Craving a comforting bowl of pasta in red sauce with tender chicken? You’re in for a treat! We’ve rounded up 15 irresistible recipes—from quick weeknight dinners to saucy, slow-simmered classics. Whether you’re looking for a family-friendly meal or a new twist on an old favorite, these dishes are sure to satisfy. Let’s dig in!
Classic Chicken Marinara Pasta
Under the warm spring sun, this Classic Chicken Marinara Pasta emerges as a refined take on weeknight comfort—tender chicken breast meets a velvety tomato sauce, draping al dente spaghetti in bold, rustic flavor.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb; pound to even thickness for uniform cooking)
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 can (28 oz) crushed tomatoes (San Marzano, for superior sweetness)
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for gentle heat)
- ½ cup low-sodium chicken broth
- 12 oz spaghetti
- ¼ cup fresh basil leaves (roughly chopped, plus more for garnish)
- Freshly grated Parmesan cheese (for serving)
Instructions
- Season both sides of the chicken breasts with salt and pepper. Tip: For even cooking, cover with plastic wrap and gently pound to ½-inch thickness using a rolling pin.
- In a large skillet, heat olive oil over medium-high heat until shimmering. Add chicken and cook for 5–6 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil; do not wipe skillet.
- Reduce heat to medium. Add chopped onion to the same skillet and sauté until softened, about 4 minutes, scraping up browned bits. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in crushed tomatoes, oregano, red pepper flakes (if using), and chicken broth. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally. Tip: Let the sauce reduce slightly to concentrate the flavors; it should thicken a bit.
- Meanwhile, bring a large pot of salted water to a rolling boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup of pasta water before draining.
- Slice the rested chicken into ½-inch strips. Add the chicken, drained spaghetti, and half of the fresh basil to the sauce. Toss well to coat, adding reserved pasta water a tablespoon at a time if the sauce seems too thick. Adjust seasoning with salt and pepper to taste.
- Divide among warmed bowls, garnishing with remaining basil and a generous shower of Parmesan cheese. Serve immediately.
Balancing the brightness of fresh basil with the slow-simmered richness of San Marzano tomatoes, each bite yields succulent chicken and perfectly coated spaghetti. For a creamy variation, stir in ¼ cup heavy cream just before serving, transforming the marinara into a luxurious rose sauce.
Spicy Arrabbiata Chicken Pasta
Zap your weeknight dinner routine with this fiery Arrabbiata Chicken Pasta—tender chicken and al dente penne swimming in a bold, garlicky tomato sauce packed with chili flakes. Ready in under 30 minutes, it’s the perfect balance of heat and comfort.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts (about 1 lb), sliced into strips
- 1 tbsp olive oil (or any neutral oil)
- Salt and black pepper to taste
For the Sauce and Pasta
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp red pepper flakes (adjust to heat preference)
- 1 (28 oz) can crushed tomatoes (San Marzano recommended)
- 1/2 cup dry white wine (optional, substitute with chicken broth)
- 8 oz penne pasta
- Fresh basil for garnish (optional)
- Grated Parmesan for serving
Instructions
- Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, season chicken strips with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 4-5 minutes per side. Transfer to a plate.
- In the same skillet, reduce heat to medium and add remaining 1 tbsp olive oil. Sauté garlic and red pepper flakes for 30 seconds until fragrant, stirring constantly to avoid burning.
- Pour in white wine (if using) and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
- Add crushed tomatoes, season with salt and pepper, and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
- Return the chicken to the skillet along with any accumulated juices. Toss to coat. Let everything simmer together for 2 minutes to meld flavors.
- Add the drained penne to the skillet. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until desired consistency.
- Serve hot, garnished with fresh basil and grated Parmesan.
Bold and fiery, this Arrabbiata Chicken Pasta delivers a punch of heat that lingers pleasantly. The tender chicken soaks up the robust tomato sauce, while the penne holds onto every fleck of chili. For an extra kick, drizzle with chili oil before serving—it’s a game-changer.
