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Tomato Chicken Pasta

This Tomato Chicken Pasta has a super creamy tomato sauce with seasoned chicken, herbs, and Parmesan cheese! This is a gourmet-style meal that’s easy to make at home.

A skillet filled with Creamy Tomato Pasta with Chicken and parsley.

Tomato Chicken Pasta

This Tomato Chicken Pasta is a gourmet meal if I’ve ever seen one! It’s got delicious bites of seasoned and seared chicken and savory pasta tossed in the most luxurious creamy tomato sauce with delicious seasonings and flavor enhancers. 

Don’t be thrown by the addition of hot sauce. I promise, it won’t make it spicy, it just enhancers the other flavors in the sauce, as does the mustard powder. You also can’t detect that there’s a smidge of honey in this sauce, but it adds a perfect offset to the acidity of the tomatoes. 

Trust me– these flavors are what make the flavor profile perfectly balanced. 

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Slice the chicken in half lengthwise to create 2 thinner slices. Season each side and dredge it in flour. Sear in olive oil. Set aside and let it rest for 10 minutes, then cut into strips.

Add white wine, butter, and garlic to the same skillet. Use a silicone spatula to “clean” the pan and let the liquid bubble gently and reduce by half. 

A plate of seared chicken next to a skillet with wine, garlic, and butter.

Add tomato paste, followed by chicken broth, half and half, honey, hot sauce, and seasonings. Bring to a gentle boil, then reduce heat to low while you cook the pasta.

Gradually stir Parmesan cheese into the sauce just before adding the pasta.

Making a creamy tomato sauce with cream, broth, tomato paste, and seasonings.

Add the drained pasta along with the cooked chicken and toss to combine and heat through. Serve!

Adding linguine and chicken to a creamy tomato sauce.

Pro Tips

  • Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
  • Cheese: I use Belgioioso Parmesan for this recipe.
  • Grate the cheese from a block if possible as it will melt much better than packaged grated cheese. 
  • Make sure the base isn’t too hot when you add the cheese, otherwise the dairy can separate and create a grainy consistency.
  • Hot Sauce, Mustard Powder, and Honey are flavor enhancers in this sauce that you can’t taste outright. I use Frank’s hot sauce and it won’t make it spicy.
  • Optional additions include: Diced tomatoes, mushrooms, basil, and spinach!
  • Any kind of pasta can be used in this recipe, (I used linguine). 
  • Pairing Suggestions: Garlic Bread with Cheese, Roasted Asparagus, Roasted Green Beans, Roasted Broccoli

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat well.
  • Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form. 
  • Another reheating tip: I like to reserve and store some of the pasta water (about 1/2 cup), and add small splashes of it to the pasta while it reheats, it helps “loosen” up the noodles/sauce and restores it back to its original consistency. You don’t have to use the entire reserved amount.

A white plate with Creamy Tomato Pasta and chicken with a fork on the side.

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Tomato Chicken Pasta in a skillet with linguine and a creamy tomato sauce.

Tomato Chicken Pasta

5 from 11 ratings
This Tomato Chicken Pasta is easy to make with savory pasta tossed in a creamy tomato sauce with seasoned chicken! It's easy to add basil, spinach, and more!

Ingredients

Chicken

  • 2 small boneless skinless chicken breasts
  • 2 teaspoons Italian seasoning
  • Salt/Pepper
  • 1/3 cup flour
  • 1-2 tablespoons olive oil

Pasta/Sauce

  • ½ cup dry white wine, see notes
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • ¾ cups chicken broth
  • 1 ¼ cup half and half, (half cream, half milk)
  • 2 teaspoons honey
  • 1 teaspoon hot sauce
  • ¾ cup grated Parmesan cheese
  • ½ lb. linguine

