Creamy Tomato Pasta with Chicken

Creamy tomato pasta with chicken!

Sometimes I am super organized and photograph and write blogs posts way ahead of time. And then sometimes I forget that I was super organized and find awesome recipe photos on my hard drive months later. HA. But, I’m so glad I realized I never shared this creamy tomato pasta recipe with you because now I can! It is so quick and delicious. 

I initially made this for lunch a few times when I wanted something more substantial than our usual lunch. Abe loved it immediately and when I added chicken, it was a substantial enough meal for Andy to enjoy for dinner! You could keep in meat free, or substitute some zucchini chunks in for the chicken to amp up the veggies.

Creamy tomato pasta with chicken!

This sauce is super easy – cream and tomato paste! The strong flavor of the garlic and hot pepper flakes go perfectly with the robust sauce. And honestly, 30 minutes is a stretch. I usually make it in the amount of time it takes to boil the pasta! It’s probably a 15 minute meal.

Creamy tomato pasta with chicken!

The only tricky part of this recipe is getting the mozzarella not to stick in a big clump. But there is an easy solution for that! Cube up the cheese and then keep it cold! If you got it straight from the fridge, popping it back in there should do the trick. If it’s a bit warmer, try the freezer for a few minutes.

Creamy tomato pasta is a super fast meal that's ready in 20 minutes. Add chicken or keep it a vegetarian pasta - the whole family will love it. Try it today!

Keeping the cheese cold will let you stir it evenly through the pasta before it starts to melt, avoiding a big giant clump in around your stirring spoon. It’s a handy little trick!

If you need an quick bread to go with it, look no further than my garlic herb cheese bread. So easy, especially if you keep your freezer stocked with the dough like I do. 🙂

Creamy Tomato Pasta with Chicken

Yields 2-4 servings

5 minPrep Time

15 minCook Time

20 minTotal Time

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Ingredients

  • 1 pound tubular pasta like penne or rigatoni
  • 2 tablespoons olive oil
  • 1 medium chicken breast, cubed
  • 4 garlic cloves, minced or pressed
  • Pinch red pepper flakes
  • 1 cup heavy cream
  • 1 tablespoon tomato paste
  • 1 cup cubed mozzarella or mini-mozzarella balls
  • 2 tablespoons fresh basil, chopped.

Instructions

  1. Place mozzarella in the fridge to keep cold. If the cheese was warm, place it in the freezer.
  2. Boil pasta according to package directions. While pasta cooks, prepare the sauce.
  3. In a medium saucepan, heat oil on medium low heat until shimmering.
  4. Add chicken and cook until browned on all sides and cooked through. Remove from pan.
  5. Add garlic and red pepper flakes, cook until fragrant, about 30 seconds.
  6. Add cream to the pan, stir until bubbling subsides, scraping the bottom of the pan as you do so.
  7. Add tomato paste and simmer until flavors are melded and the cream is slightly thickened, about 3 minutes.
  8. Add pasta and chicken to the sauce, stir to coat.
  9. Add cold mozzarella to the pasta, and quickly stir to evenly distribute throughout pasta.
  10. Sprinkle with fresh basil.
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