Best Chicken Tomato Pasta Recipes

CREAMY TOMATO-CHICKEN PASTA

Steps:

• Pat chicken dry and season with chili powder, salt, and pepper.
• Heat oil in a pan over medium-high heat. Sear chicken in the hot oil until browned, about 3 minutes per side. Remove to a clean plate.
• Place garlic in the leftover juices in the pan and saute over medium heat until aromatic, 30 seconds to 1 minute. Stir in tomato sauce and heavy cream; reduce heat to low. Add spinach and basil and cook and stir until spinach wilts. Add chicken to the sauce and cook until chicken is no longer pink in the centers.
• While chicken mixture cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Serve chicken mixture on top of pasta.

QUICK AND EASY CHICKEN AND TOMATO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
• Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes.
• Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.

CREAMY TOMATO-BASIL PASTA WITH CHICKEN

Steps:

• Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
• Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is melted. Stir in tomatoes; cook 3 min.
• Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

CHICKEN, PESTO AND SUN-DRIED TOMATO PASTA

Steps:

• Heat 1 tablespoon oil in frying pan over medium-high heat.
• Season chicken with salt and pepper, add to pan and cook for 5-7 minutes each side or until cooked through.
• Transfer to a plate and cover to keep warm.
• Cook pasta according to packet direction, drain and return to saucepan.
• Heat remaining oil in pan, add tomatoes and toss for a minute.
• Thinly slice chicken and return to pan; add pesto and cream and toss over low heat til well combined.
• Add pasta and mix well, season with salt and pepper if desired.
• Serve accompanied with parmesan cheese.

CREAMY CHICKEN, BASIL, AND SUN-DRIED TOMATO PASTA BAKE

Steps:

• Preheat oven to 350. Boil pasta according to package directions. Drain and place in baking dish.
• Rinse and pat chicken dry. Season both sides with salt and pepper.
• Heat large saute pan over medium heat. Add 1 teaspoon olive oil. Place chicken in pan, and cook 2 to 3 minutes per side, or until the chicken is browned. Remove from pan and place on a cutting board.
• In the same pan, melt butter, and add the rest of the olive oil. Add the garlic and onions. Cook for about 2 minutes, until the onions are soft.
• Stir in the tomatoes and 3/4 cup of the chicken broth or wine. Bring to a boil. Turn down and let simmer for about 10 minutes.
• Meanwhile, slice the chicken into 1/4-inch thick slices and place over pasta (the chicken will finish cooking in the oven).
• Stir in cream and 1/2 cup cheese into the tomatoes. Simmer over medium heat until the sauce thickens.
• Add the rest of the broth or wine if the sauce gets too thick. Stir in basil. Add salt and pepper to tast.
• Pour sauce over chicken and pasta. Sprinkle with remaining cheese.
• Bake uncovered for about 20 minutes, or until bubbling and golden brown.

CHICKEN, TOMATO, AND PASTA SALAD WITH BASIL VINAIGRETTE

Steps:

• In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
• In a large pasta bowl, plate the entire salad and garnish with basil tops.
• In a blender, puree garlic, ginger, lime juice, salt, and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.

PASTA WITH CHICKEN, TOMATO, AND FETA

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package directions. Drain; rinse well under cold water.
• Transfer to a large bowl; toss with oil, lemon juice, feta, tomatoes, chicken, and basil; season generously with salt and pepper. Serve at room temperature or chilled.

CREAMY TOMATO-BASIL PASTA WITH CHICKEN

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
• Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 3 min.
• Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

CHICKEN, BASIL AND TOMATO PASTA SALAD

Steps:

• Cook pasta according to package directions, adding green beans the last 5 minutes of cooking; drain. Rinse with cold water; drain again.
• Mix together the oil, vinegar, salt, garlic, mustard and pepper with a whisk until thoroughly combined.
• In a very large bowl toss together the pasta mixture, chicken cubes (if using), dressing, tomatoes, shredded cheese and olives. Cover and chill for 4-24 hours. Add basil and toss gently before serving. Top with shaved Parmesan cheese, if desired.

