Creamy Tomato Chicken Pasta
Juicy chicken, al dente pasta, and a sauce that stays silky — even when you reheat it the next day. This creamy tomato chicken pasta is the weeknight dinner you'll turn to again and again.
Equipment
- Large Skillet or Dutch Oven
- Pasta Pot
- Colander
- Mug
Ingredients
Chicken
- 1 lb boneless skinless chicken thighs
- 1 tbsp olive oil
Sauce
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup chicken broth (or dry white wine)
- 1 cup heavy cream, room temperature
Pasta
- 8 oz pasta (penne, rotini, or fettuccine)
- 1/2 cup reserved pasta water
Seasonings & Finish
- 1/2 cup grated Parmesan cheese
- to taste salt
- to taste black pepper
- 1 pinch paprika
- 1/4 cup fresh basil or parsley, chopped
Instructions
- Pat the chicken dry (non-negotiable for browning). Season generously with salt, pepper, and a pinch of paprika. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until golden and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing.
- Reduce heat to medium. Add a splash more oil and the diced onion. Cook 3-4 minutes until soft. Add minced garlic and stir for 30 seconds. Push everything aside and add the tomato paste to the open space. Let it sizzle for 1-2 minutes until it darkens and smells intensely sweet. Do not rush this step.
- Pour in the chicken broth (or white wine) and scrape up the browned bits. Let it bubble until reduced by half, about 2 minutes.
- Turn the heat off completely. Let the pan sit for 30 seconds. Pour in the room-temperature cream and stir until fully combined. The residual heat will warm it gently — no separation.
- Add the drained pasta, a splash of reserved pasta water, and the sliced chicken. Stir until the sauce clings to every piece. The sauce should coat the back of a spoon.
- Taste and adjust salt, pepper, or add red pepper flakes for heat. Stir in the grated Parmesan and fresh basil or parsley. Serve immediately.
Notes
Storage: Refrigerate in an airtight container for up to 4 days. The sauce thickens; add a splash of pasta water or broth when reheating. Freeze the sauce and chicken separately from the pasta to avoid mushy leftovers. To reheat, warm slowly on the stovetop with a little liquid. The key to a silky sauce: take the pan off the heat before adding room-temperature cream — never let it boil.