A Taste of Italy in My Kitchen
My Favorite is Creamy Chicken Tomato Pasta and I remember the first time I made Creamy Chicken Tomato Pasta. It was one of those evenings when I wanted something simple yet special, and this dish seemed perfect. The recipe had caught my eye because of its Italian flair, and I was eager to bring a bit of that flavor into my home. I started by boiling the penne pasta, watching it swirl around in the pot. The smell of the pasta cooking always brings back memories of family dinners and warm, cozy kitchens.
Sizzling Chicken and Rich Sauce
As the pasta cooked, I focused on the chicken. I heated some sun-dried tomato vinaigrette in a pan, and the aroma filled the kitchen. I added the chicken breasts and covered the pan, letting them cook until they were perfectly tender. Once the chicken was done, I set it aside and began making the creamy sauce. The combination of chicken broth, garlic powder, and black pepper created a wonderful base. When I added the Neufchatel cheese, it melted into the sauce, turning it creamy and rich.
Adding Fresh Ingredients
With the sauce ready, it was time to add the grape tomatoes. I stirred them in and let them soften slightly. The vibrant color of the tomatoes added a burst of freshness to the dish. I tossed the cooked pasta into the skillet, along with shredded Parmesan cheese and sliced basil leaves. The kitchen was filled with the delicious scents of basil and cheese, and I knew this meal was going to be a hit. The final touch was slicing the chicken and placing it on top of the pasta, making it look as good as it tasted.
Serving and Enjoying
When I served the Creamy Chicken Tomato Pasta, everyone at the table was delighted. The creamy sauce with its tangy tomatoes and tender chicken was a perfect combination. We enjoyed every bite, and I loved seeing how such a simple recipe could bring so much joy. This dish has since become one of my go-to recipes for quick dinners and special occasions alike. It’s a little taste of Italy that never fails to warm our hearts and satisfy our appetites.
Table of Contents
Chef’s Notes-Creamy Chicken Tomato Pasta
- For a creamier texture, consider using heavy cream instead of Neufchatel cheese. If you prefer a lighter option, stick with Neufchatel or even Greek yogurt for a tangy twist.
- To prevent your pasta from sticking together, make sure to stir occasionally during cooking. Adding a pinch of salt to the boiling water can also enhance the flavor of the pasta.
- Ensure the chicken reaches an internal temperature of 165°F for optimal tenderness. Let it rest for a few minutes after cooking before slicing to retain its juices.
- Feel free to add other vegetables like spinach, bell peppers, or mushrooms to the dish for extra nutrients and flavor. Just sauté them with the chicken or add them to the sauce in the last few minutes of cooking.
- If fresh basil isn’t available, dried basil can be used. Add it to the sauce base at the same time as the garlic powder for a similar flavor profile.
Creamy Chicken Tomato Pasta
4
plates15
minutes15
minutes427
kcal30
minutesDive into this luscious Creamy Chicken Tomato Pasta, a dish that combines tender chicken, juicy grape tomatoes, and aromatic basil with a rich, creamy sauce. Perfect for a quick weeknight dinner or an impressive meal for guests, this recipe is both simple and packed with flavor. Inspired by the simplicity of Italian cuisine, it’s a must-try for pasta lovers!
Ingredients
- Penne Pasta
3 cups uncooked penne pasta
1/4 cup sun-dried tomato vinaigrette dressing
4 boneless, skinless chicken breasts (about 4 ounces each)
1 cup low-sodium chicken broth
1/2 tsp garlic powder
1/2 tsp ground black pepper
4 ounces Neufchatel cheese, cut into cubes
2 cups halved grape tomatoes
1/2 cup shredded Parmesan cheese
8 fresh basil leaves, sliced into thin strips
Directions
- Prepare Chicken – While the pasta cooks, heat 2 tablespoons of the sun-dried tomato vinaigrette in a large nonstick pan over medium heat. Add the chicken breasts and cover the pan. Cook for about 5-6 minutes on each side until the chicken reaches an internal temperature of 165°F.
- Make Sauce Base – Remove the chicken from the pan and cover to keep warm. Carefully wipe out the skillet with a paper towel. Add the remaining vinaigrette, chicken broth, garlic powder, and black pepper to the skillet. Cook for about 3-4 minutes until heated through.
- Create Creamy Sauce – Add the cubed Neufchatel cheese to the skillet. Stir continuously for about 2-3 minutes until the cheese is fully melted and the sauce is smooth.
- Serve – Slice the cooked chicken breasts and place them on top of the pasta before serving.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 427kcal
- Carbohydrates: 45g
- Protein: 32g
- Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 80mg
- Sodium: 450mg
- Potassium: 600mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 20mg
- Iron: 10mg
FAQ-Creamy Chicken Tomato Pasta
Can I use a different type of pasta?
Yes, you can substitute penne with any pasta shape you prefer, such as fusilli, rigatoni, or even spaghetti. Just adjust the cooking time as needed.
Is there a way to make this dish vegetarian or vegan?
Absolutely! Replace the chicken with tofu or tempeh, and use vegan cream cheese or cashew cream instead of Neufchatel cheese. For the sun-dried tomato vinaigrette, you can use a mix of olive oil and balsamic vinegar.
Can I make this recipe ahead of time?
Yes, you can prepare the sauce and pasta separately and combine them when ready to serve. Store the components in airtight containers in the refrigerator for up to 3 days.
How can I make this dish spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to the sauce base for some extra heat. You can also use a spicy sun-dried tomato vinaigrette.
Can I freeze this pasta dish?
While you can freeze the pasta and sauce separately, the texture of the pasta may change once thawed and reheated. For best results, freeze the sauce and pasta in separate containers, and reheat them together on the stove.