Creamy Tomato Basil Chicken Pasta
Just when you need a comforting weeknight dinner, this Creamy Tomato Basil Chicken Pasta delivers. It's rich, tangy, and ready in under 30 minutes.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1 pound fettuccine
- 2 boneless skinless chicken breasts (about 1 lb total)
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 can (28 oz) crushed tomatoes
- 1 cup heavy cream
- a handful of fresh basil leaves, roughly chopped
- salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- reserved pasta water, for thinning sauce
Instructions
- Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente (about 8-10 minutes). Reserve 1 cup of pasta water before draining. Tip: Cook pasta 1 minute less than package directions so it finishes in the sauce.
- While pasta cooks, pat chicken dry and season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook 6-7 minutes per side, until golden and internal temp reaches 165°F. Transfer to a cutting board and let rest 5 minutes, then shred with two forks.
- In the same skillet, reduce heat to medium. Add remaining 1 tablespoon olive oil, diced onion, and a pinch of salt. Sauté 3-4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
- Pour in crushed tomatoes. Stir to combine and let simmer for 5 minutes, scraping up any browned bits. The sauce will thicken slightly.
- Reduce heat to low. Stir in heavy cream until fully incorporated. Add shredded chicken back to the pan. Simmer 2 minutes. If sauce is too thick, add reserved pasta water a splash at a time until desired consistency. Taste and adjust salt and pepper.
- Add drained fettuccine to the skillet. Toss to coat evenly. Remove from heat. Fold in chopped basil and Parmesan cheese. Tip: Add basil at the very end to keep its bright flavor. Serve immediately.
Keep a little pasta water handy—a splash loosens the sauce perfectly. The creamy tomato base clings to every noodle, with tender chicken and fresh basil cutting through the richness. Try serving with a side of crusty bread to soak up every last drop.
Chicken Bolognese Pasta
Just when you think classic Bolognese can't get better, this chicken version steps in. It's hearty, rich, and weeknight-friendly. No need to simmer all day—this one delivers big flavor fast.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 4 garlic cloves, minced
- 1 pound ground chicken
- 1/2 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 bay leaf
- 12 ounces tagliatelle pasta
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrot, and celery. Cook, stirring occasionally, until softened, about 5 minutes. Tip: Dice veggies finely so they blend into the sauce.
- Add garlic and cook 1 minute until fragrant.
- Increase heat to medium-high. Add ground chicken. Cook, breaking it apart with a spoon, until no longer pink and starting to brown, about 5 minutes. Avoid overcrowding the pan; if needed, cook in batches.
- Pour in red wine. Stir, scraping up any browned bits from the bottom. Let wine reduce by half, about 2 minutes.
- Stir in crushed tomatoes, tomato paste, salt, pepper, oregano, and bay leaf. Bring to a simmer, then reduce heat to low. Cover partially and cook, stirring occasionally, for 25 minutes. Tip: A low simmer develops deeper flavor without drying out the sauce.
- Meanwhile, bring a large pot of salted water to a boil. Cook tagliatelle according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Remove bay leaf from sauce. Toss drained pasta with the sauce, adding a splash of reserved pasta water if needed to loosen.
- Serve immediately with grated Parmesan.
Creamy without cream, this chicken bolognese clings beautifully to tagliatelle. The wine adds depth, while the chicken keeps it light. Try serving with a side of garlic bread to soak up every last drop.
One-Pot Chicken Penne Arrabbiata
This one-pot chicken penne arrabbiata is your weeknight savior. Everything cooks in one pot, meaning minimal cleanup and maximum flavor. The spicy tomato sauce clings to every piece of pasta.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the dish
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tsp red pepper flakes (or more to taste)
- 1 can (28 oz) crushed tomatoes
- 3 cups low-sodium chicken broth
- 8 oz penne pasta
- A handful of fresh basil leaves, torn
- Salt and black pepper to taste
Instructions
- Season the chicken breasts with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until golden brown, about 4-5 minutes per side. Transfer chicken to a plate and set aside.
- In the same pot, add the diced onion and cook for 2 minutes until soft. Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant. Tip: Scrape up any browned bits from the bottom for extra flavor.
