Description
A rich and flavorful creamy tomato chicken pasta that’s ready in just 30 minutes. Tender bite-sized chicken pieces are cooked with a blend of spices and simmered in a luscious tomato cream sauce with fresh herbs, then tossed with perfectly cooked rotini pasta and topped with melted mozzarella cheese for a comforting and satisfying meal.
Ingredients
Scale
Pasta
- 8 ounces rotini pasta, uncooked
Chicken and Seasoning
- 3 tablespoons unsalted butter
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons chili powder
- ½ teaspoon red pepper flakes
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Vegetables and Herbs
- 1 cup chopped tomatoes
- 6 green onions, chopped
- ½ cup fresh parsley, chopped
Sauce
- 1 cup heavy cream (or half and half)
- ½ cup low-sodium or no-sodium chicken broth
- 1 cup shredded mozzarella cheese
Instructions
- Cook Pasta: Cook rotini pasta according to package directions until al dente. Drain thoroughly and set aside to keep warm.
- Cook Chicken: Melt butter in a large skillet over medium-high heat. Add the bite-sized chicken pieces along with chili powder, red pepper flakes, salt, and black pepper. Cook the chicken, stirring occasionally, until it’s no longer pink in the center and cooked through.
- Add Vegetables and Sauce: Stir in the chopped tomatoes, green onions, and parsley to the cooked chicken. Allow this mixture to cook for about 2 minutes to combine the flavors. Then pour in the heavy cream and chicken broth, bringing the mixture to a gentle boil to thicken the sauce.
- Combine and Serve: Add the cooked pasta directly into the skillet with the creamy tomato chicken sauce. Stir well to coat all the pasta in the sauce evenly. Sprinkle shredded mozzarella cheese on top and allow it to melt slightly. Garnish with additional fresh parsley if desired, and serve immediately while hot.
Notes
- You can substitute half and half for heavy cream for a lighter sauce.
- Adjust the chili powder and red pepper flakes to control the spice level.
- For a gluten-free version, use gluten-free pasta.
- Fresh parsley can be replaced with basil or cilantro for a different herbaceous twist.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
