Creamy Tomato Chicken and Mushroom Pasta: The Ultimate Weeknight Delight

There’s an undeniable comfort in a warm, hearty bowl of pasta. But imagine a dish that perfectly blends the sophisticated flavors of a gourmet meal with the effortless ease of a weeknight dinner. This **Creamy Tomato, Chicken and Mushroom Pasta** is precisely that: a truly rich and luxurious dish, boasting a delicate tomato-garlic flavor harmoniously balanced with tender chicken chunks and earthy mushroom slices. It’s a culinary masterpiece that appeals to virtually everyone, making it a beloved dinner choice for both adults and children alike. Best of all, this delightful recipe comes together in approximately 45 minutes from start to finish, proving that extraordinary meals don’t always require extraordinary time.

This particular rendition draws inspiration from the incredible flavors found in Lorena Garcia’s New Latin Classics. While the original recipe is fantastic, I’ve lovingly crafted some modifications to enhance its weeknight appeal and depth of flavor. The result is a classic, mouthwatering pasta dish that I am confident you and your family will absolutely adore, quickly becoming a staple in your culinary repertoire.

Understanding Parma Rosa Sauce: The Heart of This Dish

For the longest time, a good friend would rave about the “Rosa” sauce served at Buca di Beppo. After a bit of culinary detective work, I discovered she was referring to what is widely known as a Parma Rosa sauce. This exquisite sauce is a delightful fusion of tomato-based ingredients, rich heavy cream, and a medley of aromatic spices. The addition of cream transforms the vibrant red tomatoes into a beautiful, delicate pink hue—hence the name “Rosa,” meaning pink in Italian. While some variations, like Sugo Rosa, use just a touch of cream with a dominant tomato base, Parma Rosa (also known as “alla Rosa”) typically incorporates a more generous amount of cream and often a secret weapon: Parmesan cheese, stirred directly into the sauce. These are all variations on a theme, with slightly different proportions creating unique nuances in flavor and texture. For this particular recipe, we’ve opted for a blend of fresh, ripe Roma tomatoes and a high-quality tomato puree. This combination delivers both a bright, fresh taste and a deep, concentrated tomato flavor, perfectly marrying with the cream to create your new favorite “pink” sauce. Its luxurious creaminess and balanced acidity are what make this sauce truly shine in our Creamy Tomato Chicken and Mushroom Pasta.

Expert Tips for Crafting the Best Creamy Tomato, Chicken and Mushroom Pasta

To ensure this recipe is not only delicious but also a true weeknight warrior, I’ve gathered some invaluable tips to streamline your cooking process and maximize flavor. Efficiency and quality are key, especially on those busy evenings:

• **Pre-Sliced Mushrooms for Speed:** Save precious minutes on prep by purchasing pre-sliced mushrooms. While slicing them yourself is an option, opting for pre-cut Baby Portobello mushrooms significantly speeds up the process, getting you closer to dinner faster. Their earthy flavor adds wonderful depth to the sauce.
• **Effortless Chicken Preparation:** Skinless, boneless chicken breast cutlets are your best friend here. They cook quickly and are incredibly easy to chop into uniform, bite-sized pieces with minimal effort. This ensures even cooking and perfect integration into the pasta. If you prefer, chicken thighs can also be used for a slightly richer flavor, but they may require a few extra minutes of cooking.
• **The Power of Quality Canned Tomatoes:** Don’t underestimate the impact of good quality canned pureed tomatoes. They are a pantry staple that provides a robust, consistent tomato flavor year-round. While we also use fresh Roma tomatoes for brightness, a quality puree forms the foundational depth of our Parma Rosa sauce. Look for brands with minimal additives and a rich, vibrant color.
• **Mise en Place is Your Ally:** Before you even turn on the stove, gather and prepare all your ingredients. Chop your shallots and garlic, measure your cream and wine, and have your salt and pepper ready. This “everything in its place” approach makes the cooking process smooth, enjoyable, and less prone to mistakes.
• **Choose Your Pan Wisely:** A large skillet or a Dutch oven is ideal for this recipe. Its ample surface area allows the chicken and mushrooms to brown properly, developing richer flavors, and provides enough space to comfortably simmer the sauce and eventually toss in the pasta.
• **Freshly Grated Parmesan Makes a Difference:** While pre-grated parmesan is convenient, freshly grating your own delivers superior flavor and melts more smoothly into the sauce, creating a silkier texture. The real deal truly elevates this dish.

