Chicken Pasta in Creamy Tomato Sauce

Name: Chicken Pasta in Creamy Tomato Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings as a main course
Ingredients: 3/4 lb linguini or fettuccine pasta; 1 lb 2 medium chicken breasts, trimmed; salt and black pepper to taste; 2 Tbsp olive oil; 6 roma tomatoes; 1/4 cup green onion; 1/4 tsp hot chilli flakes; 2 Tbsp chopped fresh basil; 1 garlic clove; 4 Tbsp unsalted butter; 1 cup Chardonnay or other dry white wine; 1/2 cup heavy whipping cream; Parmesan cheese to serve

User Reviews

4.9

66 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 servings as a main course
Course
Main Course
Cuisine
Italian, American

Chicken Pasta in Creamy Tomato Sauce

Nolan Clark

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This chicken pasta has a light creamy tomato sauce. It is quite flavorful and comforting minus all the heaviness of traditional creamy alfredo.

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Ingredients

Servings

3/4 lb linguini or fettuccine pasta
1 lb 2 medium chicken breasts, trimmed
salt and black pepper to taste
2 Tbsp olive oil
6 roma tomatoes diced (plus more to garnish if desired)
1/4 cup green onion finely chopped
1/4 tsp hot chilli flakes (optional - omit if making for children)
2 Tbsp chopped fresh basil plus more to serve
1 garlic clove pressed
4 Tbsp unsalted butter
1 cup Chardonnay or other dry white wine
1/2 cup heavy whipping cream
Parmesan cheese to serve

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Instructions

Cook pasta in salted water with 1 Tbsp olive oil until aldente according to package instructions. Rinse, drain and set aside.
Trim chicken and season both sides generously with salt and pepper. Heat a large deep pan or dutch oven with 2 Tbsp oil over medium heat. Add chicken and sauté the first side until golden brown (5 minutes), flip, cover and sauté another 5 min or until done. Remove from pan and rest 10 minutes before slicing against the grain.
In the same pan (no need to rinse it), over med/high heat, add diced tomatoes, green onion, 1/4 tsp chili flakes, 2 Tbsp chopped basil, pressed garlic clove and 4 Tbsp butter. Season with 1/8 tsp black pepper, or to taste. Add 1 cup wine and cook stirring occasionally until mixture is soft and most of the wine has evaporated.
Once there is only 1/4 cup liquid remaining, stir in 1/2 cup heavy cream and 1/2 tsp salt or season to taste.
Add back the chicken then season to taste if needed. Warm through gently for 2 minutes then toss the pasta with the sauce. Serve with parmesan, chopped fresh parsley and more diced tomatoes for extra freshness.