Description
This creamy tomato chicken pasta combines tender chicken breast pieces with a rich, spicy tomato and cream sauce, tossed perfectly with rotini pasta. Enhanced with green onions, parsley, and melty mozzarella cheese, it’s a comforting and flavorful dish that comes together in just 30 minutes, making it perfect for a quick weeknight dinner.
Ingredients
Pasta
- 8 ounces rotini pasta (uncooked)
Chicken and Seasoning
- 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 pepper (or to taste)
Vegetables and Herbs
- 1 cup tomatoes (chopped)
- 6 green onions (chopped)
- ½ cup parsley (fresh, chopped)
Sauce and Cheese
- 3 tablespoons butter (unsalted)
- 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: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and set aside.
- Melt the butter: In a large skillet over medium-high heat, melt the unsalted butter until it is fully liquefied and slightly bubbling.
- Cook the chicken: Add the bite-sized chicken pieces to the skillet. Season with chili powder, red chili flakes, salt, and pepper. Cook for about 5 minutes, stirring occasionally until the chicken is cooked through and no longer pink in the center.
- Add vegetables and herbs: Stir in the chopped tomatoes, green onions, and fresh parsley. Cook together for 2 more minutes, allowing flavors to blend and vegetables to soften slightly.
- Prepare the sauce: Pour in the heavy cream (or half and half) and chicken broth. Bring the mixture to a gentle boil, stirring occasionally to combine the ingredients and thicken the sauce slightly.
- Combine pasta and sauce: Add the cooked rotini pasta to the skillet. Stir thoroughly so the pasta is fully coated with the creamy tomato sauce and chicken mixture.
- Finish with cheese: Sprinkle shredded mozzarella cheese on top of the pasta. Allow the cheese to melt slightly before serving. Optionally garnish with additional fresh parsley. Serve warm for best flavor and texture.
Notes
- For a milder dish, reduce the chili powder and red chili flakes according to your preference.
- Using half and half instead of heavy cream will result in a lighter sauce but still creamy.
- Low-sodium chicken broth helps control the salt content of the dish.
- Feel free to substitute rotini with other pasta shapes like penne or fusilli.
- To add more veggies, consider adding bell peppers or mushrooms along with the tomatoes and onions.
- This dish reheats well and can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
