1. Can I use a different type of pasta for this recipe?

Yes, you can use any pasta shape you prefer for Tomato Chicken Pasta. While rotini works best because it holds the creamy sauce well, penne, fusilli, or bowtie pasta will all work just fine. The key is to cook the pasta until al dente for the best texture.

2. How can I make this recipe spicier?

If you love extra spice, you can increase the amount of red pepper flakes and chili powder in the sauce. You can also add some finely chopped fresh chili peppers for an added kick. Adjust the heat level based on your personal taste preferences!

3. Can I make this recipe ahead of time?

Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, cook the pasta fresh, then combine the pasta and sauce. This will help preserve the creamy texture of the sauce.

Tomato Chicken Pasta: A Comforting 30-Minute Meal

Name: Tomato Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound chicken breast (skinless and boneless, cut into bite-sized pieces); 8 ounces rotini pasta (uncooked); 3 tablespoons butter (unsalted); 2 tablespoons chili powder; ½ teaspoon red chili flakes; ½ teaspoon salt (or to taste); ¼ teaspoon pepper (or to taste); 1 cup tomatoes (chopped); 6 green onions (chopped); ½ cup fresh parsley (chopped); 1 cup heavy cream (or half-and-half); ½ cup chicken broth (low sodium or no sodium added); 1 cup shredded mozzarella cheese

Description

Tomato Chicken Pasta is a quick and comforting weeknight meal that combines juicy chicken, a creamy tomato sauce, and perfectly cooked pasta. Ready in just 30 minutes, this dish is both flavorful and satisfying, making it a go-to favorite for busy nights.

Ingredients

Scale

1 pound chicken breast (skinless and boneless, cut into bite-sized pieces)
8 ounces rotini pasta (uncooked)
3 tablespoons butter (unsalted)
2 tablespoons chili powder
½ teaspoon red chili flakes
½ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
1 cup tomatoes (chopped)
6 green onions (chopped)
½ cup fresh parsley (chopped)
1 cup heavy cream (or half-and-half)
½ cup chicken broth (low sodium or no sodium added)
1 cup shredded mozzarella cheese

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Instructions

Bring a large pot of salted water to a boil and cook the pasta until al dente, then drain and set aside.
Melt butter in a large skillet over medium-high heat. Add the chicken pieces, seasoning them with chili powder, red pepper flakes, salt, and pepper. Sauté for about 5 minutes until the chicken is cooked through and golden.
Add the chopped tomatoes, green onions, and parsley to the skillet. Stir and cook for another 2 minutes.
Pour in the heavy cream and chicken broth. Stir the mixture and bring it to a gentle boil.
Add the cooked pasta to the skillet and toss it with the sauce and chicken until everything is well coated.
Sprinkle mozzarella cheese over the top and toss again until the cheese melts into the sauce.
Garnish with additional parsley and mozzarella if desired. Serve warm.

Notes

Use any pasta shape you prefer, though rotini works best for holding the creamy sauce.
For a lighter version, use half-and-half instead of heavy cream.
Feel free to add vegetables like spinach or mushrooms to the sauce for extra flavor.
To make it less spicy, reduce the amount of chili powder and red pepper flakes.
Leftovers can be stored in the fridge for up to 3 days. Reheat with a splash of cream or broth to restore creaminess.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing, Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 733 kcal
Sugar: 5 g
Sodium: 706 mg
Fat: 41 g
Saturated Fat: 24 g
Unsaturated Fat: 14 g
Trans Fat: 0.4 g
Carbohydrates: 50 g
Fiber: 4 g
Protein: 42 g
Cholesterol: 185 mg