Description
This creamy tomato chicken pasta combines tender chicken breast pieces with a spicy, flavorful tomato cream sauce, tossed with perfectly cooked rotini pasta and topped with melted mozzarella cheese. Ready in just 30 minutes, it's a comforting and satisfying meal with a delightful blend of spices and fresh herbs.
Ingredients
Pasta
- 8 ounce rotini pasta (uncooked)
Protein and Seasonings
- 1 pound chicken breast (skinless and boneless, cut into bite size pieces)
- 2 tablespoons chili powder
- ½ teaspoon red chili flakes
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
Vegetables and Herbs
- 1 cup tomatoes (chopped)
- 6 green onions (chopped)
- ½ cup parsley (fresh, chopped)
Liquids and Cheese
- 3 tablespoons butter (unsalted)
- 1 cup heavy cream (or half and half)
- ½ cup chicken broth (low sodium or no sodium added)
- 1 cup mozzarella cheese (shredded)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions until al dente – firm to the bite but cooked through. Drain the pasta and set aside.
- Melt the butter: Heat a large skillet over medium-high heat and melt the unsalted butter until it starts to sizzle gently.
- Cook the chicken: Add the bite-sized chicken breast pieces to the skillet. Sprinkle the chili powder, red chili flakes, salt, and pepper evenly over the chicken. Cook the chicken, stirring occasionally, until it is no longer pink and cooked through, about 5 minutes.
- Add vegetables and herbs: Stir in the chopped tomatoes, green onions, and parsley. Cook for another 2 minutes, allowing the tomatoes to soften slightly and the flavors to combine.
- Add liquids and bring to boil: Pour in the heavy cream (or half and half) and chicken broth. Increase the heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
- Combine pasta: Add the cooked rotini pasta to the skillet and stir well to coat the pasta evenly with the creamy tomato chicken sauce.
- Finish with cheese: Sprinkle the shredded mozzarella cheese on top and, if desired, additional chopped parsley for garnish. Serve immediately while warm and enjoy.
Notes
- You can substitute half and half for heavy cream to reduce richness.
- Adjust chili powder and red chili flakes to suit your preferred spice level.
- For a lower sodium option, use no-sodium chicken broth and reduce added salt.
- Fresh parsley adds a bright note, but you can substitute with basil or omit if unavailable.
- Cook pasta just until al dente as it will finish cooking slightly when combined with the sauce.