ANGEL HAIR PASTA WITH BASIL-TOMATO SAUCE (AND CHICKEN)

Steps:

• Sauté garlic and shallot in oil over medium heat until garlic golden and shallot wilted.
• Add tomatoes and season with salt, pepper, and basil.
• Chop cooked chicken into bite size pieces.
• Add pasta, water, and chicken to sauce, stir gently in to coat.
• Move to serving platter, sprinkle with parmesan cheese, and serve.

DROP DEAD FABULOUS CHICKEN, ARTICHOKE, SUN-DRIED TOMATO PASTA

Steps:

• Boil pasta according to directions.
• Meanwhile, heat olive oil in a large skillet over medium heat.
• Add onions and garlic. Cook until softened.
• Add chicken, tomatoes, and artichoke hearts. Stir until heated all the way through.
• Stir in heavy cream.
• Let this simmer for five minutes.
• Pour over cooked al dente pasta.

PESTO PARMESAN CRUSTED CHICKEN BREASTS OVER TOMATO SPINACH PASTA

Steps:

• Chicken -- I don't like the chicken breasts too thin for this. A scallopini cut is too thin, but lately a few that I have purchased are so thick I had to pound them out a bit.
• Marinate -- Now, if you have time, place the chicken and pesto in a large baggie and let it marinate, 30 minute and up to 4 hours. But not longer than 4 hours. If you do not have time, don't worry. It can be made right on the spot.
• Tomato sauce -- I like to start the sauce first. I use a good Italian flavored tomato sauce, but use your favorite sauce. I also like to add a bit more onion and garlic to mine, but remember, you can really add anything you want to make it "Yours.".
• In a small pot, add the olive oil and bring to medium heat. Then add the onion and garlic and cook 2-3 minutes. Deglaze with the wine and then add in the tomatoes and let simmer while you prepare the chicken. Before serving - after puree - if you add that step, add in the fresh basil.
• Note: Depending on what type of tomatoes you use, you may need to puree them. I use my immersion blender or you can use a regular blender. The end result you want a fairly smooth sauce. I like a little texture, but I use big Italian tomatoes, so I like to puree mine a bit. If you use a fine diced tomatoes, you may not need to do that. It is your choice.
• Chicken -- In a pie plate, or small dish, add the bread crumbs and parmesan cheese.
• Now if you marinated the chicken in the pesto remove each chicken breast and lightly shake off any extra. Then dredge in the bread crumb and cheese mixture. If you didn't marinate your chicken, just add the pesto to a small bowl and dip each breast in the pesto, shake off any extra and dredge in the bread crumb and cheese mixture like above.
• Pasta -- Cook according to package directions.
• Pan Sear -- In a large skillet (I prefer a non-stick pan for this), heat up the olive oil of medium high heat. Add the chicken and cook on each side until golden brown. They only take approximately 5-10 minutes per side depending on the thickness of your chicken.
• Pasta -- Drain the pasta well and toss in the tomato sauce and don't forget to add the fresh basil.
• Serve -- Plate up the pasta and tomato sauce and then top with a chicken breast. You can garnish with extra parmesan if you want. Just add a salad and dinner. ENJOY!

ONE-PAN CHICKEN,TOMATO AND PEPPER PASTA

Steps:

• Cook and stir chicken in hot oil in large skillet on medium-high heat for 5 minutes or until chicken is lightly browned.
• Add 3 cups water, chicken broth and lemon peel; mix well. Stir in pasta; cover. Bring to boil. Reduce heat to low; simmer 15 minutes or until pasta is tender.
• Stir in tomatoes and pepper strips; cook an additional 5 minutes or until chicken is cooked through and vegetables are crisp-tender. Add cheese; toss lightly.

