Creamy Chicken and Tomato pasta

I use this blog as my cook book – except of course for those recipes I haven’t shared with you yet! So every now and then I update them when I find an easier/quicker way to make them. This is so much easier cooked in the oven I just had to share it with you.

Creamy Chicken and Tomato Pasta

(Serves 4)


  • 2 x 380g pack of chicken mini-fillets
  • 300g cherry tomatoes
  • Chopped fresh herbs (such as thyme, rosemary, basil) or 2 teasp of dried mixed herbs
  • 1 tablesp olive oil
  • 200g pack of soft cheese such as Philadelphia cheese
  • 400g pasta


  • Turn the oven on to 200°C
  • Put a large pan of water on to boil and cook the pasta
  • Place the chicken, washed cherry tomatoes and oil in a roasting dish with the herbs. Stir till the chicken and tomatoes are all covered with a little oil and herbs
  • Roast chicken and tomatoes for about 20 minutes until cooked through (check by cutting through one of the larger mini-fillets). Cut the chicken into small pieces
  • Drain the pasta when cooked, reserving a little of the cooking liquid
  • Put the pasta back into the saucepan, add a couple of tablespoons of the reserved liquid and the cream cheese – stir until the cheese is melted and creamy. Add the chicken, tomato and herb mixture and stir again. You can add more of the pasta cooking liquid if you wish the sauce to be runnier. Serve immediately
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