Everyday Kitchen

Italian · Dinner

Chicken tomato pasta

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Sear chicken strips and simmer a tomato sauce while pasta boils. Reserve pasta water to help the sauce coat the noodles.

Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Italian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of chicken tomato pasta
Representative photograph of chicken tomato pasta. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Pasta

Chicken

Sauce

Equipment

Large pot; sieve; wide pan; tongs; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Boil the pasta · About 12 min

  1. Bring 2500 ml water and 2 tsp salt to a boil. Add 320 g dried pasta; cook for the packet time, about 10–12 minutes. Reserve 120 ml cooking water, then drain.

Sear the chicken · About 8 min

  1. Heat 20 ml olive oil in a wide pan. Add 500 g chicken breast, sliced and ½ tsp salt; cook for 6–8 minutes, turning often. Do not wash raw chicken.

    Check: Chicken must reach 74°C / 165°F. Transfer to a clean plate.

Simmer the sauce · About 12 min

  1. Cook 150 g onion, chopped in the same pan for 5 minutes. Add 10 g garlic, minced; stir for 1 minute. Add 400 g crushed tomatoes, 1 tsp dried oregano and ½ tsp black pepper; simmer for 6 minutes.

Combine · About 3 min

  1. Return chicken; add drained pasta and 15 g basil. Toss for 2–3 minutes, adding reserved pasta water a spoonful at a time.

    Check: The sauce coats the pasta without pooling.

Tips

  • Start the sauce while pasta water heats.
  • Slice chicken evenly so pieces finish together.

Substitutions

  • Use penne or fusilli with the same dry weight.
  • Use boneless thighs; allow a few more minutes of cooking.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Make the tomato sauce one day ahead.
  • Slice chicken ahead and refrigerate it separately.

FAQ

Can I use cooked chicken?

Add it with the pasta and heat it to 74°C / 165°F.

Why reserve pasta water?

Its starch and moisture help loosen the sauce without making it thin.

Can I use fresh tomatoes?

Use about 600 g chopped ripe tomatoes and simmer longer until thick.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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