Creamy Tomato-Garlic Pasta with Chicken: A Comforting 30-Minute Meal

This Creamy Tomato-Garlic Pasta with Chicken is a dream for busy home cooks looking for a quick, satisfying dish that feels both cozy and elegant. The blend of roasted tomatoes, garlic, cream, and herbs creates a rich, velvety sauce that clings to each bite of pasta. We’ve made it even heartier by adding seasoned chicken for protein, giving the meal more balance while keeping it indulgent.

Whether you’re cooking for your family, meal-prepping for the week, or hosting friends for dinner, this dish delivers reliable comfort and flavor every time. Even beginners can master this recipe—it requires only simple techniques and pantry-friendly ingredients.

Ingredients and Preparation

For the Pasta and Chicken

• 8 oz (225 g) pasta (rigatoni, penne, or fusilli work best)
• 1 tablespoon salt (for boiling water)
• 1 tablespoon olive oil (for boiling pasta, optional)
• 2 boneless, skinless chicken breasts (or thighs), cut into thin strips
• Salt and black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil (for searing chicken)

For the Sauce

• 4 tablespoons olive oil
• 8 garlic cloves, minced
• 3 cups cherry tomatoes, halved (or use 1½ cups canned diced tomatoes)
• 2 tablespoons tomato paste
• 1 cup dry white wine (can substitute with low-sodium chicken broth)
• 2 cups heavy cream
• 1 tablespoon all-purpose flour (mixed with 2 tablespoons water to form a slurry)
• 1 teaspoon chili flakes (optional, adjust to taste)
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• ½ cup fresh parsley, chopped
• ½ cup grated Parmesan cheese (optional, for topping)

Step-by-Step Instructions

1. Prepare the Pasta

• Bring a large pot of water to a boil.
• Add 1 tablespoon of salt and the pasta.
• Cook according to package directions until al dente (usually 8–10 minutes).
• Drain and set aside, reserving ½ cup of the pasta water in case you need to thin out the sauce later.

2. Cook the Chicken

• While the pasta cooks, season the chicken strips with salt, black pepper, garlic powder, and smoked paprika.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Add the chicken and sear on both sides until golden brown and cooked through (about 4–5 minutes per side, depending on thickness).
• Remove the chicken from the pan and set aside.

3. Build the Tomato-Garlic Sauce

• In the same pan, reduce heat to medium. Add 4 tablespoons olive oil.
• Add the minced garlic and cook until fragrant but not browned, about 30 seconds.
• Toss in the cherry tomatoes and cook until they begin to soften and blister, about 5–7 minutes.
• Stir in tomato paste and cook for 1 minute to deepen flavor.
• Pour in white wine (or chicken broth), scraping any browned bits from the bottom of the pan. Let simmer for 2–3 minutes to reduce slightly.
• Add heavy cream and stir well.
• Mix in the flour slurry (1 tablespoon flour + 2 tablespoons water) to help thicken the sauce.
• Season with chili flakes, garlic powder, sugar, salt, and pepper. Adjust seasonings to your liking.
• Let the sauce simmer gently for 5–7 minutes until it thickens to a velvety consistency.

4. Combine Everything

• Return the cooked chicken to the sauce and stir to coat.
• Add the drained pasta and mix everything together.
• If the sauce is too thick, add a splash of reserved pasta water to loosen it.
• Stir in chopped parsley just before serving.
• Top with grated Parmesan if desired.

Beginner Tips and Notes

• Choose the right pasta: Tube-shaped pastas like rigatoni or penne are ideal for holding creamy sauces.
• Control the heat: Be careful not to burn the garlic; it cooks quickly. Sauté on medium heat and stir frequently.
• Substitute wisely: No white wine? Use chicken broth. No cherry tomatoes? Canned diced tomatoes work too.
• Cook pasta just right: Slightly undercook it if you’re finishing it in the sauce—it will absorb flavor without getting mushy.
• Cream alternative: If you prefer a lighter version, swap half the cream with whole milk or use evaporated milk.
• Make it ahead: The sauce can be made in advance and refrigerated for up to 3 days. Add fresh parsley and cooked pasta when ready to serve.
• Don’t skip the slurry: The flour-water mix adds body to the sauce and helps it cling to the pasta better.

Serving Suggestions

This dish is rich and filling, so you can keep your sides simple. Here are a few great ways to serve it:

• With garlic bread: A crisp baguette or homemade garlic toast makes the perfect pairing.
• Over sautéed greens: Place a scoop of pasta over wilted spinach or kale for extra nutrients.
• With a fresh salad: Serve alongside a green salad with a light lemon vinaigrette to balance the creaminess.
• Topped with extras: Finish with Parmesan, crushed red pepper flakes, or a drizzle of good olive oil for restaurant-level finesse.
• As a lunch prep: Portion it into containers with a small side salad for a full meal throughout the week.

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Engagement Features

Want to try your own twist on this Creamy Tomato-Garlic Pasta? Here are some fun ways to customize it:

• Add vegetables: Mix in sautéed mushrooms, bell peppers, or baby spinach for added texture and nutrients.
• Try other proteins: Use sliced steak, shrimp, or even plant-based meat substitutes instead of chicken.
• Make it spicy: Double the chili flakes and add a dash of cayenne for a fiery kick.
• Use whole wheat pasta: For a fiber-rich option that doesn’t sacrifice flavor.
• Try it baked: Transfer everything to a baking dish, top with cheese, and broil for 5 minutes until bubbly.

What’s your favorite pasta shape to use in creamy sauces?
Have you tried this with other proteins like shrimp or tofu?
Let us know how you made it your own!