Creamy Tomato Butter Pasta with Chicken

A Delicious Pasta Anyone Can Make

Tomato Butter Pasta with Chicken is an easy, flavorful dish that uses just a few simple ingredients to produce a silky, tomato-forward sauce. The sauce is creamy without relying on heavy dairy — just a modest amount of butter gives it richness while pasta water creates a light, velvety texture. This recipe is ideal for busy weeknights, makes excellent leftovers, and is elegant enough for a relaxed Sunday dinner.

You can prepare this using tomato powder or substitute tomato paste if that’s what you have on hand. Both work well; tomato powder tends to be less acidic and adds a concentrated tomato flavor without changing the sauce texture.

Fresh herbs, especially basil, lift the dish with bright, aromatic notes. Add them at the end so the flavor stays fresh and vibrant.

Below you’ll find a clear description of the ingredients and step-by-step instructions, plus helpful tips to ensure the pasta turns out perfectly every time.

Tomato Powder

Tomato powder is simply dehydrated tomatoes ground to a fine powder. It’s a pantry-friendly ingredient that adds concentrated tomato flavor without the acidity or bulk of canned tomato products. Because it’s shelf-stable, you can measure out only what you need and avoid wasting leftover paste.

Use tomato powder to make a quick tomato “broth” by whisking it into hot pasta water; this creates a smooth base for the sauce and lets the tomato flavor distribute evenly. If you don’t have tomato powder, tomato paste mixed with some hot water works as a straightforward substitute.

Beyond this recipe, tomato powder is useful in salad dressings, mayonnaises, spice rubs, and soups to boost tomato flavor without altering texture.

The Chicken

This recipe works well with small, diced pieces of chicken so you get a balanced bite of pasta, tomato, and chicken in every forkful. Use pre-diced chicken from the store for convenience, cut your own into small cubes, or ask a butcher to dice it for you if you prefer not to handle raw poultry.

Pan-searing the diced chicken in the butter left behind from the tomatoes helps develop flavor and creates golden-brown edges that complement the tender inside.

Butter and Pasta Water

The classic combination of butter and starchy pasta water creates an effortless emulsion that turns thin liquids into a clingy sauce. After cooking the pasta, reserve at least two cups of the hot pasta water. A portion of that water gets whisked with tomato powder (or paste) to form the tomato base; the remaining water is used to finish and loosen the sauce if needed.

This method yields a light, glossy sauce that perfectly coats bow-tie pasta (farfalle) without feeling heavy. The butter adds richness, while the pasta water binds the flavors together for a silky mouthfeel.

Yield: 8 servings

Tomato Butter Pasta with Chicken

4.4 Stars (65 Reviews)

Simple ingredients combine into a flavorful, lightly creamy pasta that appeals to the whole family. The recipe uses butter, garlic, tomatoes, and a concentrated tomato base mixed with reserved pasta water to create a sauce that clings to farfalle. Fresh basil brightens the finished dish and optional grated Parmesan adds a savory finish.

Ingredients

• 1 16-ounce package bow tie pasta (farfalle)
• 2 lbs diced chicken
• 2 tablespoons tomato powder or tomato paste
• 1/2 tablespoon chicken-flavored concentrated base (optional)
• 2 cups reserved pasta water (or more as needed)
• 1 pint grape or cherry tomatoes, halved
• 2 large garlic cloves, sliced or chopped
• Handful fresh basil, minced (or dried basil to taste)
• 5 tablespoons salted butter, divided
• Garlic salt and black pepper to taste
• Grated Parmesan for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve at least two cups of the starchy pasta water.
2. In a deep skillet, melt 4 tablespoons of butter over medium heat. Add the garlic and halved tomatoes, season lightly with garlic salt and black pepper, and sauté until the tomatoes soften and the skins begin to blister, about 7 minutes. Use a slotted spoon to remove the tomatoes to a bowl, leaving the butter in the pan.
3. Add the diced chicken to the skillet and season with garlic salt and black pepper. Cook until the chicken is cooked through and nicely browned.
4. While the chicken cooks, whisk the tomato powder into about 1½ cups of the reserved hot pasta water until smooth and soup-like. If using a concentrated chicken base, dissolve it into this tomato water.
5. Stir the basil into the cooked chicken, then return the tomatoes and any collected juices to the pan. Pour in the tomato-water mixture and add the remaining tablespoon of butter. Bring the skillet to a gentle simmer; add up to another 1/4 cup pasta water if the sauce seems too thick.
6. Add the drained pasta to the skillet and toss to coat thoroughly. Let everything simmer together for 5–7 minutes so the sauce reduces slightly and clings to the pasta, stirring occasionally.
7. Taste and adjust seasoning. Stir in more fresh basil just before serving for brightness and color. Serve with grated Parmesan if desired.

If you’re interested in more easy pasta ideas, try experimenting with different herbs, adding a handful of baby spinach at the end, or topping with toasted breadcrumbs for extra texture. This tomato butter sauce adapts well to other proteins and vegetables and is a versatile base for many quick meals.