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!
Combine sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
Slice the chicken in half lengthwise to create 2 to 3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat it dry. Season each side with salt, pepper, and Italian seasoning. Sprinkle with flour and rub it over the surface of each side.
Heat olive oil in a deep 12-inchskillet over medium-high heat. Add the chicken and sear in batches for 4 to 5minutes per side, until a golden crust forms. 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 sauce mixture (from step 1), 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).