comforting creamy tomato chicken pasta! A medium-difficulty recipe perfect for dinner, featuring tender chicken and a rich, savory sauce.

There are some dishes that just stick with you, aren't there? For me, it's this creamy tomato chicken pasta. I remember the first time I truly perfected this recipe – it was a chilly Tuesday evening, and I had a few friends coming over spontaneously. I wanted something comforting, something that smelled incredible, and something that felt a little bit special without being overly complicated. The aroma of garlic and onions sautéing in olive oil, then the sweet, tangy scent of crushed tomatoes hitting the pan… it filled my entire kitchen, drawing everyone in before the meal was even ready. That's the magic of this dish, I think. It’s not just food; it’s an experience, a memory waiting to happen.

This recipe isn't just about combining ingredients; it’s about building layers of flavor. We’re talking about succulent, pan-seared chicken that’s crispy on the outside and juicy within, then bathed in a rich, velvety tomato cream sauce that's just begging to be twirled around a fork. And the pasta? Oh, the pasta! It absorbs all that wonderful goodness, making every bite pure comfort. I won't lie, the first time I tried making a creamy tomato sauce, I almost curdled the cream. It happens! But I learned a few tricks along the way, and I’m going to share them with you so you don’t make the same mistakes I did. You'll be surprised how effortlessly delicious this dish comes together once you get the hang of it. It’s become a staple in my home, a dish I turn to when I need a hug in a bowl, or when I just want to see happy faces around my dinner table. It’s simply irresistible, and I can't wait for you to try it.

Prep Time15 minutes

Cook Time25 minutes

Total Time40 minutes

Yields4 servings

Ingredients

• 1 lb Boneless, skinless chicken breasts (cut into 1-inch cubes)
• 1 tbsp Olive oil
• 1 Small yellow onion (finely chopped)
• 3 cloves Garlic (minced)
• 1/2 tsp Dried oregano
• 1/4 tsp Red pepper flakes (optional, for a kick)
• 1 (28 ounce) can Crushed tomatoes
• 1/2 cup Chicken broth
• 1/2 cup Heavy cream
• 1/4 cup Parmesan cheese (freshly grated, plus more for serving)
• 12 oz Pasta (such as penne, rigatoni, or fettuccine)
• 2 tbsp Fresh basil (chopped, for garnish)
• To taste Salt and freshly ground black pepper

Instructions

1. Cook the pasta according to package directions in a large pot of salted water until al dente. Don't forget to reserve about 1 cup of pasta water before draining! It's a lifesaver for getting the sauce just right. Drain and set aside.
2. While the pasta cooks, season the cubed chicken with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Don't worry if it's not perfectly uniform; we're going for flavor here. Remove the chicken from the skillet and set aside.
3. Reduce the heat to medium. Add the chopped onion to the same skillet and cook until softened and translucent, about 3-5 minutes. Then, stir in the minced garlic, dried oregano, and red pepper flakes (if using). Cook for another minute until fragrant – my kitchen always smells amazing at this point!
4. Pour in the crushed tomatoes and chicken broth. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for about 10-15 minutes, allowing the flavors to meld. Stir occasionally.
5. Stir in the heavy cream and grated Parmesan cheese. Whisk gently until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste. If the sauce seems too thick, add a splash of that reserved pasta water until it reaches your desired consistency.
6. Add the cooked chicken back into the sauce. Then, add the drained pasta and toss everything together until the pasta is evenly coated with the creamy tomato sauce. My kids love helping with this part, it's a great arm workout!
7. Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese. Enjoy every warm, comforting bite!

Nutrition Information

Calories: 650 kcal | Protein: 35g | Carbs: 60g | Fat: 30g

Frequently Asked Questions

Can I make creamy tomato chicken pasta ahead of time?

Yes, you can absolutely make this creamy tomato chicken pasta ahead of time! Prepare the sauce and chicken separately, then combine them and store in an airtight container in the refrigerator for up to 3 days. Cook the pasta fresh just before serving for the best texture, or if combining with cooked pasta, add a splash of broth or cream when reheating to loosen it up.

My creamy tomato sauce is too thick (or too thin), what should I do?

If your sauce is too thick, gradually stir in some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. The starches in the pasta water help create a silky, cohesive sauce. If it's too thin, let it simmer uncovered for a few extra minutes to reduce, or stir in a little more grated Parmesan cheese.

Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Feel free to swap chicken breasts for boneless, skinless chicken thighs for an even juicier result. You can also use cooked rotisserie chicken to save time – just add it into the sauce at the end to warm through.

How can I make this creamy tomato pasta vegetarian?

For a vegetarian option, simply omit the chicken and use vegetable broth instead of chicken broth. You could add some sautéed mushrooms, spinach, or roasted red peppers for extra veggies and flavor. It's just as delicious!