Creamy tomato chicken pasta is the kind of comforting dinner that always feels like the right choice. Tender chicken is simmered in a rich tomato sauce with garlic, onions, and Italian herbs before being finished with cream and freshly grated Parmesan. The result is a creamy blush-style pasta sauce that coats every bite of pasta perfectly.
This recipe is especially great for busy families because it can be mostly prepared the night before. The chicken and tomato sauce can simmer together and then be refrigerated overnight. The next day, simply warm the sauce, stir in the cream, cook the pasta, and dinner is ready.
Why This Creamy Tomato Chicken Pasta Works So Well
This creamy tomato chicken pasta recipe works because the sauce builds layers of flavor. The chicken is browned first, which creates depth in the sauce. Then the onions, garlic, tomato paste, and tomatoes simmer together until everything becomes rich and concentrated.
Letting the chicken simmer in the tomato sauce for even just 10 minutes creates a great dinner, but allowing it to cook longer on low heat makes the chicken extra tender and allows the spices to meld beautifully.
Another benefit of this recipe is flexibility. If the pasta thickens overnight or after sitting, a splash of reserved pasta water or chicken broth brings the sauce right back to a silky texture.
You may also want to try:
- Easy Blush Pasta with Chicken Thigh Bites - This is a simple inexpensive meal.
- Creamy Sun Dried tomato Chicken and Pasta - Comes together in under 30 minutes.
- Pasta Rosa - Full of flavor vegetarian option.
- Homemade Boxed-Style Mac and Cheese - Who doesn't love a good Mac and Cheese!
Jump to:
- Why This Creamy Tomato Chicken Pasta Works So Well
- You may also want to try:
- Ingredients for Creamy Tomato Chicken Pasta
- How to Make Creamy Tomato Chicken Pasta
- How to Make Creamy Tomato Chicken Pasta Ahead of Time
- Substitutions for Creamy Tomato Chicken Pasta
- Variations for Creamy Tomato Chicken Pasta
- Equipment Used
- Storage Instructions
- Top Tip
- Frequently Asked Questions
- Pasta Recipes
- Side Dish Ideas
Ingredients for Creamy Tomato Chicken Pasta
This creamy chicken pasta with tomatoes uses simple pantry ingredients that come together for a rich and satisfying dinner.
- uncooked cavatappi pasta
- boneless skinless chicken breasts
- butter
- olive oil
- onion
- garlic
- tomato paste
- crushed tomatoes
- diced tomatoes with herbs (basil, garlic, oregano)
- heavy cream
- Italian seasoning
- salt
- black pepper
- garlic powder
- onion powder
- paprika
- freshly grated Parmesan cheese
- chopped parsley (optional garnish)
See recipe card for quantities.
How to Make Creamy Tomato Chicken Pasta
This creamy tomato chicken pasta is made in stages so the flavors develop properly.
- Step 1: Cook the Pasta - Bring a large pot of salted water to a boil and cook the cavatappi pasta according to the package directions. Reserve about ½ cup of pasta water before draining.
- Step 2: Season and Cook the Chicken - Cube the chicken breasts and season them with salt, pepper, garlic powder, onion powder, and paprika. Melt butter in a Dutch oven and cook the chicken in batches until lightly browned. Remove the chicken and set aside.
- Step 3: Build the Tomato Sauce - Add olive oil to the Dutch oven and sauté the diced onion for about 4 minutes until softened. Stir in the garlic and cook for about 30 seconds. Add the tomato paste and cook briefly to deepen the flavor. Stir in the crushed tomatoes, diced tomatoes, Italian seasoning, and the cooked chicken.
- Step 4: Finish the Creamy Pasta - Once the sauce is simmering, stir in the heavy cream and freshly grated Parmesan cheese. Add the cooked pasta and toss everything together until well coated. If the sauce becomes too thick, add a splash of reserved pasta water or chicken broth to loosen it. Finish with chopped parsley and additional Parmesan before serving.
Hint: If the pasta absorbs too much sauce while sitting, simply stir in a few tablespoons of reserved pasta water when reheating. This brings the creamy tomato sauce back to a silky consistency.
How to Make Creamy Tomato Chicken Pasta Ahead of Time
This recipe works very well as a make-ahead meal.
Cook the chicken and tomato sauce as directed and allow it to simmer together. Then simply place the covered Dutch oven in the refrigerator overnight.
The next day:
- Reheat the sauce on the stovetop until bubbling.
- Stir in the heavy cream.
- Cook the pasta separately.
- Toss the pasta into the sauce and finish with Parmesan.
