Creamy Tomato Pasta with Chicken

Name: Creamy Tomato Pasta with Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian-American
Ingredients: 12 oz shell pasta; salt, to taste; 1 lb chicken tenderloins; 1 tbsp Italian seasoning blend; 2 tbsp olive oil, divided; 2 tbsp butter, divided; 1 shallot, minced; 3 cloves garlic, minced; 2 tbsp tomato paste; 1/2 cup heavy cream; 1 tbsp vodka; 1 tbsp chopped green onions, for garnish; 1 tbsp chopped fresh parsley, for garnish; 1/4 tsp red pepper flakes, for garnish; 1/4 cup shredded Parmesan cheese, for garnish

This creamy tomato pasta combines tender pan-seared chicken with a silky tomato-cream sauce finished with fresh garlic and shallots. It's a heartier take on the viral Gigi Hadid pasta that comes together in under 30 minutes.

🌍Italian-American 🏷️Creamy pasta 🏷️Vodka sauce 🏷️Chicken pasta 🏷️Tomato pasta Shell pasta

🏷️

🏷️Quick dinner

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TikTok

Total

30 min

Servings

2

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

12 oz shell pasta
salt, to taste
1 lb chicken tenderloins
1 tbsp Italian seasoning blend
2 tbsp olive oil, divided
2 tbsp butter, divided
1 shallot, minced
3 cloves garlic, minced
2 tbsp tomato paste
1/2 cup heavy cream
1 tbsp vodka
1 tbsp chopped green onions, for garnishoptional
1 tbsp chopped fresh parsley, for garnishoptional
1/4 tsp red pepper flakes, for garnishoptional
1/4 cup shredded Parmesan cheese, for garnishoptional

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Instructions

1
Bring a pot of water to a boil, salt it generously, and cook the shell pasta according to package directions.
2
While the pasta cooks, season the chicken tenderloins with Italian seasoning and drizzle with 1 tablespoon of olive oil.
3
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4
In the same skillet, reduce the heat to medium and melt 1 tablespoon of butter.
5
Add the minced shallot and garlic to the skillet and sauté for 1-2 minutes until fragrant.
6
Stir in the tomato paste and cook for about a minute, allowing it to caramelize slightly.
7
Pour in the heavy cream and stir until the sauce is smooth and combined.
8
Add the vodka to the sauce and stir to incorporate.
9
Melt the remaining 1 tablespoon of butter into the sauce, stirring until fully combined.
10
Drain the cooked pasta and add it to the skillet with the sauce. Stir well to coat all the pasta.
11
Garnish the pasta with chopped green onions, fresh parsley, red pepper flakes, and shredded Parmesan cheese.
12
Slice the cooked chicken and add it back to the pasta. Stir everything together.
13
Serve immediately and enjoy.

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Tips & Notes

Pro tips

Don't skip seasoning the chicken directly with the Italian seasoning blend before searing—this builds flavor throughout the dish rather than relying solely on the sauce.
Mince shallot and garlic finely and add them sequentially (shallot first) so they cook evenly and don't burn in the butter.
Stir tomato paste into the butter for 1–2 minutes before adding cream to bloom its flavor and prevent raw paste taste.
Reserve ½ cup pasta cooking water before draining and use it to loosen the sauce if it becomes too thick after combining with the pasta.

Substitutions

Shell pasta → penne or rigatoni (holds sauce equally well)
Heavy cream → full-fat coconut milk or Greek yogurt (yogurt may curdle; add off heat and stir gently)
Chicken tenderloins → boneless, skinless chicken breast pounded thin or diced chicken thighs (adjust cooking time if diced)
Italian seasoning blend → ½ tsp dried oregano + ¼ tsp dried basil + ¼ tsp garlic powder

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or pasta water to restore creaminess. Can be made ahead through the sauce step and refrigerated; add cooked chicken and pasta fresh before serving.

Common Questions

Can I use chicken breast instead of tenderloins?

Yes. Pound boneless, skinless chicken breasts to even thickness (about ½ inch) before seasoning and pan-searing, or slice them horizontally to match tenderloin thickness for even cooking.

How do I know when the chicken is fully cooked?

Pan-seared chicken tenderloins typically need 5–7 minutes per side. Use a meat thermometer to confirm internal temperature reaches 165°F (74°C).

Can I make this dairy-free?

Substitute heavy cream with full-fat coconut milk or cashew cream and use olive oil instead of butter. The flavor will shift slightly but remains creamy and rich.

How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of cream or pasta water to restore creaminess.

Can I double this recipe?

Yes. Double all ingredients and use a larger skillet or work in two batches for the chicken to avoid overcrowding. Cooking time remains similar but sauce may need 1–2 extra minutes to thicken.