Italian Chicken Pasta: A Delicious & Easy Recipe

Italian Chicken Pasta: Just the name conjures up images of a comforting, flavorful, and satisfying meal, doesn’t it? I’m thrilled to share my take on this classic dish, a recipe that’s guaranteed to become a weeknight staple in your home. Forget complicated recipes and hours in the kitchen; this version is surprisingly simple and ready in under 30 minutes!

While the exact origins of Italian Chicken Pasta are debated (some say it’s an Italian-American creation!), the essence of the dish lies in its celebration of fresh, vibrant Italian flavors. Think juicy chicken, perfectly cooked pasta, and a luscious sauce bursting with tomatoes, garlic, and herbs. It’s a culinary hug in a bowl!

What makes this dish so universally loved? Well, for starters, it’s incredibly versatile. You can easily customize it with your favorite vegetables, cheeses, or spices. But beyond its adaptability, it’s the sheer deliciousness that keeps people coming back for more. The combination of tender chicken, al dente pasta, and that irresistible Italian-inspired sauce is simply divine. Plus, it’s a complete meal in one pot, making cleanup a breeze. So, are you ready to experience the magic of Italian Chicken Pasta? Let’s get cooking!

Ingredients:

• For the Chicken:
• 2 large boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• For the Pasta:
• 1 pound pasta (penne, rotini, or farfalle work well)
• 6 cups water
• 1 tablespoon salt
• For the Sauce:
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup chopped onion
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• For Serving:
• 1/2 cup grated Parmesan cheese, plus more for serving
• Fresh basil leaves, chopped (for garnish)

Preparing the Chicken:

1. Prepare the Chicken Breasts: First, we need to get our chicken ready. Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch. This helps it cook evenly and quickly.
2. Season the Chicken: In a small bowl, combine the garlic powder, onion powder, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Sprinkle this mixture evenly over both sides of the chicken breasts, pressing gently to help the seasonings adhere. Make sure every part of the chicken is covered with the spice mix.
3. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts in the skillet. Cook for about 5-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Use a meat thermometer to ensure accuracy. The chicken should be nicely browned on both sides.
4. Rest and Slice the Chicken: Once the chicken is cooked, remove it from the skillet and place it on a cutting board. Let it rest for about 5 minutes before slicing it into thin strips. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

Cooking the Pasta:

1. Boil the Water: Fill a large pot with 6 cups of water. Add 1 tablespoon of salt. Bring the water to a rolling boil over high heat. The salt helps to season the pasta as it cooks.
2. Cook the Pasta: Once the water is boiling, add the pasta. Cook according to the package directions, usually around 8-10 minutes, or until the pasta is al dente. Al dente means “to the tooth” in Italian, so the pasta should be firm but not hard.
3. Drain the Pasta: Once the pasta is cooked, drain it in a colander. Do not rinse the pasta unless you are not using it immediately. Rinsing removes the starch, which helps the sauce cling to the pasta.

Making the Sauce:

1. Sauté the Aromatics: In the same skillet you used to cook the chicken (or a clean skillet), heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté for about 3-5 minutes, or until the onion is softened and translucent and the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.
2. Add the Tomato Products: Add the crushed tomatoes, tomato sauce, and tomato paste to the skillet. Stir well to combine. The tomato paste adds richness and depth of flavor to the sauce.
3. Season the Sauce: Add the dried oregano, dried basil, sugar, red pepper flakes (if using), salt, and pepper to the sauce. Stir well to combine. The sugar helps to balance the acidity of the tomatoes.
4. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low. Cover the skillet and let the sauce simmer for at least 15-20 minutes, or longer for a richer flavor. Stir occasionally to prevent sticking. The longer the sauce simmers, the more the flavors will meld together.

Combining and Serving:

1. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce. Make sure every strand of pasta is covered in the delicious tomato sauce.
2. Add the Chicken: Add the sliced chicken to the skillet with the pasta and sauce. Toss gently to combine. Be careful not to overmix, as you don’t want to break up the chicken.
3. Add Parmesan Cheese: Stir in 1/2 cup of grated Parmesan cheese. This will add a creamy and cheesy element to the dish.
4. Serve: Serve the Italian Chicken Pasta immediately. Garnish with fresh basil leaves and additional grated Parmesan cheese, if desired. A sprinkle of red pepper flakes can also add a nice touch of heat.

