Chicken Pasta with a Creamy Tomato Sauce Recipe

If you’re craving a comfort meal that combines tender chicken, creamy tomato richness, and perfectly cooked pasta, this Chicken Pasta with a Creamy Tomato Sauce is the dish for you. It’s a restaurant-style recipe that you can whip up easily in your kitchen with basic pantry staples and a touch of love. The result is a flavorful, creamy pasta that’s hearty enough for dinner but delicious enough to serve at a gathering. Let’s dive into the full guide and see how you can make this dish step-by-step.

Why This Chicken Pasta Recipe Stands Out

Everyone has their version of chicken pasta, but this one’s special. The secret lies in the combination of marinated chicken, a silky tomato-cream sauce, and freshly cooked pasta. The creaminess balances the tangy tomato paste while the spices give the chicken a punch of flavor. And the best part? It doesn’t take hours in the kitchen. With a little planning and a few ingredients, you’ll have a satisfying meal in under an hour.

Ingredients You’ll Need

Before we get started, gather everything you need to make this creamy chicken pasta a success:

• 2 chicken breasts, cut into strips or bite-sized pieces

• 1 tsp chili powder

• 1 tsp garlic powder

• 1 tsp mixed dried herbs

• ½ tsp white pepper

• Salt to taste

• 2 tbsp oil for frying

• 200g pasta (penne or fettuccine works best)

• Salted water for boiling pasta

• 50g butter

• 2 tsp all-purpose flour

• 2 tsp tomato paste

• 200ml heavy cream

• ½ cup grated Parmesan cheese

• Dash of pasta water for final consistency

Step-by-Step Cooking Instructions

Step 1: Marinate the Chicken

Start by marinating your chicken to pack it with flavor. In a bowl, combine chili powder, garlic powder, dried herbs, white pepper, and salt. Add your chicken pieces and mix thoroughly until well coated. Let it sit for at least 15 minutes. If you have more time, you can marinate it for up to an hour in the refrigerator for deeper flavor.

Step 2: Cook the Chicken

Heat 2 tablespoons of oil in a large frying pan over medium heat. Once the oil is hot, add the marinated chicken. Fry the chicken until it’s fully cooked and slightly golden on the outside. This should take around 6–8 minutes, depending on the thickness of the chicken pieces. Once done, set the chicken aside.

Step 3: Boil the Pasta

While the chicken is cooking, bring a pot of salted water to a boil. Add your pasta and cook it until al dente according to the package instructions—usually around 8–10 minutes. Make sure not to overcook it, as the pasta will absorb more flavor once added to the sauce. Reserve a small cup of pasta water before draining.

Step 4: Make the Roux for the Sauce

In the same pan you used for the chicken, add 50g of butter over medium heat. Once melted, stir in 2 teaspoons of flour. Whisk constantly to form a smooth paste. This roux will thicken your sauce and add a rich, buttery base.

Step 5: Add the Tomato Paste

Next, add 2 teaspoons of tomato paste to the roux. Mix it well and let it cook for a few minutes. This cooking step deepens the flavor of the tomato and removes any metallic taste that comes from raw paste.

Step 6: Pour in the Heavy Cream

Slowly add 200ml of heavy cream while whisking continuously. Whisking ensures the flour mixes well into the cream and prevents any lumps from forming. The result will be a velvety, pink sauce that’s full of body.

Step 7: Add the Parmesan Cheese

As the sauce starts to thicken, stir in the grated Parmesan cheese. This adds umami and a salty depth to the dish that pairs beautifully with the cream and tomato. Let it melt completely into the sauce.

Step 8: Combine Everything

Now it’s time to bring everything together. Add your cooked pasta to the creamy tomato sauce. Toss it gently to coat each piece evenly. If the sauce feels too thick, add a dash of the reserved pasta water. This helps loosen the sauce and gives it a silky finish without watering down the flavor.

Step 9: Return the Chicken

Finally, return the cooked chicken to the pan. Mix it with the pasta and sauce until everything is combined. Let it simmer on low heat for another 2–3 minutes so the flavors can meld perfectly.

Serving Suggestions

Serve your chicken pasta hot, garnished with extra Parmesan cheese or fresh herbs like basil or parsley. A side of garlic bread or a light green salad can turn this into a complete meal. Want to elevate it further? A glass of white wine pairs beautifully with the creamy tomato base.

Tips for the Perfect Chicken Pasta

1. Marinate well: Don’t skip the marinade. It’s what gives your chicken that extra punch.
2. Cook pasta al dente: Overcooked pasta will become mushy in the sauce. Keep it firm for the best texture.
3. Don’t rush the sauce: Let the tomato paste cook a bit before adding cream for a deeper flavor.
4. Use pasta water wisely: A splash can rescue any sauce that feels too thick. It also adds starch, making the sauce cling better to the pasta.
5. Customize it: Want to add more veggies? Mushrooms, spinach, or sun-dried tomatoes work well with this base.