The flavors actually deepen overnight, making the pasta even better the next day.
Substitutions for Creamy Tomato Chicken Pasta
If you do not have every ingredient on hand, there are several simple swaps that work well.
Chicken thighs can be used instead of chicken breasts for a richer flavor. Half-and-half can substitute for heavy cream if needed, although the sauce will be slightly lighter.
If the sauce thickens too much, reserved pasta water or chicken broth can easily thin it back to the perfect consistency.
Variations for Creamy Tomato Chicken Pasta
This creamy chicken pasta with tomatoes is easy to customize depending on what you have available.
You can add red pepper flakes for a little heat if you prefer a spicier sauce. Fresh spinach stirred in at the end adds color and extra nutrients. Sun-dried tomatoes can also be added to intensify the tomato flavor.
Different pasta shapes work well too. While cavatappi holds the sauce beautifully, penne, rotini, or rigatoni all work nicely.
Equipment Used
- Dutch oven or large heavy pot
- large pasta pot
- cutting board
- sharp knife
- wooden spoon
- measuring spoons
Storage Instructions
Store leftover creamy tomato chicken pasta in an airtight container in the refrigerator for up to 3–4 days.
When reheating, add a small splash of chicken broth, cream, or pasta water to loosen the sauce as it warms.
Top Tip
Use freshly grated Parmesan cheese instead of pre-shredded cheese. Fresh Parmesan melts smoothly into the sauce and gives the pasta a richer flavor.
Frequently Asked Questions
Blush sauce is a tomato sauce that is combined with cream. The cream softens the acidity of the tomatoes and creates a creamy pink sauce that is rich but still bright.
Yes. The chicken and tomato sauce can be cooked and refrigerated up to 24 hours in advance. Reheat the sauce, add cream, and toss with freshly cooked pasta before serving.
Add the cream after the tomato sauce is already simmering and reduce the heat slightly. This helps the cream blend smoothly into the sauce.
Pasta shapes with ridges or curves work best. Cavatappi, penne, and rigatoni hold the sauce well and capture the creamy tomato mixture.
Pasta and tomato sauce both absorb liquid as they sit. When reheating, simply add pasta water, broth, or cream to loosen the sauce.
Pasta Recipes
Looking for other recipes like this? Try these:
Side Dish Ideas
These are my favorite dishes to serve with this Creamy Tomato Chicken Pasta:
Creamy Tomato Chicken Pasta
Ingredients
Equipment
Method
- Cook the cavatappi pasta according to package directions in salted water. Reserve ½ cup of pasta water before draining.
- Season the cubed chicken with salt, pepper, garlic powder, onion powder, and paprika.
- Melt butter in a Dutch oven over medium heat and cook the chicken in batches until lightly browned. Remove the chicken and set aside.
- Add olive oil to the Dutch oven and sauté the diced onion for about 4 minutes. Stir in the garlic and cook for 30 seconds.
- Add the tomato paste and cook briefly to deepen the flavor.
- Stir in crushed tomatoes, diced tomatoes, Italian seasoning, and the cooked chicken.
- Simmer the sauce for 10 minutes for a quick dinner or 20–30 minutes on low heat for deeper flavor and tender chicken.
- Stir in the heavy cream and Parmesan cheese.
- Add the cooked pasta and toss until well coated. If the sauce is too thick, add reserved pasta water or chicken broth.
- Garnish with parsley and additional Parmesan before serving.
Notes
You can prepare the chicken and tomato sauce up to 24 hours in advance. Simply cook the chicken and simmer it with the tomatoes and seasonings, then refrigerate the covered Dutch oven. The next day, reheat the sauce on the stovetop until simmering, stir in the heavy cream, and toss with freshly cooked pasta. Simmer Time Flexibility
This sauce works two ways. For a quick dinner, simmer the chicken in the tomato sauce for about 10 minutes. For deeper flavor and more tender chicken, allow it to cook 20–30 minutes on low heat. Adjusting Sauce Thickness
If the sauce becomes too thick after adding the pasta or during reheating, stir in a splash of reserved pasta water or chicken broth until the sauce reaches your desired consistency. Best Parmesan to Use
Use freshly grated Parmesan cheese instead of pre-shredded cheese. Fresh Parmesan melts smoothly and gives the sauce a richer flavor. Add Heat (Optional)
For a slightly spicy version, stir in ¼–½ teaspoon red pepper flakes while the sauce simmers. Pasta Shape Tip
Cavatappi works beautifully for this recipe because the spiral shape holds onto the creamy tomato sauce, but penne, rotini, or rigatoni can also be used.
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