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Indulge in the ultimate comfort food with this Creamy Tomato Chicken Pasta. A gluten-free delight that combines tender chicken, rich tomato sauce, and a creamy finish for a dish that’s as satisfying as it is delicious.
I first stumbled upon this recipe during a cozy weekend in. The aroma of garlic and herbs filled the kitchen, the sizzle of chicken in the pan—it was love at first bite. Now, it’s a staple in my home, and I’m thrilled to share it with you!
Get ready to cook up a storm with this Creamy Tomato Chicken Pasta. It’s easier than you think and oh-so-rewarding!
What to Expect
- Time: Approximately 30 minutes
- Difficulty: Easy
Before You Begin
Before diving into this Creamy Tomato Chicken Pasta, make sure you have all your ingredients prepped and ready. This recipe moves quickly, so having everything at hand will make the process smooth and enjoyable.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Gluten-free pasta | 175 g |
| Chicken breasts, diced into 1in chunks | 2 |
| Cornflour | 40 g |
| Mixed herbs | 1 tbsp |
| Salt and pepper | To taste |
| Garlic-infused oil | 2 tbsp |
| Chopped tomatoes | 400 g |
| Tomato puree | 1 tbsp |
| Dried mixed herbs | 2 tsp |
| Spinach, roughly chopped | 1 big handful |
| Cream cheese or mascarpone (dairy-free if necessary) | 1 tbsp |
| Cheddar cheese, grated | 1 handful |
Step-by-Step Guide
- Cook your gluten-free pasta as per the packet instructions. Drain and set aside.
- In a small bowl, mix the diced chicken breasts with cornflour, mixed herbs, salt, and pepper until well coated.
- Heat 2 tbsp of garlic-infused oil in a medium frying pan over medium heat. Fry the coated chicken until crisp, colored, and cooked through. Set aside.
- In a larger pan, combine chopped tomatoes, tomato puree, dried mixed herbs, and the remaining garlic oil. Cook briefly over medium heat.
- Add the chopped spinach to the sauce and cook until it begins to wilt.
- Stir in the cooked gluten-free pasta, ensuring it is well coated with the sauce.
- Mix in a spoonful of cream cheese or mascarpone, stirring until the sauce becomes creamy.
- Add the herby coated chicken to the pan and stir through.
- Finish with a sprinkling of grated cheddar cheese.
Pointers for Perfection & How to Store
For an extra creamy texture, consider adding a splash of pasta water to the sauce. This Creamy Tomato Chicken Pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water if needed.
For another delightful recipe, check out Chicken Pasta With Cashew Cream Cajun Recipe.
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Creamy Tomato Chicken Pasta
- Total Time: 30
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Gluten-Free Creamy Tomato Chicken Pasta is a weeknight savior that tastes like a restaurant meal. Succulent pan-seared chicken breast is tossed with gluten-free penne in a velvety ‘pink sauce’ made from crushed tomatoes, garlic, parmesan, and cream. Finished with fresh spinach for a pop of color and nutrition, it is savory, comforting, and ready in under 30 minutes.
Ingredients
— The Pasta & Chicken —
12 oz gluten-free penne or fusilli pasta
1 lb boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
2 tablespoons olive oil, divided
1 teaspoon salt, divided
½ teaspoon black pepper
1 teaspoon dried oregano (or Italian seasoning)
½ teaspoon garlic powder
— The Creamy Tomato Sauce —
2 tablespoons butter
1 small yellow onion, finely diced
4 cloves garlic, minced
1 can (14 oz) crushed tomatoes (or tomato puree/passata)
2 tablespoons tomato paste (adds depth)
¾ cup heavy cream (or half-and-half)
½ cup grated Parmesan cheese
3 cups fresh baby spinach
Fresh basil, chopped (for garnish)
Instructions
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package directions until al dente. Reserve ½ cup of the starchy pasta water, then drain and set aside.
2. Season Chicken: While the water boils, toss the cubed chicken with ½ teaspoon salt, pepper, oregano, and garlic powder.
3. Sear Chicken: Heat 1 tablespoon of olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer. Cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken to a plate.
4. Sauté Aromatics: Reduce heat to medium. Add the remaining 1 tablespoon olive oil and the butter to the same skillet. Add the diced onion and cook for 3–4 minutes until soft. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Build the Sauce: Stir in the tomato paste and cook for 1 minute to caramelize it slightly. Pour in the crushed tomatoes and the remaining ½ teaspoon salt. Bring to a gentle simmer and cook for 3 minutes.
6. Make it Creamy: Lower the heat. Stir in the heavy cream and Parmesan cheese. Simmer gently for 2–3 minutes until the cheese melts and the sauce turns a lovely creamy orange-pink color.
7. Wilt Spinach: Add the fresh spinach to the sauce and stir until it wilts down (about 1–2 minutes).
8. Combine: Return the cooked chicken (and any juices) and the drained pasta to the skillet. Toss everything together until well coated. If the sauce is too thick, splash in a little of the reserved pasta water to loosen it up.
9. Serve: Garnish with fresh basil and extra Parmesan cheese. Serve hot.
Notes
Pasta Timing: Gluten-free pasta can get mushy quickly. I recommend undercooking it by 1 minute, as it will finish cooking in the hot sauce.
Tomato Paste: Don’t skip the tomato paste! It adds a concentrated savory umami flavor that balances the richness of the cream.
Dairy-Free Option: Use full-fat canned coconut milk instead of heavy cream and a dairy-free parmesan alternative. The tomato flavor masks the coconut taste well.
Vegetable Boost: Feel free to add sautéed mushrooms, zucchini, or bell peppers along with the onions for extra veggies.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6
- Sodium: 680
- Fat: 24
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 4
- Protein: 32
- Cholesterol: 95
Your Burning Questions Answered!
- Can I use regular pasta instead of gluten-free?
- Yes, you can substitute regular pasta if gluten is not a concern.
- What can I use instead of cream cheese?
- You can use mascarpone or a dairy-free alternative for a similar creamy texture.
Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze it for up to a month. Thaw and reheat gently.
Dig In & Enjoy!
There you have it—a delicious, comforting bowl of Creamy Tomato Chicken Pasta that’s sure to become a favorite. Whether it’s a weeknight dinner or a weekend treat, this dish is perfect for any occasion. For more delicious ideas, follow me on Pinterest.