Description
Indulge in this creamy tomato chicken pasta that’s a perfect blend of tender chicken, flavorful spices, and rich tomato-cream sauce. This dish is sure to become a family favorite!
Ingredients
Units
Scale
Pasta:
- 8 ounces rotini pasta, uncooked
Chicken:
- 3 tablespoons unsalted butter
- 1 pound skinless, boneless chicken breast, cut into bite-size pieces
- 2 tablespoons chili powder
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
Additional Ingredients:
- 1 cup chopped tomatoes
- 6 green onions, chopped
- 1/2 cup fresh parsley, chopped
- 1 cup heavy cream or half and half
- 1/2 cup low-sodium or no-sodium-added chicken broth
- 1 cup shredded mozzarella cheese
Instructions
- Cook the Pasta: Cook the rotini pasta according to package instructions until al dente. Drain and set aside.
- Sauté Chicken: In a large skillet over medium-high heat, melt butter. Add chicken, sprinkle with chili powder, red chili flakes, salt, and pepper. Cook until chicken is cooked through, about 5 minutes.
- Add Vegetables: Stir in tomatoes, green onions, and parsley. Cook for an additional 2 minutes.
- Prepare Sauce: Pour in half and half, chicken broth, and bring to a boil.
- Combine: Add cooked pasta to the skillet and mix well.
- Finish: Sprinkle with mozzarella cheese and additional parsley if desired. Serve hot.
Notes
- For a lighter option, use half-and-half instead of heavy cream.
- Feel free to add spinach, mushrooms, or other veggies to personalize your dish.
- Grate your own cheese for the best flavor.
- Leftovers can be revived by adding a splash of broth or cream when reheating.
- To prepare ahead, make the sauce in advance and cook the pasta fresh when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 140mg
