There's something deeply satisfying about a bowl of pasta pomodoro—the bright, garlicky tomato sauce clinging to every noodle, the fragrant basil, the silky olive oil. Add tender, golden chicken, and you have a complete, balanced meal that feels both rustic and refined.
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This recipe is my go-to when I want a no-fuss dinner that still feels special. I've streamlined the process: sear the chicken first, then build the sauce in the same pan for maximum flavor with minimal cleanup. The sauce comes together in the time it takes to boil pasta, making this perfect for busy weeknights.
I'll walk you through each step, from choosing the right tomatoes to achieving that perfect al dente bite. Let's get started.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) spaghetti or fettuccine
Use bronze-cut pasta for better sauce cling. Any long pasta works; gluten-free also fine.
2 boneless, skinless chicken breasts (about 1 lb / 450g total)
Butterfly or pound to even thickness for uniform cooking. Chicken thighs work too for extra juiciness.
3 tablespoons olive oil, divided
Use extra-virgin for best flavor. Avocado oil is a neutral substitute.
4 cloves garlic, minced
Fresh garlic is key; garlic paste from a jar can be used in a pinch.
1 can (28 oz / 800g) crushed tomatoes
San Marzano tomatoes are sweeter and less acidic. Crushed tomatoes give a smoother sauce; you can also use whole peeled and blend.
1/2 cup (120ml) dry white wine (optional)
Adds depth; substitute with chicken broth for non-alcoholic.
1 teaspoon dried oregano
Use 1 tablespoon fresh oregano if you have it.
1/2 teaspoon red pepper flakes (optional)
For a subtle kick; adjust to taste.
Salt and freshly ground black pepper, to taste
Kosher salt is preferred for seasoning.
1/2 cup (15g) fresh basil leaves, torn
Adds freshness; use more if you love basil.
1/4 cup (25g) grated Parmesan cheese, plus more for serving
Freshly grated melts better. Pecorino Romano is a sharp substitute.
Tips & Tricks
Don't overcook the chicken
Use a meat thermometer to ensure it reaches 165°F (74°C) internally, then rest it before slicing.
Season the pasta water generously
It should taste like the sea; this flavors the pasta from within.
Reserve pasta water
The starchy water helps thicken and emulsify the sauce, so don't skip it.
Pro Tips
Step-by-Step Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil (about 1 tablespoon salt per 4 quarts). Cook spaghetti according to package directions until al dente (about 8-10 minutes). Reserve 1 cup of pasta water, then drain.
2. Season and sear chicken
While pasta cooks, pat chicken dry and season both sides with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat (about 375°F / 190°C). Add chicken and cook until golden brown and internal temperature reaches 165°F (74°C), about 5-7 minutes per side. Transfer to a plate and rest.
3. Sauté garlic and spices
Reduce heat to medium (about 300°F / 150°C). Add remaining 1 tablespoon oil and garlic, oregano, and red pepper flakes. Cook for 1 minute until fragrant, stirring constantly.
4. Deglaze with wine
Pour in white wine (if using) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced.
5. Simmer the sauce
Add crushed tomatoes and season with salt and pepper. Bring to a gentle simmer, then reduce heat to low (about 200°F / 93°C) and let it bubble for 10 minutes, stirring occasionally, until thickened.
6. Slice the chicken
After resting, slice the chicken against the grain into 1/2-inch thick strips.
7. Combine pasta and sauce
Add the drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water a splash at a time until the sauce reaches your desired consistency.
8. Finish and serve
Gently fold in the sliced chicken, torn basil, and Parmesan. Taste and adjust seasoning. Serve immediately with extra Parmesan and a drizzle of olive oil.
Delicious Variations
Vegetarian
Omit chicken and add 1 can of chickpeas or white beans for protein.
Spicy Arrabbiata
Add 1 teaspoon more red pepper flakes and a pinch of sugar to balance heat.
Creamy Pomodoro
Stir in 1/4 cup heavy cream or mascarpone at the end for a richer sauce.
How to Store Pasta Pomodoro With Chicken
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze without chicken for up to 2 months; thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great—they're more forgiving and juicier. Adjust cooking time to reach 165°F (74°C).
Q: What can I substitute for white wine?
Use chicken broth or even a splash of white wine vinegar diluted with water for acidity without alcohol.
Q: How do I prevent the sauce from being too watery?
Simmer the sauce uncovered for the full 10 minutes to reduce, and add pasta water gradually—you might not need all of it.
Q: Can I make this ahead of time?
Yes, you can make the sauce ahead and refrigerate for 2 days. Cook pasta fresh and combine when ready to serve.
Q: Is this recipe gluten-free?
Use gluten-free pasta and ensure your other ingredients are certified gluten-free. The rest of the recipe is naturally GF.
I hope you enjoy this comforting pasta pomodoro with chicken as much as I do. If you try it, share your results in the comments below—I'd love to hear how it turned out!
Pasta Pomodoro With Chicken
Juicy chicken and al dente pasta in a fresh tomato-basil sauce—a simple, healthy weeknight dinner ready in 30 minutes.
🧂 Ingredients
- 12 oz (340g) spaghetti or fettuccine
- 2 boneless, skinless chicken breasts (about 1 lb / 450g total)
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 can (28 oz / 800g) crushed tomatoes
- 1/2 cup (120ml) dry white wine (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup (15g) fresh basil leaves, torn
- 1/4 cup (25g) grated Parmesan cheese, plus more for serving
📋 Instructions
- 1Cook the pasta — Bring a large pot of salted water to a boil (about 1 tablespoon salt per 4 quarts). Cook spaghetti according to package directions until al dente (about 8-10 minutes). Reserve 1 cup of pasta water, then drain.
- 2Season and sear chicken — While pasta cooks, pat chicken dry and season both sides with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat (about 375°F / 190°C). Add chicken and cook until golden brown and internal temperature reaches 165°F (74°C), about 5-7 minutes per side. Transfer to a plate and rest.
- 3Sauté garlic and spices — Reduce heat to medium (about 300°F / 150°C). Add remaining 1 tablespoon oil and garlic, oregano, and red pepper flakes. Cook for 1 minute until fragrant, stirring constantly.
- 4Deglaze with wine — Pour in white wine (if using) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced.
- 5Simmer the sauce — Add crushed tomatoes and season with salt and pepper. Bring to a gentle simmer, then reduce heat to low (about 200°F / 93°C) and let it bubble for 10 minutes, stirring occasionally, until thickened.
- 6Slice the chicken — After resting, slice the chicken against the grain into 1/2-inch thick strips.
- 7Combine pasta and sauce — Add the drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water a splash at a time until the sauce reaches your desired consistency.
- 8Finish and serve — Gently fold in the sliced chicken, torn basil, and Parmesan. Taste and adjust seasoning. Serve immediately with extra Parmesan and a drizzle of olive oil.
Yuki writes about technology and digital minimalism, helping readers declutter their digital lives and use tech mindfully. She explores apps, tools, and habits that promote focus and well-being.
