The familiar chaos of a Tuesday evening often calls for a meal that’s both deeply comforting and wonderfully straightforward. That’s precisely when a dish like this Chicken Tomato Pasta becomes my kitchen hero. It’s that perfect alchemy of simple ingredients transforming into something truly special, filling the house with an aroma that signals dinner is not just coming, but it’s going to be delicious.
This Chicken Tomato Pasta is a hearty, satisfying meal that comes together in about 30 minutes, making it an absolute lifesaver for hectic weeknights. It features tender, pan-seared chicken and perfectly cooked pasta enveloped in a rich, savory tomato sauce, brightened with fresh spinach and a touch of Italian herbs. It’s a versatile dish, easily adaptable to what you have on hand, and always a crowd-pleaser, whether it’s a cozy family dinner or a quick meal for one.
Why You’ll Love This Recipe
- Speedy & Simple: This entire Chicken Tomato Pasta comes together in about 30 minutes, making it ideal for those evenings when time is of the essence.
- Flavor-Packed Sauce: The combination of tomato paste, crushed tomatoes, garlic, and Italian herbs creates a deeply flavorful sauce that perfectly coats the pasta and chicken.
- Customizable to Your Taste: Feel free to toss in other vegetables like zucchini, bell peppers, or even a handful of olives. This recipe is a great canvas for your culinary creativity.
- Excellent for Leftovers: This dish reheats beautifully, making it a fantastic option for lunch the next day. The flavors often meld and taste even better!
- Perfect For: Busy parents needing a quick family meal, anyone looking for comforting and easy dinner ideas, or meal preppers wanting a dish that holds up well.
Ingredients for Chicken Tomato Pasta
Core Ingredients
- Pasta: 250 g (e.g., penne or your favorite short pasta) – Short pasta shapes like penne, fusilli, or rigatoni are excellent as they catch the sauce beautifully.
- Fats: 1 tbsp olive oil + 1 tbsp (20 g) butter – The combination of olive oil for its fruity notes and butter for richness creates a wonderful flavor base.
- Protein: 12 oz (350 g) chicken breast, cubed – Ensure it’s cut into roughly uniform 1-inch pieces for even cooking.
- Vegetables:
- 1 medium onion, finely sliced – Adds a sweet, aromatic foundation.
- ½ lb (225 g) closed-cup mushrooms, sliced – Lend an earthy depth to the sauce. Cremini or button mushrooms work well.
- 4 garlic cloves, chopped – For that indispensable pungent kick.
- 2 cups (75 g) baby spinach – Wilts down to add color, nutrients, and a subtle freshness.
- Seasonings:
- ½ tsp red chili flakes – For a gentle warmth; adjust to your preference.
- 1 tsp dried basil – A classic Italian herb.
- 1 tsp dried oregano – Complements the basil beautifully.
- Salt + black pepper to taste – Essential for bringing all the flavors together.
- Tomato Base:
- 2 tbsp tomato paste – Provides concentrated tomato flavor and helps thicken the sauce.
- 2 cans (14 oz/400 g each) crushed tomatoes – The heart of the sauce, offering texture and robust tomato taste.
- Cheese: ⅓ cup (40 g) grated Parmesan – For a salty, umami finish. Freshly grated is always best!
Substitutions and Tips
- Chicken: Boneless, skinless chicken thighs can be used for a richer flavor; they may require a few extra minutes of cooking.
- Vegetables: Feel free to add 1 cup of diced zucchini or bell peppers along with the mushrooms. Cherry tomatoes, halved, can also be added with the crushed tomatoes for extra bursts of sweetness.
- Spice Level: If you prefer a milder dish, reduce or omit the red chili flakes. For more heat, add a pinch more.
- Herbs: If you have fresh basil or oregano, use about 1 tablespoon of each, chopped, and add them towards the end of cooking for the brightest flavor.
- Make it Creamy: For a creamier Chicken Tomato Pasta sauce, stir in 2-3 tablespoons of heavy cream or a large dollop of cream cheese along with the Parmesan.
- Smoother Sauce: If you prefer a smoother tomato sauce, you can substitute the crushed tomatoes with tomato passata (strained tomatoes).
- Gluten-Free: Easily make this Chicken Tomato Pasta gluten-free by using your favorite gluten-free pasta.
Best Type of Chicken to Use
For this Chicken Tomato Pasta, boneless, skinless chicken breast is an excellent choice. It’s lean, tender when cooked correctly, and absorbs the flavors of the sauce beautifully. Cutting it into bite-sized cubes ensures it cooks quickly and evenly.
If you prefer a bit more succulence and flavor, boneless, skinless chicken thighs are a fantastic alternative. They have a slightly higher fat content, which keeps them moist even if cooked a tad longer. Just remember they might take an extra minute or two to cook through compared to breast meat. For an ultra-quick version, you could even use leftover shredded rotisserie chicken, adding it to the sauce to heat through just before serving.
Kitchen Tools You’ll Need
Must-Have Tools
- Large Skillet or Dutch Oven: A 12-inch skillet or a 5-quart Dutch oven will provide ample space for cooking the chicken and building the sauce without crowding.
- Large Pot: For boiling the pasta.
- Cutting Board: A dedicated board for raw chicken and another for vegetables is ideal for food safety.
