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Pasta al Pomodoro con Pollo Recipe

Italian · Main course · 45 min total

A classic Italian-inspired dish combining tender chicken with a rich tomato sauce served over al dente pasta. This recipe is perfect for a comforting weeknight dinner.

Ingredients

• 300g pasta (penne or spaghetti)
• 2 boneless, skinless chicken breasts (about 500g), cut into bite-sized pieces
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 800g canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• Fresh basil leaves for garnish
• Grated Parmesan cheese for serving

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1 cup of pasta water.
2. While pasta cooks, season chicken pieces with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
3. Reduce heat to medium. Add remaining 1 tablespoon olive oil to the skillet. Sauté onion until soft, about 4 minutes. Add garlic and cook for 1 minute until fragrant.
4. Stir in crushed tomatoes, oregano, and basil. Bring to a simmer, then reduce heat to low. Cook for 15 minutes, stirring occasionally, until sauce thickens slightly.
5. Return chicken to the skillet. Add cooked pasta and toss to combine. If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
6. Serve immediately, garnished with fresh basil and grated Parmesan cheese.

Tips

• For a creamier sauce, stir in 2 tablespoons of heavy cream at the end.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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