pasta recipe with chicken and red sauce
The Best pasta recipe with chicken and red sauce
What I love most about this recipe is how adaptable it is. You can make it with ground chicken or boneless thighs, depending on what’s on sale, and it still comes out great. The red sauce is hearty enough to fill you up without being overly heavy, which makes it a great choice for a family meal where everyone is eating together. Plus, the pasta itself is a great source of fiber and complex carbs, and the chicken is packed with protein to keep us full longer. It’s not just about taste—it’s about how it makes everyone feel after a long day. My husband and I have had a few of these dinners over the years, and it’s always been a hit, whether we’re cooking for just the two of us or for a few extra guests. The sauce is simple enough to prep ahead if you’re short on time, and the flavors deepen as it sits, so it’s even better the next day. It’s the kind of meal that feels like a little treat without being too much work, and that’s why it’s always been a go-to for me.
Creamy Chicken and Tomato Pasta
A flavorful pasta dish featuring tender chicken, rich tomato sauce, and a creamy finish. Perfect for a comforting meal.
🥘Ingredients
- 8 oz (225g) spaghetti or fettuccine
- 1 tbsp olive oil
- 1.5 lbs (700g) boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1.5 cups (360ml) tomato sauce
- 2 cloves garlic, minced
- ½ cup (120ml) heavy cream or half-and-half
- ¼ cup (50g) grated Parmesan cheese
- 1 tbsp butter
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
- Fresh parsley, chopped
- Extra grated Parmesan cheese
👨🍳Directions
-
1
Cook pasta according to package instructions in salted boiling water until al dente. Reserve ½ cup pasta water before draining. -
2
In a large skillet, heat olive oil over medium heat. Season chicken with garlic powder, oregano, salt, and pepper. Cook until fully cooked (6-7 mins per side), then set aside. -
3
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Pour in tomato sauce and bring to a gentle simmer. Cook for 5 minutes. -
4
Reduce heat to low, stir in heavy cream and Parmesan cheese until smooth. Simmer for another 2-3 minutes. -
5
Add cooked pasta to the sauce, tossing to coat evenly. If needed, add reserved pasta water to loosen the sauce. -
6
Shred or slice cooked chicken and fold it into the pasta mixture. Season with salt and pepper to taste. -
7
Garnish with chopped parsley and extra Parmesan cheese before serving.
🔧Equipment
- Large skillet or pot
- Food processor or blender (optional)
- Cooking pan
- Mixing bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken and Tomato Pasta Works
❓ Frequently Asked Questions About Creamy Chicken and Tomato Pasta
What are the best types of pasta to use in this chicken and red sauce recipe?
The best pasta for this dish is spaghetti, fettuccine, or penne. Spaghetti holds the sauce well, while fettuccine adds a creamy texture, and penne provides a nice bite with its ridges. Avoid thin noodles like angel hair if you prefer heartier pasta.
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How should I prepare the chicken for this recipe to ensure it stays tender?
For tender chicken, poach or bake it first before adding it to the sauce. Poach in salted water for 8–10 minutes, then drain and set aside. Alternatively, bake at 375°F (190°C) for 20–25 minutes until cooked through. Avoid overcooking, as it can make the meat dry.
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What’s the secret to making a rich and flavorful red sauce without relying on heavy cream?
The key is layering flavors—use a mix of tomatoes, garlic, onions, olive oil, and a splash of red wine or broth. Sauté aromatics until fragrant, then simmer with tomato paste, crushed tomatoes, and herbs like basil or oregano. A pinch of sugar helps balance acidity, and a splash of pasta water at the end thickens it naturally.
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How can I adjust the sauce if I don’t have fresh tomatoes?
If using canned tomatoes, crush them by hand (or blend slightly) and reduce them by simmering for 10–15 minutes to deepen the flavor. For extra richness, add a spoonful of tomato paste or a splash of balsamic vinegar. If the sauce is too thin, simmer longer or stir in a little cornstarch mixed with water.
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What’s the best way to cook the pasta to avoid overcooking it?
Cook pasta in well-salted boiling water (about 1 tablespoon salt per gallon) until al dente—usually 8–10 minutes for spaghetti, but check the package instructions. Test by biting a piece—it should have a slight bite. Reserve ½ cup of pasta water before draining to help loosen the sauce if needed.