- Pour in the crushed tomatoes and chicken broth. Stir to combine. Add the penne pasta, making sure it's submerged. Bring the liquid to a boil, then reduce heat to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is al dente. Tip: Check pasta a minute before the package time to avoid mushiness.
- While pasta cooks, shred or dice the cooked chicken. Once pasta is tender, return the chicken to the pot along with any accumulated juices. Stir in the torn basil. Taste and adjust salt and pepper if needed.
- Serve immediately. For a creamy twist, stir in a splash of heavy cream or top with grated Parmesan cheese.
One-pot meals like this deliver bold flavor with easy cleanup. The arrabbiata sauce brings just the right kick, while the chicken stays juicy. Enjoy it as-is or pair with a simple green salad.
Chicken and Sun-Dried Tomato Pasta
Kick off your weeknight dinner with this bold chicken and sun-dried tomato pasta. It's a quick, one-pan meal that packs big flavor without the fuss.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1 lb boneless skinless chicken breasts, sliced into strips
- a couple tablespoons of olive oil
- 3 cloves garlic, minced
- about 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- a pinch (or more) of red pepper flakes
- 1 cup chicken broth
- 1/2 cup heavy cream
- 8 oz linguine
- salt and black pepper
- fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Drain and set aside. Tip: reserve about 1/2 cup pasta water to thin the sauce if needed.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken strips in a single layer; season with salt and pepper. Cook without stirring for 3 minutes until golden brown, then flip and cook another 3 minutes until cooked through (internal temp 165°F). Remove chicken and set aside.
- In the same skillet, reduce heat to medium. Add garlic and sun-dried tomatoes; sauté for 1 minute until fragrant. Add red pepper flakes and chicken broth, scraping up any browned bits. Bring to a simmer and let reduce by half, about 3 minutes.
- Stir in heavy cream and bring to a gentle simmer. Let the sauce thicken slightly, 2-3 minutes. Taste and adjust salt and pepper. Tip: don't let it boil hard or the cream may curdle.
- Return chicken and any juices to the skillet. Add the cooked linguine and toss to coat in the sauce. If too thick, add a splash of reserved pasta water. Heat through for 1 minute.
- Serve immediately, garnished with fresh basil. Tip: for extra flavor, sprinkle with grated Parmesan cheese.
One bite of this creamy, tangy pasta and you'll be hooked. The sun-dried tomatoes add a sweet-tart punch that balances the rich sauce. Serve it with a crisp green salad for a complete meal.
Baked Chicken Parmesan Pasta
A classic comfort dish gets a baked upgrade. This Chicken Parmesan Pasta layers breaded cutlets over spaghetti, smothered in marinara and melted mozzarella. It’s hearty, cheesy, and totally weeknight-friendly.
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- Nonstick cooking spray
For the Pasta and Assembly
- 12 oz spaghetti or other pasta
- 2 cups (16 oz) marinara sauce
- 2 cups (8 oz) shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat oven to 400°F. Lightly grease a 9×13 baking dish with cooking spray.
- Slice chicken breasts horizontally to make 4 thin cutlets. Place between plastic wrap and pound to even thickness (about 1/2 inch). Tip: Pound to even thickness for consistent cooking.
- Set up breading station: shallow bowl with flour; second bowl with beaten eggs; third bowl with breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
- Dredge each cutlet in flour, then egg, then breadcrumb mixture, pressing firmly to adhere.
- Heat olive oil in a large skillet over medium-high heat. Cook cutlets 3 minutes per side until golden brown. Transfer to a plate. Tip: Don't overcrowd the pan; cook in batches if needed.
- Meanwhile, cook pasta according to package directions until al dente. Drain and return to pot.
- Add marinara sauce to pasta and toss to combine.
- Spread half the pasta mixture in prepared baking dish. Place chicken cutlets on top. Cover with remaining pasta. Sprinkle shredded mozzarella evenly over the top.
- Bake for 20-25 minutes until cheese is bubbly and golden. Let rest 5 minutes before serving. Tip: For extra browning, broil on high for the last 2 minutes.
- Garnish with fresh basil if desired.
Nothing beats the combination of crispy chicken, tender pasta, and gooey cheese. Serve with a side salad or garlic bread for a complete meal. Leftovers reheat beautifully for lunch the next day.
