Description

A rich and creamy tomato chicken pasta featuring tender bite-sized chicken pieces, rotini pasta, and a flavorful sauce made with fresh tomatoes, green onions, herbs, and creamy mozzarella cheese. This easy-to-make skillet dish balances a mild kick from chili powder and red pepper flakes with the smoothness of heavy cream for a comforting, satisfying meal perfect for any weeknight.

Ingredients

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Pasta

8 ounces rotini pasta, uncooked

Chicken and Seasoning

3 tablespoons unsalted butter
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons chili powder
½ teaspoon red pepper flakes
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste

Vegetables and Herbs

1 cup chopped tomatoes
6 green onions, chopped
½ cup fresh parsley, chopped

Sauce

1 cup heavy cream (or half and half)
½ cup low-sodium or no-sodium chicken broth
1 cup shredded mozzarella cheese

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Instructions

Cook Pasta: Cook the rotini pasta according to the package instructions until it is al dente, which means tender but still slightly firm to the bite. Once cooked, drain the pasta well and set it aside for later use.
Cook Chicken: In a large skillet, melt the unsalted butter over medium-high heat. Add the bite-sized chicken pieces along with the chili powder, red pepper flakes, salt, and black pepper. Cook the chicken, stirring occasionally, until it is thoroughly cooked and no longer pink inside, ensuring the seasoning is well combined.
Add Vegetables and Sauce: To the skillet with the cooked chicken, stir in the chopped tomatoes, green onions, and fresh parsley. Cook these together for about 2 minutes to soften the vegetables slightly. Then, pour in the heavy cream and chicken broth, bringing the mixture to a boil so the sauce thickens and the flavors meld beautifully.
Combine and Serve: Add the pre-cooked rotini pasta to the skillet, stirring gently to coat all the pasta evenly with the creamy tomato sauce. Sprinkle the shredded mozzarella cheese over the top and let it melt slightly. Add additional parsley if desired for garnish, then serve the creamy tomato chicken pasta immediately while hot.

Notes

For a lighter version, substitute heavy cream with half and half or a lower-fat cream alternative.
You can use any short pasta shape instead of rotini, like penne or fusilli.
If you prefer less heat, reduce or omit the chili powder and red pepper flakes.
Use low-sodium chicken broth to control the salt content in this dish.
Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop.