Name: Creamy Tomato Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 oz rotini pasta (or pasta of choice); 2 tbsp unsalted butter; 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 1 tsp chili powder; ½ tsp red chili flakes (optional, for heat); 1 tsp salt; ½ tsp black pepper; 2 cups chopped tomatoes (fresh or canned, drained); ½ cup chopped green onions; 2 tbsp fresh parsley, chopped (plus extra for garnish); 1 cup heavy cream (or half-and-half); 1 cup low-sodium chicken broth; 1 cup shredded mozzarella cheese

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Creamy Tomato Chicken Pasta is that perfect go-to dinner when I need something fast, filling, and absolutely satisfying. It comes together in just 30 minutes, but the flavors are so rich and comforting, it tastes like I spent all afternoon cooking. Juicy bites of chicken, tender pasta, and a creamy tomato sauce with a touch of heat make this dish the ultimate bowl of cozy.

Creamy Tomato Chicken Pasta

Why You’ll Love This Recipe

This recipe hits all the right notes when I want a comforting meal without the fuss. I love that it uses ingredients I usually have on hand and transforms them into something that feels both indulgent and nourishing. The creaminess of the sauce balances beautifully with the light tang of tomatoes and the subtle heat from the chili, making every bite a joy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

rotini pasta
unsalted butter
boneless, skinless chicken breast, cut into bite-sized pieces
chili powder
red chili flakes
salt
black pepper
chopped tomatoes
green onions
fresh parsley
heavy cream (or half-and-half for a lighter version)
low sodium chicken broth
shredded mozzarella cheese

Directions

I start by bringing a big pot of salted water to a boil and cooking the pasta until it’s al dente. Then I drain it and set it aside—no rinsing.
While the pasta cooks, I melt butter in a large skillet over medium-high heat. I add the chicken pieces and season them with chili powder, red chili flakes, salt, and pepper. I sauté everything for about 5 minutes, letting the chicken get golden and fully cooked.
Next, I stir in the chopped tomatoes, green onions, and parsley, letting them cook for another couple of minutes to soften and build flavor.
Then I pour in the cream and chicken broth, bringing everything just to a gentle boil so the sauce starts to thicken and meld together.
I add the cooked pasta to the skillet and toss it well so the sauce coats every piece.
Finally, I sprinkle mozzarella over the top and give it another toss, finishing with a bit more parsley before serving warm.

Servings and Timing

This recipe makes 4 hearty servings. From start to finish, it takes just 30 minutes:

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Make it vegetarian by leaving out the chicken and tossing in mushrooms or zucchini instead.
Turn down the heat by cutting the chili powder in half and skipping the red pepper flakes.
Switch the pasta to penne, fusilli, or bowties—whatever I’ve got in the pantry.
Add veggies like spinach, frozen peas, or even roasted red peppers for extra color and nutrition.
Use canned tomatoes if fresh aren’t available—just make sure to drain them first to avoid watering down the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I do it gently on the stovetop over medium-low heat, adding a splash of broth or cream to bring the sauce back to life. The microwave works in a pinch, but I find it tends to dry things out.
For longer storage, I let the pasta cool completely and freeze it in a sealed container for up to 2 months. I thaw it in the fridge overnight before reheating with a bit of added cream or broth.

FAQs

How can I make this less spicy?

I like to reduce the heat by using only half the amount of chili powder and skipping the red pepper flakes altogether. It still comes out flavorful but with a gentler kick.

Can I use a different type of pasta?

Absolutely. While rotini is great for catching all that creamy sauce, I’ve used penne, bowties, and fusilli with excellent results. Any short pasta will work.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work beautifully in this recipe. They’re often juicier and more flavorful—just be sure to cut them into even pieces for consistent cooking.

How do I reheat this without drying it out?

I reheat it slowly on the stove with a bit of cream or broth to loosen up the sauce. This keeps the texture creamy and prevents the pasta from drying out.

Can I make this ahead of time?

Kind of. I usually make just the sauce ahead of time and store it in the fridge for up to 3 days. When it’s time to eat, I cook fresh pasta and toss it with the warmed sauce so everything tastes freshly made.

Conclusion

Creamy Tomato Chicken Pasta is the kind of dinner I turn to when I want something quick, delicious, and comforting. It’s packed with flavor, easy to tweak based on what I’ve got, and always leaves me feeling satisfied. Whether it’s a busy weeknight or a lazy Sunday evening, this dish never lets me down.