Step-by-Step Guide: How to Prepare This Delicious Pasta Dish

Let’s dive into the simple yet satisfying process of making this incredible Creamy Tomato Chicken and Mushroom Pasta. Precision in cooking is key to achieving that perfect restaurant-quality result at home.

Cooking the Pasta to Perfection

First, get your pasta cooking. In a large stock pot, bring generously salted water to a rolling boil. Add your pasta and cook according to package directions until it’s al dente – that perfect point where it’s tender but still has a slight bite. For this dish, I highly recommend Rigatoni. Its robust tubular shape is fantastic because the creamy sauce clings beautifully to both the inside and outside of the pasta, ensuring every bite is packed with flavor. It also stands up wonderfully to the heartiness of our rich sauce. Other excellent tubular pasta choices that work well include Penne, Mezzo Rigatoni, and Tortiglioni. Remember to reserve about 1 cup of the starchy pasta water before draining! This liquid gold is crucial for achieving the perfect sauce consistency, helping to emulsify the sauce and bind it to the pasta. Speaking of weeknight wonders and excellent Rigatoni recipes, you might also love my very popular Pasta with Chicken Sun Dried Tomatoes and Garlic. And for more knockout pasta recipes, don’t miss this Spicy Italian Sausage and Pepper Spaghetti and my Creamy Mushroom Pasta with Fontina Cheese.

Crafting the Creamy Parma Rosa Sauce

Now, let’s bring our glorious Creamy Tomato Chicken and Mushroom Pasta sauce to life. Start with a large, heavy-bottomed skillet or a Dutch oven and heat the two tablespoons of olive oil over medium-high heat until it shimmers. Add the finely chopped shallots and sauté for about 3 minutes, stirring occasionally, until they become translucent and slightly softened, releasing their sweet aroma. Be careful not to burn them.

Next, add the chopped chicken breast cutlets and the finely minced garlic to the skillet. Cook for an additional 8-10 minutes, stirring periodically, until the chicken is thoroughly cooked through and no longer pink. The chicken should develop a nice golden-brown sear, which adds another layer of flavor to the dish. Season with a pinch of kosher salt during this stage to enhance the chicken’s taste.

Once the chicken is cooked, it’s time for the mushrooms. Add the sliced Baby Portobello mushrooms to the skillet. Cook for approximately 5-7 minutes, stirring occasionally, until they have softened considerably and released most of their moisture, developing a lovely golden hue. This process concentrates their earthy flavor.

Now, pour in the dry white or rosé wine. Allow it to simmer for 1-2 minutes, scraping any browned bits from the bottom of the pan. This step, known as deglazing, adds incredible depth and complexity to the sauce. If you prefer not to use wine, a good quality chicken broth can be substituted.

Stir in the tomato puree, the finely chopped fresh Roma tomatoes (seeded to avoid excess water), heavy cream, salt, and black pepper. Mix everything thoroughly until all the ingredients are beautifully combined. Reduce the heat to medium-low and let the sauce gently simmer for about 10 minutes. This simmering time is crucial, allowing the flavors to meld and the sauce to slightly reduce and thicken, intensifying its rich taste.

The final luscious touch: add the Parmesan cheese. Whether you use finely shredded or grated Parmesan, ensure it’s real, high-quality cheese for the best flavor and melting consistency. Stir the cheese into the simmering sauce until it is completely melted and the sauce achieves a wonderfully smooth, creamy texture. If the sauce appears too thick at this point, gradually stir in about 1/2 cup of the reserved pasta water. The starchy pasta water will help loosen the sauce and create a perfect consistency, allowing it to coat the pasta beautifully.

Serving Suggestions for Your Perfect Pasta

With your glorious Creamy Tomato Chicken and Mushroom Pasta now ready, it’s time to bring it all together. You can either add the rich, creamy sauce to your drained pasta in the large pot, or transfer the pasta to the skillet with the sauce. Whichever method you choose, make sure you have enough room to toss everything thoroughly. Gently add the cooked pasta to the sauce and toss until every strand is fully coated in the luxurious pink sauce. You’ll notice the sauce thickens slightly as it coats the hot pasta, creating a truly decadent experience.

To serve, ladle generous portions into bowls. Garnish with a sprinkle of fresh, finely chopped Italian parsley for a pop of color and freshness, and a generous grating of extra Parmesan cheese. This dish is perfect on its own, but it pairs wonderfully with a simple crisp green salad dressed with a light vinaigrette, or some crusty garlic bread to soak up every last drop of that incredible sauce. Enjoy this delightful meal immediately while it’s warm and inviting!

