30 Minute Chicken Tomato Pasta Recipe

This creamy chicken tomato pasta with fresh basil is a fast, comforting dinner that comes together in about 30 minutes. Tender pieces of golden chicken are simmered in a rich tomato sauce with mascarpone, parmesan, garlic, and sweet cherry tomatoes, then tossed with pasta for a simple meal that feels generous without being complicated.

This easy chicken pasta recipe is ideal for busy weeknights, but it is also satisfying enough for a relaxed weekend dinner. The sauce is creamy without being heavy, the basil keeps it fresh, and the pasta soaks up all the savoury tomato flavour.

Table of Contents

Why this recipe works

Golden, flavourful chicken: Browning the chicken first builds a savoury base and adds depth to the sauce.
Creamy tomato sauce: Mascarpone melts into the tomatoes and stock, creating a smooth, rich sauce that clings beautifully to pasta.
Fresh basil finish: Basil adds brightness and balances the creaminess of the dish.
Simple ingredients: Everything is easy to find, and the method is straightforward from start to finish.
Quick enough for weeknights: With 10 minutes of prep and 20 minutes of cooking, this chicken tomato pasta is a reliable 30-minute dinner.

Ingredients overview

Olive oil: Used to brown the chicken and soften the onion and garlic.
Chicken breasts: Boneless, skinless chicken breasts are cut into chunks so they cook quickly and stay tender.
Red onion: Adds mild sweetness and helps form the base of the sauce.
Garlic: Gives the pasta a warm, aromatic flavour.
Tinned cherry tomatoes: Bring sweetness, acidity, and a rich tomato base to the sauce.
Chicken stock: Loosens the sauce and adds savoury depth.
Mascarpone cheese: Makes the tomato sauce creamy and smooth.
Parmesan cheese: Adds a salty, nutty flavour and helps thicken the sauce slightly.
Fresh basil: Stirred in at the end for a fresh herbal note.
Rocket leaves: Optional, but they add a peppery bite and extra greens.
Dried pasta: Use your preferred pasta shape and cook it according to the package instructions.

Exact quantities are listed in the recipe card below.

How to make it

Chicken Tomato Pasta recipe step-by-step

Browning chicken and cooking onion for tomato chicken pasta

Cook the pasta: Bring a large pan of salted water to the boil and cook the pasta according to the package instructions. Drain and set aside, reserving a little pasta water if you want to loosen the sauce later.
Brown the chicken: Heat the olive oil in a pan over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden on all sides. Remove the chicken from the pan and keep the browned bits in the pan for extra flavour.
Soften the aromatics: Add the diced red onion and minced garlic to the same pan. Cook gently until softened, scraping the bottom of the pan as they cook.

Make the tomato sauce: Pour in the tinned cherry tomatoes and chicken stock. Bring the mixture to a simmer and cook for about 5-6 minutes, until the tomatoes soften and the stock reduces slightly.
Add the creamy ingredients: Lower the heat, return the chicken to the pan, and stir in the mascarpone until it melts into the sauce. Add the grated parmesan and mix until the sauce is creamy and well combined.

Finished creamy chicken tomato pasta with basil

Finish with herbs and greens: Stir through the chopped basil and rocket leaves, if using.
Serve: Toss the sauce with the cooked pasta and serve with extra parmesan and freshly cracked black pepper.

Variations

Swap the protein: Use turkey breast or tofu instead of chicken for a different version.
Change the cheese: Replace mascarpone with cream cheese or ricotta for a similar creamy texture.
Add more vegetables: Spinach, bell peppers, or courgette can be stirred into the sauce for extra colour and texture.
Use different herbs: Parsley or oregano can replace basil if you want a different flavour.
Make it gluten-free: Use your favourite gluten-free pasta and cook it according to the package directions.

Chef’s Guide: Expert Tips

These simple tips will help you get the best texture and flavour from your creamy chicken tomato pasta.

Do not boil after adding mascarpone: Keep the sauce at a gentle heat once the mascarpone is added to help prevent it from splitting.
Balance the tomatoes: If the sauce tastes too sharp, add a small pinch of sugar to soften the acidity.
Save pasta water: A splash of starchy pasta water can loosen the sauce and help it coat the pasta evenly.
Cook pasta al dente: Slightly firm pasta works best because it continues to absorb sauce once mixed with the hot chicken tomato mixture.

Storing and reheating leftovers

Fridge: Store cooled chicken tomato pasta in an airtight container in the fridge for up to 3 days.
Reheat: Warm in a pan over medium heat with a splash of chicken stock or water. Stir occasionally until piping hot throughout.

Recipe FAQs

Is this chicken tomato pasta suitable for meal prep?

Yes. It stores well in the fridge and reheats easily, making it a practical choice for quick meals during the week.

How do I stop cooked pasta from sticking together?

If you are not adding it to the sauce straight away, toss the drained pasta with a small amount of olive oil.

Can this recipe be adapted for a slow cooker?

Yes. Cook the chicken and onions on the stovetop first, then transfer the ingredients to a slow cooker and cook on low for 4-6 hours.

30 Minute Chicken Tomato Pasta

A quick and creamy chicken tomato pasta made with golden chicken, cherry tomatoes, mascarpone, parmesan, and fresh basil. Ready in 30 minutes and perfect for an easy dinner.

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4 Servings

Author: Deborah Rainford

Ingredients

2 tablespoons olive oil
2 chicken breasts, boneless, skinless, cut into chunks
1 red onion, diced
3 cloves garlic, minced
400 g tinned cherry tomatoes
250 ml chicken stock
25 g mascarpone cheese
15 g parmesan, grated
½ bunch fresh basil, chopped
15 g rocket leaves, optional
350 g dried pasta, cooked according to the package instructions

Instructions

Cook the Pasta:

Cook the pasta according to the package instructions, drain, and set aside.

Prepare the Chicken:

Heat the olive oil in a pan over medium heat. Add the chicken chunks, season with salt and pepper, and brown on all sides until golden. Remove the chicken from the pan and set aside.

Cook the Vegetables:

Add the diced onion and minced garlic to the same pan. Sauté gently until softened, scraping up the browned bits from the bottom of the pan.

Make the Sauce:

Add the tinned cherry tomatoes and chicken stock. Bring to a simmer and cook for 5-6 minutes, until the tomatoes soften and the stock reduces slightly.

Combine Ingredients:

Lower the heat, return the chicken to the pan, and stir in the mascarpone until melted. Add the grated parmesan and mix until the sauce is creamy.

Add Greens:

Stir in the chopped basil and optional rocket leaves. Add the cooked pasta and toss well to coat.

Serve:

Serve with extra grated parmesan and freshly cracked black pepper.

Notes

Avoid boiling the sauce: Once the mascarpone has been added, keep the heat gentle to help prevent the sauce from splitting.
Optional spinach: Rocket can be replaced with spinach. Add it when stirring in the mascarpone so it has time to wilt.

Nutrition

Meet the Chef

Hi, I’m Debs, a Cordon Bleu-trained chef who loves helping home cooks make reliable, flavour-packed meals on a budget. This creamy chicken tomato pasta is one of those simple recipes that proves everyday ingredients can still make a memorable dinner.