Creamy Chicken Fettuccine with Tomatoes and Parmesan

Sharing is caring!

Jump to Recipe

This creamy chicken fettuccine with tomatoes and parmesan is the kind of pasta dish that feels fancy but is made with simple ingredients. It’s perfect for a busy weeknight, a casual date night at home, or a comforting dinner the whole family will love. With tender chicken, a creamy sauce, and just the right amount of tomato flavor, this recipe delivers so much flavor without a lot of extra steps.

If you love creamy tomato chicken pasta recipes or creamy Tuscan chicken, this one fits right in your recipe rotation. It’s rich without being heavy and pairs well with light sides like green beans or a warm roll.

**This post contains affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission by linking to Amazon.com and affiliated websites.

Why You’ll Love This Creamy Pasta Dish

This tomato pasta recipe uses pantry staples and comes together in one large skillet, making cleanup easy. Cooking the pasta to al dente keeps it from turning into mushy pasta or overcooked pasta once it hits the sauce. The creamy tomato sauce coats every noodle, and the parmesan cheese melts smoothly for a rich finish.

This recipe works great with chicken thighs or juicy chicken breast, and you can easily add extra veggies like fresh spinach, baby spinach, bell pepper, or green onion for even more color and nutrition.

Ingredients You’ll Need for Creamy Chicken Fettuccine with Tomatoes and Parmesan

• 16 oz fettuccine noodles
• 2–3 lbs boneless skinless chicken thighs or skinless chicken breasts
• 2 tbsp avocado oil or olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• Salt, to taste
• Black pepper, to taste
• 2 tbsp butter
• 3/4 cup pasta water (reserve half of the reserved pasta water first)
• 1/2 cup diced tomatoes (fresh tomatoes, cherry tomatoes, or sun-dried tomatoes all work)
• 1 tbsp garlic paste or minced garlic
• 1 cup heavy cream (whole milk or cream cheese can be used in a pinch)
• 1 cup shredded parmesan cheese
• Extra parmesan for topping

Optional add-ins:
• Italian seasoning
• Red pepper flakes or chilli flakes
• Tomato paste for deeper tomato flavor
• Fresh parsley for garnish
• Fresh spinach or baby spinach
• Yellow onion or bell pepper

How to Make Creamy Chicken Fettuccine with Tomatoes and Parmesan

Bring the Pasta Water to a Gentle Boil 

Fill a large pot with salted water and bring it to a gentle boil. Cook the fettuccine noodles according to package instructions until al dente. Reserve pasta water before draining to prevent mushy pasta later.

Season the Chicken

While the pasta cooks, place the chicken in a bowl. Cut into thin pieces or small pieces for even cooking. Toss with olive oil, garlic powder, onion powder, cumin, paprika, salt, and black pepper.

Cook the Chicken Until Golden Brown

Heat a large skillet or stainless steel pan over medium-high heat. Add butter to the hot pan, then add the chicken in a single layer. Cook over medium heat until the chicken is golden brown and reaches an internal temperature of 165°F. Remove the chicken from the skillet and set aside.

Deglaze the Pan

Reduce the heat slightly and add half of the reserved pasta water to the skillet. Whisk to deglaze the pan, lifting all the flavorful bits from the bottom.

Build the Creamy Tomato Sauce

Add diced tomatoes and garlic to the skillet and whisk to combine. Pour in the heavy cream and whisk until smooth. Add parmesan cheese and continue whisking as the cheese melts into a creamy sauce. Add more pasta water, chicken broth, or chicken stock if needed to thin the sauce.

Toss the Pasta in the Sauce

Add the cooked pasta directly to the creamy tomato sauce. Toss until the noodles are fully coated and the sauce clings to every strand.

Add the Chicken Back to the Skillet

Return the cooked chicken to the skillet and gently toss everything together until evenly combined and heated through. Another option is to slice the chicken and place it over the pasta before serving.

Serve and Garnish

Plate the creamy chicken fettuccine with the chicken on top. Sprinkle with extra parmesan, black pepper, red pepper flakes or chilli flakes if desired, and fresh parsley or green onion. Serve warm with a roll or light sides like green beans.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of whole milk, chicken broth, or chicken stock to loosen the creamy sauce. Avoid reheating on high heat to prevent the cheese from separating.

Variations and Add-Ins

This recipe is easy to customize. Add extra veggies like bell pepper, yellow onion, or fresh spinach. Swap cherry tomatoes for sun-dried tomatoes for a sweeter flavor. Add red pepper flakes or chilli flakes if you like heat. You can also bake leftovers in a baking dish with extra parmesan on top until bubbly.

Tips for the Best Creamy Tomato Chicken Pasta

• Use a large skillet to prevent crowding and help the chicken brown properly
• Don’t skip reserving pasta water—it prevents a dry sauce
• Avoid a rapid boil to prevent mushy pasta
• Use medium heat when adding dairy so the sauce doesn’t break
• Thin pieces of chicken cook faster and stay tender
• Adding fresh spinach at the end lets it wilt gently without overcooking

Final Thoughts

This creamy chicken fettuccine with tomatoes and parmesan is one of those dependable, comforting pasta dinners you can turn to again and again. It’s made with simple ingredients, comes together without a lot of fuss, and delivers rich flavor that feels both cozy and satisfying. Whether you’re cooking for a busy weeknight, a casual date night at home, or feeding the whole family, this pasta dish checks all the boxes and is sure to become a regular in your dinner rotation.

Sharing is caring!