If you’re craving a cozy pasta dinner that tastes like it came straight from an Italian bistro, Chicken Pasta with Tomatoes is about to become your new weeknight hero. Picture tender bites of chicken, juicy tomatoes, silky parmesan sauce, and fresh basil swirling together with perfectly cooked pasta. The best part? Everything cooks in one skillet and is ready in about 40 minutes.
Busy weeknight? Unexpected guests? Or maybe you just want something comforting without spending hours in the kitchen. This Chicken Pasta with Tomatoes recipe delivers big flavor with minimal fuss. It’s creamy, savory, slightly garlicky, and topped with fluffy ricotta that melts right into the sauce.
As I like to say in my kitchen at PulseRecipes, great food doesn’t have to be complicated — it just needs the right ingredients and a little love.
So grab your skillet and let’s turn simple ingredients into a dinner your whole family will request again and again.
Table of Contents
Why You’ll Love This Chicken Pasta with Tomatoes
There are hundreds of pasta recipes out there, but this one has a few irresistible qualities.
One-Pot Magic
Everything cooks in a single skillet. Fewer dishes equals happier cooks — and honestly, that’s a win.
Fresh Yet Comforting
Juicy Roma tomatoes bring brightness while parmesan and ricotta add creamy comfort.
Family-Friendly Flavor
The Italian seasoning, garlic, and basil make this dish taste rich and satisfying without being overly heavy.
Ready in Under 40 Minutes
Perfect for weeknights when you need something delicious but don’t want to live in the kitchen.
Customizable
Want it spicier? Add more red pepper flakes. Prefer penne instead of linguine? Go for it.
Ingredients for Chicken Pasta with Tomatoes
Let’s take a look at the ingredients that make this pasta shine. Nothing fancy here—just wholesome ingredients working together beautifully.
Main Ingredients
- 1 pound boneless skinless chicken breasts, sliced into ¾-inch pieces
- 2 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 8 Roma tomatoes, seeded and diced (divided)
- 4–6 garlic cloves, minced
- 2 teaspoons dried Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1½ cups half-and-half
- 8 ounces linguine pasta, broken in half
- ¾ cup freshly grated parmesan cheese
- Salt and black pepper to taste
- ¼ cup fresh basil, thinly sliced
- 1 cup ricotta cheese
Optional for Serving
- Garlic bread or crusty artisan bread
- Extra parmesan cheese
- Extra basil or red pepper flakes
How to Make Chicken Pasta with Tomatoes
This dish comes together in simple steps. Don’t worry if you’re not a pasta pro — I’ll guide you through it just like I would in my own kitchen.
1. Brown the Chicken
Heat 1 tablespoon butter in a large skillet over medium-high heat.
Add the chicken pieces and season generously with salt and pepper.
Cook for 4–6 minutes, turning occasionally, until the chicken turns golden brown (it doesn’t need to be fully cooked yet).
Transfer the chicken to a plate and set aside.
2. Sauté the Onion
Reduce heat to medium-low.
Add the olive oil and remaining butter to the same skillet. Once melted, raise the heat to medium and add the chopped onion.
Season lightly with salt and pepper and cook for about 4 minutes, stirring occasionally until soft and fragrant.
3. Add Tomatoes and Aromatics
Add half of the diced tomatoes and cook for 1 minute.
Then stir in:
- garlic
- Italian seasoning
- crushed red pepper flakes
Cook for about 30 seconds until fragrant. Your kitchen should smell incredible at this point.
4. Sprinkle in the Flour
Sprinkle the flour evenly over the vegetables.
Stir constantly and cook for 1–2 minutes. This step thickens the sauce later and gives the pasta that creamy texture everyone loves.
5. Add the Liquids
Slowly pour in the chicken broth and half-and-half, whisking as you go to keep everything smooth.
Bring the mixture to a gentle simmer.
6. Add Chicken and Pasta
Return the browned chicken to the skillet.
Add the broken linguine pasta directly into the sauce.
Bring everything to a slow boil, then immediately reduce the heat to a simmer.
Cover the skillet and cook for 10–15 minutes, stirring occasionally so the pasta doesn’t stick.
