Chicken Tomato Pasta has saved me more than once when I needed dinner without a lot of planning. Chicken and pasta are already easy staples, and a simple tomato sauce turns them into a meal that feels complete.
There is something comforting about a good tomato sauce simmering in the kitchen. Add garlic, Parmesan, and tender pieces of chicken, and you have plenty of flavor without needing a complicated recipe.
I like using canned tomatoes here because they make the sauce easy and consistent. You can have everything cooking while the pasta boils, which makes this a good option for a busy evening.
A little fresh basil at the end makes the whole dish taste brighter, but it is completely optional. Even without it, the tomato sauce, chicken, and Parmesan make a satisfying combination.
What Is Chicken Tomato Pasta
Chicken Tomato Pasta is a simple pasta dinner made with cooked chicken, pasta, and a savory tomato-based sauce. Garlic, Italian seasoning, and Parmesan add extra flavor without making the recipe complicated.
The sauce can be made with crushed tomatoes or canned diced tomatoes. I prefer crushed tomatoes when I want a smoother sauce, but either option works well.
The chicken is cooked separately first so it gets some color before being added to the sauce. That little bit of browning gives the finished pasta more flavor.
Ingredients for Chicken Tomato Pasta
For the Chicken and Pasta
- Chicken breast: Use 1 large chicken breast, cut into bite-sized pieces.
- Pasta: Use 8 ounces of penne, rotini, or another pasta you enjoy.
- Olive oil: Use 1 tablespoon for cooking the chicken.
- Salt and black pepper: Season the chicken to taste.
For the Tomato Sauce
- Crushed tomatoes: Use 1 can, about 14 ounces, for the sauce.
- Garlic: Use 3 cloves, minced.
- Onion: Use ½ small onion, finely chopped.
- Italian seasoning: Use 1 teaspoon for a simple herb flavor.
- Parmesan cheese: Use ¼ cup freshly grated Parmesan.
- Red pepper flakes: Optional if you want a little heat.
- Fresh basil: Optional for serving.
How to Make Chicken Tomato Pasta
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve about ½ cup of pasta water before draining.
- Season the chicken: Cut the chicken into bite-sized pieces and season with salt and black pepper.
- Brown the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 to 7 minutes, stirring occasionally, until golden and cooked through. Transfer it to a plate.
- Cook the onion: Reduce the heat to medium and add the chopped onion to the same skillet. Cook for 2 to 3 minutes until softened.
- Add the garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the tomatoes: Pour in the crushed tomatoes and stir to combine.
- Season the sauce: Add the Italian seasoning, black pepper, and red pepper flakes if using.
- Simmer the sauce: Let the tomato sauce gently simmer for about 8 to 10 minutes, stirring occasionally so the flavors can develop.
- Return the chicken: Add the cooked chicken back to the skillet and stir it into the tomato sauce.
- Add the pasta: Add the drained pasta and toss everything together until well coated.
- Adjust the consistency: Add a small splash of reserved pasta water if the sauce feels too thick.
- Add Parmesan: Stir in the Parmesan cheese and let it melt into the warm sauce.
- Taste and adjust: Add more salt, pepper, or Parmesan if needed.
- Finish and serve: Top with fresh basil and extra Parmesan if desired, then serve warm.
What to Serve Chicken Tomato Pasta
Chicken Tomato Pasta already has chicken and pasta in the same dish, so I like keeping the sides uncomplicated. A simple green salad with lettuce, cucumber, and tomatoes works well because the fresh vegetables balance the warm tomato sauce.
Garlic bread is probably the easiest side if you want something a little more filling. The crispy bread is especially good with the tomato sauce, and it gives you a way to scoop up anything left on the plate.
Roasted vegetables are another option. Broccoli, zucchini, asparagus, or green beans can all be served alongside the pasta. If you are trying to keep dinner quick, steamed vegetables work just as well.
When I am making this for my family, I usually serve the pasta with a small salad and some warm bread. That is really all it needs. For guests, finish each serving with fresh basil and extra Parmesan for a simple restaurant-style touch.
If you want to keep the meal lighter, skip the bread and serve a larger salad instead. The pasta itself is filling enough to carry the meal.
How to Store and Reheat
Store leftover Chicken Tomato Pasta in an airtight container in the refrigerator for 3 to 4 days. Let it cool slightly before storing, then refrigerate it promptly.
The pasta will absorb some of the tomato sauce as it sits, so the leftovers may look a little drier the next day. Add a small splash of water or chicken broth before reheating to loosen the sauce.
Warm the pasta gently in a skillet over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions in 30- to 60-second intervals, stirring between each interval.
A little extra tomato sauce can also help if the pasta has absorbed most of the original sauce. If you do not have extra sauce, a splash of water and a little Parmesan usually works well.
Avoid overheating the chicken because it can become dry. Gentle reheating keeps the pasta moist and gives the tomato sauce a better texture.
Finish the leftovers with fresh Parmesan, black pepper, or basil if you have some available. It is a small addition, but it makes the reheated pasta taste much fresher.
Ingredients
Method
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve about ½ cup of pasta water before draining.
- Season the chicken: Cut the chicken into bite-sized pieces and season with salt and black pepper.
- Brown the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 to 7 minutes, stirring occasionally, until golden and cooked through. Transfer it to a plate.
- Cook the onion: Reduce the heat to medium and add the chopped onion to the same skillet. Cook for 2 to 3 minutes until softened.
- Add the garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the tomatoes: Pour in the crushed tomatoes and stir to combine.
- Season the sauce: Add the Italian seasoning, black pepper, and red pepper flakes if using.
- Simmer the sauce: Let the tomato sauce gently simmer for about 8 to 10 minutes, stirring occasionally so the flavors can develop.
- Return the chicken: Add the cooked chicken back to the skillet and stir it into the tomato sauce.
- Add the pasta: Add the drained pasta and toss everything together until well coated.
- Adjust the consistency: Add a small splash of reserved pasta water if the sauce feels too thick.
- Add Parmesan: Stir in the Parmesan cheese and let it melt into the warm sauce.
- Taste and adjust: Add more salt, pepper, or Parmesan if needed.
- Finish and serve: Top with fresh basil and extra Parmesan if desired, then serve warm.
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