Tomato Chicken Pasta
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!
- 2 small boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- 1/3 cup flour
- 1-2 tablespoons olive oil
- 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
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon mustard powder
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!
- 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
- 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.
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