Chicken Breast with San Marzano Tomato-Basil Pasta
Chicken Breast with San Marzano Tomato-Basil Pasta
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta and Sauce
- 12 ounces pasta, such as spaghetti, penne, or fettuccine
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 28 ounces San Marzano tomatoes, 1 can, crushed by hand or with a potato masher
- 1/2 cup fresh basil, chopped, plus more for garnish
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon granulated sugar, optional, to balance acidity
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup Parmesan cheese, grated, for serving
Instructions
- 1
Season the chicken: In a medium bowl, toss the cut chicken breast pieces with 1 tablespoon of olive oil, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
⏱️ 5 min
- 2
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min
- 3
Cook the chicken: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
Sauté aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and red pepper flakes and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Simmer the sauce: Pour in the crushed San Marzano tomatoes. Add the 1/2 teaspoon sugar (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld.
⏱️ 15 min
- 6
Combine and finish: Stir the cooked chicken and chopped fresh basil into the tomato sauce. Add the cooked pasta to the skillet. Toss everything together, adding a splash or two of the reserved pasta water if the sauce seems too thick, until the pasta is well coated.
⏱️ 5 min
- 7
Serve immediately, garnished with extra fresh basil and grated Parmesan cheese.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Breast with San Marzano Tomato-Basil Pasta
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta and Sauce
- 12 ounces pasta, such as spaghetti, penne, or fettuccine
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 28 ounces San Marzano tomatoes, 1 can, crushed by hand or with a potato masher
- 1/2 cup fresh basil, chopped, plus more for garnish
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon granulated sugar, optional, to balance acidity
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup Parmesan cheese, grated, for serving
Instructions
- 1
Season the chicken: In a medium bowl, toss the cut chicken breast pieces with 1 tablespoon of olive oil, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
⏱️ 5 min - 2
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min - 3
Cook the chicken: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
Sauté aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and red pepper flakes and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Simmer the sauce: Pour in the crushed San Marzano tomatoes. Add the 1/2 teaspoon sugar (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld.
⏱️ 15 min - 6
Combine and finish: Stir the cooked chicken and chopped fresh basil into the tomato sauce. Add the cooked pasta to the skillet. Toss everything together, adding a splash or two of the reserved pasta water if the sauce seems too thick, until the pasta is well coated.
⏱️ 5 min - 7
Serve immediately, garnished with extra fresh basil and grated Parmesan cheese.