Easy Chicken with Creamy Tomato Sauce and Pasta
This easy chicken breast with creamy tomato sauce recipe is simple, fast, and delicious. The sauce is made with heavy whipping cream, parmesan cheese, tomato paste and favorite herbs or spices.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 minutes
- Yield: 4
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 1 ½ Tbsp olive oil, divided
- 1 ½ pounds (3) chicken breast, cut in half to make thinner
- ½ tsp salt
- ½ tsp chicken bouillon powder
- ½ tsp dried Italian Seasoning
- pinch black pepper
- 3 Tbsp tomato paste (try some different flavors like with basil, oregano, or garlic)
- 1 cup heavy whipping cream
- ½ cup Parmesan cheese
- 3 cups pasta or rice, cooked
- fresh basil - optional as garnish
Instructions
- Cut the 3 chicken breast in half lengthwise to make 6 thin pieces of chicken. Dry chicken off and sprinkle with salt, pepper, chicken bouillon powder, and Italian seasoning.
- Bring a 12" skillet to medium high heat and enough olive oil to lightly cover the bottom of the pan.
- Sear chicken on 1rst side for ~ 3 minutes or until lightly browned.
- Flip chicken and cook on 2nd side for ~ 1 minute. Set chicken aside - it is not cooked through at this point. Add chicken to pan in batches if necessary to avoid overcrowding and to get a nice sear.
- To the same pan: add tomato paste with a touch of olive oil (~ 1 ½ tsp) and slowly stir in heavy whipping cream to the tomato paste.
- Stir in Parmesan cheese.
- Bring to a simmer and add the chicken breast back to pan. Cook 4 minutes covered.
- Serve over cooked pasta or rice. Add salt to taste and add basil garnish if desired.
Notes
- Chicken thighs can be substituted but will need to be cooked ~ 15 minutes longer.
- Add favorite spices or herbs to the sauce as it cooking.
- Try a flavored tomato paste. Some tomato pastes have onion, garlic, oregano, or basil already in them.
- Don't substitute heavy whipping cream. Lower fat creams will produce a broken and separated sauce. Heavy whipping cream sauces will generally stay together if not boiled at a high heat for too long.