Chicken Breast Pasta with San Marzano Sauce
Chicken Breast Pasta with San Marzano Sauce
Ingredients
For the Chicken and Pasta
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 12 ounces pasta, such as penne, rigatoni, or fettuccine
For the San Marzano Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces San Marzano tomatoes, crushed by hand or with a potato masher
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional, for a little heat
- 1/2 teaspoon sugar, to balance acidity (optional)
- 1/4 cup fresh basil leaves, roughly chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 1/4 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 2
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook until softened and translucent, about 3-4 minutes.
⏱️ 4 min
- 3
Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Pour in the crushed San Marzano tomatoes. Add the dried oregano, red pepper flakes (if using), and sugar (if using). Stir well. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes, or up to 25 minutes, to allow the flavors to meld. Stir occasionally.
⏱️ 15 min
- 5
While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
⏱️ 10 min
- 6
Once the sauce has simmered, stir in the chopped fresh basil leaves. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 2 min
- 7
Drain the cooked pasta, reserving about 1/2 cup of the pasta water. Add the cooked chicken and the drained pasta directly to the sauce. Add 1/4 cup of freshly grated Parmesan cheese. Toss everything together, adding a splash or two of the reserved pasta water if the sauce seems too thick.
⏱️ 5 min
- 8
Serve immediately, garnished with extra fresh basil and grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Breast Pasta with San Marzano Sauce
For the Chicken and Pasta
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 12 ounces pasta, such as penne, rigatoni, or fettuccine
For the San Marzano Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces San Marzano tomatoes, crushed by hand or with a potato masher
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional, for a little heat
- 1/2 teaspoon sugar, to balance acidity (optional)
- 1/4 cup fresh basil leaves, roughly chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 1/4 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 2
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook until softened and translucent, about 3-4 minutes.
⏱️ 4 min - 3
Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Pour in the crushed San Marzano tomatoes. Add the dried oregano, red pepper flakes (if using), and sugar (if using). Stir well. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes, or up to 25 minutes, to allow the flavors to meld. Stir occasionally.
⏱️ 15 min - 5
While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
⏱️ 10 min - 6
Once the sauce has simmered, stir in the chopped fresh basil leaves. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 2 min - 7
Drain the cooked pasta, reserving about 1/2 cup of the pasta water. Add the cooked chicken and the drained pasta directly to the sauce. Add 1/4 cup of freshly grated Parmesan cheese. Toss everything together, adding a splash or two of the reserved pasta water if the sauce seems too thick.
⏱️ 5 min - 8
Serve immediately, garnished with extra fresh basil and grated Parmesan cheese.
⏱️ 1 min