Creamy Tomato Chicken Pasta

This Creamy Tomato Chicken Pasta is loaded with chicken, tomatoes, deliciously cheesy and a creamy sauce. Ready in 30 minutes!

This Creamy Tomato Chicken Pasta is my kind of comfort food. This dish is loaded with chicken, tomatoes, green onions, all in a creamy sauce and finally topped with lots of cheese. It’s happiness in a bowl.

How to make Creamy Tomato Chicken Pasta

It’s super easy and simple to make this pasta dish. The hardest part is just getting all your ingredients all chopped up and ready to use.

• Cook the pasta al dente first.
• Melt the butter in a large skillet, large enough that will fit all the pasta.
• Add the chicken and the spices to the skillet and cook for about 5 minutes until the chicken is no longer pink and is cooked through.
• Add in your veggies, such as the tomatoes, green onions and parsley. Now is a good time to add in additional veggies, like spinach or asparagus. Cook for a couple more minutes until the veggies soften a bit.
• Add the half and half and chicken broth, then bring to a boil. Always taste for seasoning and adjust as needed.
• Add in the cooked pasta and stir everything together.
• Sprinkle with lots of mozzarella cheese or Parmesan cheese and garnish with more parsley if preferred. Serve warm.

Some tips

• I prefer using chicken breast or boneless and skinless chicken thighs for this. Make sure to cut them in equal bite size pieces, this way all the chicken pieces will be cooked evenly.
• Don’t buy pre-shredded cheeses, I recommend shredding your own cheese, because pre-shredded cheese usually has added ingredients which help prevent the shredded cheese from naturally sticking together.
• Don’t be shy, add more veggies to your pasta. Spinach or asparagus would be perfect in this dish.
• You can easily turn this into a gluten free pasta. All you need is to use gluten-free pasta instead. There are lots of gluten-free options.

What Is Half And Half

Half and half has 12 percent fat content. Heavy cream can also be used. Heavy cream is also called heavy whipping cream because it is whipping cream with a milk fat content between 36 and 40 percent.

I prefer to use half and half in pasta dishes like this because of the lower fat content, but heavy cream can be used as well.

How to cook Pasta Al Dente

Al Dente basically means cooked so as to be still firm when bitten. Nobody likes mushy pasta. In order to get pasta to the al dente point, cook it about 2 minutes less than indicated on the package instructions.

Note that the pasta will also absorb all the sauce the longer it sits, which will also make it softer.

Leftovers and reheating

Store leftovers in an airtight container for 3 to 4 days. Make sure to refrigerate within two hours of cooking. Keep in mind that the pasta will soak up all the sauce.

Make ahead

You can absolutely make this in advance and as a matter of fact, the longer this sits, the better it will taste because the flavors will develop even better. However, do keep in mind that this pasta won’t be as creamy anymore as when you first make it because the rotini will absorb all the sauce.

If planning to make this ahead, another option would be to just make the sauce, and when ready to serve, cook the pasta and heat the sauce together with the pasta. This way it will taste fresh and it will still be super creamy and delicious.

How to serve

This dish is perfect served on its own but if you must serve something else with it, a salad is always a good choice. I’d keep this salad pretty basic with greens, a kale salad or spinach salad.

Craving More Chicken Pasta Recipes? Try These?

• Cajun Chicken Pasta
• Cheesy Chicken Pasta Bake
• Chicken Pesto Caprese Pasta
• Easy Chicken Alfredo Pasta Bake
• 30 Minute Skillet Chicken Enchilada Pasta
• Chicken Alfredo Bake
• Greek Chicken Pasta