This pasta dish comes together around a rich sauce built on heavy cream and fragrant, sweet-ripe tomatoes. The tender, golden-seared chicken pieces soak up every bit of the tomato cream sauce. The result is a restaurant-worthy creamy chciken tomato pasta recipe dinner that comes together in just 30 minutes and uses a single pan.
Why You’ll This Creamy Chicken Tomato Pasta Recipe
One Pan Recipe: Less washing up, more eating. Everything comes together in a single pan, which means minimal cleanup.
Quick Recipe: This is a full, satisfying dinner from fridge to table in just 30 minutes.
Perfectly Seared Chicken: Golden on the outside, tender and juicy on the inside. The chicken soaks up all that sauce.
Made with Simple Ingredients No fancy trips to a specialty store. This recipe uses everyday pantry staples and fresh basics you likely already have on hand.
Ingredients
- 1 lb skinless, boneless chicken thighs or chicken breast
- The main protein that soaks up all the sauce
- Salt, to taste
- Seasoning to add flavor
- Black pepper, to taste
- Seasoning
- Garlic powder, to taste
- Enhance flavor
- Paprika, to taste
- Adds subtle smokiness
- 8 oz pasta of choice
- Main carb that holds onto the sauce
- 1/2 onion, thinly sliced
- Builds a sweet, savory base
- 3 cloves garlic, minced
- Fragrant aromatic
- 1 1/2 cups grape tomatoes, sliced in halves
- Sweet and juicy that blisters as it cooks
- 2 tbsp tomato paste
- Concentrated umami-rich depth
- 1 cup heavy cream
- Adds creaminess
- 1/2 cup reserved pasta water
- Helps loosen the sauce
- Chili flakes, to taste
- Adds a subtle kick
- 1/2 cup grated Parmesan cheese
- Gives a salty and nutty finish
- 2 cups spinach
- Add earthiness
- Neutral oil, for cooking
- Helps sear the chicken
Click on the images for the direct link to the ingredients/tools I used:
Instructions
Cook the pasta according to the package instructions. Reserve 1/2 cup of pasta water before draining.
Season the chicken with salt, black pepper, garlic powder, and paprika on both sides.
Heat a drizzle of oil in a large skillet over medium heat. Cook the chicken for 4–6 minutes per side, or until fully cooked through. Remove from the pan and set aside. Cut the chicken into pieces.
Add a little more oil to the same pan if needed. Add the onion and sauté until softened and translucent.
Stir in the garlic and cook for 30 seconds, until fragrant.
Add the grape tomatoes and cook until they begin to burst and soften, about 4–5 minutes.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Pour in the heavy cream and reserved pasta water. Stir until smooth and combined.
Season with chili flakes to taste.
Add the Parmesan cheese and stir until melted into the sauce.
Add the spinach and cook until wilted.
Slice or dice the cooked chicken and return it to the pan. Stir to combine.
Add the cooked pasta and toss until evenly coated in the creamy tomato sauce.
Serve immediately with additional Parmesan cheese and chili flakes, if desired.
Creamy Chicken Tomato Pasta Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. You can microwave in increments or reheat gently on the stovetop. Add a splash of milk to loosen it.
Ingredient Substitution
Chicken thigh –> Chicken Breast, shrimp, salmon
Heavy cream –> Half and half, evaporated milk
Parmesan cheese → Pecorino Romano
Onion –> shallots
Chili flakes –> Cayenne
Creamy Chicken Tomato Pasta Cooking Tips
- Let the chicken rest before cutting into it.
- Use freshly grated parmesan instead pre-shredded cheese. Pre-shredded cheese does not melt well.
- Saute the tomato paste to create a deeper flavor.
- Add the spinach near the end so it does not become wilted and overcooked.
- If the sauce is too thick, add a splash of reserved water.
Creamy Chicken Tomato Pasta Recipe
Ingredients
- 1 lb skinless boneless chicken thighs or chicken breast
- Salt to taste
- Black pepper to taste
- Garlic powder to taste
- Paprika to taste
- 8 oz pasta of choice
- 1/2 onion thinly sliced
- 3 cloves garlic minced
- 1 1/2 cups grape tomatoes sliced in half
- 2 tbsp tomato paste
- 1 cup heavy cream
- 1/2 cup reserved pasta water
- Chili flakes to taste
- 1/2 cup grated Parmesan cheese
- 2 cups spinach
- Neutral oil for cooking
Instructions
- Cook the pasta according to the package instructions. Reserve 1/2 cup of pasta water before draining.
- Season the chicken with salt, black pepper, garlic powder, and paprika on both sides.
- Heat a drizzle of oil in a large skillet over medium heat. Cook the chicken for 4–6 minutes per side, or until fully cooked through. Remove from the pan and set aside. Cut the chicken into pieces.
- Add a little more oil to the same pan if needed. Add the onion and sauté until softened and translucent.
- Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the grape tomatoes and cook until they begin to burst and soften, about 4–5 minutes.
- Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- Pour in the heavy cream and reserved pasta water. Stir until smooth and combined.
- Season with chili flakes to taste.
- Add the Parmesan cheese and stir until melted into the sauce.
- Add the spinach and cook until wilted.
- Slice or dice the cooked chicken and return it to the pan. Stir to combine.
- Add the cooked pasta and toss until evenly coated in the creamy tomato sauce.
- Serve immediately with additional Parmesan cheese and chili flakes, if desired.
If you enjoyed this creamy chicken tomato pasta recipe, you might also like my chicken alfredo recipe.
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