Chicken Tomato Pasta

Fresh Tomato and Chicken Pasta is a quick, go to weeknight dinner idea.  Use tomatoes fresh from the garden or the grocery store.
Course Main Dish
Cuisine Italian
Keyword chicken tomato pasta
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 172kcal
Author Leigh Anne Wilkes


  • 1 1/2 Tbsp butter
  • 1 Tbsp olive oil
  • 1-2 chicken breast skinless, boneless, cut into thin slices
  • 1/2 onion chopped
  • 1 tsp Italian seasoning
  • 1 1/4 cup chicken broth
  • 2 cup tomatoes chopped
  • 3 Tbsp tomato paste
  • 1 clove garlic minced
  • 1 Tbsp Dijon mustard
  • 3 Tbsp parsley chopped


  • Heat butter and oil in pan over medium heat.
  • Saute chicken until cooked through.
  • Remove from pan and add onions and herbs. Cook until onions are soft
  • Add in chicken broth, chopped tomatoes, tomato paste and garlic.
  • Simmer, stirring occasionally for about 10 minutes. Increase heat to high and cook for 3 more minutes. Sauce will thicken up.
  • Stir in mustard and chicken. Cook for a few more minutes.
  • Sprinkle with fresh parsley. Serve over noodles or pasta.



Precook your pasta - to save yourself some time, cook your pasta ahead of time.  Rinse it well after cooking and then store it in an airtight container or zip loc baggie in the refrigerator.  Run some warm water over it before you are ready to serve it or warm it up in the microwave.
Tomatoes -  If you don't have fresh tomatoes you can use some canned diced tomatoes.  Cut back on the chicken broth 1/4 cup if using canned tomatoes.
Herbs - If you don't have fresh parsley you can use dried parsley, just use half the amount.


Calories: 172kcal | Carbohydrates: 8g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 516mg | Potassium: 602mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1194IU | Vitamin C: 24mg | Calcium: 33mg | Iron: 1mg