Italian Chicken Pasta
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Chicken:
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2 boneless, skinless chicken breasts (about 1 lb total)
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1 tsp Italian seasoning
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp paprika
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Salt and pepper, to taste
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1–2 tbsp olive oil
For the Pasta:
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8 oz penne, fettuccine, or your preferred pasta
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Salt (for pasta water)
For the Sauce (Tomato-based version):
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2 tbsp olive oil
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3 cloves garlic, minced
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1 small onion, finely chopped
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1 can (15 oz) crushed tomatoes
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½ tsp dried basil
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½ tsp dried oregano
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¼ tsp red pepper flakes (optional)
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Salt and pepper, to taste
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¼ cup grated Parmesan cheese
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Fresh basil or parsley, chopped (for garnish)
Optional Creamy Version:
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Add ½ cup heavy cream or half-and-half to the tomato sauce after simmering
Instructions
1. Cook the Pasta:
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Bring a large pot of salted water to a boil.
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Cook pasta according to package directions until al dente.
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Drain and set aside, reserving about ½ cup of pasta water.
2. Season and Cook the Chicken:
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Pat chicken dry and season both sides with Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper.
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Heat olive oil in a large skillet over medium heat.
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Add chicken and cook 5–6 minutes per side, or until fully cooked and golden brown.
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Remove from skillet and let rest. Slice into thin strips.
3. Make the Sauce:
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In the same skillet, add 2 tbsp olive oil if needed.
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Sauté chopped onion for 3–4 minutes until soft.
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Add garlic and cook for 30 seconds.
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Pour in crushed tomatoes, basil, oregano, red pepper flakes, salt, and pepper.
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Simmer uncovered for 8–10 minutes, stirring occasionally.
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(Optional) Stir in cream for a creamy version.
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Add Parmesan and mix until melted. If sauce is too thick, stir in a splash of pasta water.
4. Combine:
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Add cooked pasta to the sauce and toss to coat.
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Add sliced chicken on top or mix into the pasta.
5. Serve:
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Garnish with chopped basil or parsley and extra Parmesan if desired.
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Serve hot with garlic bread or a side salad.
Would you like a baked version, one-pot style, or a white wine cream sauce alternative?
