Save My sister called me in a panic one Thursday night, asking if I could make something impressive but budget-friendly for her date coming over. I had just enough chicken in the freezer and a can of tomatoes gathering dust on the shelf. What I threw together that evening—a creamy tomato pasta with tender chicken—turned out to be exactly what she needed, and honestly, it's become my go-to when I want restaurant vibes without the restaurant price tag.
I've made this so many times now that my roommate jokes it's become our unofficial apartment signature dish. There was one night when a friend dropped by unexpectedly and I threw this together in her presence—watching her face light up when she tasted it was worth more than any compliment. She couldn't believe I wasn't holding back some secret ingredient; the magic really is just good timing and letting the flavors actually talk to each other.
Ingredients
- Chicken breasts: Two large ones, cut into bite-sized pieces, cook fast and stay tender when you don't overcrowd the pan—this matters more than you'd think.
- Penne or rigatoni pasta: About 350 grams (12 oz) catches the sauce beautifully in its ridges, but honestly, any short pasta will work.
- Olive oil: 2 tablespoons is your starting point for browning the chicken without it sticking.
- Garlic: 3 cloves minced—the fragrance tells you when it's ready to go further.
- Dried Italian herbs: 1 teaspoon brings the whole thing together; fresh would be lovely but isn't necessary.
- Red pepper flakes: 1/2 teaspoon optional, but a tiny pinch adds a whisper of warmth.
- Canned diced tomatoes: 400 grams drained—draining them keeps the sauce creamy rather than watery.
- Chicken broth: 120 ml (1/2 cup) adds savory depth without needing homemade stock.
- Heavy cream: 120 ml (1/2 cup) is what makes this feel indulgent, though you could use half-and-half if you prefer.
- Parmesan cheese: 40 grams grated; block cheese tastes better than pre-shredded stuff, and it actually melts smoother.
- Salt and black pepper: Season as you go, not just at the end—that's the trick.
- Fresh spinach: 50 grams (about 2 cups) chopped is optional but wilts into the sauce like it was meant to be there.
- Fresh basil: Chopped for garnish, a green flourish that feels generous and tastes bright.
Instructions
- Get your pasta water ready:
- Fill a large pot with salted water and bring it to a rolling boil. This is the base for everything else, so don't skip the salt—it seasons the pasta from the inside out.
- Cook the pasta:
- Once boiling, add pasta and cook according to the package instructions until just al dente, around 10-12 minutes. Before draining, scoop out 1/2 cup of pasta water and set it aside—you'll use this to loosen the sauce later.
- Brown the chicken:
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and let them cook undisturbed for 2-3 minutes before stirring—this golden crust is where the flavor lives.
- Finish cooking the chicken:
- Stir occasionally until the chicken is cooked through and no longer pink in the center, about 5-6 minutes total. Transfer to a plate and set aside.
- Build the flavor base:
- In the same skillet, reduce heat to medium and add minced garlic, Italian herbs, and red pepper flakes. Stir constantly for about 1 minute until the kitchen smells incredible—that's your signal to move forward.
- Add the tomatoes:
- Pour in the drained diced tomatoes and chicken broth. Let this simmer for 3-4 minutes, stirring occasionally, so the tomatoes break down slightly and the broth picks up all those browned bits stuck to the pan.
- Make it creamy:
- Stir in heavy cream and grated Parmesan cheese, keeping the heat gentle. Simmer for 2-3 minutes, stirring until the cheese melts and the sauce becomes smooth and velvety.
- Bring it back together:
- Return the cooked chicken and any juices to the skillet. If using spinach, add it now and stir until it wilts into the sauce, about 1 minute.
- Combine and adjust:
- Add the drained pasta to the skillet and toss everything together so each piece gets coated. If it looks too thick, splash in a little reserved pasta water at a time until the consistency feels right.
- Taste and serve:
- Give it a taste and adjust salt and pepper as needed. Serve hot, topped with fresh basil for color and brightness.
Save There's something about watching cream turn into sauce that never gets old. One evening I was cooking this and my partner wandered into the kitchen mid-simmer, and we ended up just standing there watching the Parmesan melt into those tomatoes like it was the most mesmerizing thing in the world—turns out food becomes even better when you share the anticipation.
Why This Works as a Weeknight Dinner
The beauty of this dish is that it doesn't ask much of you. You're not standing over a stove for hours; most of the work happens while your pasta water boils. The ingredients are affordable enough that you can make this twice a week without guilt, yet it feels special enough to serve when someone matters. Every component—the chicken, the sauce, the pasta—finishes at roughly the same time, which means less stress and more time enjoying the meal instead of playing catch-up in the kitchen.
How to Make It Your Own
This recipe is a canvas, not a rulebook. Use chicken thighs instead of breasts if you like juicier meat, or buy rotisserie chicken if you're short on time—it all works beautifully. Swap the spinach for arugula if that's what you have, toss in sun-dried tomatoes if you're feeling fancy, or use half-and-half instead of heavy cream for something lighter. The framework stays the same, but the details are yours to play with.
Serving Suggestions and Pairings
This pasta is rich and indulgent, so it pairs wonderfully with something crisp like Pinot Grigio or a light salad with lemon vinaigrette. A simple garlic bread on the side isn't necessary but never hurts, and if you want to round out the plate, roasted broccoli or a fresh green salad adds color and balance without competing for attention.
- Serve it straight from the skillet if you're cooking for people you're comfortable with—there's something approachable about family-style eating.
- If you have leftovers, reheat gently on the stovetop with a splash of broth or cream so the sauce stays silky rather than separating.
- This dish actually tastes even better the next day once the flavors have had time to settle and get to know each other.
Save This recipe has quietly become one of my most-loved weapons in the kitchen, the kind of dish you make when you want to feed people something that feels generous and warm. It asks so little of your time and budget but gives back generously in flavor and comfort, which feels like the whole point of cooking for people you care about.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier and more flavorful result. Adjust cooking time to ensure they are thoroughly cooked.
- → Is it necessary to add pasta water to the sauce?
Adding reserved pasta water helps to loosen the sauce and allows it to adhere better to the pasta, creating a smoother texture.
- → Can I substitute fresh basil with other herbs?
Fresh basil is recommended for its aroma and flavor, but parsley or oregano can be used as alternatives depending on your preference.
- → How do I make this dish spicier?
Incorporate extra red pepper flakes while sautéing the garlic and herbs to enhance the heat level.
- → Is spinach mandatory in the dish?
Spinach is optional but adds a nutritious and fresh component. You can omit or replace it with arugula or kale.