- Sharp Chef’s Knife: For efficiently chopping and slicing ingredients.
- Measuring Cups and Spoons: For accurate ingredient measurement.
- Colander: For draining the cooked pasta.
Nice-to-Have Extras
- Garlic Press: If you’re not a fan of mincing garlic by hand.
- Box Grater or Microplane: For grating the Parmesan cheese freshly – it makes a difference!
- Kitchen Tongs: Useful for turning chicken pieces and tossing the pasta in the sauce.
How to Make Chicken Tomato Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente – tender but still with a slight bite. Just before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside. Pro-chef tip: Salting the pasta water generously is key to flavorful pasta.
Step 2: Prepare and Season the Chicken
While the pasta water is coming to a boil, pat the cubed chicken breast dry with paper towels. Season generously with salt and freshly ground black pepper. Drying the chicken helps it get a nice sear.
Step 3: Cook the Chicken
Heat the olive oil and butter in your large skillet or Dutch oven over medium-high heat. Once the butter is melted and foamy, add the seasoned chicken cubes in a single layer. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through. Avoid overcrowding the pan; cook in batches if necessary. Remove the chicken from the skillet and set aside on a clean plate.
Step 4: Sauté Aromatics and Mushrooms
To the same skillet, add the sliced onion. Sauté over medium heat for 3-4 minutes until softened and translucent. Add the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until they release their liquid and start to brown. This browning step adds so much depth of flavor! Stir in the chopped garlic and red chili flakes (if using) and cook for another minute until fragrant.
Step 5: Build the Sauce
Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly – this enhances its flavor. Add the crushed tomatoes, dried basil, and dried oregano. Season with a pinch of salt and pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld. Stir occasionally. This creates a delicious base for your Chicken Tomato Pasta.
Step 6: Combine and Wilt Spinach
Return the cooked chicken (and any accumulated juices) to the skillet with the sauce. Stir to combine. Add the baby spinach and stir gently until it wilts into the sauce, which usually takes just 1-2 minutes.
Step 7: Add Pasta and Finish
Add the cooked pasta to the skillet with the Chicken Tomato Pasta sauce. Toss everything together until the pasta is well coated. If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency. The starchy pasta water helps the sauce cling to the pasta beautifully. Stir in most of the grated Parmesan cheese, reserving a little for garnish. Taste and adjust seasonings if necessary.
Serve your Chicken Tomato Pasta immediately, garnished with the remaining Parmesan cheese and perhaps a sprig of fresh basil if you have it.
Tips for Success
- Don’t Overcook the Pasta: Cook the pasta just until al dente. It will continue to cook slightly when you combine it with the hot sauce.
- Season at Every Stage: Season the chicken, the sautéing vegetables, and the sauce itself. Layering flavors is key to a delicious final dish.
- Reserve Pasta Water: This starchy liquid is gold! It helps to emulsify the sauce, making it creamier and helping it adhere to the pasta perfectly. Always save at least a cup before draining your pasta.
- Use Good Quality Tomatoes: Since tomatoes are a star ingredient in this Chicken Tomato Pasta, using good quality crushed tomatoes will significantly impact the overall flavor of your dish.
- Don’t Rush Browning: Allow the chicken and mushrooms to get nicely browned. This develops a deeper, richer flavor in your Chicken Tomato Pasta.
How to Store Chicken Tomato Pasta
- Room Temperature: Cooked Chicken Tomato Pasta should not be left at room temperature for more than 2 hours due to food safety reasons.
- In the Refrigerator: Allow the pasta to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, adding a splash of water or broth to loosen the sauce if needed. You can also reheat individual portions in the microwave.
- Freezing Tips: While pasta dishes can be frozen, the texture of the pasta may change slightly upon thawing and reheating, becoming a bit softer. If you choose to freeze, cool the Chicken Tomato Pasta completely, then transfer it to freezer-safe airtight containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating as above.
Frequently Asked Questions
Can I use different types of pasta for this Chicken Tomato Pasta?
Absolutely! While penne or other short pasta shapes are recommended to catch the sauce, feel free to use spaghetti, linguine, or any pasta you have on hand. Adjust cooking time accordingly.
How can I make this Chicken Tomato Pasta spicier?
You can increase the amount of red chili flakes to your preference. Alternatively, add a pinch of cayenne pepper with the other seasonings, or even a dash of your favorite hot sauce when serving.
Can I add other vegetables to this recipe?
Yes! This Chicken Tomato Pasta is very versatile. Try adding diced bell peppers (any color), zucchini, or even some frozen peas (add them in the last few minutes of the sauce simmering).
Is it possible to make this Chicken Tomato Pasta vegetarian?
Certainly! Omit the chicken and consider adding more mushrooms or other hearty vegetables like eggplant or chickpeas for protein and texture. Ensure your Parmesan cheese is vegetarian, as traditional Parmesan uses animal rennet.
Conclusion
This Chicken Tomato Pasta is more than just a quick meal; it’s a versatile, flavorful, and deeply satisfying dish that’s sure to become a staple in your dinner rotation. With its simple preparation and rich taste, this Chicken Tomato Pasta proves that delicious home-cooked food doesn’t need to be complicated. Enjoy bringing this comforting classic to your table!