Seasonings

  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon mustard powder

Instructions

  • Prep Work: Combine the chicken broth, half and half, honey, hot sauce, and seasonings in a medium measuring cup with a spout and set aside. I recommend that you measure out the remaining ingredients as well, the recipe will be a breeze from there!
  • Cook the Chicken: Cut the chicken in half lengthwise to create 2-3 thinner slices. Pat dry and season each side with Italian seasoning, salt, and pepper. Dredge each side of the chicken in flour and tap off excess. Heat olive oil over medium-high heat and add the chicken. Sear on each side for about 4-5 minutes, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into strips.
  • Heat a pot of salted pasta water while you begin to prepare the sauce as outlined below.
  • Add the wine, butter, and garlic to the same skillet that you used to cook the chicken and set the heat to medium. Let it reduce by half, about 4 minutes. Use a silicone spatula to “clean” the bottom of the pan while it simmers, this will add flavor to the sauce.
  • Stir in the tomato paste until incorporated.
  • Add the combined chicken broth mixture in small splashes, stirring continuously. Bring to a gentle boil, then reduce heat to low and let it simmer while you cook the pasta to al dente according to package instructions. Drain once cooked.
  • Gradually sprinkle in the Parmesan cheese, stirring continuously. (The sauce will thicken more once the pasta and chicken are added.)
  • Add the drained pasta and cooked chicken to the sauce and toss to coat and heat through. Taste and season with salt if desired. Serve!

Notes

Pro Tips:
  • Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
  • Hot Sauce, Mustard Powder, and Honey are flavor enhancers in this sauce that you can't taste outright. I use Frank's hot sauce and it won't make it spicy.
  • Grate the cheese from a block if possible as it will melt much better than packaged grated cheese. 
  • Make sure the base isn't too hot when you add the cheese, otherwise the dairy can separate and create a grainy consistency.
  • Tomato Paste: I use tomato paste tubes to measure smaller amounts, you can store the tubes in the fridge for zero waste!
  • Optional additions include: Diced tomatoes, mushrooms, basil, and spinach!
  • Any kind of pasta can be used in this recipe, (I used linguine). 
  • Pairing Suggestions: Garlic Bread with Cheese, Roasted Asparagus, Roasted Green Beans, Roasted Broccoli

Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat well.

The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 688kcal, Carbohydrates: 64g, Protein: 42g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 139mg, Sodium: 864mg, Potassium: 882mg, Fiber: 3g, Sugar: 10g, Vitamin A: 934IU, Vitamin C: 6mg, Calcium: 307mg, Iron: 3mg
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27 comments on “Tomato Chicken Pasta”

  1. Delicious! I was a little short on tomato paste but still was rich and creamy. Will definitely make again.

  2. I made this tonight! It was SO good, I didn’t change anything, usually I taste and add different ingredients to my liking, this was just perfect exactly as it was. My Mom who has been staying with us to recover (due to a fall and broken wrist) hasn’t had an appetite since getting out of the hospital. Tonight, she ate this meal and said more than once how good it was! I wasn’t great on following the directions of the prepping of this meal, I cut the raw chicken up into bite size pieces, dredged the flour in a gallon size zip bag, then I accidentally put the tomato paste in the chicken broth mixture, (to my defense, I had a lot of distractions going on around me) I had to add a little bit in the pan with the chicken to try to make it right. These recipes are so versatile, so I never worry if I screw something up. It turned out absolutely delicious. I just ordered the cookbook for one of my daughters who loves cooking these kind of comfort food meals! Keep those recipes coming, this is my go to recipe site now!!!! 🙂

    • Sounds like you pulled it off Julie, and hopefully this helps your mom recover!😃 Thanks so much for your amazing support and for taking the time to leave a review!💗

  3. Not gonna lie….I didn’t have all of the ingredients but I wanted to make this. It’s excellent and everyone in my family enjoyed it! I love creamy tomato pasta sauces and this is a definite keeper. I had to sub white wine for red and coconut milk + sour cream for the half/half. All I did was add a teaspoon of sugar and it was perfect! I can’t wait to make the recipe as-is…..I just need to get some white wine. This is my first time trying CozyCook’s recipes and I’m a novice-intermediate cook with 2 picky teens.

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