Slow Cooker Chicken Marinara
Everyone needs a no-fuss dinner. This slow cooker chicken marinara delivers tender thighs in a robust marinara sauce, perfect over spaghetti.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 360 minutes
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 (24 oz) jar marinara sauce (about 3 cups)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 lb spaghetti
- 1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken thighs with salt and pepper.
- Sear chicken for 3-4 minutes per side until golden brown. (Tip: Searing deepens flavor and keeps the meat juicy.)
- Transfer seared chicken to the slow cooker.
- In the same skillet, add diced onion and minced garlic. Cook for 2 minutes until fragrant.
- Pour in 1/4 cup of marinara sauce to deglaze the pan, scraping up browned bits.
- Transfer onion mixture to the slow cooker.
- Pour remaining marinara sauce over the chicken.
- Add Italian seasoning and red pepper flakes if using.
- Stir gently to combine.
- Cover and cook on low for 6 hours or on high for 3 hours, until chicken is tender and shreds easily. (Tip: Use a high-quality jarred marinara for best results; avoid opening the lid often to retain heat.)
- About 20 minutes before serving, cook spaghetti according to package directions in salted boiling water until al dente.
- Drain spaghetti.
- Using two forks, shred the chicken thighs directly in the slow cooker.
- Stir shredded chicken into the sauce.
- Taste and adjust seasoning. (Tip: If the sauce is too thin, let it cook uncovered for 10-15 minutes to thicken.)
- Serve chicken marinara over spaghetti.
- Top with grated Parmesan.
The chicken turns fork-tender after hours in the slow cooker, soaking up the rich marinara. For a twist, try serving over creamy polenta or with a side of roasted vegetables. This is the kind of meal that makes weeknights feel special.
Chicken Puttanesca Pasta
You want a bold, salty, umami-packed pasta that comes together in under an hour? This chicken puttanesca delivers.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (about 2 large)
- 1 tsp salt, plus more for pasta water
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 4 anchovy fillets, minced
- 1/2 tsp red pepper flakes
- 28 oz can crushed tomatoes
- 1/2 cup pitted kalamata olives, halved
- 3 tbsp capers, drained
- 12 oz spaghetti
- 1/4 cup fresh parsley, chopped
Instructions
- Season chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 4 minutes per side. Transfer to a plate. (Tip: Use a meat thermometer to ensure chicken reaches 165°F.)
- Reduce heat to medium. Add garlic and anchovies to the skillet. Cook, stirring, until fragrant, about 1 minute. Anchovies will dissolve.
- Stir in red pepper flakes, then crushed tomatoes. Bring to a simmer. Add olives and capers. Simmer for 10 minutes, stirring occasionally. (Tip: Let the sauce simmer to meld flavors; don't rush.)
- Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water before draining. (Tip: Salt pasta water generously – it should taste like the sea.)
- While pasta cooks, shred the chicken into bite-sized pieces. Add to the sauce and stir to coat. If sauce is too thick, add a splash of reserved pasta water.
- Drain spaghetti and add to the skillet. Toss with the sauce and chicken. Adjust seasoning if needed. Garnish with parsley.
Pile the spaghetti into bowls, top with extra sauce and parsley. The salty olives and capers cut through the rich tomato sauce, while the anchovies add a deep savory note. This is a bold, weeknight-friendly spin on a classic.
Greek Chicken Pasta with Tomato Sauce
Fire up your skillet: this Greek chicken pasta delivers bold flavor with minimal fuss. Juicy chicken, tangy tomato sauce, and salty feta over tender orzo make it a weeknight win.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
Chicken & Seasoning
- 2 boneless, skinless chicken breasts
- a big pinch of salt and black pepper
- 2 tablespoons olive oil
Sauce & Pasta
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon dried oregano
- 2 cups chicken broth
- 1 cup orzo pasta
For Serving
- 4 ounces feta cheese, crumbled
- a handful of fresh parsley, chopped
Instructions
- Pat chicken dry and season generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing. (Tip: Resting keeps the juices locked in.)