CHICKEN, BROCCOLI, AND TOMATO PASTA

Steps:

• Boil pasta in 6 quarts of water for 8 to 10 minutes. (The pasta will be slightly undercooked). Drain, and set aside. Do NOT rinse.
• Heat the oil on medium high in a pot large enough to hold the 1 pound of cooked pasta, then add the chicken pieces. Cook for 2 minutes, turning the chicken to brown evenly on all sides.
• Add the diced onion, and cook for 2 more minutes. Stir in the chopped garlic, basil and oregano and cook for 1 minute. Season with salt and sugar, then pour in the red wine. Bring to a simmer, and reduce the liquid by half.
• Toss in the diced tomatoes, and return to a simmer. Cook for an additional 5-7 minutes, or until the chicken is thoroughly cooked. Add the chopped broccoli, and continue cooking for 2 minutes.
• Mix in the pasta, and cook until the pasta reaches your preferred doness. Finish by mixing in the parmeasan cheese and taste for salt.

CHICKEN ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• 1. Cook pasta in boiling water until done. Drain. 2. Melt butter over medium heat in a large saucepan. Saute onions, mushrooms, and garlic until tender. Stir in sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; cook until liquid is reduced by a third, about 4 minutes. 3. Toss pasta with sauce. Top with tomatoes and cheese, add pepper to taste, and serve.

PASTA WITH TOMATO PESTO, FETA AND CHICKEN

Steps:

• Cook orzo as directed on package; drain. Rinse with cold water to cool; drain well.
• Meanwhile, in large bowl, combine chicken, cheese, basil, pesto and salt; stir gently to mix. Add cooked orzo to chicken mixture; toss gently to coat. Sprinkle with lemon juice.
• To make tomato cups, cut off stem end of tomato and scoop out pulp; discard. Spoon salad mixture into tomato cups. If desired, serve on lettuce-lined plates.

QUICK PENNE PASTA WITH CHICKEN TOMATO SAUCE

Steps:

• Cook pasta according to package instructions, al dente, adding olive oil to cooking water.
• Drain and keep warm.
• Combine ground chicken, cumin, salt and pepper until well mixed.
• In a non stick frypan, scramble fry chicken mixture, until no longer pink and cooked through.
• Remove from pan to drain on paper towel.
• Drain any fat from pan and wipe out with a paper towel.
• Return chicken mixture to frypan, add red pepper strips, horseradish, tomato sauce and 1/2 cup Parmesan cheese.
• Bring to boil and simmer 10 minutes.
• Place penne pasta in warmed pasta bowl, pour tomato/chicken mixture over, gently mix together.
• Sprinkle remaining Parmesan cheese and toasted pine nuts over pasta mixture.
• Serve immediately.

TOMATO, SPINACH AND CHICKEN PASTA BAKE

Steps:

• Heat oven to 375ºF.
• Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for last minute.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken and basil; cook and stir 3 to 4 min. or until chicken is evenly browned. Stir in tomatoes and pasta sauce; bring to boil. Simmer on medium heat 4 to 5 min. or until heated through, stirring occasionally.
• Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with remaining mozzarella.
• Bake 20 min. or until heated through. Sprinkle with Parmesan.

HEARTY TOMATO SOUP WITH CHICKEN AND PASTA

Steps:

• In a large stock pot, combine the chicken broth, tomato puree, garlic powder, dried oregano, dried basil, salt, pepper, and Tabasco sauce (go easy on the Tabasco to start - you can always add more later). Bring to a simmer on medium heat, stirring occasionally. Simmer for ten minutes.
• Stir in the fresh basil, fresh oregano, and chicken. Continue simmering for another five minutes.
• Turn the heat up to medium-high to bring the soup to a boil. Add the soup pasta and cook according to package directions.
• Remove from heat, and serve with grated parmesan cheese and/or garlic-flavored croutons.
• Refrigerate or freeze any leftovers.

SUNDRIED TOMATO ALFREDO WITH CHICKEN AND PASTA

Steps:

• 1. Boil your chicken breasts til cooked through. While chicken is boiling, boil your pasta in water with a tsp of olive oil or salt whichever you usually use.
• 2. When boiling of pasta is done, strain and put to the side. When boiling of chicken is done, strain and let cool. Once chicken is room temp or cool enough to handle, cut up into cubes about bite size.
• 3. Heat up alfredo sauce with chicken added back in. Once heated, turn off stove , add pasta back to pot and stir. Salt and or pepper to taste. serve.