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Chicken Pasta in Creamy Tomato Sauce

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

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

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 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

Instructions

    Cup of Yum
  1. Cook pasta in salted water with 1 Tbsp olive oil until aldente according to package instructions. Rinse, drain and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.