- In the same skillet, reduce heat to medium. Add onion and cook, stirring, for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in crushed tomatoes, oregano, and ½ cup chicken broth. Stir, bring to a simmer, then reduce heat to low. Let sauce gently bubble for 10 minutes, stirring occasionally. (Tip: Don't rush this—simmering deepens the tomato flavor.)
- While sauce simmers, bring remaining 1½ cups chicken broth plus 2 cups water to a boil in a separate pot. Add orzo and cook according to package directions until al dente, about 8–10 minutes. Drain and set aside. (Tip: Using broth instead of plain water adds extra savory notes.)
- Slice the rested chicken into ½-inch strips. Add orzo and sliced chicken to the skillet with the tomato sauce. Toss everything together until well coated and heated through, about 2 minutes.
- Divide among plates and top with crumbled feta and chopped parsley.
Serve this pasta with a side of crusty bread to soak up every last drop of sauce. The orzo stays tender, the chicken stays juicy, and the feta adds a salty finish. A squeeze of lemon brightens it even more.
Chicken and Mushroom Marinara Pasta
Mushrooms and chicken make this marinara sauce sing. Quick enough for weeknights but hearty enough to impress. No fuss, just flavor.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 3 cups rigatoni
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- a splash of olive oil
- salt and black pepper to season
- 2 cups sliced cremini mushrooms
- 2 cloves garlic, minced
- 1 (24 oz) jar good-quality marinara sauce
- a generous handful of fresh basil leaves, torn
- freshly grated Parmesan for serving
- red pepper flakes (optional, for heat)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente, about 10–12 minutes. Reserve ½ cup pasta water before draining. Drain and set aside.
- While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook undisturbed for 4–5 minutes until golden brown, then stir and cook another 2–3 minutes until cooked through. Transfer to a plate.
- In the same skillet, add another splash of olive oil if needed. Add the sliced mushrooms and cook over medium-high heat, stirring occasionally, until deep golden brown and tender, about 5–7 minutes. (Tip: Don't overcrowd the pan—cook in batches if needed for better browning.)
- Reduce heat to medium. Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant. Pour the entire jar of marinara sauce into the skillet. Return the cooked chicken to the skillet and stir to combine. Bring to a gentle simmer and cook for 5 minutes to let the flavors meld. If the sauce seems too thick, stir in a splash of the reserved pasta water.
- Add the drained rigatoni to the skillet and toss well to coat in the sauce. (Tip: Toss for a minute over low heat so the pasta absorbs some sauce.) Remove from heat and stir in most of the torn basil. Serve immediately with grated Parmesan and a sprinkle of red pepper flakes if desired.
Use a mix of cremini and shiitake mushrooms for extra depth. The sauce clings beautifully to rigatoni's ridges. A sprinkle of red pepper flakes gives it a kick.
Lemon Chicken Pasta with Red Sauce
Here’s a pasta dish that’s bright, bold, and ready in under 30 minutes. Lemon chicken meets a zesty red sauce over angel hair for a weeknight win.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1 lemon (zest and juice)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic, minced
Sauce and Pasta
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 8 oz angel hair pasta
- Fresh basil leaves for garnish
- Grated Parmesan for serving
Instructions
- Season chicken breasts with salt, pepper, and lemon zest.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Place chicken in the skillet.
- Cook for 5-6 minutes per side until internal temp reaches 165°F (use a meat thermometer for accuracy).
- Remove chicken from skillet and let rest for 5 minutes.
- Slice chicken into strips.
- Reduce heat to medium.
- Add 1 tbsp olive oil, onion, garlic, and red pepper flakes to the skillet.
- Cook until onion is softened, about 2 minutes (don’t overcrowd the pan).
- Stir in crushed tomatoes, salt, pepper, and lemon juice.
- Simmer sauce for 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil.
- Cook angel hair pasta according to package directions until al dente (angel hair cooks quickly, so watch it).
- Reserve 1/2 cup pasta water before draining.
- Drain pasta.
- Add drained pasta to the sauce, toss to coat. Add pasta water if needed to loosen.
- Serve pasta topped with sliced chicken, fresh basil, and grated Parmesan.
