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Chicken Tomato Pasta
My kitchen comes alive with the most amazing smells when this chicken tomato pasta starts bubbling on the stove. The sauce turns out rich and vibrant while tender pieces of chicken soak up all those delicious flavors. Its become my lifesaver on busy weeknights since everything comes together so quickly using simple ingredients I usually have around. Each time I make it someone asks for seconds which always makes me smile.
Why This Recipe Works
This pasta dish saves dinner at my house at least once a week. The sauce gets this perfect balance of sweet tomatoes and savory chicken that even my picky eaters love. I often toss in whatever vegetables need using up and nobody complains. Sometimes I add a pinch of chili flakes when I want that extra warmth. Best part? It all happens in one pan while the pasta cooks which means less cleanup later.
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Everything You Need
- For The Pasta:
- 1 pound (450g) penne pasta or other short pasta
- 2 tablespoons kosher salt for pasta water
- For The Chicken & Sauce:
- 1½ pounds (680g) chicken breast or thighs cut into 1-inch pieces
- 2 tablespoons olive oil good quality extra virgin
- 2 tablespoons unsalted butter
- 1 large yellow onion finely diced (about 1½ cups)
- 8 ounces (225g) cremini mushrooms sliced ¼-inch thick
- 6 cloves garlic minced (about 2 tablespoons)
- ½-1 teaspoon red pepper flakes adjust to taste
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 3 tablespoons tomato paste
- 2 (28-ounce) cans crushed tomatoes (or 1 can crushed 1 can diced for texture)
- 5 ounces (142g) fresh baby spinach one standard clamshell package
- 1 cup (100g) freshly grated Parmesan plus more for serving
- Seasonings:
- 1½ teaspoons kosher salt or to taste
- 1 teaspoon fresh ground black pepper
- ½ teaspoon garlic powder for seasoning chicken
- Optional Add-ins:
- 1 cup heavy cream for rosé style sauce
- 4 slices bacon diced
- 1 medium zucchini diced
- 1 red bell pepper sliced
- Fresh basil leaves for garnish
- Equipment Needed:
- Large pasta pot at least 6 quarts
- Large deep skillet or Dutch oven 12-inch minimum
- Sharp knife for cutting chicken
- Wooden spoon or spatula
- Colander for draining pasta
- Large measuring cup for reserving pasta water
- Cheese grater for fresh Parmesan
- Cooking Temperatures & Times:
- Medium-high heat (375-400°F) for searing chicken
- Medium heat (350°F) for cooking vegetables
- Low-medium heat (325°F) for simmering sauce
- Total cooking time: about 30-35 minutes
- Storage Info:
- Keeps in fridge: 3-4 days in airtight container
- Freezer: up to 2 months properly stored
- Reheat: microwave with splash of water or stovetop over medium-low
Time To Cook
- Get The Pasta Going
- Fill your biggest pot with water add plenty of salt and get it boiling. Drop in your pasta and cook until its tender but still has some bite. Save a cup or two of that starchy pasta water before draining trust me youll want it later.
- Start The Chicken
- While the pastas doing its thing get a big pan hot. Drop in your olive oil and butter watch it get all bubbly then add your chicken. Let it get golden brown and delicious about 5 minutes does it.
- Veggie Time
- Toss those onions and mushrooms right in with the chicken. Give everything a good stir and let it cook until the mushrooms start looking juicy about 4 minutes.
- Build Those Flavors
- Now comes the good part. Add your garlic chili flakes and herbs. Let them sizzle for a minute until your kitchen smells amazing.
- Make It Saucy
- Stir in tomato paste then your crushed tomatoes. Let everything bubble away for 5 minutes. Toss in the spinach and watch it wilt into the sauce.
- Bring It Home
- Add your cooked pasta to the pan toss it all together with some parmesan. If it looks a bit thick splash in some of that pasta water you saved. Taste it add salt if needed and serve it up hot with extra cheese on top.
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Kitchen Tips
This pasta tastes even better the next day after all the flavors get friendly in the fridge. It keeps about 3 days just warm it up slowly in the microwave. Sometimes I throw in zucchini or bell peppers when I want to clean out the veggie drawer. If youre feeling fancy crisp up some bacon first and cook everything in that tasty fat instead of olive oil. The sauce comes out incredible. My friend Sarah adds cream at the end for a rosé style sauce and honestly its brilliant. Play around with it until you find your perfect version.
Frequently Asked Questions
- → Can I use different types of pasta for this recipe?
Any pasta shape works well in this recipe. Try penne, spaghetti, or fusilli. Just make sure to cook it al dente as it will continue to soften slightly in the sauce.
- → How can I make this dish more vegetable-rich?
You can easily add more vegetables like bell peppers, zucchini, or cherry tomatoes. Add firm vegetables with the mushrooms and quick-cooking ones with the spinach.
- → Can I prepare this meal ahead of time?
You can make the sauce ahead and store it in the fridge for 2-3 days. Cook fresh pasta when ready to serve. The sauce actually tastes better the next day as flavors develop.
- → What can I substitute for mushrooms if I don't like them?
You can skip mushrooms and add other vegetables like bell peppers or zucchini. The cooking process remains the same, and the dish will still be delicious.
- → Can I freeze this pasta dish?
The sauce freezes well without the pasta. When ready to eat, thaw the sauce, reheat gently, and serve with freshly cooked pasta for the best texture.