Description
This Tuscan Chicken Pasta recipe offers a rich, creamy, and flavorful dish featuring tender chicken cubes simmered in a savory tomato sauce with herbs, paired perfectly with al dente pasta and finished with Parmesan cheese and butter for extra richness. Ideal for a comforting family meal.
Ingredients
Scale
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)
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
Sauce Ingredients
- 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
Pasta and Garnish
- 1 pound pasta (penne, rigatoni, or fusilli work well)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil, for garnish (optional)
- 2 tablespoons butter (optional, for richness)
Instructions
- Season the Chicken: Season the chicken cubes generously with salt, pepper, dried oregano, dried basil, and red pepper flakes if using. Massage the seasoning into the chicken so it is evenly coated.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook them, stirring occasionally, until browned on all sides and fully cooked through, about 6-8 minutes. Avoid overcrowding the pan; cook in batches if necessary. Remove the chicken from the skillet and set aside.
- Sauté the Onion: In the same skillet, add the chopped onion and cook until softened and translucent, approximately 5 minutes.
- Add Garlic: Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
- Prepare the Sauce: Pour in the crushed tomatoes, tomato sauce, chicken broth, and white wine if using (otherwise add extra chicken broth). Add sugar, dried thyme, and the bay leaf. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently for 15 to 30 minutes to develop flavor.
- Combine Chicken and Sauce: Stir the cooked chicken back into the sauce and simmer for another 5 to 10 minutes. Taste the sauce and adjust seasoning if needed.
- Cook the Pasta: While the sauce simmers, cook the pasta according to package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water.
- Mix Pasta and Sauce: Add the drained pasta to the skillet with the chicken and sauce. Toss everything together to coat evenly. If the sauce is too thick, add some of the reserved pasta water to loosen it up.
- Add Finishing Touches: Stir in the grated Parmesan cheese and butter if using, tossing to combine and melt the butter smoothly into the sauce.
- Serve: Serve immediately, garnished with fresh chopped basil if desired for a fresh and aromatic finish.
Notes
- For a spicier kick, increase the amount of red pepper flakes or add fresh chili peppers.
- White wine is optional and can be substituted with extra chicken broth to maintain richness without alcohol.
- If you prefer a creamier sauce, consider adding a splash of heavy cream towards the end of cooking.
- Use fresh herbs instead of dried for a brighter flavor when available.
- Reserve some pasta water to adjust sauce consistency as needed.
