Italian Chicken Pasta: A Delicious & Easy Recipe

Italian Chicken Pasta: just the name conjures up images of a comforting, flavorful meal, doesn’t it? Imagine tender chicken and perfectly cooked pasta, all bathed in a rich, herby tomato sauce. This isn’t just dinner; it’s a culinary hug!

While the exact origins of Italian Chicken Pasta are debated (some say it’s an Italian-American creation!), the spirit of the dish is undeniably Italian. It embodies the rustic simplicity and emphasis on fresh, quality ingredients that define Italian cuisine. Think of it as a celebration of the classic Italian flavors we all know and love, adapted for a quick and satisfying weeknight meal.

What makes this dish so universally appealing? Well, for starters, it’s incredibly delicious! The combination of savory chicken, tangy tomatoes, fragrant herbs, and perfectly al dente pasta is a symphony of flavors and textures. It’s also incredibly versatile. You can customize it with your favorite vegetables, cheeses, and spices to create a dish that’s uniquely your own. Plus, it’s relatively quick and easy to prepare, making it a perfect option for busy weeknights when you crave a home-cooked meal without spending hours in the kitchen. Get ready to experience the magic of Italian comfort food at its finest!

this Recipe

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 pound pasta (penne, rotini, or farfalle work well)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• Fresh basil leaves, for garnish (optional)

Preparing the Chicken and Vegetables

1. First, let’s get the chicken ready. I like to cut the chicken breasts into bite-sized pieces. This helps them cook quickly and evenly, and it makes the pasta easier to eat. Place the chicken pieces in a bowl and set aside for now.
2. Next, we’ll prep the vegetables. Chop the onion into small pieces. Mince the garlic – you can use a garlic press or just chop it very finely with a knife. Chop the red bell pepper into bite-sized pieces as well. Having all the vegetables prepped and ready to go before you start cooking makes the whole process much smoother.

Cooking the Chicken and Sauce

1. Now, let’s start cooking! Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Make sure the skillet is nice and hot before adding the chicken.
2. Add the chicken to the skillet and cook until it’s browned and cooked through. This usually takes about 5-7 minutes, depending on the size of the chicken pieces. Be sure to stir the chicken occasionally to ensure it cooks evenly on all sides. You want the internal temperature to reach 165°F (74°C).
3. Once the chicken is cooked, remove it from the skillet and set it aside. Don’t worry about cleaning the skillet just yet – we’re going to use those flavorful bits left behind to build our sauce!
4. Add the chopped onion to the skillet and cook until it’s softened, about 3-5 minutes. Stir occasionally to prevent the onion from burning. You want it to become translucent and slightly golden.
5. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic cooking in olive oil is one of my favorite smells!
6. Add the chopped red bell pepper and cook for another 3-5 minutes, until it’s slightly softened. The bell pepper will add a nice sweetness and texture to the sauce.
7. Now, it’s time to add the canned tomatoes. Pour in the diced tomatoes (undrained), tomato sauce, and diced tomatoes and green chilies (Rotel, also undrained). The Rotel adds a little bit of heat, but if you’re not a fan of spicy food, you can skip it or use a mild version.
8. Stir in the dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. These spices will give the sauce that classic Italian flavor.
9. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes, or up to 30 minutes. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent the sauce from sticking to the bottom of the skillet.
10. After the sauce has simmered, stir in the heavy cream. The heavy cream will make the sauce rich and creamy.
11. Add the cooked chicken back to the skillet and stir to combine. Make sure the chicken is coated in the sauce.
12. Stir in the grated Parmesan cheese. The Parmesan cheese will add a salty, nutty flavor to the sauce.
13. Taste the sauce and adjust the seasonings as needed. You might want to add more salt, pepper, or red pepper flakes, depending on your preference.

Cooking the Pasta

1. While the sauce is simmering, cook the pasta according to the package directions. I usually cook the pasta until it’s al dente, which means it’s firm to the bite.
2. Drain the pasta and add it to the skillet with the chicken and sauce. Toss to combine, making sure the pasta is evenly coated in the sauce.

Serving

1. Serve the Italian chicken pasta immediately. Garnish with fresh basil leaves and extra grated Parmesan cheese, if desired.
2. This dish is delicious on its own, but you can also serve it with a side of garlic bread or a simple salad.

Tips and Variations

• Spice it up: If you like your pasta extra spicy, add more red pepper flakes or a dash of hot sauce to the sauce.
• Add vegetables: Feel free to add other vegetables to the sauce, such as mushrooms, zucchini, or spinach.
• Use different protein: If you’re not a fan of chicken, you can use Italian sausage or ground beef instead.
• Make it vegetarian: Omit the chicken and add more vegetables for a vegetarian version.
• Cream cheese: For an extra creamy sauce, stir in 2 ounces of cream cheese along with the heavy cream.
• Wine: Add 1/2 cup of dry white wine to the sauce after cooking the onions for a richer flavor. Let it simmer for a few minutes to reduce before adding the tomatoes.
• Sun-dried tomatoes: Add 1/4 cup of chopped sun-dried tomatoes (oil-packed, drained) to the sauce for a burst of intense tomato flavor.

Make Ahead Instructions

You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the sauce and cook the pasta according to the instructions above.

Storage Instructions

Store leftover Italian chicken pasta in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutritional Information (approximate, per serving)

Calories: 600-700

Protein: 40-50g

Fat: 25-35g

Carbohydrates: 60-70g

Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.

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 comfort food. 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 hefty price tag. It’s the kind of meal that will impress your family and friends, and leave them begging for seconds (and the recipe!).

But the best part? It’s incredibly versatile! While I’ve shared my go-to method, 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 melt some mozzarella under the broiler for a truly decadent experience.

Looking for serving suggestions? This Italian Chicken Pasta is fantastic on its own, but it also pairs beautifully with a simple side salad and some crusty bread for soaking up all that delicious sauce. For a more substantial meal, consider adding some roasted vegetables like bell peppers, zucchini, or eggplant to the pasta. And if you’re feeling adventurous, try swapping out the chicken for Italian sausage or shrimp. The possibilities are endless!

Here are a few more variations to consider:

Creamy Italian Chicken Pasta:

Add a splash of heavy cream or half-and-half to the sauce at the end for a richer, creamier texture. A dollop of mascarpone cheese would also work wonders!

Pesto Italian Chicken Pasta:

Stir in a spoonful or two of your favorite pesto sauce for a burst of fresh, herbaceous flavor.

Vegetarian Italian Pasta:

Omit the chicken and add extra vegetables like mushrooms, spinach, or artichoke hearts. You can also add some cannellini beans for added protein.

I’m so excited for you to try this recipe! I know you’ll love it as much as I do. It’s a guaranteed crowd-pleaser that’s perfect for weeknight dinners, potlucks, or even a special occasion.

So, what are you waiting for? Grab your ingredients, put on some Italian music, and get cooking! I promise you won’t be disappointed.

And most importantly, I’d love to hear about your experience! Once you’ve made this Italian Chicken Pasta, please come back and leave a comment below. Let me know what you thought, what variations you tried, and any tips or tricks you discovered along the way. Sharing your feedback helps me improve the recipe and inspires other readers to give it a try. Happy cooking! I can’t wait to hear from you!