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
Make Ahead Tip
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.
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.