The pasta should be al dente and tender.
7. Stir in Parmesan and Tomatoes
Lower the heat and stir in the freshly grated parmesan cheese until melted and smooth.
Add the remaining diced tomatoes and taste the sauce. Adjust seasoning with salt and pepper if needed.
8. Finish with Basil and Ricotta
Remove the skillet from heat.
Stir in the fresh basil and dollop the pasta with creamy ricotta cheese.
Gently mix until everything becomes silky and luscious.
Top with extra basil, parmesan, or red pepper flakes if you like a little kick.
Serve immediately and enjoy every bite.
Chef Omar’s Best Cooking Tips
After making this dish dozens of times, I’ve learned a few tricks that really elevate the flavor.
1. Use Fresh Parmesan
The green shaker cheese just doesn’t melt the same way. Freshly grated parmesan turns the sauce smooth and luxurious.
2. Don’t Crowd the Chicken
If the pan is packed, the chicken steams instead of browning. Brown it in batches if needed.
3. Season as You Cook
Add small pinches of salt at each stage. Creamy sauces need seasoning to truly shine.
4. Love Garlic? Add More
If you’re a garlic fan like me, use the full six cloves. Your pasta will thank you.
5. Let the Sauce Rest
The sauce thickens slightly once the parmesan and ricotta are mixed in, so don’t worry if it looks a bit thin at first.
Easy Ways to Customize This Recipe
One of my favorite things about Chicken Pasta with Tomatoes is how flexible it is.
Try these delicious variations:
Switch the Pasta
Fettuccine, penne, or rigatoni work beautifully.
Make It Spicier
Add extra crushed red pepper flakes.
Add White Wine
Replace a splash of chicken broth with dry white wine for deeper flavor.
Boost the Herbs
Love basil? Increase it to ⅓ or even ½ cup.
Finish with Balsamic Glaze
A light drizzle adds a sweet tangy finish that pairs wonderfully with the tomatoes.
A Little Kitchen Story
The first time I made this Chicken Pasta with Tomatoes, it was one of those nights where friends showed up unexpectedly. You know the kind — the fridge looks random and dinner wasn’t exactly planned.
I spotted chicken, tomatoes, pasta, and a bit of cream. Thirty minutes later, this skillet pasta was on the table.
The room went quiet for a moment… then someone said, “You need to write this recipe down.”
And here we are.
FAQs About Chicken Pasta with Tomatoes
Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless skinless chicken thighs work beautifully in this recipe. Just cook them a couple of minutes longer during the browning step.
How long does Chicken Pasta with Tomatoes last in the fridge?
Stored in an airtight container, it keeps well for 3–4 days. Reheat gently on the stove with a splash of broth or milk.
Can I freeze this pasta?
Cream-based pasta doesn’t always freeze perfectly because dairy can separate. If freezing, expect the texture to change slightly when reheated.
What tomatoes work best?
Roma tomatoes are ideal because they’re firm and less watery, but cherry tomatoes or plum tomatoes also work.
Can I make it lighter?
You can substitute half-and-half with whole milk, though the sauce will be slightly less creamy.
Bring This Chicken Pasta with Tomatoes to Your Table Tonight
Some dinners feel special without requiring hours of work, and Chicken Pasta with Tomatoes is exactly that kind of meal. It’s cozy, creamy, full of bright tomato flavor, and incredibly satisfying.
Whether you’re cooking for your family, hosting friends, or just treating yourself to a comforting bowl of pasta after a long day, this recipe delivers every time.
So grab that skillet, toss in those tomatoes, and let this Chicken Pasta with Tomatoes transform a simple evening into a delicious memory.
Delicious Recipes to Explore Next
If this comforting Chicken Pasta with Tomatoes made your dinner table a little happier, you might enjoy trying a few more cozy meals from the kitchen. These dishes bring the same satisfying flavors, simple cooking methods, and family-friendly comfort that make weeknight dinners feel special.
- If creamy pasta is your love language, the rich and savory Creamy Chicken and Corn Pasta with Bacon adds smoky bacon and sweet corn for a deeply satisfying bowl of comfort.
