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Creamy Tomato Chicken Pasta

The most delicious creamy pasta with a hint of tomato and loads of spice
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: chicken tomato pasta, creamy tomato chicken pasta, easy pasta recipe
Servings: 4


Chicken Marinade

  • 4 chicken breasts cut into cubes
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1 tsp garlic powder
  • 1 tsp dried italian herbs


  • 2 cups dried pasta
  • 2 tbsp butter
  • 1 tbsp cake wheat or all purpose flour
  • 2 tsp minced garlic
  • 2 green chillies finely chopped
  • 1 cup passata
  • 1 cup chicken stock
  • 1/2 cup fresh cream
  • 2 tbsp grated parmesan (optional)
  • pinch of sugar if required
  • salt
  • pepper


  • Cook the pasta as per package instructions. Drain and set aside, reserve a cup of the pasta water
  • Cut the chicken breasts into cubes or strips if you prefer. Marinate the chicken breasts with the paprika, chilli powder, italian herbs and garlic powder
  • Heat the olive oil on the stovetop, in a large pan. Fry the chicken in batches until brown. Do not overcook. Set aside
  • In the same pan, heat 2 tablespoons butter. Add the garlic and cook for a minute. Add the flour and cook for about 2 minutes. Add the passata, chicken stock and cream
  • Allow the sauce to simmer for about 3-4 minutes until it thickens. Add a pinch of sugar if sauce is too acidic. Add the pasta and the chicken and bring to a boil.
  • Season with salt and pepper. Mix in the parmesan if you are using some. Add some of the reserved pasta water to the sauce if serving immediately or you can add it when reheating the pasta


  1. I used penne to make this dish but you can use any pasta you prefer
  2. You can reduce the amount of chilli if you prefer less heat
  3. The passata can be substituted with fresh tomatoes
  4. Always reserve a cup of the pasta water for the sauce