Italian Chicken Pasta Recipe

Italian chicken pasta is a classic, comforting dish that’s easy to make and packed with rich flavors. Featuring tender chicken, aromatic garlic, fresh tomatoes, and herbs, this dish comes together with a light yet savory sauce that coats every strand of pasta. Perfect for weeknight dinners or special occasions, this Italian-inspired meal will quickly become a household favorite. Here’s how to make it step by step.

Ingredients

For the Chicken and Pasta:

• 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and black pepper, to taste
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 (14.5 oz) can diced tomatoes (or 2 cups fresh tomatoes, diced)
• ½ cup chicken broth or white wine
• 1 cup heavy cream or half-and-half (optional for a creamier sauce)
• ½ tsp red pepper flakes (optional for heat)
• 12 oz pasta (penne, fettuccine, or spaghetti)
• ¼ cup grated Parmesan cheese
• Fresh basil leaves, chopped (for garnish)
• Additional Parmesan cheese, for serving

Equipment Needed:

• Large skillet or sauté pan
• Large pot for boiling pasta
• Mixing spoon or tongs

Step-by-Step Instructions

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.

Step 2: Season and Cook the Chicken

• Season the chicken pieces with salt, black pepper, and Italian seasoning.
• In a large skillet over medium-high heat, add 1 tbsp of olive oil. Cook the chicken for 4-5 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.

Step 3: Sauté the Vegetables

• In the same skillet, add the remaining 1 tbsp of olive oil. Add the chopped onion and sauté for 3-4 minutes until translucent.
• Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 4: Build the Sauce

• Add the diced tomatoes and chicken broth (or white wine) to the skillet. Stir well and let it simmer for 5-7 minutes, allowing the flavors to blend.
• If using, stir in the heavy cream or half-and-half and let it cook for another 2 minutes to create a creamy sauce.
• Add the red pepper flakes if you prefer a bit of heat.

Step 5: Combine Chicken and Pasta

• Return the cooked chicken to the skillet and toss to coat in the sauce.
• Add the drained pasta to the skillet and toss everything together, using reserved pasta water as needed to adjust the sauce consistency.
• Stir in ¼ cup of grated Parmesan cheese until melted and combined.

Step 6: Garnish and Serve

• Remove from heat and garnish with fresh basil and additional Parmesan cheese.
• Serve immediately with a sprinkle of black pepper and a side of garlic bread or salad.

Serving and Storage Tips

• Serving: Serve hot with a side of crusty garlic bread or a simple green salad.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream if the pasta seems dry.

Helpful Notes

• Chicken Alternatives: Boneless, skinless chicken thighs work well if you prefer a more tender, flavorful meat.
• Tomato Options: For a richer flavor, use fire-roasted diced tomatoes or add a spoonful of tomato paste.
• Herbs: Substitute fresh basil with parsley or add a pinch of dried oregano or thyme for more depth.

Tips from Well-Known Chefs

• Giada De Laurentiis: Recommends finishing with a drizzle of high-quality extra-virgin olive oil for added flavor.
• Lidia Bastianich: Suggests using freshly grated Parmesan for the best taste and texture.
• Jamie Oliver: Advises adding a squeeze of fresh lemon juice at the end for brightness.

Frequently Asked Questions

Q1: Can I make this dish gluten-free?
Yes, use gluten-free pasta and ensure any other ingredients you use are certified gluten-free.

Q2: Can I add vegetables?
Absolutely! Add spinach, zucchini, or mushrooms for extra nutrition and flavor. Sauté them with the onions for best results.

Q3: What type of chicken works best?
Boneless, skinless chicken breasts or thighs work well. Pre-cooked rotisserie chicken can also be used for convenience.

Q4: Can I skip the cream?
Yes, the dish can be made without cream for a lighter option. Simply omit it and adjust the sauce with extra chicken broth if needed.

Q5: Can I use other types of pasta?
Yes, any pasta shape like rigatoni, fusilli, or linguine works well in this recipe.

Q6: What’s a good substitute for chicken broth?
Use vegetable broth or a mix of water and bouillon if you don’t have chicken broth on hand.

Q7: How do I make this dish vegetarian?
Omit the chicken and use sautéed mushrooms or tofu as a protein substitute.

Q8: Can I use canned tomato sauce instead of diced tomatoes?
Yes, but the sauce will be smoother. You can also add a spoonful of tomato paste for extra depth.

Q9: How can I prevent the pasta from becoming mushy?
Ensure the pasta is cooked al dente and do not overcook when combining with the sauce.

Q10: What cheeses pair well with this dish?
Parmesan, Pecorino Romano, or a blend of Italian cheeses can be used for additional flavor.

Enjoy making this Italian chicken pasta for a flavorful, easy dinner that will impress your friends and family!