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This tomato chicken pasta recipe is a creamy, flavorful dish combining tender chicken, al dente linguine, and a rich tomato-Parmesan sauce. Quick and easy to make, it’s perfect for family dinners or entertaining guests. Customize with your favorite ingredients for a satisfying meal packed with bold Italian flavors.

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: dried oregano, dried basil, mustard powder

For the Chicken and Pasta:

1 pound 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 for substitutions)
3 tablespoons butter
3 cloves garlic, minced
3 tablespoons tomato paste
¾ cup grated Parmesan cheese
½ pound linguine

Instructions

Prep Work

In a large measuring cup with a spout, combine all sauce ingredients and set aside.
Prepare remaining ingredients before starting the recipe.

Prepare the Chicken

Slice each chicken breast in half lengthwise to create 2-3 thinner pieces. Cover with plastic wrap and pound to ½-inch thickness using the textured side of a meat mallet. Pat dry with paper towels.
Season both sides of the chicken with salt, pepper, and Italian seasoning. Sprinkle flour evenly over both sides and rub to coat.
Heat olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and sear in batches for 4-5 minutes per side until golden brown. Remove from skillet and let rest for 10 minutes before slicing into strips.

Cook the Pasta

Bring a large pot of salted water to a boil and cook linguine to al dente according to package instructions. Drain and set aside.

Make the Sauce

Using the same skillet, add the white wine, butter, and minced garlic. Reduce heat to medium and let the mixture simmer, reducing by half (about 4 minutes). Use a silicone spatula to scrape the bottom of the pan to incorporate the flavorful bits.
Stir in the tomato paste until fully blended.
Gradually add the sauce mixture from step 1, stirring continuously. Bring to a gentle boil, then reduce heat to low and let it simmer.
Gradually sprinkle in the Parmesan cheese while stirring until the sauce thickens slightly.

Combine and Serve

Add the cooked linguine and sliced chicken to the skillet with the sauce. Toss to coat and heat through.
Taste and adjust seasoning with additional salt if needed. Serve hot.

Why You’ll Love This Recipe

Rich and Creamy: A velvety sauce packed with flavors of Parmesan, tomato, and herbs.
Easy to Make: Simple steps with restaurant-quality results.
Family-Friendly: A crowd-pleaser that’s perfect for weeknights or special occasions.
Customizable: Easily adaptable with different proteins or pasta.

Tips

For Tender Chicken: Pound the chicken to an even thickness for consistent cooking.
Deglaze the Pan: Don’t skip scraping the skillet after cooking the chicken; it adds depth to the sauce.
Cheese Quality: Use freshly grated Parmesan for the best flavor and texture.

Variations and Substitutions

Protein Options: Swap chicken for shrimp, turkey, or tofu.
Pasta Choices: Substitute linguine with fettuccine, penne, or spaghetti.
Dairy-Free: Use coconut milk instead of half and half and nutritional yeast instead of Parmesan.
Wine Substitute: Replace white wine with chicken broth or vegetable stock.

FAQs

Can I make this dish ahead of time?
Yes! Cook the sauce and chicken in advance. Store them separately in airtight containers in the fridge. Combine and heat before serving.

What is the best way to reheat leftovers?
Reheat in a skillet over low heat, adding a splash of chicken broth or half and half to loosen the sauce.

How do I prevent the sauce from curdling?
Stir the sauce continuously while adding the half and half, and avoid overheating.

Serving and Suggestions

Serve this Tomato Chicken Pasta with a side of garlic bread or a fresh green salad. Pair it with a glass of crisp white wine or sparkling water with a slice of lemon for a refreshing touch.