Creamy Chicken And Tomato Pasta Sauce Recipes

EASY CREAMY CHICKEN IN TOMATO SAUCE

Steps:

• Place chicken breasts on a chopping board in front of you and with a sharp knife, carefully slice each in half resulting in two thin fillets.
• Drizzle with olive oil and season generously with salt, pepper and paprika on both sides.
• Heat a large frying pan over medium-high heat.
• Add the chicken and cook for 2-3 minutes per side until the chicken is golden brown and cooked through. Remove from the pan and set aside.
• In the same pan, fry the onion, garlic and oregano in a splash of olive oil until soft and fragrant.
• Pour in the passata/tomatoes and cream.
• Season with salt and pepper and allow to simmer gently for 5 minutes. Stir in the Parmesan cheese.
• Add the chicken back to the pan along with any resting juices and allow to simmer for another minute or two.
• Top with basil and serve.

TOMATO-CREAM SAUCE FOR PASTA

Steps:

• In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

CREAMY CHICKEN AND TOMATO PASTA SAUCE

Steps:

• Heat oil, then fry onion gently for 5 mins. Add garlic and fry for 2 mins more. Add peppers and cook for 5 mins.
• Add tomatoes, oxo cube, mixed herbs and paprika, stir together and simmer gently for 20 mins.
• Add chicken and heat through, then turn heat down to minimum and add soft cheese. Heat very gently for a couple of minutes to warm through. Season and serve with pasta and grated parmesan.

CHICKEN WITH TOMATO-CREAM SAUCE

Steps:

• In a large skillet, brown chicken in butter on each side. Remove and set aside. Add onion and garlic; saute until tender. Stir in tomatoes and salt. Bring to a boil. Reduce heat; return chicken to pan. Cover and simmer for 30 minutes or until chicken juices run clear., Remove chicken and keep warm. Combine the flour and sour cream. Reduce heat to low; stir in sour cream mixture and Parmesan cheese. Heat through (do not boil). Serve chicken and sauce over noodles.

CHICKEN AND PASTA WITH CREAMY TOMATO-WINE SAUCE

Steps:

• In a large skillet over medium heat, warm the oil.
• Add the onions and garlic; saute until tender, about 5 minutes.
• Add the tomatoes, wine, paprika, salt, pepper, and Tabasco.
• Increase heat to high and bring to a boil.
• Decrease heat to low and simmer, uncovered, to develop the flavors and reduce the sauce, about 10 minutes longer.
• Transfer to a food processor and puree.
• Return the sauce to the pan and add the sour cream, parsley, and 1/4 cup Parmesan cheese.
• Add the ziti and chicken and mix well; taste and adjust.
• Sprinkle with the remaining Parmesan cheese and serve.

CHICKEN AND BACON PASTA WITH SPINACH AND TOMATOES IN GARLIC CREAM SAUCE

Steps:

• Heat 2 tablespoons of olive oil in a large skillet, on medium-high heat. Add chicken and cook on one side on medium-high heat for 4 minutes. While it cooks, sprinkle the uncooked sides of the chicken with paprika, Italian seasoning, and salt. Flip the chicken over, and cook on the other side for 3 more minutes on medium-high heat. Reduce heat to low-medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
• To the same pan (but without chicken), add heavy cream and bring to boil. Only after the heavy cream starts boiling, add shredded Parmesan cheese. Immediately reduce to simmer (low-medium heat) and stir, while simmering, until the cheese melts and the sauce is creamy, for about 1 or 3 minutes.
• To the same pan with the creamy sauce, add chopped tomatoes, fresh spinach, garlic, crushed red pepper. Stir in the sauce on medium heat just until the spinach starts to wilt and sinks into the sauce. Add 1/3 of the cooked chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything. Remove from heat.
• In the meantime bring a large pot of water to boil, add pasta, and cook according to instructions (usually 10 to 15 minutes). Drain the pasta.
• Add cooked pasta to the skillet with the sauce and reheat on low heat. When ready to serve, top the pasta with the remaining half of bacon (cooked, drained of fat, chopped, gently reheated) and the remaining 2/3 of the cooked chicken (sliced into small strips, gently reheated). This is done for presentation purposes.
• When serving, top the pasta with 1/2 cup of shredded Parmesan cheese.

CREAMY GARLIC CHICKEN PASTA {WITH TOMATO & SPINACH}

Steps:

• Prep Pasta: Boil water in a large pot and cook pasta al dente according to package instructions.
• Season both sides of chicken breasts with salt garlic powder, Italian seasoning, paprika, and a generous pinch of salt and pepper.
• Heat olive oil in a large heavy duty pan over medium-high heat and cook chicken breasts 5 minutes per side or until cooked through. Remove from heat and set aside.
• To the same pan, add the butter and garlic and cook for 1 minute or until fragrant. Add the tomato and spinach and cook 2-3 minutes or until the tomato and spinach are soft and wilted.
• Reduce the heat and add the heavy cream and parmesan cheese. Whisk until fully incorporated and creamy. Add a pinch of salt and pepper to taste.
• Drain pasta and slice chicken into thin slices or cubes and return to the same pan. Stir to combine and serve!

CREAMY TOMATO CHICKEN AND CHORIZO PASTA RECIPE

Steps:

• Peel and chop the onion, then chop the bell peppers and set to one side.
• Slice the chorizo into disks.
• Heat the olive oil a large frying pan over high heat, add the chorizo and cook for 2 minutes.
• Add the chopped onion and peppers and cook for another 2-3 minutes, stirring occasionally.
• Whilst the peppers are cooking chop the chicken breasts into small chunks.
• Add the chicken to the pan and stir around in the oil for 1-2 minutes until lightly golden. Add in the garlic and stir together until aromatic (less than 1 minute)
• Add the chopped tomatoes, Italian seasoning, sugar, salt, and smoked paprika if using.
• Bring to a simmer and then cook gently whilst you cook the pasta.
• Bring a large pan of water to a boil. Add a tablespoon of salt then pour in the pasta.
• Reserve a cup of the pasta cooking liquid then drain the pasta.
• Add the pasta to the tomato sauce mixture and pour in the heavy cream.
• Stir everything together until well coated, thinning the sauce with pasta water as needed.
• Stir through the fresh spinach and allow to wilt. Serve immediately with parmesan and chopped parsley.

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.