Skillet Creamy Tomato Chicken and Mushroom Pasta

There is nothing better than a warm, comforting bowl of pasta. This Creamy Tomato, Chicken and Mushroom Pasta is both elegant and weeknight-friendly — rich, silky, and bright with a subtle tomato-garlic flavor balanced by tender slices of mushroom and chunks of chicken. Pasta remains a favorite for adults and kids alike, and this dish comes together in about 45 minutes from start to finish.

Inspired by classic Latin and Italian pink-sauce traditions, this version adapts the Parma Rosa idea — a tomato-forward sauce finished with cream and parmesan. I use fresh Roma tomatoes plus a good-quality tomato puree for depth and stability. The result is a luscious pink sauce that pairs beautifully with tubular pastas like rigatoni.

Parma Rosa Sauce Recipe

Parma Rosa — often called a “rosa” or pink sauce — combines tomato (fresh or canned) with cream and cheese to create a light-pink, velvety sauce. This recipe uses a mix of fresh Roma tomatoes and tomato puree to capture bright acidity and a smooth tomato base. The cream rounds the edges and parmesan adds savory, nutty depth. A splash of dry white or rosé wine lifts the flavors, while garlic and shallot build the aromatic foundation.

Tips for making Creamy Tomato, Chicken and Mushroom Pasta

For a quick weeknight preparation: buy pre-sliced mushrooms and boneless, skinless chicken cutlets to reduce chopping time. Use a good-quality canned tomato puree — it keeps well in the pantry and gives consistent texture. Rigatoni or similar tubular pastas hold the sauce well; penne and tortiglioni also work. Have grated parmesan ready and reserve a cup of pasta cooking water to adjust sauce consistency when tossing.

How to make this pasta dish

Start by cooking the pasta in salted boiling water according to package directions and reserve 1 cup of the pasta water before draining. Rigatoni cooks in about 10 minutes and is a favorite for this sauce because it traps sauce inside the tubes.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Sauté the finely chopped shallot for about 3 minutes until softened, then add minced garlic and chopped chicken pieces. Cook the chicken for about 8–10 minutes, stirring occasionally, until cooked through. Add sliced mushrooms and cook another 4–5 minutes until they release their juices and soften.

Pour in the wine and let it reduce slightly, then add tomato puree, chopped fresh Roma tomato, heavy cream, salt, and pepper. Lower the heat to medium-low and simmer gently for about 8–10 minutes to marry the flavors.

Stir in grated parmesan until melted and incorporated. If the sauce feels too thick, add a splash of the reserved pasta water to reach the desired consistency — the starchy water helps the sauce cling to the pasta and will thicken slightly when combined with hot pasta.

How to serve

Toss the drained pasta with the sauce until each piece is evenly coated. Transfer to bowls and garnish with chopped Italian parsley and extra grated parmesan. Serve immediately with a simple green salad or roasted vegetables for a complete weeknight meal.

Frequently Asked Questions

• Can I use canned tomatoes instead of fresh? Yes. Drained, crushed or diced Italian-style canned tomatoes can replace fresh Roma tomatoes if needed.
• How do I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of cream or pasta water to restore sauce texture.
• Is there a vegetarian option? Yes. Omit the chicken and increase mushrooms, or add roasted asparagus or other vegetables at the end for texture and flavor.
• Can I use shrimp? Yes. Substitute peeled shrimp for chicken but add them near the end of cooking and cook 5–7 minutes until opaque and pink.

If you make this recipe, please leave a comment to help other readers and share your rating. Enjoy!

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

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