Be sure to try my Angel Hair Pasta with Chicken and Beefaroni recipes next!
Tomato Chicken Pasta
This Tomato Chicken Pasta is a gourmet meal if I’ve ever seen one! It’s got delicious bites of seasoned and seared chicken and savory pasta tossed in the most flavorful creamy tomato sauce with delicious seasonings and flavor enhancers. Don’t be thrown by the addition of hot sauce. I promise, it won’t make it spicy, it just enhancers the other flavors in the sauce, as does the mustard powder. You also can’t detect that there’s a smidge of honey in this sauce, but it adds a perfect offset to the acidity of the tomatoes. Trust me– these flavors are what make the flavor profile perfectly balanced.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Slice the chicken in half lengthwise to create 2 thinner slices. Season each side and dredge it in flour. Sear in olive oil. Set aside and let it rest for 10 minutes, then cut into strips. Add white wine, butter, and garlic to the same skillet. Use a silicone spatula to “clean” the pan and let the liquid bubble gently and reduce by half.
Add tomato paste, followed by chicken broth, half and half, honey, hot sauce, and seasonings. Bring to a gentle boil, then reduce heat to low while you cook the pasta. Gradually stir Parmesan cheese into the sauce just before adding the pasta.
Add the drained pasta along with the cooked chicken and toss to combine and heat through. Serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat well. Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form. Another reheating tip: I like to reserve and store some of the pasta water (about 1/2 cup), and add small splashes of it to the pasta while it reheats, it helps “loosen” up the noodles/sauce and restores it back to its original consistency. You don’t have to use the entire reserved amount.
Try These Next
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Cheese Grater– Always shred your cheese from a block for soups and sauces, it melts and tastes much better than packaged shredded cheese. I use Belgioioso parmesan. Kitchen Tongs– Makes it easy to handle the chicken when searing. Pasta Strainer– I have this one and love it. Large Measuring Cup with a Spout Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time.
