This creamy tomato and chicken pasta has no cream in it—but you’d never guess. The sauce is rich, velvety, and full of deep flavor, all thanks to fresh tomatoes slow-cooked with garlic, shallots, and anchovies. The anchovies melt right into the sauce, adding that savory depth without tasting fishy. I love how this comes together in one pan with real ingredients—no shortcuts or heavy cream needed. It’s simple, satisfying, and perfect with any pasta you have on hand.
Why This Creamy Tomato and Chicken Pasta Never Fails
No cream needed—anchovies and tomato paste add body and richness.
Chicken is marinated and seared for extra flavor.
Fresh tomatoes make the sauce bright and balanced.
Easy to make in under an hour with simple pantry staples.
Works with any pasta shape you like.
Ingredients for Creamy Tomato and Chicken Pasta
For the Chicken Marinade
1 large chicken breast, cubed
Olive oil
Salt
Black pepper
Oregano
Dried basil
Paprika
Garlic powder
For the Sauce
8–10 small to medium tomatoes, high quality
3 tbsp olive oil
garlic cloves
shallot, chopped
2 tbsp tomato paste
2–3 anchovies (highly recommended)
½ tsp oregano
½ tsp dried basil
½ tsp red pepper flakes
Salt, to taste
Black pepper, to taste
Pinch of sugar (optional, to balance acidity)
For the Pasta
Pasta of your choice (I used 1½ cups cellentani)
Olive oil and salt for boiling water
Reserved pasta water
Parsley or basil, for garnish
Step-by-Step on How to Make Creamy Chicken Tomato Pasta
1. Marinate the Chicken
Cut chicken into even cubes so they cook evenly.
Toss with olive oil, salt, black pepper, oregano, dried basil, paprika, and garlic powder.
Let it sit while you prep the sauce.
2. Roast the Tomatoes, Garlic, and Shallot
Slice off the core of each tomato so you have a flat base.
Heat olive oil in a wide pan on low heat.
Place tomatoes flat-side down around the pan.
Add garlic and shallot to the middle.
Cover with a lid and let them cook for 15–20 minutes, until the skins peel easily.
Remove skins and discard.
3. Build the Sauce
Add tomato paste, anchovies, oregano, dried basil, and red pepper flakes to the pan.
Mash everything together until the anchovies dissolve.
Season with salt, black pepper, and a small pinch of sugar if needed.
Simmer for another 5–10 minutes to let flavors blend.
Blend the sauce until smooth.
4. Cook the Pasta
Bring a pot of water to a boil, add salt and olive oil.
Add pasta and cook until al dente.
Save 1 cup of pasta water before draining.
5. Cook the Chicken
Heat a drizzle of olive oil in a skillet.
Spread chicken into one even layer.
Leave it undisturbed until one side browns.
Flip and cook the other side until charred but not overcooked.
Remove and set aside.
6. Combine Everything
Return the sauce to the pan.
Add chicken and cooked pasta.
Toss together, adding pasta water a little at a time until the sauce coats the pasta.
Adjust seasoning with salt and black pepper.
7. Serve
Garnish with parsley or basil.
Optional: add a knob of butter for extra richness.
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Recipe Tips for Best Results
Use Anchovies for Depth
Anchovies are optional, but they completely change the sauce. They dissolve as you cook, leaving behind savory richness that balances the acidity of the tomatoes. If you’ve never tried them in pasta sauce, this recipe is the best way to start. Without anchovies, the sauce is still good, but with them it tastes like something from a restaurant kitchen.
Cook Tomatoes Low and Slow
Cooking the tomatoes flat-side down with garlic and shallots in the middle helps them soften evenly. Low heat prevents burning and keeps the flavor sweet instead of bitter. The skin slips right off after steaming under a lid. Taking the time here makes blending easier and gives your sauce that silky consistency without cream.
Don’t Overcook the Chicken
Cubing the chicken into even pieces makes it cook evenly. Spread them in a single layer and let them sear without moving. This gives you a golden crust that locks in flavor. If you stir too early, the chicken will steam instead of brown. Because the chicken simmers again in the sauce, pull it off the heat just when it’s cooked through.
Save Pasta Water
Pasta water is what ties everything together. It has starch that helps the sauce cling to the pasta. Start with a little and add more until you reach the texture you want. If the sauce feels too thick, loosen it with more pasta water instead of oil. It keeps the dish creamy without needing heavy cream.
Adjust Acidity
Fresh tomatoes can sometimes taste sharp. A small pinch of sugar balances the sauce without making it sweet. Taste as you go—you might not need sugar if your tomatoes are already sweet. You can also add a small pat of butter at the end for a smoother finish. These small tweaks make a big difference in flavor.
Serving Ideas
Pair with a side of garlic bread for a complete meal.
Add a green salad with lemon dressing for freshness.
Top with parmesan if you like extra cheesiness.
This creamy tomato and chicken pasta shows that you don’t need cream to make a rich sauce. Fresh tomatoes, anchovies, and simple herbs do all the work. The pasta tastes hearty yet fresh, with tender chicken and a smooth, balanced sauce. Once you try this method, I guarantee you’ll want to make it again.
Creamy Chicken and Tomato Pasta
Equipment
- 1 Blender
Ingredients
For the Chicken Marinade
- 1 large chicken breast cubed
- Olive oil
- Salt
- Black pepper
- Oregano
- Dried basil
- Paprika
- Garlic powder
For the Sauce
- 8-10 small to medium tomatoes high quality
- 3 tbsp olive oil
- garlic cloves
- shallot chopped
- 2 tbsp tomato paste
- 2-3 anchovies highly recommended
- ½ tsp oregano
- ½ tsp dried basil
- ½ tsp red pepper flakes
- Salt to taste
- Black pepper to taste
- Pinch of sugar optional, to balance acidity
For the Pasta
- Pasta of your choice I used 1½ cups cellentani
- Olive oil and salt for boiling water
- Reserved pasta water
- Parsley or basil for garnish
Instructions
Marinate the Chicken
- Cut chicken into even cubes so they cook evenly.
- Toss with olive oil, salt, black pepper, oregano, dried basil, paprika, and garlic powder.
- Let it sit while you prep the sauce.
Roast the Tomatoes, Garlic, and Shallot
- Slice off the core of each tomato so you have a flat base.
- Heat olive oil in a wide pan on low heat.
- Place tomatoes flat-side down around the pan.
- Add garlic and shallot to the middle.
- Cover with a lid and let them cook for 15–20 minutes, until the skins peel easily.
- Remove skins and discard.
Build the Sauce
- Add tomato paste, anchovies, oregano, dried basil, and red pepper flakes to the pan.
- Mash everything together until the anchovies dissolve.
- Season with salt, black pepper, and a small pinch of sugar if needed.
- Simmer for another 5–10 minutes to let flavors blend.
- Blend the sauce until smooth.
Cook the Pasta
- Bring a pot of water to a boil, add salt and olive oil.
- Add pasta and cook until al dente.
- Save 1 cup of pasta water before draining.
Cook the Chicken
- Heat a drizzle of olive oil in a skillet.
- Spread chicken into one even layer.
- Leave it undisturbed until one side browns.
- Flip and cook the other side until charred but not overcooked.
- Remove and set aside.
Combine Everything
- Return the sauce to the pan.
- Add chicken and cooked pasta.
- Toss together, adding pasta water a little at a time until the sauce coats the pasta.
- Adjust seasoning with salt and black pepper.
Serve
- Garnish with parsley or basil.
- Optional: add a knob of butter for extra richness.
