Save to Pinterest I discovered this dish on a Tuesday night when my grocery budget had hit rock bottom and I needed something that felt special anyway. The viral version had always seemed out of reach—too fancy, too expensive—until I realized that canned tomatoes and chicken broth could do the same magic that fresh San Marzanos promised. One pan, forty minutes, and suddenly the kitchen smelled like a trattoria instead of my tiny apartment. That's when I knew this was the recipe I'd make again and again.
My neighbor came over complaining she had nothing in the house to cook, and I threw together this pasta while we talked. She watched the cream swirl into the tomato sauce and said it looked too good to be true. When she tried it, she got quiet in that way people do when food surprises them, and that's when I knew this wasn't just another weeknight dinner—it was something worth sharing.
Ingredients
- Chicken breasts: Cut them small so they cook through quickly and soak up the sauce instead of sitting dry on top.
- Penne or rigatoni: The ridges catch sauce better than smooth pasta, and these shapes are sturdy enough not to disappear into the creamy mix.
- Olive oil: Don't skip this—it's where the initial flavor lives.
- Garlic: Mince it fine so it melts into the oil rather than sitting in chunks.
- Dried Italian herbs: These give you the restaurant flavor without fresh herb shopping.
- Red pepper flakes: Optional but worth it—they add a whisper of heat that makes you taste everything else more clearly.
- Canned diced tomatoes: Drain them well so the sauce stays creamy instead of watery.
- Chicken broth: This keeps things light and adds savory depth without heaviness.
- Heavy cream: Just a half cup turns everything luxurious, and that's the whole point of this dish.
- Parmesan cheese: Freshly grated makes a difference, but what matters most is not oversalting because the cheese already brings salt with it.
- Spinach: Wilts in seconds and adds color, though you can absolutely skip it if that's not your thing.
- Fresh basil: Torn just before serving, this is what tips the dish from good to memorable.
Instructions
- Get your pasta going:
- Boil salted water and cook pasta until it's just tender but still has a little resistance when you bite it. Reserve that pasta water before draining—you'll need it to loosen the sauce later.
- Cook the chicken until it's golden:
- Heat oil over medium-high heat, season the chicken with salt and pepper, and let it sit without moving for a few minutes so it browns instead of steams. This takes about five to six minutes total and changes everything about the flavor.
- Build the flavor base:
- In the same skillet, add garlic and herbs to the hot oil and let them sizzle for just a moment—you want to smell them before they burn. This is where your weeknight dinner tastes like it came from somewhere special.
- Combine tomatoes and broth:
- Add the drained tomatoes and chicken broth, then let it all simmer together for three to four minutes so the flavors introduce themselves properly.
- Make it creamy:
- Stir in the cream and cheese slowly, letting them incorporate gently so you get a smooth sauce instead of grainy streaks. Simmer for a couple minutes more until you see it thicken just slightly.
- Bring it all back together:
- Return the chicken to the pan, add spinach if you're using it, and let everything warm through until the spinach collapses into nothing. Then toss in the pasta and coat it thoroughly.
- Finish with intention:
- If the sauce feels too thick, splash in a little pasta water and stir it in. Taste everything, adjust salt and pepper, then serve hot with basil scattered on top.
Save to Pinterest This dish became my answer to 'what's for dinner' on nights when I couldn't think straight. My partner started requesting it on Mondays, which is when cooking feels like love instead of labor. There's something about cream and tomato together that makes people feel looked after, even when you made it in less than an hour.
Why This Works on a Budget
The secret is that canned tomatoes cost a fraction of fresh ones and honestly taste richer after they've been sitting in that tin. Chicken breasts are affordable when you buy them on sale, and one package stretches across four servings without anyone feeling short-changed. You're getting restaurant-quality creaminess from a half cup of cream because that cream is layered with tomato and cheese and pasta rather than spread thin across a whole dish.
How to Make It Your Own
This recipe is flexible in the way the best weeknight dishes are. If you've got spinach, use it; if not, nobody gets hurt. Swap chicken thighs for more moisture if you're worried about dryness, or use rotisserie chicken if you want to cut your cooking time even shorter. Some nights I've stirred in sun-dried tomatoes, other nights I've swapped spinach for arugula and let the peppery green cut through all that richness.
Small Moves That Matter
Let the oil heat properly before the chicken goes in—you want to hear it sizzle. Don't stir the chicken constantly; let it sit so it browns instead of steams. Taste as you go because salt levels change depending on your broth and cheese, and the only recipe that really works is the one that tastes good to you. When you serve it, tear the basil rather than cutting it with a knife because you want its oils and fragrance, not bruising.
- Use half-and-half instead of heavy cream if you want it lighter but still creamy.
- A splash of white wine added before the cream gives the sauce complexity and depth.
- This keeps beautifully in the fridge for three days and reheats gently over low heat with a splash of broth.
Save to Pinterest This is the recipe that taught me that cooking doesn't have to be complicated to feel generous. Some of the best meals are the ones where you take what's already in your kitchen and turn it into something that makes people happy.
Recipe Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier and more flavorful result while keeping the cooking time similar.
- → What type of pasta works best for this dish?
Penne or rigatoni are ideal as they hold the creamy sauce well, but any short pasta shape will work.
- → Is fresh spinach necessary or can it be omitted?
Spinach adds a fresh element but can be omitted or substituted with arugula, depending on preference.
- → How can I adjust the sauce thickness?
Add reserved pasta water gradually to reach your desired consistency for a smooth, creamy sauce.
- → Can I prepare this dish ahead of time?
It’s best served fresh, but leftovers can be refrigerated and gently reheated, adding a splash of broth to restore creaminess.