italian chicken and pasta recipe
The Best italian chicken and pasta recipe
This dish is one of my favorite go-to meals because it’s simple yet packed with flavor—no fancy techniques or complicated ingredients required. I love how the chicken cooks quickly in a light tomato sauce, keeping things fresh without being heavy, and the pasta soaks up the sauce perfectly. My kids actually beg for this recipe, especially when it’s served over penne or spaghetti. It’s that kind of comfort food that feels indulgent but isn’t, making it a great choice for a quick weeknight dinner or a more relaxed weekend meal.
The health benefits make it even more appealing. The chicken is lean and protein-rich, while the veggies—like bell peppers and onions—add fiber and vitamins. I’ve adjusted the sauce to use less oil or swap in olive oil for heart-healthy benefits, but it still tastes just as good. It’s the kind of dish that feels special on holidays or family gatherings, but it’s also easy to make ahead and reheat, so it’s practical for everyday cooking too. Plus, the kids love how colorful the dish is, and the flavors are always balanced—sweet, tangy, and slightly spicy without being overwhelming. It’s that kind of recipe that makes cooking feel effortless and rewarding.
Classic Italian Chicken and Pasta
A flavorful dish featuring tender chicken breast marinated in garlic, herbs, and olive oil, paired with al dente pasta in a rich tomato-based sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ½ tsp black pepper
- 1 cup chicken broth
- 8 oz (225g) spaghetti or linguine
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese
- 1 (28 oz) can crushed tomatoes
- 1 cup tomato sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped
- Extra grated Parmesan cheese
👨🍳Directions
-
1 Preheat oven to 375°F (190°C). In a bowl, mix olive oil, minced garlic, oregano, basil, salt, and pepper. Add chicken breasts and coat evenly. Set aside.
-
2 In the same bowl, pour chicken broth and let the chicken marinate for at least 15 minutes (or up to 1 hour for more flavor).
-
3 Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water before draining.
-
4 In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft (3-4 mins). Add minced garlic, crushed tomatoes, tomato sauce, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
-
5 Remove chicken from marinade (discard broth) and cook in the same skillet for 5-6 minutes on each side until golden and cooked through. Remove chicken and set aside.
-
6 Add cooked pasta to the skillet with the sauce. Stir in reserved pasta water to loosen the sauce if needed. Toss until pasta is well coated. Return chicken to the pan and mix gently.
-
7 Divide pasta among serving plates. Top each serving with grated Parmesan cheese and fresh parsley.
-
undefined undefined
-
undefined undefined
-
undefined undefined
-
undefined undefined
🔧Equipment
- Large skillet or pan
- Cooking pot
- Mixing bowls
- Knife and cutting board
- Wooden spoon
- Measuring cups/spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Italian Chicken and Pasta Works
This Italian chicken and pasta recipe is my go-to for any occasion because it’s simple enough to make with minimal stress but feels special enough for a real meal. It’s hearty and satisfying, perfect for family gatherings when you want something comforting without the fuss of a full roasted bird or elaborate sides. Plus, the flavors meld together beautifully, making leftovers just as tasty the next day—no extra effort required.
❓ Frequently Asked Questions About Italian Chicken and Pasta
What is the best way to prepare a classic Italian chicken and pasta dish?
The best way to prepare this dish is by using fresh, high-quality ingredients—such as freshly cooked chicken thighs or breasts, al dente pasta, and a rich tomato sauce (like San Marzano tomatoes). Cook the chicken first, then simmer it in a tomato-based sauce with garlic, olive oil, and herbs like basil and oregano. Toss the cooked pasta into the sauce just before serving, ensuring it absorbs the flavors without overcooking.
—
How can I make this dish healthier while keeping it flavorful?
To make this dish healthier, you can: – Use lean chicken breast instead of thighs or opt for chicken breast with skin removed to reduce fat. – Replace heavy cream with fresh basil, garlic, and a touch of Parmesan for a lighter but equally flavorful sauce. – Choose whole wheat or chickpea pasta for extra fiber. – Load up on vegetables like zucchini, bell peppers, or spinach to bulk up the dish. – Use olive oil instead of butter and limit the amount of added salt.
—
What are the key ingredients and tools needed for this recipe?
Key ingredients: – 1 lb (450g) chicken (thighs or breasts, cut into bite-sized pieces) – 12 oz (340g) pasta (penne, spaghetti, or fusilli work well) – 1 can (14 oz/400g) crushed tomatoes (San Marzano preferred) or fresh tomatoes – 2 tbsp olive oil – 3 cloves garlic, minced – 1 tsp dried oregano – 1 tsp dried basil – ½ tsp red pepper flakes (optional, for heat) – Salt & black pepper to taste – ½ cup grated Parmesan cheese (plus extra for serving) – Fresh parsley or basil, chopped (for garnish)
Essential tools: – Large skillet or Dutch oven – Wooden spoon or spatula – Chef’s knife & cutting board – Mixing bowl – Pasta pot – Slotted spoon
—
Why is it important to cook the chicken before adding it to the sauce?
Cooking the chicken first ensures it absorbs flavors evenly without overcooking in the sauce. If added directly to a hot sauce, the chicken can become rubbery or dry. Additionally, pre-cooking helps break down connective tissues, making the meat tender. Always remove chicken from the sauce before serving to prevent it from becoming mushy.
—
How do I avoid making my pasta sauce too thick or watery?
To achieve the perfect sauce consistency: – Simmer the sauce gently—boiling too vigorously can make it break down. – Strain the sauce if using canned tomatoes to remove excess liquid. – Add pasta water gradually—toss a little into the sauce and adjust with pasta water if needed. – Cook the pasta al dente (one minute before the package’s recommended time) so it doesn’t release too much starch into the sauce. – Deglaze the pan after cooking chicken by adding a splash of broth or wine to scrape up browned bits for extra flavor.
