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Creamy chicken pasta with tomato cream sauce, cherry tomatoes and parsley in a skillet

Creamy Chicken Pasta with Tomato Cream Sauce

Tender seared chicken tossed with pasta in a velvety tomato cream sauce with Parmesan, cherry tomatoes, and fresh herbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 624
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into strips
  • 1 tsp smoked paprika
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 2 tbsp olive oil
  • 8 oz pasta bowtie, shells, or spaghetti
  • 3 cloves garlic, minced
  • 2 cups cherry tomatoes, halved
  • 4 oz cream cheese, room temperature
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup low-sodium chicken broth
  • 1 tsp dried basil
  • 1/4 tsp red pepper flakes optional
  • 2 tbsp fresh parsley, chopped

Equipment

  • Large skillet or sauté pan (12-inch recommended)
  • Large pot for boiling pasta
  • Colander
  • Chef's knife and cutting board
  • Grater (for Parmesan cheese)
  • Tongs
  • Wooden spoon or silicone spatula
  • Measuring Cups and Spoons
  • - Paper towels

Method
 

  1. Season the chicken
    Toss the chicken strips with the smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
  2. Sear the chicken
    Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear 2 to 3 minutes per side until golden and cooked through. Transfer to a plate and set aside.
  3. Boil the pasta
    Cook the pasta in a large pot of heavily salted boiling water until al dente, about 1 minute less than the package directs. Reserve 1 cup of pasta water, then drain.
  4. Sauté the garlic
    Reduce the skillet heat to medium-low. Add the minced garlic to the same skillet and cook for 30 seconds, stirring constantly, until fragrant and golden.
  5. Deglaze the pan
    Pour in the chicken broth, scraping up all the browned bits from the bottom of the skillet. Let it bubble for 1 minute.
  6. Add the tomatoes
    Stir in the cherry tomatoes, dried basil, red pepper flakes, and the remaining salt and pepper. Cook 4 to 5 minutes until the tomatoes soften and start to collapse.
  7. Build the cream sauce
    Stir in the heavy cream and bring to a gentle simmer. Add the room-temperature cream cheese in small chunks, stirring continuously until melted and the sauce is silky.
  8. Melt in the Parmesan
    Gradually add the freshly grated Parmesan, stirring between additions until each melts completely and the sauce is smooth.
  9. Toss the pasta
    Add the drained pasta directly to the skillet. Toss with tongs to coat every piece, loosening the sauce with splashes of reserved pasta water as needed.
  10. Finish and serve
    Return the seared chicken to the pan and toss through the pasta. Shower with fresh parsley and serve immediately.

Notes

Room-temp cream cheese: Cold cream cheese will not melt smoothly. Take it out 30 minutes before cooking.
Fresh Parmesan only: Pre-grated cheese contains anti-caking agents that make the sauce grainy.
Do not skip the pasta water: Reserve it before draining; it is the key to adjusting sauce consistency.