Tomato Chicken Pasta (No Cream)

This sun-dried tomato chicken pasta without cream is a tasty and healthy meal that’s simple to make. It’s filled with tender chicken, rich tomato flavor, and lots of veggies, making it a great choice instead of creamy pasta dishes. I enjoy making this recipe because it’s easy and full of flavor, plus it’s lighter and healthier without the cream. It’s perfect for a quick weeknight dinner or a weekend meal.

Ingredients

For the Pasta:

• 12 oz (340 g) pasta (penne, fusilli, or farfalle)
• Salt, for boiling water

For the Chicken:

• 2 tbsp olive oil, divided
• 1 lb (450 g) chicken breast or thighs, cut into bite-sized pieces
• Salt and pepper, to taste

For the Sauce:

• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 cup sun-dried tomatoes, sliced (in oil, drained)
• 1 can (14 oz) diced tomatoes (fire-roasted for extra flavor)
• 1/2 cup chicken broth
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika (optional, for depth)
• 1/2 tsp red pepper flakes (optional, for spice)
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper, to taste

For the Vegetables:

• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup fresh spinach, roughly chopped ( I included this for those people who like chicken with sun-dried tomatoes and spinach )

Garnish:

• Fresh parsley or basil, chopped
• Grated Parmesan cheese (optional)

How To Make Sun-dried Tomato Chicken Pasta No Cream

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to the package instructions until al dente.
3. Reserve 1/2 cup of the pasta water, then drain and set the pasta aside.

Step 2: Cook the Chicken

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Season the chicken pieces with salt and pepper, then add them to the skillet.
3. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and set aside.

Step 3: Sauté the Vegetables

1. In the same skillet, add the remaining tablespoon of olive oil.
2. Add the chopped onion and garlic, cooking for 2-3 minutes until fragrant.
3. Stir in the zucchini and bell pepper. Cook for 5 minutes until softened.

Step 4: Build the Sauce

1. Add the sliced sun-dried tomatoes to the skillet and stir for 1-2 minutes.
2. Pour in the canned diced tomatoes and chicken broth. Stir to combine.
3. Add Italian seasoning, smoked paprika, and red pepper flakes (if using). Let the sauce simmer for 5-7 minutes.
4. Taste the sauce and season with salt and pepper as needed.

Step 5: Combine Everything

1. Return the cooked chicken to the skillet. Stir to coat the chicken with the sauce.
2. Add the cooked pasta, spinach, and reserved pasta water (a little at a time) to achieve your desired sauce consistency. Stir until everything is evenly coated and heated through.

Step 6: Garnish and Serve

1. Sprinkle the pasta with fresh basil or parsley.
2. Serve warm with a side of garlic bread or a fresh green salad. Optionally, garnish with grated Parmesan cheese for extra flavor.

Expert Tips

1. Use Fresh Ingredients: Fresh basil and garlic elevate the flavors of this dish.
2. High-Quality Tomatoes: Fire-roasted diced tomatoes add a smoky depth to the sauce.
3. Don’t Skip the Pasta Water: It helps bind the sauce to the pasta, creating a silky texture.
4. Add Bacon for Flavor: If you enjoy bacon, cook a few strips, chop them, and stir them into the dish to make a flavorful chicken and bacon tomato pasta no cream version.
5. Make It a Bake: For a hearty twist, transfer the cooked pasta to a baking dish, top with mozzarella, and bake at 375°F (190°C) for 15-20 minutes for a delicious vegetable chicken pasta bake or baked pasta with chicken and vegetables.
6. Adjust Vegetables: Swap zucchini or bell peppers for mushrooms, broccoli, or any vegetable of your choice to create your perfect chicken and vegetable pasta bake recipe.

How to Serve Chicken Tomato Pasta No Cream​

• Main Course: Serve this dish as the centerpiece of your meal, accompanied by crusty bread or a side of steamed vegetables.
• Family-Style: Present the pasta in a large bowl with fresh basil leaves and Parmesan on the side.
• Meal Prep: This dish reheats well, making it a great option for lunchboxes or busy weekdays.

Personal Experience

This recipe has become a staple in my kitchen. The absence of cream doesn’t detract from its creamy texture, thanks to the richness of sun-dried tomatoes and the addition of pasta water. I love how adaptable this dish is—you can add your favorite vegetables or even turn it into a chicken vegetable pasta bake. Every time I make this chicken sun-dried tomato pasta no cream, it reminds me of how simple ingredients can come together to create a  yummy meal.

Enjoy your delicious tomato chicken pasta no cream or milk.

To convert the Sun-Dried Tomato Chicken Pasta No Cream recipe into a vegetable and chicken pasta bake or chicken vegetable pasta bake, follow these adjustments:

Replacements:

1. Pasta: Use slightly undercooked pasta (2 minutes less than package instructions) to prevent it from becoming mushy during baking.
2. Cheese: Add shredded mozzarella, Parmesan, or a mix of both for the bake. Use about 1 ½ to 2 cups total.
3. Sauce: Increase the amount of sauce slightly by adding 1/4 cup more chicken broth or canned tomatoes to keep the pasta moist while baking.
4. Vegetables: Add heartier vegetables like broccoli, mushrooms, or even cauliflower, which hold up better in baking.

How to Turn It Into a Chicken and Vegetable Pasta Bake:

1. Prepare Pasta: Cook the pasta for 2 minutes less than usual, drain, and set aside.
2. Make the Sauce: Follow the original steps to make the sauce, including cooking the chicken and vegetables.
3. Combine and Layer: Mix the pasta, chicken, vegetables, and sauce in a large mixing bowl. Transfer to a greased baking dish.
4. Add Cheese: Top with shredded mozzarella and/or Parmesan. Spread evenly for a golden crust.
5. Bake: Preheat the oven to 375°F (190°C). Bake uncovered for 15-20 minutes or until the cheese is bubbly and golden.
6. Garnish and Serve: Remove from the oven and garnish with fresh parsley or basil. Serve warm.

More Recipes

• Italian Pasta Salad With Chickpeas
• Dump-and-Bake Garlic Parmesan Chicken Pasta
• Baked Feta And Cream Cheese Pasta
• Sun-Dried Tomato Pasta with Chicken and Mozzarella
• Vegetable Pasta Bake