Description
This Chicken Pasta in Creamy Tomato Sauce is a delightful and satisfying main course featuring tender sautéed chicken breasts served over linguini or fettuccine, all smothered in a rich, flavorful tomato and cream sauce infused with fresh basil, garlic, and a splash of white wine. Perfect for a cozy family dinner, it balances savory, creamy, and slightly spicy notes that can be adjusted for all ages.
Ingredients
Scale
Pasta
- 3/4 lb linguini or fettuccine pasta
Chicken
- 1 lb (2 medium) chicken breasts, trimmed
- Salt and black pepper to taste
- 2 Tbsp olive oil (divided)
Sauce
- 6 roma tomatoes, diced (plus more to garnish if desired)
- 1/4 cup green onion, finely chopped
- 1/4 tsp hot chilli 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
- 1/2 tsp salt (adjust to taste)
- 1/8 tsp black pepper (or to taste)
To Serve
- Parmesan cheese
- Chopped fresh parsley
- Additional diced tomatoes for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, then add 1 tablespoon of olive oil and the pasta. Cook according to package instructions until al dente. Drain, rinse briefly to stop cooking, and set aside.
- Prepare and sauté chicken: Trim and season chicken breasts generously with salt and black pepper on both sides. Heat 2 tablespoons of olive oil in a large deep pan or Dutch oven over medium heat. Add the chicken and sauté the first side until golden brown, about 5 minutes. Flip the chicken, cover the pan, and cook for an additional 5 minutes or until the chicken is cooked through. Remove the chicken from the pan and let it rest for 10 minutes before slicing against the grain.
- Make the tomato sauce: In the same pan (no need to clean it), increase heat to medium-high and add diced tomatoes, green onion, chili flakes (if using), chopped basil, pressed garlic, and butter. Season with black pepper. Pour in the white wine and cook, stirring occasionally, until the mixture is softened and most of the wine has evaporated, leaving about 1/4 cup of liquid in the pan.
- Add cream and season: Stir in the heavy whipping cream and salt. Adjust seasoning as needed to balance the flavors. Let the sauce simmer gently until well combined.
- Combine chicken and pasta: Return the sliced chicken to the sauce, warming it through gently for 2 minutes to absorb the flavors. Toss the cooked pasta directly into the pan with the sauce and chicken, mixing well to combine everything evenly.
- Serve: Plate the creamy chicken pasta and garnish with freshly grated Parmesan cheese, chopped fresh parsley, and additional diced tomatoes if desired for extra freshness and color.
Notes
- You can substitute the white wine with chicken broth or a non-alcoholic white wine for a milder flavor.
- Omit chili flakes for a kid-friendly version or reduce them for less heat.
- Use gluten-free pasta if a gluten-free diet is required.
- Allowing the chicken to rest before slicing helps retain juiciness.
- Fresh basil and parsley enhance the freshness of the dish — don’t skip these garnishes if possible.
- This dish pairs well with a simple green salad or steamed vegetables.
