Creamy Roasted Tomato Chicken Pasta
This creamy chicken pasta is comfort food at its finest. A made-from-scratch cheese roux with fire roasted tomatoes, combined with perfectly cooked rotini and topped with parmiggiano regiano cheese. This will quickly become your family's favorite week-night dinner
Ingredients
- 1 lb chicken breast cut into cubes
- 12 ounces Rotini Pasta penne or fettuccine work well too
- 14.5 ounces One Can Diced Fire Roasted Tomatoes, drained About 400 grams if using fresh diced tomatoes
- ½ Sweet yellow onion such as Vidalia, diced
- 3 Garlic cloves, minced
- 4 ounces Cream Cheese About half a block (110 grams)
- ¼ cup whole milk
- 2 cups chicken broth
- ⅓ cup Cheddar cheese, cubed or shredded
- ¼ cup parmesan cheese as garnish
- 2 Tablespoons Onion Salt I like the Trader Joe's brand
- 1 teaspoon Smoked Paprika I like the Trader Joe's brand
- ½ teaspoon salt
- Pepper to taste
- 2 Tablespoons Avocado oil Any vegetable oil would work
Instructions
- Season the cubed chicken with the onion salt, smoked paprika, salt and pepper
- Boil your pasta according to package instructions while the chicken and sauce are made
- Sautee the chicken in the avocado oil for about 3 minutes, turning the chicken until fully cooked.
- Removed the chicken from the skillet and set aside.
- Add your onion and sauté it until fragrant and slightly transparent. About 5 minutes.
- Add the minced garlic and let it cook for about one minute until fragrant
- Add the chicken stock, cream cheese, milk and cheddar cheese
- Cook on medium until the cheese melts and all ingredients are well incorporated.
- Add fire roasted tomatoes and simmer for about 2-3 minutes
- add the chicken back to the pan and mix well
- Add the pasta and stir well
- Serve with parmesan cheese and garnish with basil or parsley
Tried this recipe?Let us know how it was!