This Tomato Chicken Pasta recipe combines tender, seared chicken breasts with a creamy, flavorful tomato sauce that perfectly coats linguine pasta. With a blend of Italian seasoning, garlic, and Parmesan cheese, this comforting dish is a family favorite. Ready in under 30 minutes, this easy chicken pasta recipe is perfect for a weeknight dinner, offering a balance of savory and slightly sweet flavors. Whether you’re looking for a simple chicken pasta recipe or craving a rich creamy pasta sauce, this recipe is sure to satisfy. Serve with a side salad and garlic bread for a complete meal. Ideal for meal prepping, this delicious pasta is versatile and can be customized to fit gluten-free and dairy-free diets with simple ingredient swaps.

Ingredients
For the Sauce:
- 1 ¼ cups half and half
- ¾ cup chicken broth
- 2 teaspoons honey
- 1 teaspoon hot sauce
- 1 teaspoon onion powder
- ½ teaspoon each of dried oregano, basil, and mustard powder
For the Chicken and Pasta:
- 1 lb boneless, skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 3 tablespoons flour
- 1-2 tablespoons olive oil
- ½ cup dry white wine (see notes)
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- ¾ cup grated Parmesan cheese
- ½ lb linguine
Instructions:
- In a large measuring cup, combine all the sauce ingredients: half and half, chicken broth, honey, hot sauce, onion powder, oregano, basil, and mustard powder. Stir well and set aside.
- Slice the chicken breasts in half lengthwise to create thinner cuts. Place a piece of plastic wrap over the chicken and pound it to about ½ inch thick using the textured side of a meat mallet. Pat the chicken dry, then season both sides with salt, pepper, and Italian seasoning. Sprinkle flour over the chicken and rub it in evenly.
- Heat olive oil in a deep 12-inch skillet over medium-high heat. Add the chicken in batches and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the pan and let it rest for 10 minutes before slicing it into strips.
- While the chicken rests, bring a pot of salted water to a boil to cook the pasta according to the package instructions. Drain the pasta once it is al dente.
- In the same skillet used for the chicken, add white wine, butter, and minced garlic. Reduce the heat to medium and simmer for about 4 minutes, allowing the wine to reduce by half. Stir occasionally to lift the brown bits off the bottom of the pan, infusing the sauce with extra flavor.
- Stir in the tomato paste until fully combined. Gradually add the sauce mixture from step 1, stirring constantly. Bring the sauce to a gentle boil, then reduce the heat to low and simmer while the pasta cooks.
- Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Once the pasta is ready, add it to the skillet along with the sliced chicken. Toss to coat the pasta and chicken in the sauce, heating everything through. Taste and adjust seasoning with salt if needed.
- Serve and enjoy!
Why You’ll Love This Recipe
This creamy and flavorful Tomato Chicken Pasta is a perfect balance of savory, tangy, and slightly sweet. The tender, juicy chicken and rich, velvety sauce coat the pasta beautifully, making each bite deliciously satisfying. Plus, it’s easy to prepare, with ingredients that you can likely find in your pantry.

Tips
- To get a crispy chicken crust, be sure to dry the chicken thoroughly before seasoning and searing it.
- Adjust the amount of honey and hot sauce to suit your taste preferences. You can make it sweeter or spicier, depending on your mood.
- Don’t skip deglazing the pan with wine, as it adds depth and richness to the sauce.
- If you prefer a thicker sauce, let it simmer longer to reduce further before adding the pasta.
Variations and Substitutions
- Pasta: You can swap linguine for spaghetti, penne, or any other pasta you prefer.
- Chicken: Feel free to use chicken thighs instead of breasts for a juicier result.
- Dairy-Free: Use coconut cream or a dairy-free heavy cream substitute and a plant-based Parmesan for a dairy-free option.
- Wine-Free: If you prefer to skip the wine, you can use chicken broth or vegetable broth instead.
- Spice Level: Adjust the amount of hot sauce based on how spicy you like your food. For a milder version, you can omit the hot sauce.
FAQs
- Can I make this ahead of time? Yes, the chicken and sauce can be made in advance and stored in the fridge for up to 2 days. Just reheat and toss with freshly cooked pasta when you’re ready to serve.
- Can I freeze leftovers? Yes, you can freeze the pasta and sauce separately for up to 3 months. However, the texture of the pasta may change once frozen and reheated.
- Can I use a different kind of cheese? Yes, while Parmesan adds a nice depth of flavor, you can substitute it with Pecorino Romano or a blend of mozzarella and Asiago for a different twist.
Serving Suggestions
This Tomato Chicken Pasta pairs wonderfully with a fresh green salad, garlic bread, or roasted vegetables. A glass of crisp white wine, like Sauvignon Blanc or Chardonnay, will complement the flavors of the dish perfectly. For added freshness, top with a sprinkle of fresh basil or parsley just before serving.
Tomato Chicken Pasta
4
servings20
minutes30
minutesIngredients
For the Sauce:
1 ¼ cups half and half
¾ cup chicken broth
2 teaspoons honey
1 teaspoon hot sauce
1 teaspoon onion powder
½ teaspoon each of dried oregano, basil, and mustard powder
For the Chicken and Pasta:
1 lb boneless, skinless chicken breasts
2 teaspoons Italian seasoning
Salt and pepper, to taste
3 tablespoons flour
1-2 tablespoons olive oil
½ cup dry white wine (see notes)
3 tablespoons butter
3 cloves garlic, minced
3 tablespoons tomato paste
¾ cup grated Parmesan cheese
½ lb linguine
Directions
- In a large measuring cup, combine all the sauce ingredients: half and half, chicken broth, honey, hot sauce, onion powder, oregano, basil, and mustard powder. Stir well and set aside.
- Slice the chicken breasts in half lengthwise to create thinner cuts. Place a piece of plastic wrap over the chicken and pound it to about ½ inch thick using the textured side of a meat mallet. Pat the chicken dry, then season both sides with salt, pepper, and Italian seasoning. Sprinkle flour over the chicken and rub it in evenly.
- Heat olive oil in a deep 12-inch skillet over medium-high heat. Add the chicken in batches and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the pan and let it rest for 10 minutes before slicing it into strips.
- While the chicken rests, bring a pot of salted water to a boil to cook the pasta according to the package instructions. Drain the pasta once it is al dente.
- In the same skillet used for the chicken, add white wine, butter, and minced garlic. Reduce the heat to medium and simmer for about 4 minutes, allowing the wine to reduce by half. Stir occasionally to lift the brown bits off the bottom of the pan, infusing the sauce with extra flavor.
- Stir in the tomato paste until fully combined. Gradually add the sauce mixture from step 1, stirring constantly. Bring the sauce to a gentle boil, then reduce the heat to low and simmer while the pasta cooks.
- Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Once the pasta is ready, add it to the skillet along with the sliced chicken. Toss to coat the pasta and chicken in the sauce, heating everything through. Taste and adjust seasoning with salt if needed.
- Serve and enjoy!

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