Creamy Tomato Chicken Pasta
A delightful and creamy pasta dish featuring tender chicken and fresh tomatoes, perfect for busy weeknights.
Ingredients
Pasta and Chicken
- 8 ounces rotini pasta, uncooked
- 1 pound skinless, boneless chicken breast, cut into bite-size pieces
Sauce Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons chili powder
- ½ teaspoon red chili flakes
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 cup chopped tomatoes
- 6 pieces green onions, chopped
- ½ cup fresh parsley, chopped
- 1 cup heavy cream or half and half
- ½ cup low sodium chicken broth or no sodium added
- 1 cup shredded mozzarella cheese
Instructions
Preparation
- Prepare the rotini pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, melt the unsalted butter.
- Add the chicken pieces, sprinkle with chili powder, red chili flakes, salt, and pepper. Cook for about 5 minutes until chicken is cooked through.
- Stir in chopped tomatoes, green onions, and parsley. Continue cooking for an additional 2 minutes.
- Pour in the heavy cream and chicken broth. Stir and bring to a boil to thicken the sauce.
- Add the cooked rotini pasta to the skillet and mix well to coat the pasta.
- Sprinkle mozzarella cheese over the top and garnish with additional parsley, if desired. Serve immediately.
Notes
Pairs well with a simple green salad and garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to two months.