Description
This Tuscan Chicken Pasta recipe features tender, seasoned chicken cooked in a flavorful, creamy tomato sauce with aromatic herbs and served over perfectly al dente pasta. Combining Italian-inspired ingredients like crushed tomatoes, Parmesan cheese, and fresh basil, this hearty dish is both comforting and elegant, ideal for a family dinner or entertaining guests.
Ingredients
Scale
For the Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
For the Sauce
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1/2 cup chicken broth
- 1/4 cup dry white wine (optional, can substitute with chicken broth)
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- 1 bay leaf
For the Pasta
- 1 pound pasta (penne, rigatoni, or fusilli)
For Garnish and Finishing
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil (optional)
- 2 tablespoons butter (optional, for richness)
Instructions
- Season the chicken: Generously season the cubed chicken breasts with salt, black pepper, dried oregano, dried basil, and optional red pepper flakes. Massage the seasoning thoroughly into the chicken to ensure even flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken cubes and cook, stirring occasionally, until browned on all sides and fully cooked through, about 6 to 8 minutes. Avoid overcrowding the pan; cook in batches if needed. Remove the chicken from the skillet and set aside.
- Sauté the onion: In the same skillet, add the chopped onion and cook over medium heat until softened and translucent, approximately 5 minutes.
- Add garlic: Stir in minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
- Make the sauce: Pour in the crushed tomatoes, tomato sauce, chicken broth, and optionally white wine (or additional chicken broth). Add sugar, dried thyme, and the bay leaf. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently for 15 to 30 minutes to develop flavor.
- Combine chicken and sauce: Stir the cooked chicken back into the simmering sauce and continue to cook together for another 5 to 10 minutes. Taste and adjust seasoning as needed.
- Cook the pasta: Meanwhile, cook the pasta in boiling water according to the package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
- Mix pasta with sauce: Add the drained pasta to the skillet with the chicken and tomato sauce. Toss thoroughly to coat the pasta evenly. If the sauce is too thick, add some of the reserved pasta water to loosen it.
- Finish the dish: Stir in the grated Parmesan cheese and optional butter to add creaminess and richness. Toss until combined and heated through.
- Serve: Plate the dish immediately and garnish with chopped fresh basil if desired for a fresh, aromatic finish.
Notes
- For a vegetarian version, substitute chicken with sautéed mushrooms or tofu and use vegetable broth instead of chicken broth.
- White wine adds depth of flavor but can be omitted or substituted with additional chicken broth for a non-alcoholic option.
- Reserve pasta water to adjust sauce consistency without diluting flavor.
- Use fresh herbs if available for a brighter taste.
- Butter is optional but recommended for added richness and silky texture.
- Serve with a side of garlic bread or a fresh green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
