pasta with chicken recipe with red sauce
- The Best pasta with chicken recipe with red sauce
- Creamy Garlic Chicken Pasta with Red Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Garlic Chicken Pasta with Red Sauce Works
- ❓ Frequently Asked Questions About Creamy Garlic Chicken Pasta with Red Sauce
The Best pasta with chicken recipe with red sauce
This dish is one of my favorite ways to make a meal that feels both comforting and special—whether it’s a weeknight dinner after a long day or a meal for a family gathering. There’s something about the way chicken simmers in a rich, tangy red sauce that makes every bite feel like a little celebration.
My kids used to beg for it after school, and honestly, I didn’t even have to coax them. It’s that kind of dish—simple enough to make in bulk but still full of flavor that makes it feel like a treat. Plus, it’s not just about taste; it’s about how easy it is to customize.
You can swap in different veggies, adjust the sauce to taste, or even make it lighter with whole wheat pasta if you want. It’s that kind of recipe that doesn’t demand perfection but still delivers something nourishing and satisfying every time.
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I love this recipe because it’s a perfect balance of hearty and healthy. The chicken is lean but packed with protein, and the tomatoes give it natural sweetness without needing a lot of added sugar. The red sauce isn’t just flavorful—it’s got antioxidants from the tomatoes and herbs, and the whole wheat pasta adds fiber if you use it.
It’s not some fancy restaurant dish, but it’s got the kind of depth that makes it feel like a meal meant to be shared. My husband and I still make it at least once a month, and the kids think it’s their favorite. It’s the kind of dish that doesn’t take forever to prepare but still feels like a real meal—something that’s easy to serve at a potluck or just a simple, home-cooked dinner that everyone enjoys.
And honestly, it’s one of those recipes that doesn’t require fancy ingredients, just good-quality chicken, fresh tomatoes, and a little garlic and basil. It’s that kind of dish that feels like a hug in a bowl.
Creamy Garlic Chicken Pasta with Red Sauce
A flavorful one-pan dish featuring tender chicken, al dente pasta, and a rich tomato-based sauce infused with garlic and herbs. Perfect for a quick yet satisfying weeknight meal.
🥘Ingredients
- 8 oz (225g) fettuccine or spaghetti
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1.5 cups (360ml) tomato sauce (or passata)
- 3 cloves garlic, minced
- 1 (14.5 oz) can crushed tomatoes
- 1 cup (240ml) chicken broth
- ½ cup (120ml) heavy cream or half-and-half
- 1 tbsp tomato paste
- 1 tsp sugar (optional, to balance acidity)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- ½ tsp red pepper flakes (optional)
👨🍳Directions
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1 Preheat oven to 400°F (200°C). In a bowl, mix flour, salt, and pepper. Set aside.
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2 In a large skillet, heat olive oil over medium-high heat. Season chicken pieces with garlic powder, thyme, oregano, paprika, salt, and pepper. Cook for 5–6 minutes per side until golden and cooked through. Remove from skillet and set aside.
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3 In the same skillet, add a bit more oil if needed. Sauté garlic for 30 seconds until fragrant. Add tomato sauce, crushed tomatoes, broth, tomato paste, and sugar. Stir well and bring to a simmer. Reduce heat to medium-low and cook for 10 minutes.
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4 Add heavy cream and simmer for another 5 minutes. Stir in parsley and basil. Taste and adjust seasoning if needed.
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5 Cook pasta in boiling salted water according to package instructions until al dente. Reserve ½ cup pasta water before draining.
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6 In the same skillet, add drained pasta and sauce. Toss well, adding reserved pasta water as needed to loosen the sauce. Return chicken to the pan and stir to coat evenly.
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7 If using, add red pepper flakes for a spicy kick. Serve hot with extra parsley on top.
🔧Equipment
- Large skillet or deep pan
- Kitchen shears (for cutting garlic)
- Wooden spoon
- Measuring cups and spoons
- Fine-mesh strainer (optional, for smoother sauce)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Chicken Pasta with Red Sauce Works
This pasta with chicken and red sauce is always a crowd-pleaser because it’s hearty, flavorful, and simple enough to make without stressing over perfection. Whether you’re serving it for a quick weeknight dinner or a family gathering, the rich tomato base and tender chicken keep it satisfying and adaptable—just toss in some veggies if you want extra nutrition, or skip them if you’re short on time. It’s the kind of dish that feels like a home-cooked meal, full of warmth, and it never disappoints when everyone’s gathered around the table.
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❓ Frequently Asked Questions About Creamy Garlic Chicken Pasta with Red Sauce
1. What is the best way to cook chicken for a pasta dish with a rich red sauce?
To ensure tender, flavorful chicken, sear it in a hot pan with olive oil, garlic, and red pepper flakes before adding it to the sauce. Cook until fully cooked (165°F/74°C internal temp), then slice or shred it for easy mixing into the pasta. Avoid overcooking to prevent dryness.
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2. How can I make the red sauce more flavorful without relying solely on canned tomatoes?
Boost the sauce’s depth by adding a mix of ingredients like: – San Marzano tomatoes (fresh or high-quality canned) – A splash of red wine (deglaze the pan after browning meat) – Fresh basil, garlic, and onion (sautéed until fragrant) – A pinch of dried oregano, thyme, or smoked paprika – A splash of heavy cream or a splash of pasta water (for richness) – A touch of balsamic vinegar or red wine vinegar (for acidity) Simmer gently for 10–15 minutes to meld flavors.
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3. Should I use whole wheat pasta or regular pasta for this dish?
Both work well, but: – Regular white pasta is quicker and absorbs sauce better, making it ideal for a hearty, saucy dish. – Whole wheat pasta adds texture and fiber but may require slightly less sauce to avoid mushiness. If using, rinse briefly under cold water after cooking if the sauce is too thick. – For a lighter version, try spaghetti squash or zucchini noodles (sautéed separately and tossed with sauce).
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4. What’s the secret to preventing my pasta from sticking together when mixing in the sauce?
To avoid clumps: 1. Cook pasta al dente (slightly firm) so it holds shape when tossed. 2. Reserve pasta water (½ cup) before draining—this helps emulsify the sauce. 3. Toss immediately after draining: Add a little pasta water, then gently mix in the sauce while stirring with a fork or spatula. 4. Use a large pot so the pasta isn’t overcrowded. 5. Avoid boiling the sauce—simmer gently to prevent sticking.
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5. Can I make this dish ahead of time, and how should I store it?
Yes! You can prep most components ahead: – Cook the pasta and store in the fridge for up to 3 days (reheat with a splash of water). – Prep the sauce (simmer and cool) and store separately for up to 2 days. – Assemble the dish the day of serving, tossing everything together just before eating to avoid sogginess. – Storage tips: – Fridge: Keep in an airtight container for 2–3 days. Reheat gently in a saucepan with a little water or broth. – Freezing: Not ideal for this dish (sauce may separate), but if freezing, make a smaller batch, reheat on low heat with a splash of water, and stir until smooth. – Serving suggestion: Garnish with fresh parsley or grated Parmesan right before serving for freshness.
