Description
This Creamy Tomato Chicken Pasta is a quick and comforting dish that’s ready in just 30 minutes! Tender chicken, rotini pasta, and a medley of flavors come together in a rich and creamy tomato-based sauce. It’s a simple yet satisfying recipe that’s perfect for a weeknight meal.
Ingredients
Units
Scale
- 8 ounces rotini pasta, uncooked
- 3 tablespoons unsalted butter
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons chili powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup chopped tomatoes
- 6 green onions, chopped
- 1/2 cup fresh parsley, chopped
- 1 cup heavy cream (or half and half)
- 1/2 cup low-sodium or no-sodium chicken broth
- 1 cup shredded mozzarella cheese
Instructions
- Cook Pasta: Cook rotini pasta according to package directions until al dente. Drain and set aside.
- Cook Chicken: Melt butter in a large skillet over medium-high heat. Add chicken, chili powder, red pepper flakes, salt, and pepper. Cook until chicken is no longer pink.
- Add Vegetables and Sauce: Stir in tomatoes, green onions, and parsley. Cook for 2 minutes. Pour in heavy cream and chicken broth. Bring to a boil.
- Combine and Serve: Add cooked pasta to the skillet and stir to coat in the sauce. Sprinkle with mozzarella cheese and additional parsley, if desired. Serve immediately.
Notes
- Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days. Keep in mind that the pasta will absorb some of the sauce over time.
- Make Ahead: Prepare the sauce in advance and refrigerate. When ready to serve, cook the pasta and add it to the reheated sauce.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg