If you’ve ever stumbled into the kitchen with a growling belly and zero motivation, this creamy tomato and chicken pasta delight is about to become your new best friend. Seriously, it’s like the perfect comfort hug in dinner form—rich, velvety sauce, tender chicken, and pasta that soaks up all those cozy flavors. The smell alone will have you hovering right over the stove before you even sit down to eat! Plus, it’s surprisingly quick to put together, which means more time for Netflix or catching up with friends at the table. Trust me, once you try this recipe, it’ll earn a permanent spot in your weeknight rotation.
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
12 ounces pasta (penne or rigatoni work great)
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 can (14.5 oz) crushed tomatoes
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tsp dried Italian seasoning
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish (optional)
For the Sauce / Garnish (if applicable):
Extra Parmesan for topping
Red pepper flakes for a little heat (optional)
How I Make It
Step 1:
Start by boiling a large pot of salted water and cook your pasta according to the package instructions until just al dente — it’ll finish cooking in the sauce later. Drain and set aside.
Step 2:
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Toss in your chicken pieces, seasoning them with a pinch of salt and pepper. Cook until nicely browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
Step 3:
In the same skillet, add a little more oil if needed and sauté the onion and garlic until fragrant and translucent, about 2-3 minutes. This little base is where all your flavor magic starts!
Step 4:
Pour in the crushed tomatoes and sprinkle in the Italian seasoning. Let this simmer gently for about 5 minutes so it thickens slightly and all those fresh aromas develop.
Step 5:
Turn the heat to low, then stir in the heavy cream followed by the Parmesan cheese. Give it a good stir until the sauce is smooth and luxuriously creamy. Taste and adjust salt and pepper as needed.
Step 6:
Return the browned chicken to the skillet along with the cooked pasta. Toss everything together gently, making sure each piece is coated in that dreamy sauce. Finish with fresh basil leaves and extra Parmesan if you’re feeling fancy!
Variations & Tips
Swap chicken breasts for thighs if you like a juicier texture.
Add a handful of spinach or kale toward the end for some greens.
Use half-and-half or whole milk instead of heavy cream for a lighter version; just watch the sauce thickness.
For an extra kick, sprinkle in some red pepper flakes while cooking the sauce.
Leftover sauce works wonderfully as a pizza topping or baked with veggies.
Don’t overcook the pasta—al dente texture keeps the dish from getting mushy.
How I Like to Serve It
This pasta is a dream alongside a crisp green salad dressed with lemon vinaigrette or some roasted garlic bread slathered in butter. It’s equally perfect for a quiet weeknight dinner or a small, casual get-together with friends. If you want to amp up the occasion, a glass of chilled Pinot Grigio pairs beautifully with the creamy tomato sauce.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or water.
Chicken is safe when cooked to an internal temperature of 165°F—always a good idea to double-check.
Closing: This creamy tomato and chicken pasta always hits the spot, turning simple ingredients into a cozy, satisfying meal that feels like home on a plate.