Variations You Can Try

• Spicy Kick: Add red chili flakes or diced jalapeños for extra heat.

• Herb Explosion: Fresh basil, thyme, or oregano can add a fresh note.

• Cheese Twist: Mix in mozzarella for a gooey texture along with the Parmesan.

• Protein Swap: Substitute chicken with shrimp or tofu for a different take.

Storing and Reheating

This chicken pasta stores well in the fridge for up to 3 days. Use an airtight container to keep it fresh. When reheating, do so over low heat with a splash of milk or water to bring back the creamy consistency. Microwaving works too, but stir halfway through to avoid uneven heating.

Final Thoughts

This Chicken Pasta with a Creamy Tomato Sauce recipe checks all the boxes: flavorful, creamy, comforting, and easy to make. Whether you’re cooking for your family or treating yourself after a long day, it’s the kind of meal that satisfies both your hunger and your soul. Plus, it’s easily adaptable to your taste preferences. Once you try it, there’s a good chance it’ll become a go-to favorite in your kitchen.

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Chicken Pasta with a Creamy Tomato Sauce Recipe

Easy and delicious Chicken Pasta with a Creamy Tomato Sauce recipe made with herbs, Parmesan, and tender chicken—perfect for dinner.

Type: Main Course

Cuisine: Italian-inspired

Keywords: chicken pasta, creamy tomato pasta, chicken pasta recipe, easy pasta recipe, creamy chicken pasta

Recipe Yield: 2–3 servings

Calories: Approximately 650 per serving

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Recipe Ingredients:

• 2 chicken breasts (cut into bite-sized pieces)
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp mixed dried herbs
• ½ tsp white pepper
• Salt to taste
• 2 tbsp oil
• 200g pasta (penne or fettuccine)
• Salted water (for boiling pasta)
• 50g butter
• 2 tsp all-purpose flour
• 2 tsp tomato paste
• 200ml heavy cream
• ½ cup grated Parmesan cheese
• Dash of pasta water (reserved from boiling)

Recipe Instructions:

Marinate the Chicken:

Start by marinating your chicken to pack it with flavor. In a bowl, combine chili powder, garlic powder, dried herbs, white pepper, and salt. Add your chicken pieces and mix thoroughly until well coated. Let it sit for at least 15 minutes. If you have more time, you can marinate it for up to an hour in the refrigerator for deeper flavor.

Cook the Chicken:

Heat 2 tablespoons of oil in a large frying pan over medium heat. Once the oil is hot, add the marinated chicken. Fry the chicken until it’s fully cooked and slightly golden on the outside. This should take around 6–8 minutes, depending on the thickness of the chicken pieces. Once done, set the chicken aside.

Boil the Pasta:

While the chicken is cooking, bring a pot of salted water to a boil. Add your pasta and cook it until al dente according to the package instructions—usually around 8–10 minutes. Make sure not to overcook it, as the pasta will absorb more flavor once added to the sauce. Reserve a small cup of pasta water before draining.

Make the Roux for the Sauce:

In the same pan you used for the chicken, add 50g of butter over medium heat. Once melted, stir in 2 teaspoons of flour. Whisk constantly to form a smooth paste. This roux will thicken your sauce and add a rich, buttery base.

Add the Tomato Paste:

Next, add 2 teaspoons of tomato paste to the roux. Mix it well and let it cook for a few minutes. This cooking step deepens the flavor of the tomato and removes any metallic taste that comes from raw paste.

Pour in the Heavy Cream:

Slowly add 200ml of heavy cream while whisking continuously. Whisking ensures the flour mixes well into the cream and prevents any lumps from forming. The result will be a velvety, pink sauce that’s full of body.

Add the Parmesan Cheese:

As the sauce starts to thicken, stir in the grated Parmesan cheese. This adds umami and a salty depth to the dish that pairs beautifully with the cream and tomato. Let it melt completely into the sauce.

Combine Everything:

Now it’s time to bring everything together. Add your cooked pasta to the creamy tomato sauce. Toss it gently to coat each piece evenly. If the sauce feels too thick, add a dash of the reserved pasta water. This helps loosen the sauce and gives it a silky finish without watering down the flavor.

Return the Chicken:

Finally, return the cooked chicken to the pan. Mix it with the pasta and sauce until everything is combined. Let it simmer on low heat for another 2–3 minutes so the flavors can meld perfectly.