Creamy Chicken and Tomato Pasta
Creamy tomato and chicken pasta doesn’t actually need cream to taste rich and satisfying. The sauce comes together from fresh tomatoes, garlic, shallots, and a secret flavor boost from anchovies. They melt right into the sauce, leaving depth without tasting fishy. This pasta has a smooth tomato base, tender chicken, and just the right amount of herbs. I love making it on weeknights because it feels hearty but still fresh. Once you try anchovies in pasta sauce, you’ll see why they’re highly recommended here.
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.
Video
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