Tomato chicken pasta recipe to make pasta at home like a pro

This tomato chicken pasta recipe will treat your tastebuds with a cheesy delight. Pasta is everyone’s favorite and we love it in all shapes, sizes, and textures. This variation in your regular pasta recipe will surely earn you some extraordinary praise. The tomato chicken pasta recipe is a perfect and balanced combination of tomato sauce pasta and cheesy pasta. All these ingredients, together create a magic that is hard to forget and hard to not make every time you’re hungry. Baking the pasta at the end will give a light golden color to the cheese on top making the pasta very appetizing to look at.

Origin Of Tomato Chicken Pasta Recipe

The tomato was destined to meet pasta and create a blend that is matchless in all respects. The Italian cuisine is quite rich and is loved all around the globe, but pasta has always held the throne. Pasta easily found its way into everyone’s homes and then hearts and now there is no going back. People’s love for pasta led to different variations in the pasta cooking methods and hence different majestic tastes of this load of carbohydrates. Tomato has always been the number one ingredient of authentic Italian pasta. However, there have been different opinions on whether tomatoes shall be combined with cheese or not. Most people prefer white sauce for their cheesy pasta instead of tomato sauce due to different reasons. But the tomato and cheese combination still stands out and is a heartthrob for many foodies. This tomato chicken pasta recipe will clear all your doubts.

There’s No Valid Enough Reason To Say No To Pasta

Pasta is the most inexpensive staple and a very accessible food option. Nearly all countries in the world have their own unique version of pasta which also makes it the most popular food. The dough made from water, eggs, and flour has now become so trendy and appetizing that it’s hard to not like it. The best part about pasta? You can make it exactly how you like it. If you want, go overboard with the cheese or the chicken or add none at all! Completely your choice.

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	350 grams chicken boneless cubes
	½ teaspoon paprika powder
	1 teaspoon ginger garlic paste
	½ teaspoon black pepper powder
	½ teaspoon dried parsley
	½ teaspoon salt
	1 tablespoon oil
	Water as needed
	4 – 5 medium tomatoes
	½ tablespoon oil
	1 small capsicum (cut in cubes)
	3 tablespoons oil
	1 medium onion (chopped)
	1 tablespoon chopped garlic
	½ teaspoon salt
	½ teaspoon black pepper powder
	1 teaspoon red chili (crushed)
	1 teaspoon dried basil
	1 teaspoon dried parsley
	½ teaspoon paprika powder
	1 & ½ tablespoon tomato puree
	1 cup chicken stock
	¾ cup cream
	350 grams penne pasta (boiled)
	½ cup cheddar cheese (grated)
	½ cup mozzarella cheese (grated)
	Dried parsley (as required)

Take a bowl, and add chicken along with paprika powder, garlic paste, salt, black pepper powder, dried parsley, and oil. Mix everything well and leave the chicken for marination for 20 minutes.
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To blanch the tomatoes, slightly cut the tomatoes with the help of a knife and add the tomatoes in boiling hot water for 3 – 4 minutes. Strain the tomatoes, remove the skin, and chop the tomatoes roughly.
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In a chopper, add tomatoes and tomato puree. Chop them together until a paste is formed and set aside.
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Take a pan and heat oil in it. Add the marinated chicken in heated oil and cook until the chicken changes color and is soft and tender. This will take almost 6 minutes.
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Add capsicum to the chicken. Cook for 3 – 4 minutes and turn the heat off. Take out the chicken in a bowl.
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In the same pan, add oil, onion, and garlic. Cook on a medium flame until the onions are translucent.
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Add the prepared tomato paste to it and cook for a minute. Next, add salt, black pepper powder, crushed red chili, dried basil, dried parsley, paprika powder, and mix. Cook for 2 – 3 minutes.
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Add chicken stock and mix well. Let it cook for 1 – 2 minutes. Add cream and mix properly. Cook for 2 – 3 more minutes and turn off the heat.
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For assembling, take a baking dish and add boiled pasta, prepared chicken, creamy tomato sauce, cheddar cheese, mozzarella cheese, and dried parsley in it.
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Bake on the top grill at 170 degrees C for 10 minutes.
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