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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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course dinner,, Pasta
Cuisine American
Calories 1410 kcal

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

Garnish:

  • Fresh parsley or basil chopped
  • Grated Parmesan cheese optional

Instructions
 

Step 1: Cook the Pasta

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

Step 2: Cook the Chicken

  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Season the chicken pieces with salt and pepper, then add them to the skillet.
  • 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

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

Step 4: Build the Sauce

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

Step 5: Combine Everything

  • Return the cooked chicken to the skillet. Stir to coat the chicken with the sauce.
  • 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

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

Notes

 
  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.
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.
 
Keyword chicken sun-dried tomato pasta no cream​, tomato chicken pasta no cream, vegetable and chicken pasta bake