Creamy Tomato Chicken Pasta
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
733 kcal
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Course
Main Course
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Cuisine
American
Creamy Tomato Chicken Pasta
Description
This pasta combines rotini cooked to al dente with chicken seasoned with chili powder, red chili flakes, salt, and pepper, pan-seared in butter. Fresh chopped tomatoes, green onions, and parsley add brightness and herbaceous notes. The sauce is built by simmering heavy cream and chicken broth to meld with the vegetables and seasoning before combining with pasta and cheese. Melting mozzarella over the top brings a mellow, gooey finish while parsley adds fresh color and flavor.
The resulting dish balances tender chicken morsels, creamy sauce, and the slight firmness of rotini, making it a hearty and comforting main course. The combination of chili powder and red flakes gives a gentle warmth without overwhelming heat.
Store leftovers in airtight containers in the refrigerator and consume within 3 to 4 days, noting the pasta will continue to absorb sauce. Sauce can be made ahead and reheated with freshly cooked pasta to preserve texture.
Ingredients
- 8 ounce rotini pasta uncooked
- 3 tablespoons butter unsalted
- 1 pound chicken breast skinless and boneless, 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 tomato chopped
- 6 green onions chopped
- ½ cup parsley fresh, chopped
- 1 cup heavy cream or half and half
- ½ cup chicken broth low sodium or no sodium added
- 1 cup mozzarella cheese shredded
Instructions
- Cook the pasta according to package instructions until it's al dente (cooked until it's still firm when bitten). Drain and set aside.
- Melt the butter in a large skillet over medium-high heat.
- Add the chicken to the skillet, then sprinkle with the chili powder, red chili flakes and season with salt and pepper. Cook until the chicken is no longer pink and is cooked through, should take about 5 minutes.
- Add the tomatoes, green onions and parsley. Stir and cook for another 2 minutes.
- Add the half and half, chicken broth and cook until it comes to a boil.
- Add the rotini pasta and stir everything together.
- Sprinkle with mozzarella cheese and parsley if preferred. Serve while warm.
Notes
- Store leftovers in an airtight container for 3 to 4 days and refrigerate promptly.
- The pasta absorbs the sauce over time, so consider reheating with additional liquid if dry.
- Prepare the sauce in advance and add freshly cooked pasta at serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 733 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 733kcal | 37% |
| Carbohydrates | 50g | 17% |
| Protein | 42g | 84% |
| Fat | 41g | 63% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 185mg | 62% |
| Sodium | 706mg | 29% |
| Potassium | 916mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3743IU | 75% |
| Vitamin C | 20mg | 22% |
| Calcium | 244mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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