Chicken Pasta in Tomato Cream Sauce

Chicken Pasta in Tomato Cream Sauce


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About this recipe: This is a family friendly recipe with chicken breasts simmered in tomato pasta sauce with veggies, then tossed with pasta and shop-bought cheese sauce. Leave out the hot peppers if you don't like it spicy!


Serves: 4 

  • 1/2 (500g) packet fusilli pasta
  • 4 skinless, boneless chicken breast fillets, cubed
  • 1 (500g) jar tomato pasta sauce
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 250g sliced fresh mushrooms
  • 1 (350g) tin black olives, drained and sliced
  • 1/2 (375g) jar hot peppers, drained
  • 1 (500g) tub cheese sauce

Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large frying pan over medium high heat, saute chicken for 5 to 7 minutes, until well browned. Add tomato pasta sauce, reduce heat to low, and simmer for 20 minutes.
  3. Add green pepper, red pepper, onion, mushrooms, olives and hot peppers. Stir all together and simmer for 40 minutes.
  4. Add cheese sauce, stir until blended, and simmer for another 10 minutes. Spoon over hot, cooked pasta and serve.


You can use any sort of creamy sauce for this recipe in place of the cheese sauce - white sauce, carbonara sauce, etc.

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