Chicken Tomato Pasta Recipe

This tender saucy Chicken Tomato Pasta is made with chicken breast, crushed tomatoes, and penne pasta, ready in 30 minutes. The hot pasta absorbs the rich tomato sauce while the freshly grated parmesan melts over the top. I make this easy dinner whenever I need a quick weeknight meal.

Why This Classic Works

I used to overcook the chicken when making pasta dishes until I started searing it fast and removing it from the pan. Letting the sauce simmer alone builds deep flavor before adding the meat back.

This method keeps the chicken tender while the garlic and onion soften into the crushed tomatoes. It feels like a weekend meal but easily fits into a busy weekday schedule.

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Chicken Tomato Pasta Ingredients

• 1 lb boneless skinless chicken breast, diced
• 1 tbsp olive oil
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz penne pasta
• 1/4 cup fresh basil, chopped
• 1/4 cup parmesan cheese, grated

How To Make Chicken Tomato Pasta

1. Cook The Pasta: Boil pasta in salted water according to package directions, then drain and set aside.
2. Sear The Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the diced chicken for 5 to 7 minutes until browned, then remove from the pan.
3. Build The Sauce: Lower heat to medium, add the onion and cook for 3 minutes until soft. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Simmer And Combine: Pour in the crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes, then return the chicken to the pan and toss with the cooked pasta and fresh basil.

Recipe Tips

• Salt the pasta water: This is your only chance to season the pasta itself before it meets the sauce.
• Do not overcook the chicken: Removing the chicken after searing prevents it from drying out while the sauce simmers.
• Save some pasta water: Keep half a cup of the starchy water to thin the sauce if it gets too thick.

What To Serve With Chicken Tomato Pasta

Serve this pasta with crisp garlic bread to soak up the leftover tomato sauce. A simple green salad with a sharp vinaigrette helps cut through the richness of the dish.

How To Store

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of water to loosen the sauce. You can freeze the sauce and chicken for up to 3 months, but cook fresh pasta when serving.

FAQs

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs work well. They are more forgiving and stay very tender in the tomato sauce.

What pasta shape is best?

Penne, fusilli, or rigatoni are great choices. Their tubular or twisted shapes hold the thick tomato sauce perfectly.

Can I use fresh tomatoes?

You can, but you will need to peel and cook them down for much longer. Canned crushed tomatoes provide a faster and more consistent sauce.

Nutrition

• Calories: 450 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 65mg
• Sodium: 680mg
• Total Carbohydrate: 55g
• Protein: 32g

Try More Recipes:

• Chicken Bacon Spinach Pasta Recipe
• Creamy Chicken Spinach Pasta Recipe
• Spinach Dip Chicken Pasta Recipe