Frequently Asked Questions About This Pasta

If you tried and loved this recipe, please help other readers by commenting below and sharing some stars! We 🫶🏼 appreciate you!

All content and photographs ©Claudia’s Table and claudiastable.com

Creamy Tomato Chicken and Mushroom Pasta

Ana | Claudia’s Table

May 15, 2022

This Creamy Tomato, Chicken and Mushroom Pasta is a weeknight wonder that feels utterly gourmet. Rich, flavorful, and incredibly satisfying, it’s perfect for both cozy date nights and busy family dinners.

4.50 from 8 votes

Print Recipe
Pin Recipe

Prep Time
20 minutes mins

Cook Time
25 minutes mins

Total Time
45 minutes mins

Course
Dinner

Cuisine
American, Italian

Servings
6

Calories
585 kcal

Equipment

• 1 large skillet or Dutch oven
• 1 pasta pot

Ingredients

  

• 1 lb Rigatoni pasta or any tubular pasta that holds sauce well
• 2 tbsp extra virgin olive oil
• 1 large shallot peeled and finely chopped
• 1 lb boneless, skinless chicken breast cutlets chopped into bite-sized pieces
• 2 cloves garlic finely minced
• 1 lb Baby Portobello Mushrooms sliced (pre-sliced saves time!)
• 2 cups heavy whipping cream
• 1 cup tomato puree good quality recommended
• 1/2 cup dry white or rosé wine or chicken broth
• 1/2 cup ripe Roma tomato seeded and finely chopped
• 1 tsp kosher salt plus more to taste
• 1/2 tsp freshly ground black pepper plus more to taste
• 2 cups Parmesan cheese* freshly grated or finely shredded, plus extra for serving
• 1/2 cup fresh Italian parsley leaves only, finely chopped, for garnish

Cook ModePrevent your screen from going dark

Instructions

 

• In a large pot of generously salted boiling water, cook the Rigatoni pasta (or chosen tubular pasta) according to package instructions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
• In a large skillet or Dutch oven, heat the olive oil over medium-high heat until it is glistening and hot.
• Add the finely chopped shallots to the hot oil and sauté for about 3 minutes, stirring occasionally, until they are translucent and lightly browned.
• Add the chopped chicken and minced garlic to the skillet. Sauté for approximately 8-10 minutes, stirring frequently, until the chicken is cooked through, golden-brown, and no pink remains.
• Add a pinch of kosher salt to season the chicken and garlic mixture.
• Stir in the sliced Baby Portobello mushrooms. Cook for about 5-7 minutes, stirring occasionally, until they are tender and have released their moisture.
• Pour in the dry white or rosé wine (or chicken broth) and allow it to simmer for 1-2 minutes, scraping any browned bits from the bottom of the pan to deglaze. Then, add the tomato puree, finely chopped fresh Roma tomato, heavy cream, the remaining salt, and freshly ground black pepper. Stir until all ingredients are fully combined. Reduce the heat to medium-low and let the sauce gently simmer for about 10 minutes, allowing the flavors to meld beautifully.
• After simmering, stir in the Parmesan cheese*. Continue stirring until the cheese is completely melted and the sauce is smooth and creamy.
• If the sauce seems too thick, add about 1/2 cup of the reserved pasta water, stirring until it reaches your desired consistency. The pasta water helps thicken and emulsify the sauce.
• Transfer the cooked pasta to the skillet with the sauce (or vice versa in the pasta pot). Gently toss the pasta with the sauce until every piece is fully coated. You will notice the sauce thickens a bit more as it combines with the hot pasta.
• Serve immediately, garnished with a sprinkle of finely chopped Italian parsley and additional shredded, grated, or sliced Parmesan cheese. Enjoy!

Notes

*Use real Parmesan cheese for this recipe for the best flavor and melting properties.

Nutrition

Serving: 1.5cup
Calories: 585kcal

Nutritional information is calculated online and should be used as a guide.

Keyword
chicken and mushroom pasta, creamy tomato sauce, Parma Rosa sauce, Pink sauce, Rosa sauce, Rosso sauce, easy weeknight pasta, comfort food pasta

All content and photographs ©Claudia’s Table and claudiastable.com

Share the Love on Pinterest
Follow @claudiastable or pin for later !

Check out our New & Delicious Posts Below!

• Pasta with Grilled Vegetables, Feta, and Lemon
• Grilled Asian Marinated Flank Steak
• Classic Homemade Chunky Blue Cheese Dressing
• 3-Ingredient Crispy Oven-Roasted Potatoes
• Grilled Peach Avocado Chicken Salad