- For a bright and herb-packed dinner, the vibrant Pesto Chicken Tortellini and Veggies combines tender chicken, colorful vegetables, and pesto in a quick, flavor-filled meal.
- When you’re craving something hearty and cozy, the creamy skillet favorite One Pot Gnocchi Chicken Pot Pie brings classic comfort-food vibes with minimal effort.
- If you’re in the mood for something Mediterranean-inspired, the fresh and flavorful Roasted Veggie Pasta with Feta delivers roasted vegetables and tangy feta in every bite.
- And if you’d like to explore another creamy skillet pasta idea, the delicious creamy chicken and tomato pasta one-pan recipe offers a simple, comforting twist on this classic flavor combination.
Trying new recipes keeps the kitchen exciting—and who knows, your next favorite dinner might be waiting in one of these delicious dishes. Happy cooking!
Print
Chicken Pasta with Tomatoes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Chicken Pasta with Tomatoes is a creamy one-pan dinner made with tender chicken, juicy tomatoes, garlic, parmesan, basil, and linguine. This comforting Italian-inspired meal comes together with simple ingredients and big flavor, making it perfect for busy weeknights or cozy family dinners.
Ingredients
1 pound boneless skinless chicken breasts, sliced into 3/4-inch pieces
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 small yellow onion, chopped
8 Roma tomatoes, seeded and small diced, divided
4 to 6 cloves garlic, minced
2 teaspoons dried Italian seasoning
1/4 teaspoon crushed red pepper flakes, plus more for garnish
2 tablespoons all-purpose flour
2 cups chicken broth
1 1/2 cups half-and-half
8 ounces linguine pasta, broken in half
3/4 cup parmesan cheese, freshly grated
Kosher salt, to taste
black pepper, to taste
1/4 cup fresh basil, thinly sliced
1 cup ricotta cheese
Optional for serving
Garlic bread
Crusty artisan bread
Extra grated parmesan cheese
Extra basil
Extra crushed red pepper flakes
Instructions
Melt 1 tablespoon of butter in a large straight-sided skillet or Dutch oven over medium-high heat. Add the chicken, season with salt and pepper, and cook until golden brown but not fully cooked through, about 4 to 6 minutes total. Remove the chicken to a plate.
Reduce the heat to medium-low and add the olive oil and remaining tablespoon of butter. Once melted, increase the heat to medium and add the chopped onion. Season with salt and pepper and sauté for about 4 minutes, stirring occasionally.
Add half of the diced tomatoes and cook for 1 minute. Stir in the garlic, Italian seasoning, and crushed red pepper flakes. Cook until fragrant, about 30 seconds.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 to 2 minutes.
Slowly pour in the chicken broth and half-and-half, whisking constantly until smooth. Bring the mixture to a simmer.
Return the browned chicken to the skillet and add the linguine. Bring to a slow boil, then immediately reduce to a simmer.
Cover and cook for 10 to 15 minutes, stirring once or twice during cooking so the pasta does not stick, until the pasta is just al dente.
Reduce the heat to low and stir in the parmesan cheese until melted. Add the remaining tomatoes and adjust seasoning with salt and pepper.
Remove from the heat and stir in the basil. Dollop with ricotta and gently stir to combine. Garnish with more basil, parmesan, and crushed red pepper flakes if desired. Serve warm.
Notes
Chicken thighs can be used instead of chicken breasts. Add a couple of extra minutes to the browning time if needed.
Avoid overcrowding the pan when browning the chicken. Cook in batches if necessary so the chicken sears instead of steams.
Freshly grated parmesan works best for a smooth, creamy sauce.
Season lightly as you cook each layer for the best flavor.
The sauce will thicken more after the parmesan and ricotta are added, so do not worry if it seems a little thin at first.
Linguine can be swapped for fettuccine or penne, though cook time may need to be adjusted.
For extra flavor, replace a small amount of broth with dry white wine.
For a brighter finish, drizzle with balsamic glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 778
- Sugar: 6 g
- Sodium: 963 mg
- Fat: 36 g
- Saturated Fat: 19 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 50 g
- Cholesterol: 165 mg