Creamy Tomato Chicken Skillet is a quick and easy dinner recipe featuring tender chicken breasts cooked in a rich tomato cream sauce. Served over pasta, this one-pan meal combines garlic, herbs, and Parmesan cheese for a flavorful and comforting dish. Perfect for weeknight dinners, family meals, or meal prep, this creamy chicken pasta recipe is simple, hearty, and full of flavor.

Ingredients

12 ounces dry pasta (penne, fusilli, spaghetti, or linguine)
2 tsp dried basil
1 ½ tsp dried crushed rosemary
1 tsp garlic powder
¾ tsp salt
¼ tsp freshly ground black pepper
3 tbsp + 2 tsp all-purpose flour, divided
2 lbs thin-sliced boneless skinless chicken breasts
2–3 tbsp olive oil, or as needed
½ cup diced onion (yellow or white)
1 tsp minced garlic
3 tbsp tomato paste
14.5 oz can diced tomatoes (with juice)
1 cup low-sodium chicken broth
½ cup half-and-half or heavy cream
¼ tsp red pepper flakes (optional, to taste)
Grated Parmesan cheese (optional, for serving)
Fresh basil or parsley, minced (optional, for garnish)

Instructions

Cook the pasta: Prepare pasta according to package directions. Drain and set aside.
Prepare the seasoning and flour: In a small bowl, combine basil, garlic powder, rosemary, salt, and pepper. Place 3 tablespoons of flour in a shallow dish and mix with 1 tablespoon of the seasoning. Reserve the remaining seasoning for later.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Lightly dredge the chicken in the seasoned flour, shake off excess, and cook 3–4 minutes per side until golden brown and fully cooked. Cook in batches if necessary. Remove chicken from skillet and keep warm. Discard any remaining seasoned flour mixture.
Prepare the sauce: Add a little more olive oil to the skillet and reduce heat to medium. Sauté onion for 3 minutes until softened, then add garlic and cook 1 more minute. Stir in tomato paste, then add diced tomatoes, chicken broth, and the reserved seasoning mixture.
Add cream: In a small bowl, whisk remaining 2 tsp flour into half-and-half until smooth. Pour into the skillet and stir to combine. Bring the sauce to a gentle simmer. Add red pepper flakes if desired.
Finish cooking: Reduce heat to low, return chicken to skillet, and cook until heated through.
Serve: Plate the chicken and sauce over cooked pasta. Garnish with Parmesan cheese and fresh herbs, if desired.

Why You’ll Love This Recipe

This creamy tomato chicken skillet combines tender, flavorful chicken with a rich, velvety tomato sauce. It’s perfect for a comforting weeknight dinner, easy to prepare, and packed with flavor that everyone will enjoy.

Tips

Use thin-sliced chicken breasts for faster, even cooking.
Don’t skip shaking off the excess flour; it ensures a light coating rather than a gummy crust.
Simmer the sauce gently to allow flavors to meld without curdling the cream.

Variations and Substitutions

Protein alternatives: Try turkey cutlets, shrimp, or even tofu for a vegetarian option.
Dairy-free: Substitute coconut cream or unsweetened almond milk for the half-and-half.
Pasta swaps: Gluten-free pasta works well, or use zucchini noodles for a low-carb version.
Spice adjustments: Add more red pepper flakes for heat or smoked paprika for depth.

FAQs

Can I make this ahead of time?
Yes, you can cook the chicken and sauce separately and store in the fridge for up to 2 days. Reheat gently and serve over freshly cooked pasta.

Can I freeze this dish?
Yes, freeze the chicken and sauce in an airtight container for up to 2 months. Reheat slowly on low heat.

What’s the best way to thicken the sauce?
The flour in the cream helps thicken it. If needed, simmer a few extra minutes to reach your desired consistency.

Serving

Serve this dish hot over your favorite pasta with a sprinkle of Parmesan cheese and chopped fresh basil or parsley. Pair with a simple green salad or garlic bread for a complete meal.

Suggestions

Add roasted vegetables like bell peppers or zucchini for extra color and nutrients.
Swap chicken broth for white wine for a slightly richer flavor.
For a lighter version, use half-and-half instead of heavy cream.