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Whenever we're craving something warm and tasty but don't want to spend ages in the kitchen, this tomato chicken pasta is our go-to. Tender chicken cooks up with a smooth, creamy tomato sauce and gets tossed right into toothsome linguine. If you're in the mood for extras, throw in fresh basil or a couple handfuls of baby greens.
The first time I made this, the pantry was almost empty, and I pulled these together without much hope. The flavors were way better than expected and my family wanted seconds, so I had to jot it down before it was forgotten.
Savory Ingredients
- Linguine: classic pasta, but grab any shape you’ve got handy
- Grated Parmesan cheese: brings salty nutty flavor, always better fresh grated from a block
- Tomato paste: intense tomato kick, and tubes make saving leftovers easy
- Garlic: brings big aroma—pick ones that are firm without green bits
- Butter: gives it a smooth finish, make sure it’s real
- Dry white wine: keeps things light, Sauvignon Blanc works or just use extra broth
- Olive oil: adds rich taste, extra-virgin is always my pick
- Flour: dusts chicken for a delicious crust, any all purpose is fine
- Salt and black pepper: you’ll season every layer with these
- Italian seasoning: use a mix from the store or whip up your own
- Boneless skinless chicken breasts: they turn out moist when you get a good sear
- Dried oregano, basil, mustard powder: these dried herbs make the Italian vibe shine
- Onion powder: classic flavor boost, just make sure yours is still fresh
- Hot sauce: a splash wakes up the sauce, doesn’t overpower it
- Honey: balances out tomato tang, pure is best
- Chicken broth: savory depth, use low-sodium for better control
- Half and half: creamy but not too heavy, go for the freshest you can find
Simple Instructions
- Finish and Serve:
- Stir in Parmesan slowly until melted. Toss in drained pasta and chicken strips and gently stir to coat. Check salt, add more if you think it needs it, and dig in while it’s piping hot.
- Simmer the Creamy Tomato Sauce:
- Pour in the sauce mixture in stages, stirring well each time. Simmer gently on low while pasta cooks.
- Make the Sauce Base:
- Add butter, wine, and garlic to your chicken pan. Let it bubble and reduce by half, scraping up those golden stuck-on bits. Mix in tomato paste until it’s completely blended.
- Boil the Pasta:
- Fill a big pot with salted water and bring to a boil. Add linguine and cook to al dente. Scoop out a little pasta water just in case you want your sauce thinner.
- Sear the Chicken:
- In a 12-inch skillet with hot olive oil, cook chicken in batches. Let each piece get a good crust, about 4-5 minutes a side. Rest for 10 minutes, then slice into strips to keep juicy.
- Prepare the Chicken:
- Cut chicken breasts in half so they’re thinner. Place them under plastic wrap and pound to about half-inch thickness. Dab dry for best browning, then season all over with salt, pepper, and Italian spices. Sprinkle flour and rub it in on all sides.
- Prep the Sauce and Ingredients:
- Whisk the sauce together in a measuring cup. Prep and measure everything else before you start, so it's easy to grab and you don't forget anything.
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I’m a sucker for Parmesan and it just brings everything together here. Once it melts in, the sauce turns rich and savory. My kid sneaks extra cheese right before eating—can’t say I blame her, it makes it so much better.
How to Store
Spoon any leftovers into a container with a tight lid and refrigerate up to three days. Freezing works, too—separate portions help a lot for quick lunches. Add a dash more broth when you reheat so the sauce gets creamy again without getting heavy.
Swap Ideas
Chicken thighs work instead of breasts if you want more juiciness. If you’re out of wine, double up on broth for the sauce. Any shape of pasta will do—from penne to spaghetti, use whichever you have.
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Ways to Serve
Dive into this pasta as-is, or plate it up with roasted green beans or asparagus. A crisp salad and a slice of garlic bread take it up a notch. If you want something extra, top it off with a poached egg—totally next level.
From Tradition to Today
Both Italian and American cooks love a good tomato pasta, and this dish nods to creamy tomato sauce and chicken Parm without any breading or frying. Swapping in cream for simple tomato sauce comes from Italian American kitchens making do with what they had around.
Recipe FAQs
- → Can other pasta types be used besides linguine?
Totally! Try it with spaghetti, penne, or even rigatoni. Just make sure you check the box for boiling times.
- → What can replace white wine in the sauce?
Swap the wine for chicken broth for a mellow flavor boost—tastes great and keeps things alcohol-free.
- → Is it necessary to use fresh Parmesan?
Freshly grated Parmesan melts right in and brings way more flavor, but you can get by with the pre-grated stuff if that’s all you’ve got—it just won't be as smooth.
- → Can vegetables be added to the pasta?
Definitely! Toss in spinach, extra mushrooms, fresh basil, or diced tomatoes to shake things up.
- → How should leftovers be stored and reheated?
Pop leftovers in a sealed container and keep in the fridge for three days max, or freeze for up to three months. Warm it up slow on the stove and splash in a little broth if it dries out.