Chicken Pasta in Creamy Tomato Sauce (2024)

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p-a-s-t-a !! This stuff is yummy! I’m about to change the way you think about creamy chicken pasta.

This chicken pasta has a light creamy tomato Alfredo sauce. The sauce boasts6 fresh tomatoes, and very little cream but carriesso much flavor! It isridiculously good minus all the heaviness of traditional creamy Alfredo.It tastes fancy but this pasta recipe is really simple to make.

Thissimple method of cooking chicken breast is my favorite – it’s so tender and juicy! Plus, the chicken is cooked in the same pot as the sauce for simplicityand a boost of flavor as the wine deglazes the pan. This pasta also re-heats really well making it a great work-lunch option.

Ingredients forChicken Pasta in Creamy Tomato Sauce:

3/4 lb linguini or fettuccine pasta
1 lb (2 medium) chicken breasts, trimmed
Salt and black pepper to taste
2Tbsp olive oil
6 Roma tomatoes, diced (plus more to garnish if desired)
1/4 cup green onion, finely chopped
1/4 tsp hot chili flakes, (optional – omit if making for children)
2 Tbsp chopped fresh basil, plus more to serve
1 garlic clove, pressed
4 Tbsp unsalted butter
1 cup chardonnay or other dry white wine
1/2 cup heavy whipping cream
Parmesan cheese to serve

How To MakeChicken Pasta in Creamy Tomato Sauce:

1. Cook pasta in salted water with 1 Tbsp olive oil until aldente according to package instructions. Rinse, drain (I used my OXO bowl) and set aside.

2. Trim chicken and season both sides generously with salt and pepper. Heat a large deep pan ( I used my Dutch oven) with 2 Tbsp oil over medium heat.Add chicken and sauté the first side until golden brown (5 minutes), flip, cover and sauté another 5 min or until done.Remove from pan and rest 10 minutes before slicing against the grain.

3. In the same pan (no need to rinse it), over med/high heat, add diced tomatoes, green onion, 1/4 tsp chili flakes, 2 Tbsp chopped basil, pressed garlic clove and 4 Tbsp butter. Season with 1/8 tsp black pepper, or to taste. Add 1 cup wine and cook stirring occasionally until mixture is soft and most of the wine has evaporated.

4. Once there is only1/4 cup liquid remaining, stir in 1/2 cup heavy cream and 1/2 tsp salt or season to taste.

5. Add back the chicken then season to tasteif needed.Warm through gently for 2 minutes then toss the pasta with the sauce. Serve with parmesan, chopped fresh parsley and more diced tomatoes for extra freshness.