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Chicken Tomato Pasta Recipe

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★★★★★

4.8 from 118 reviews

A hearty and flavorful chicken tomato pasta made with tender chicken breast, sautéed mushrooms and onions, and a rich tomato sauce infused with garlic, herbs, and baby spinach. This comforting dish is finished with a generous amount of grated Parmesan cheese, perfect for a family dinner or meal prep.

Ingredients

Scale

Main Ingredients

  • 250 g pasta
  • 1 tablespoon olive oil
  • 1 tablespoon (20 g) butter
  • 12 oz (350 g) chicken breast, cut into 1-inch cubes
  • 1 medium onion, finely sliced
  • 1/2 lb (225 g) closed cup mushrooms, sliced
  • 4 garlic cloves, finely chopped

Seasonings & Sauces

  • 1/2 teaspoon red chili flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 2 cans (14 oz / 400 g each) crushed tomatoes
  • Salt and freshly ground black pepper to taste

Additional Ingredients

  • 2 cups (75 g) baby spinach
  • 1/3 cup (40 g) grated Parmesan

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook it al dente according to package directions, usually about 8-10 minutes. Drain and set aside.
  2. Heat the fats: In a large, deep pan, heat the olive oil over medium heat, then add the butter and let it melt completely.
  3. Cook the chicken: Add the cubed chicken breast to the pan. Season lightly with salt and freshly ground black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken pieces turn slightly golden and are cooked through.
  4. Sauté onions and mushrooms: Add the finely sliced onion and sliced mushrooms to the pan with the chicken. Cook for another 3-4 minutes, stirring until the mushrooms reduce in size and are fully cooked.
  5. Add garlic and herbs: Stir in the chopped garlic, red chili flakes, dried basil, and dried oregano. Cook for an additional minute until fragrant, stirring constantly to prevent burning.
  6. Prepare the tomato sauce: Stir in the tomato paste, then add the crushed tomatoes. Bring the sauce to a gentle simmer and let it bubble for about 5 minutes to thicken slightly.
  7. Add spinach and combine: Stir in the baby spinach and cook for 1 more minute until it wilts. Transfer the cooked pasta to the pan and toss everything together so the pasta is well coated with the sauce.
  8. Finish with Parmesan & season: Stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and freshly ground black pepper as desired. Serve hot with extra Parmesan sprinkled on top if preferred.

Notes

  • Use any pasta shape you prefer, such as penne, fusilli, or spaghetti.
  • You can substitute chicken breast with chicken thighs for a juicier texture.
  • For a spicier dish, increase the amount of red chili flakes or add a dash of cayenne pepper.
  • Fresh herbs can be used instead of dried basil and oregano if available.
  • To keep the dish gluten free, use gluten-free pasta.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: chicken pasta, tomato pasta, chicken tomato pasta, Italian pasta recipe, easy pasta dinner, one-pan pasta, creamy tomato chicken pasta

Find it online: https://trendytasterecipes.com/chicken-tomato-pasta-recipe/