Garlic Herb Chicken Tomato Pasta

A flavorful, creamy-style pasta made with juicy garlic-herb chicken, tomatoes, Parmesan, and Italian seasonings. No emojis.

Ingredients

For the Chicken

• 500 g boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Pasta

• 300 g penne, rotini, or fettuccine
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1 cup tomato sauce or crushed tomatoes
• ½ cup chicken broth
• ½ cup heavy cream
• ¾ cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes, optional
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• ¼ cup reserved pasta water, as needed

Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.
2. Season the chicken:
   Toss the chicken pieces with Italian seasoning, paprika, oregano, salt, and black pepper.
3. Cook the chicken:
   Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for about 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. Build the tomato sauce:
   In the same skillet, add the chopped onion and cook for 2–3 minutes until softened. Add the minced garlic and cook for about 30 seconds.
5. Add the tomatoes:
   Add the cherry tomatoes and cook for 3–4 minutes until they begin to soften and release their juices.
6. Add tomato sauce and broth:
   Stir in the tomato sauce, chicken broth, Italian seasoning, basil, red pepper flakes, salt, and black pepper. Simmer for 4–5 minutes.
7. Make it creamy:
   Reduce the heat to low and stir in the heavy cream. Slowly add the Parmesan cheese, stirring continuously until melted and the sauce becomes smooth.
8. Combine everything:
   Return the cooked chicken to the skillet. Add the drained pasta and toss well to coat everything in the sauce. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
9. Finish:
   Simmer everything together for 1–2 minutes so the pasta absorbs the flavors. Stir in fresh parsley.
10. Serve:
    Serve hot with extra freshly grated Parmesan and a little fresh parsley if desired.

Nutrition Information

Approximate per serving, based on 5 servings:

Nutrition will vary depending on the pasta, cream, Parmesan, broth, and exact quantities used.

Q/S — Quick Notes

Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work very well and will give the pasta a richer flavor.

Can I make it without heavy cream?
Yes. Use half-and-half or evaporated milk for a lighter sauce.

Can I use canned tomatoes?
Yes. Use about 400 g of crushed or diced tomatoes instead of fresh cherry tomatoes.

Can I add vegetables?
Yes. Spinach, mushrooms, zucchini, bell peppers, or broccoli all work well.

Can I make it spicy?
Add ¼–½ teaspoon red pepper flakes or a small amount of cayenne pepper.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.

How do I reheat it?
Reheat gently in a skillet with a splash of milk, cream, or chicken broth to loosen the sauce.

Can I freeze it?
It is best enjoyed fresh. Cream-based sauces can sometimes separate after freezing, but leftovers can be frozen for up to 1 month if necessary.

What pasta works best?
Penne, rigatoni, rotini, bow ties, and fettuccine are all excellent choices.