The Secret to the Ultimate Creamy Tomato Chicken Pasta
This Creamy Tomato Chicken Pasta isn't just a meal it’s a technique. By roasting whole tomatoes directly in the pan alongside sweet onions, we unlock a depth of flavor that is impossible to achieve with canned products.
Servings: 4
Ingredients
- The Fresh Tomato Base:
- 6 Large Fresh Tomatoes On-the-vine or Roma
- 1 Medium Onion finely chopped
- 2 Cloves Garlic minced
- 1 tbsp Tomato Paste
- 1 cup 200 ml Heavy Cream
- The Protein & Pasta:
- 1 lb 400g Chicken Breast (cubed and pre-sautéed)
- ½ package approx. 8 oz Pasta (Penne or Fusilli)
- 1 cup Shredded Mozzarella Cheese
- Seasoning:
- 2 tbsp Olive Oil
- Spice Mix: Salt black pepper, dried oregano, and red pepper flakes (to taste)
Instructions
- The Tomato Steam-Roast
- Place: Heat olive oil in a deep pan. Place whole tomatoes and the chopped onion in the center.
- Steam: Cover with a lid and cook over medium heat until the tomatoes soften.
- Peel and Mash
- Skin: Once softened, remove the lid and gently peel the skins off the tomatoes with tongs.
- Crush: Use a fork or masher to crush the tomatoes directly in the pan, mixing them with the sautéed onions.
- Build the Sauce Layer
- Aromatics: Stir in the tomato paste and minced garlic. Cook for 2 minutes.
- Emulsify: Add the spices, shredded mozzarella, and heavy cream. Stir constantly until the cheese melts and the sauce becomes a smooth, creamy orange-red.
- Combine and Simmer
- Incorporate: Add the pre-cooked chicken cubes and the cooked pasta into the sauce.
- Finish: Toss everything together over low heat for 2–3 minutes to allow the pasta to absorb the flavors.
- Garnish
- Serve: Top with fresh herbs and serve immediately while the cheese is melty and the sauce is velvety.