Tips for the Best Italian Chicken Pasta:

• Use High-Quality Ingredients: The quality of your ingredients will greatly impact the flavor of the dish. Use good quality olive oil, fresh herbs, and canned tomatoes.
• Don’t Overcook the Pasta: Overcooked pasta can be mushy and unappetizing. Cook the pasta al dente for the best texture.
• Simmer the Sauce: Simmering the sauce for a longer period of time will allow the flavors to meld together and create a richer, more complex sauce.
• Adjust Seasonings to Taste: Taste the sauce and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to suit your preferences.
• Add Vegetables: Feel free to add other vegetables to the sauce, such as bell peppers, mushrooms, or zucchini. Sauté them along with the onion and garlic.
• Make it Spicy: If you like a little heat, add more red pepper flakes to the sauce or use a pinch of cayenne pepper.
• Creamy Version: For a creamier sauce, stir in a dollop of heavy cream or mascarpone cheese at the end.
• Make Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. The chicken can also be cooked ahead of time and stored in the refrigerator. When ready to serve, simply reheat the sauce and chicken and combine with the cooked pasta.
• Freezing: Italian Chicken Pasta can be frozen for up to 2 months. Allow the pasta to cool completely before transferring it to a freezer-safe container. When ready to eat, thaw the pasta in the refrigerator overnight and reheat in a skillet or microwave.

Variations:

• Chicken Marinara: This recipe is very similar to chicken marinara. The main difference is that chicken marinara is often served over spaghetti, while this recipe can be served with any type of pasta.
• Chicken Parmesan Pasta: For a Chicken Parmesan Pasta, bread the chicken breasts before cooking them. Dip the chicken in flour, then egg, then breadcrumbs. Cook the chicken in the skillet until golden brown and cooked through. Top the pasta with the breaded chicken and sprinkle with Parmesan cheese.
• Vegetarian Option: To make this recipe vegetarian, omit the chicken and add more vegetables to the sauce. You can also add some cooked lentils or chickpeas for protein.
• Different Pasta Shapes: Feel free to use any type of pasta you like. Penne, rotini, farfalle, spaghetti, and linguine all work well.

Serving Suggestions:

• Serve with a side salad and garlic bread for a complete meal.
• Pair with a glass of red wine, such as Chianti or Cabernet Sauvignon.
• Serve as a main course for a family dinner or a potluck.
• Leftovers can be reheated for lunch the next day.

Conclusion:

This Italian Chicken Pasta recipe isn’t just another pasta dish; it’s a flavor explosion waiting to happen in your kitchen. From the juicy, perfectly seasoned chicken to the vibrant, tangy tomato sauce, every bite is a celebration of Italian flavors. I truly believe this recipe is a must-try because it’s incredibly easy to make, uses readily available ingredients, and delivers restaurant-quality results without the restaurant price tag. It’s the kind of meal that will impress your family and friends, and leave them begging for the recipe! But the best part? It’s incredibly versatile! Feel free to get creative and adapt it to your own tastes. For a spicier kick, add a pinch of red pepper flakes to the sauce. If you’re a cheese lover (and who isn’t?), sprinkle some freshly grated Parmesan or Pecorino Romano over the top before serving. You could even add a dollop of creamy ricotta cheese for an extra touch of richness. Looking for serving suggestions? This Italian Chicken Pasta is fantastic on its own as a complete meal. However, it also pairs beautifully with a simple side salad dressed with a light vinaigrette. A crusty loaf of Italian bread is perfect for soaking up all that delicious sauce. And for a truly authentic Italian experience, serve it with a glass of your favorite red wine. If you’re looking to switch things up, consider these variations: * Vegetarian Option: Skip the chicken altogether and add more vegetables like bell peppers, zucchini, and mushrooms. * Creamy Version: Stir in a splash of heavy cream or half-and-half at the end for a richer, creamier sauce. * Pesto Twist: Add a spoonful of pesto to the sauce for a burst of fresh basil flavor. * Different Pasta Shapes: While I love using penne, feel free to experiment with other pasta shapes like rigatoni, fusilli, or even spaghetti. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect weeknight meal, a crowd-pleasing dish for gatherings, and a guaranteed way to satisfy your Italian food cravings. So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I promise you won’t regret it. And most importantly, don’t be afraid to experiment and make it your own. Cooking should be fun and enjoyable, so let your creativity shine! Once you’ve tried this Italian Chicken Pasta, I would absolutely love to hear about your experience. Did you make any modifications? What did you think of the flavors? Share your photos and comments in the section below. Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. Happy cooking! I can’t wait to see what you create! Print