The combination of tangy lemon and savory red sauce makes each bite pop. Tender chicken and silky pasta create a satisfying meal that feels fancy but comes together quickly. Try it with a sprinkle of red pepper flakes for extra heat.
Chicken and Spinach Red Sauce Pasta
Unexpectedly, this chicken and spinach red sauce pasta is a weeknight hero. Chunks of tender chicken and fresh spinach meet a tangy tomato sauce over farfalle. It's quick, satisfying, and packed with flavor.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
Main
- About a pound of boneless, skinless chicken breasts, cut into bite-sized chunks
- A 12-ounce box of farfalle pasta
- A 5-ounce bag of fresh spinach
- A 28-ounce can of crushed tomatoes
- 3 cloves of garlic, minced
- 1 medium onion, diced
- A couple of tablespoons of olive oil
- A half teaspoon of red pepper flakes
- A teaspoon of dried oregano
- Salt and black pepper (about 1 teaspoon salt, 1/2 teaspoon pepper)
- Grated Parmesan for serving
Instructions
- Bring a large pot of salted water to a boil.
- Add farfalle and cook until al dente, about 10-12 minutes. (Tip: start the sauce while pasta cooks to save time.)
- Before draining, reserve 1 cup of pasta water. Set aside.
- While pasta cooks, heat a couple of tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken chunks, season with 1 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and cooked through (internal temp 165°F), about 6-8 minutes. (Tip: do not overcrowd the pan; cook in batches if needed for a proper sear.)
- Remove chicken from skillet and set aside.
- In the same skillet, add a little more oil if needed, then add diced onion. Cook until soft, about 4 minutes.
- Add minced garlic and red pepper flakes, cook for 30 seconds until fragrant. (Tip: garlic burns quickly, so keep it moving.)
- Pour in the crushed tomatoes, add dried oregano, a pinch of salt and pepper. Stir, bring to a simmer, and let cook for 10 minutes to thicken slightly.
- Add the fresh spinach to the sauce and stir until wilted, about 2 minutes.
- Return the chicken to the skillet, add the drained pasta and 1/2 cup of reserved pasta water. Toss everything together, adding more pasta water if needed to loosen the sauce. (Tip: the starchy pasta water helps the sauce cling to the pasta.)
- Serve with grated Parmesan on top.
Creamy without cream, this red sauce is surprisingly rich from the pasta starch. The spinach adds a fresh contrast to the tangy tomatoes and tender chicken. Serve with a sprinkle of Parmesan and a side of crusty bread for a complete meal.
Gluten-Free Chicken Pasta with Tomato Sauce
A quick weeknight dinner that delivers big on flavor without the gluten. This gluten-free chicken pasta with tomato sauce is simple, satisfying, and ready in under 45 minutes.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Pasta
- 12 oz gluten-free pasta
For the Chicken
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper, to season
For the Sauce
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- A pinch of salt
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package directions until al dente. Drain and set aside. (Tip: Don't overcook gluten-free pasta; it can turn mushy quickly.)
- While the pasta cooks, season both chicken breasts generously with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Cook the chicken for 6-7 minutes per side, until golden brown and the internal temperature reaches 165°F. Remove from skillet and let rest for 5 minutes, then slice into strips. (Tip: Use a meat thermometer for accuracy.)
- In the same skillet, add the remaining 1 tbsp olive oil. Sauté the diced onion until soft, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the crushed tomatoes, dried oregano, and a pinch of salt. Stir to combine. Let the sauce simmer for 10 minutes, stirring occasionally. (Tip: Taste and adjust salt if needed.)
- Add the sliced chicken and cooked pasta to the skillet. Toss everything together with the fresh basil until well coated.
- Serve immediately, topped with grated Parmesan cheese if desired.
Bold flavors and tender chicken make this a family favorite. The simple tomato basil sauce clings perfectly to gluten-free pasta, and a sprinkle of Parmesan adds a salty finish.
Conclusion
Now you have 15 mouthwatering chicken and red sauce pasta recipes to spice up your dinner rotation. Try one tonight, then come back and tell us your favorite! Don’t forget to share this collection on Pinterest for easy access later.
