Juicy seared chicken and pasta in a pink, garlicky tomato cream sauce. A weeknight favorite in my house.
Prep15 min
Cook25 min
Total40 min
Serves4
LevelIntermediate
What makes it special
Heavy cream
When everyone is hungry and I have about forty minutes, this is what I make. The sauce is that perfect pink: tangy from the tomatoes, mellow from the cream, savory from the Parmesan. Kids love it, grown-ups love it, and leftovers make a great lunch.
The secret is balance
Tomatoes are bright and acidic; cream is rich and soft. Simmer the tomatoes for a few minutes before adding the cream so they lose their raw edge. Then keep the heat low. A gentle simmer gives a silky sauce, while a hard boil can make it separate.
Juicy chicken every time
Pat the chicken dry so it browns properly.
Don't crowd the pan.
Use medium-high heat for a golden sear.
Let it rest before slicing to keep the juices in.
Best pasta shapes
Rigatoni is my favorite because the sauce gets inside the tubes. Penne, rotini and farfalle are great too.
Easy variations
Veggies: spinach, mushrooms, zucchini or sun-dried tomatoes.
Heat: extra red pepper flakes.
Protein swap: shrimp, sausage or grilled tofu.
Lighter: half-and-half instead of cream.
Serving
Garlic bread and a green salad with balsamic dressing. I like to bring the skillet straight to the table.
Leftovers keep for 3 days. Rewarm with a splash of milk or broth.
Seared chicken and pasta in a velvety tomato cream sauce with garlic and Parmesan. An easy, family-friendly weeknight dinner.
Pasta Intermediate American
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Ingredients 9 items
Tap to check off as you go
Pasta & Chicken
Sauce
Instructions 6 steps
1
Cook the pasta until al dente and save some of the cooking water.
2
Season the chicken and sear it until golden and cooked through.
3
Cook the onion and garlic in the same skillet.
4
Add the tomatoes and let them simmer.
5
Stir in the cream and broth, then the Parmesan.
6
Toss the pasta and sliced chicken in the sauce and serve warm.
Nutrition per serving
Calories
520
Protein
35g
Carbs
48g
Fat
22g
Sugar
6g
Fiber
3g
Sodium
480mg
Questions, answered
Can I make it ahead?
It's best fresh, but you can store the sauce and pasta separately and combine them when reheating.
How do I thicken the sauce?
Simmer it a few minutes longer or stir in a little extra Parmesan.
Can I use another protein?
Yes. Shrimp, Italian sausage or even white beans all work well.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
