Smokey Tomato and Chicken Pasta

This Smokey Tomato and Chicken Pasta is bursting with bold, comforting flavours! Tender chicken, a rich smoky tomato sauce, and perfectly cooked pasta come together for an irresistible dinner.

 

Who says weeknight dinners have to be boring? This Smokey Tomato and Chicken Pasta is a flavour bomb that’s ridiculously easy to make.

It’s got tender chicken, a bold smoky tomato sauce, and a touch of creaminess to tie it all together.

Oh, and it’s made with penne, because those little tubes know how to hold onto sauce like pros.

This dish is guaranteed to make your kitchen smell incredible and leave you wanting seconds (or thirds).

 

Why You’ll Love It

This pasta brings a little drama to the table in the best way, with bold smoky flavours from smoked paprika and a touch of smoked tomato sauce.

It’s hearty without being heavy, making it perfect for any night of the week.

Plus, it’s one of those dishes that tastes like you spent hours in the kitchen, but really, it’s just smart cooking.

The creaminess from the heavy cream and parmesan balances it all out beautifully, while the balsamic vinegar adds just the right amount of zing.

It’s the perfect mix of comforting and impressive, whether you’re feeding the family or low-key showing off for friends.

And bonus—it’s ready in under an hour! So, grab your apron and let’s make some pasta magic.

Serve it with garlic bread, a glass of wine, or just a fork and some enthusiasm. Either way, you’re winning dinner tonight!

---

Ingredients

● 300g penne pasta

● 1 tbsp olive oil

● 1 small white onion, diced

● 1 red pepper, chopped

● 3 garlic cloves, minced

● 1 tsp smoked paprika

● 1 tsp Italian herbs

● 400g diced chicken breast

● 1 can (400g) finely chopped tomatoes

● ½ cup smoked tomato pasta sauce

● 1 tbsp balsamic vinegar

● ½ cup heavy cream

● ½ cup grated parmesan

● Fresh parsley, chopped, for garnish

● Salt and black pepper, to taste

---

How to Make It

1. Cook the Pasta

Bring a big pot of salted water to a boil and cook your penne until it’s al dente. Reserve a cup of the pasta water, then drain and set aside.

2. Sauté the Veg

In a large skillet, heat olive oil over medium heat. Toss in the onion and red pepper, cooking until soft and slightly caramelised. Add the garlic and cook for about 30 seconds, just until fragrant.

3. Cook the Chicken

Add the diced chicken to the skillet and season with smoked paprika, Italian herbs, salt, and pepper. Cook until the chicken is golden and fully cooked through.

4. Build the Sauce

Pour in the finely chopped tomatoes, smoked tomato pasta sauce, and balsamic vinegar. Stir it all together and let it simmer for about 10 minutes, letting the flavours mingle like best mates.

5. Make It Creamy

Lower the heat and stir in the heavy cream and parmesan. Mix until the sauce is velvety and smooth. If it’s too thick, add a splash of the reserved pasta water to loosen it up.

6. Toss It All Together

Add the cooked penne to the skillet and toss until every piece of pasta is coated in that smoky, creamy goodness.

7. Garnish and Serve

Plate it up, sprinkle with fresh parsley, and maybe even an extra pinch of parmesan for good measure. Then, dig in like you mean it.

---