Description
This creamy tomato chicken pasta is a deliciously comforting meal combining tender chicken breast, al dente rotini pasta, and a rich creamy tomato sauce enhanced with fresh herbs and melted mozzarella. Ready in just 30 minutes, it's perfect for a satisfying weeknight dinner.
Ingredients
Main Ingredients
- 8 ounces rotini pasta (uncooked)
- 3 tablespoons unsalted butter
- 1 pound skinless, boneless chicken breast, cut into bite size pieces
- 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 chopped green onions
- ½ cup fresh chopped parsley
- 1 cup heavy cream (or half and half)
- ½ cup low sodium or no sodium added chicken broth
- 1 cup shredded mozzarella cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package instructions until al dente, meaning the pasta is tender but still firm to the bite. Drain and set aside.
- Melt Butter: In a large skillet, melt the unsalted butter over medium-high heat until it begins to foam and slightly brown.
- Cook the Chicken: Add the bite-size chicken pieces to the skillet. Sprinkle with chili powder, red chili flakes, salt, and black pepper. Sauté the chicken, stirring occasionally, until fully cooked and no longer pink in the center, about 5 minutes.
- Add Vegetables and Herbs: Stir in the chopped tomatoes, green onions, and parsley. Cook for an additional 2 minutes, allowing the flavors to meld and the tomatoes to soften.
- Add Cream and Broth: Pour in the heavy cream (or half and half) and chicken broth. Increase the heat and bring the mixture to a gentle boil to combine the flavors and slightly thicken the sauce.
- Combine Pasta and Sauce: Add the cooked rotini pasta to the skillet. Stir thoroughly to evenly coat the pasta with the creamy tomato sauce and chicken mixture.
- Add Cheese and Serve: Sprinkle shredded mozzarella cheese and additional parsley on top if desired. Serve immediately while warm and creamy.
Notes
- Using half and half instead of heavy cream will result in a lighter sauce with slightly less richness.
- Adjust the amount of chili powder and red chili flakes to suit your preferred spice level.
- Fresh parsley can be added both during cooking and as garnish for enhanced flavor and presentation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra creaminess, stir in a little grated Parmesan cheese alongside the mozzarella.
