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creamy chicken pomodoro pasta recipe

Creamy Chicken Pomodoro Pasta Recipe

Indulge in a comforting creamy chicken pomodoro pasta recipe packed with rich flavors and simple steps for a perfect weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 pinch salt
  • 1 pinch pepper
  • 3 cloves garlic minced
  • 1 small onion finely chopped
  • 1 cup cherry tomatoes halved
  • 8 ounces pasta penne works great
  • 1 can crushed tomatoes
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 0.5 teaspoon red pepper flakes optional
  • 0.5 cup grated Parmesan cheese

Equipment

  • Large Skillet
  • Cooking pot for boiling pasta
  • Knife
  • Cutting board
  • Measuring Cups

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season chicken pieces with salt and pepper, then add to the skillet once the oil shimmers.
  3. Cook chicken undisturbed for about 3-4 minutes per side until golden brown, then remove from skillet.
  4. In the same skillet, sauté chopped onions and minced garlic until soft and fragrant.
  5. Add crushed tomatoes to the skillet and let simmer for 5 minutes.
  6. Stir in heavy cream and bring to a gentle simmer.
  7. Add dried basil, red pepper flakes, and half of the Parmesan cheese; stir to combine.
  8. Cook pasta according to package instructions; drain and add to the skillet with the sauce.
  9. Add the cooked chicken back into the skillet, along with the remaining Parmesan cheese.
  10. Stir until well-coated and heated through; taste and adjust seasoning as needed.

Nutrition

Calories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 10mgCalcium: 200mgIron: 2.5mg

Notes

For a lighter version, swap regular pasta for whole wheat or zucchini noodles. You can substitute heavy cream with coconut milk for a dairy-free option. Add spinach or mushrooms for extra veggies. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months. Reheat gently to preserve sauce consistency.
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