Description
This Creamy Tomato Chicken Pasta is a flavorful and comforting dish featuring tender chicken breast cooked with a spicy blend of chili powder and red pepper flakes, combined with fresh tomatoes, green onions, and parsley in a rich creamy sauce. Tossed with perfectly cooked rotini pasta and topped with melted mozzarella cheese, this easy 30-minute meal is perfect for busy weeknights and serves four.
Ingredients
Scale
Pasta
- 8 ounces rotini pasta, uncooked
Chicken and Spices
- 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 the rotini pasta according to package directions until al dente. Once cooked, drain the pasta thoroughly and set it aside to prevent overcooking.
- Cook Chicken: In a large skillet, melt the unsalted butter over medium-high heat. Add the bite-sized chicken pieces along with the chili powder, red pepper flakes, salt, and black pepper. Cook the chicken, stirring occasionally, until it is no longer pink in the center and cooked through, about 6-8 minutes.
- Add Vegetables and Sauce: Stir the chopped tomatoes, green onions, and fresh parsley into the skillet with the cooked chicken. Allow these to cook together for approximately 2 minutes to soften the vegetables and bring out their flavors. Then, pour in the heavy cream and chicken broth. Bring the mixture to a boiling point, stirring occasionally to combine the sauce.
- Combine and Serve: Add the cooked rotini pasta to the skillet and stir well to coat the pasta evenly with the creamy tomato sauce. Sprinkle the shredded mozzarella cheese over the top and stir gently to melt the cheese into the sauce. Garnish with additional parsley if desired, and serve immediately for the best flavor and texture.
Notes
- You can substitute heavy cream with half and half for a lighter sauce.
- Adjust the chili powder and red pepper flakes to control the spiciness of the dish.
- Use low-sodium or no-sodium chicken broth to reduce the salt content.
- For a different pasta shape, penne or fusilli can be used as alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
