Chicken Pasta With Red Sauce: Italian Tomato Pasta
This chicken pasta with red sauce is a staple of Italian home cooking. It combines 250 g (8 oz) of dry penne pasta with boneless skinless chicken breast and a thick base of crushed tomatoes and tomato sauce. You get a savoury flavour profile balanced by the saltiness of grated Parmesan cheese. The dish is hearty and comforting, providing a balance of lean protein and complex carbohydrates in every serving.
Cut your chicken into uniform sizes to ensure even cooking and golden-brown crusts. You must pat the meat dry before seasoning so it sears rather than steams in the pan. Simmer the sauce for 8–10 minutes to allow it to thicken and the flavours to meld. If you skip this reduction, the sauce will remain thin and fail to coat the pasta strands properly. Add the reserved pasta water at the end to loosen the sauce if it becomes too heavy.
Chicken Pasta With Red Sauce: Italian Tomato Pasta
Recipe cardIngredients
Watch how it's made
Instructions
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Cook the pasta
Boil a large pot of water with 2 tbsp of sea salt. Cook the penne for 8–10 minutes until al dente. Drain the pasta but reserve one cup of the starchy water to help emulsify the sauce later.
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Brown the chicken
Pat the chicken dry and season it with salt and black pepper. Heat olive oil and butter in a large skillet over medium heat. Sauté the pieces for 5–6 minutes until they reach an internal temperature of 165°F (74°C) and look golden brown.
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Sauté the aromatics
Remove the chicken from the skillet to keep it warm. Add the diced onion and cook for 3–4 minutes until translucent. Stir in the minced garlic for 30 seconds until fragrant to avoid burning the garlic, which creates a bitter taste.
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Simmer the sauce
Stir in the crushed tomatoes, tomato sauce, red pepper flakes, and Italian seasoning. Reduce the heat to low and simmer for 8–10 minutes. This allows the flavours to concentrate and the sauce to thicken.
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Combine the elements
Return the cooked chicken to the skillet and stir in half the Parmesan cheese. Add a splash of the reserved pasta water if the sauce feels too heavy. This loosens the texture so the sauce clings better to the pasta.
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Finish and serve
Toss the drained pasta into the skillet and warm together for 2 minutes. This ensures the pasta reabsorbs some moisture for a cohesive flavour. Serve hot with extra Parmesan and fresh basil leaves.
Cut your chicken into uniform sizes to ensure even cooking. If the pieces vary, smaller bits will overcook and toughen before the larger pieces reach 165°F (74°C). Use a heavy-bottomed skillet to prevent the tomato sauce from sticking or scorching during the simmer.
What to serve with it
Serve this pasta with toasted ciabatta or baguette spread with garlic butter. For a more balanced meal, add a side of roasted Brussels sprouts or sautéed spinach. You can also drizzle the pasta with a light olive oil vinaigrette and place it over mixed greens to add freshness and colour.
Storing and reheating
Place leftovers in an airtight container and refrigerate within 2 hours. Consume the dish within 4 days. For long term storage, use a freezer-safe bag or container for up to 3 months. Thaw the pasta overnight in the fridge before reheating to maintain the texture of the chicken.
Nutrition per serving
- Calories
- 480
- Protein
- 34.5 g
- Carbs
- 42.0 g
- Fat
- 18.2 g
- Fiber
- 4.5 g
- Sugar
- 7.8 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Does chicken go well with red sauce pasta?
Yes. The lean protein of the chicken balances the acidity of the tomato base. Searing the chicken first ensures a golden crust that adds depth to the savoury sauce.
What is chicken with pasta and red sauce called?
This is a variation of Chicken Pasta al Pomodoro. It combines Italian staples like penne and Parmesan with a simple red sauce to create a comforting family meal.
How do you make chicken pasta with tomato sauce?
Sauté bite-sized chicken pieces until golden, then simmer them in a blend of crushed tomatoes, tomato sauce, garlic, and Italian seasoning. Toss with al dente pasta and Parmesan cheese.
