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When we're after some cozy, big flavor with zero hassle, this Tomato Chicken Pasta basically makes itself into our go-to dinner. Those golden chicken pieces soak up a tangy, creamy tomato sauce that just hugs every bite of chewy linguine. Want to jazz it up? Throw in a couple handfuls of spinach or toss in some basil. Super simple to make your own.
The first time I tossed this together, the fridge and pantry looked bleak. I was blown away by how quickly it turned into something seriously tasty. My crew kept asking for seconds, so I quickly jotted down what I did and it's now on repeat at our house.
Delicious Ingredients
- Linguine: Stick with linguine or grab any pasta shape you have on hand
- Grated Parmesan cheese: Buy a chunk and fresh grate it for that perfect smooth melt and salty kick
- Tomato paste: Major tomato punch, tubes keep well after you open
- Garlic: Go for firm, fresh garlic, no green bits please
- Butter: True butter for rich taste
- Dry white wine: Try Sauvignon Blanc, or more chicken broth works fine
- Olive oil: Extra virgin if you can for real flavor
- Flour: All-purpose, just enough to get your chicken crispy
- Salt and black pepper: Don’t skip this basic seasoning on everything
- Italian seasoning: Make your own mix or trust your favorite blend
- Boneless skinless chicken breasts: Lean protein, juicy if you treat it right
- Dried oregano, basil, mustard powder: Make it smell like Italy — check they're fragrant
- Onion powder: That subtle flavor hit so your sauce isn’t flat
- Hot sauce: Perks up the taste, doesn’t overpower
- Honey: A little natural sweetener to keep tomato sharpness in check
- Chicken broth: Pick a lower sodium version for more control over saltiness
- Half and half: Makes everything creamy but not heavy
Simple Step-by-Step
- Finish Up & Serve:
- Toss in grated Parmesan one handful at a time, let it melt, then slide in sliced chicken and drained pasta. Mix gently until every bite's sauced. Double check if you want more salt, then dish up straight away.
- Simmer That Tomato Cream:
- Trickle your set-aside sauce mix into the base, stirring well after each pour. Let it bubble softly, turn the heat down, and let it thicken up while you finish the noodles.
- Build Your Sauce Base:
- Into that still-hot pan, pour in some wine, butter, and garlic. Scrape up all those browned bits with a spatula — that’s flavor. Cook until the wine mostly cooks off, then squeeze in tomato paste and stir till smooth.
- Boil Pasta:
- While chicken’s doing its thing, get water boiling, toss in a big pinch of salt, and cook your linguine till just firm. Save a splash of pasta water if you want the sauce thinner later.
- Sear Chicken:
- Add oil to a hot skillet. Cook chicken pieces in batches so the pan keeps searing. Give each side about 4–5 minutes to brown and finish through. Let them sit for ten minutes before slicing for juicy pieces.
- Get Chicken Ready:
- Take breasts and cut in half for thinner cutlets. Lay under plastic and pound gently until even and about half an inch thick. Dry off well, season all over with salt, pepper, Italian seasoning, and coat in flour.
- Get Set Up First:
- Mix everything for the sauce in a glass or bowl. Pre-measure all other ingredients, so you're not scrambling mid-cook.
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Honestly, Parmesan might be my favorite part. Watching it melt into the sauce and bring that magic umami is so good. My kid always sneaks extra cheese on top before digging in. Can't blame her — it ties the whole meal together.
Keeping Leftovers Fresh
Pop any leftovers in a lidded container in your fridge for up to three days. You can freeze it too — single portions are easiest to reheat. A splash of chicken broth wakes everything up when you warm it up, instead of making it too thick.
Easy Ingredient Swaps
No chicken breasts in the fridge? Boneless thighs work and taste even juicier. Skip the wine and just go with extra chicken broth. Use whatever pasta shape you've got — short or long — just clear out your cupboard.
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Ways to Serve
This pasta holds its own but loves a side of roasted asparagus or green beans. Grab a green salad and some garlic bread to make it the ultimate comfort dinner. Want to feel fancy? Put a poached egg on top — it's pretty special.
Food Roots & Traditions
Both Italian and American cooks love tomato pasta sauces. This dish borrows from those creamy tomato pastas and classic chicken Parmesan — but you don’t have to bread or fry anything. Creamy sauces like this became popular thanks to Italian-American twists using easy-to-find ingredients from U.S. stores.
Frequently Asked Questions
- → Can I swap out linguine for something else?
Totally! Use spaghetti, penne, or even rigatoni. You'll just have to watch the cook time on your package.
- → What can I use if I don't have white wine?
Chicken broth's a solid backup and gives the sauce nice flavor without adding booze.
- → Is fresh Parmesan a must?
It melts way smoother and has more punch. Bagged shredded cheese can make your sauce gritty.
- → Can I throw in some veggies?
Go for it! Add spinach, mushrooms, diced tomatoes, or a handful of basil to make it your own.
- → What's the best way to store or reheat?
Tuck leftovers in a sealed container in your fridge (good for 3 days) or freeze (up to 3 months). Warm slowly over low heat and add a splash of broth if it looks dry.