A classic combination of tomatoes and cream, pretty common in Indian as well as Italian cuisines, and loved by people from all over the world… this Creamy Tomato Chicken Pasta is my absolute favorite! Its rich, easy to whip up, and the velvety sauce is a perfect balance of tanginess and creaminess which tastes incredible right from the first bite. This recipe is very similar to an Indian style Butter chicken but with some variations to the spices used.

The key to any pasta dish is the perfection in the cooking of the pasta and not allowing it to dry. So, make sure to cook your pasta just al dente. The tomato paste gives the color and the flavor, and combining it with spices and cream gives you the creamy dreamy pasta which is so perfect for your date nights or get togethers.

A few pointers:

1. This is a toddler approved recipe and always a hit for our kids’ parties.
2. You can make the vegetarian version of this pasta by swapping chicken with vegetables. Veggies like mushroom, broccoli, spinach, bell peppers work well with this recipe.
3. Shrimp is also a great substitute for chicken in this dish.
4. Although I highly recommend tomato paste, you can use fresh tomatoes, marinara sauce or canned diced tomatoes. Make sure to cook them well until it is thickened and reduced to a thick saucy consistency.
5. How to store: Leftovers can be refrigerated in an air tight container for up to 3-4 days.

Interested in other pasta recipes? Check these out:

1. White Sauce Chicken Pasta
2. Spaghetti and Meatballs
3. Spaghetti with Mushroom and Peas
4. Shrimp Fettucine Alfredo

Enjoy, Happy Cooking…!

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Creamy Tomato Chicken Pasta

Creamy Tomato Pasta with Chicken! A Delicious Pasta packed with Tomato flavors put together in just 30 minutes. Pair it up with your Favorite Wine for the Perfect Meal on your Dinner Nights!!!

Course Main Course

Cuisine Italian

Keyword chicken pasta, creamy tomato pasta, pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Author Akhila

Ingredients

• 2 cups rigatoni pasta (or any pasta of your choice)
• 3 chicken breasts (thinly sliced)
• 4 garlic cloves (minced)
• 1 medium yellow/white onion (finely chopped)
• 6 oz canned tomato paste
• 1 tsp chili flakes
• 2 tsp black pepper
• 1 tsp oregano
• 1½ cup heavy cream
• 1 cup pasta water (reserved)
• 2 tbsp butter/olive oil
• ¼ cup parmesan cheese + topping
• Parsley (garnish)
• Salt (as required)

Instructions

• Preparation of pasta: Cook the pasta according to package instructions until al dente. Before draining the pasta, reserve 1 cup of the cooked pasta water.
• Preparation of chicken: In a pan, heat some oil on medium flame and cook the chicken with salt and pepper, until cooked through and slightly browned. Remove from the pan and keep aside.
• Make the sauce: Into the same pan, add butter. Once it is melted, add garlic and sauté until it turns fragrant.
• Add onion and sauté for 3-4 minutes until it turns soft.
• Add tomato paste and mix well. Followed by adding the spices; oregano, chili flakes, salt and pepper. Add the reserved pasta water and allow it to cook for 2 minutes.
• Add the heavy cream and cooked chicken, mix well, let it cook for 3 minutes until it is slightly thickened but still saucy. Check for the seasoning.
• Add the drained pasta, toss them together and top with parmesan cheese and parsley. Serve hot.

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