From time to time, I like to add a little extra chili for heat, but in general, I keep the sauce smooth and creamy in flavor, letting the tomato and herbs shine. Cooking this dish in a single skillet is simple and doesn’t create a huge mess in the kitchen, and it’s always fun to watch the sauce thicken and coat the pasta perfectly. Chicken Red Sauce Pasta is one of my favorite go-to meals. It’s comforting, flavorful, and perfect for both busy weeknights and special dinners.

I have tried many pasta dishes before, but this one stands out. I use fresh garlic, ripe tomatoes or canned crushed tomatoes, and always add a sprinkle of fresh basil at the end. These little touches make a big difference in flavor and presentation.

You can serve this pasta on a large white plate, some fresh Parmesan on top, and a side of garlic bread. Also, it pairs beautifully with a crisp green salad or some roasted vegetables for a complete meal.

Its Perfect For:

• Quick weeknight dinners when you want something fast but tasty
• Family meals where everyone enjoys a classic pasta dish
• Meal prep for lunchboxes or easy reheating the next day
• Romantic dinners at home paired with a glass of wine
• Cozy comfort food nights during rainy or chilly weather

Ingredients

• 8 oz (225 g) pasta of your choice (penne, fusilli, or spaghetti)
• 1 lb (450 g) boneless chicken breast, cut into bite-sized pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 can (14 oz/400 g) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon chili flakes (optional, for heat)
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (optional)
• Fresh basil leaves for garnish

Kitchen Equipment You’ll Need

• Large pot for boiling pasta
• Skillet or sauté pan for sauce and chicken
• Wooden spoon or silicone spatula
• Knife and cutting board for chopping
• Measuring cups and spoons
• Colander for draining pasta

How to Make Chicken Red Sauce Pasta

Step 1

Cook the pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water for later.

Step 2

Prepare the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and fully cooked, about 6–8 minutes. Remove the chicken from the skillet and set aside.

Step 3

Make the red sauce: In the same skillet, add a little more olive oil if needed. Sauté the minced garlic and chopped onion until fragrant and translucent, about 2–3 minutes. Stir in the tomato paste and cook for 1 minute to deepen the flavor. Add the crushed tomatoes, dried oregano, dried basil, and chili flakes. Simmer the sauce over medium heat for 8–10 minutes, stirring occasionally, until thickened slightly. Season with salt and pepper to taste.

Step 4

Combine chicken and pasta: Return the cooked chicken to the skillet, stirring to coat with the red sauce. Add the cooked pasta and toss gently to combine. If the sauce seems too thick, gradually add some reserved pasta water until you reach the desired consistency.

Step 5

Finish and serve: Remove from heat, sprinkle grated Parmesan over the top if desired, and garnish with fresh basil leaves. Serve immediately while warm.

Tips For Best Chicken Red Sauce Pasta

• Cook pasta just until al dente; it will continue cooking when mixed with the sauce.
• Use fresh garlic for more flavor, and sauté it slowly to avoid burning.
• Reserve some pasta water to adjust sauce consistency later.
• Let the chicken rest a few minutes after cooking to stay juicy.
• Taste and adjust seasoning at every stage for the best balance.
• Use canned crushed tomatoes if fresh tomatoes are not available; they are convenient and flavorful.
• Add fresh basil or parsley at the end to keep the herbs bright and fragrant.

Optional Ingredients

• Red bell pepper, chopped finely for sweetness
• Spinach or kale for extra greens
• Mushrooms, sliced for a meaty texture
• Heavy cream for a creamier sauce
• Parmesan or Pecorino for extra cheesy flavor
• Crushed red chili flakes for a spicier kick

How to Serve Chicken Red Sauce Pasta

I like to serve Chicken Red Sauce Pasta straight from the skillet while it’s still warm. The pasta coated in the rich red sauce, combined with tender chicken, is comforting and filling. I always sprinkle a little grated Parmesan on top and add fresh basil leaves—it makes the dish look and taste extra special.

I often serve this pasta with a side of garlic bread or toasted baguette slices. The bread is perfect for dipping into the sauce, soaking up every bit of flavor. A fresh green salad with a simple olive oil and balsamic dressing balances the richness of the pasta, making it a complete and satisfying meal.

I also enjoy serving it family-style on a large platter so everyone can help themselves. Adding extra toppings like chili flakes, more cheese, or even a drizzle of olive oil lets each person customize their plate. It’s not just dinner—it’s an experience that brings everyone together, especially on cozy weeknights or casual get-togethers.

Is Chicken Red Sauce Pasta Healthy?

Yes, it can be healthy depending on the ingredients. Using lean chicken breast, whole-grain pasta, and fresh vegetables increases protein, fiber, and vitamins. Avoiding too much cheese or heavy cream keeps it lower in calories.

This dish also provides a good balance of carbohydrates and protein, making it filling and satisfying. By controlling the oil and salt, you can enjoy it as part of a balanced diet. It’s comfort food without feeling guilty.

Variations and Substitutions

• Vegetarian Version: Replace chicken with sautéed mushrooms, bell peppers, or tofu. Cook the vegetables in the same sauce until tender. Season with the same herbs for a full-bodied flavor.
• Creamy Version: Add 1/4 cup heavy cream at the end for a creamy tomato sauce. Stir gently and cook for 2 minutes. This adds a silky texture without overpowering the tomato taste.
• Spicy Version: Add chili flakes or chopped fresh chili when cooking garlic. Increase slowly to adjust heat. Perfect for spice lovers who enjoy a little kick.
• Whole Wheat Pasta: Use whole wheat pasta instead of regular pasta. Cook until al dente. This increases fiber and gives a nuttier taste.
• Garlic Butter Twist: Melt butter with garlic and add to the sauce at the end. Toss pasta and chicken together. This enriches the flavor and makes the sauce more indulgent.
• Pesto Addition: Add 1–2 tablespoons of pesto when tossing the pasta. Stir well to coat evenly. This adds herbaceous depth and a vibrant green color.
• Cheesy Baked Pasta: Pour the pasta and sauce into a baking dish, sprinkle with cheese, and bake at 375°F for 10–15 minutes. Serve warm for a gooey finish.
• Vegetable Boost: Add zucchini, carrots, or peas to the sauce while simmering. Cook until tender. This increases the nutrition and adds texture.

How to Store, How to Reheat

Leftover Chicken Red Sauce Pasta can be stored in an airtight container in the fridge for up to 3 days. Make sure the pasta is cooled before sealing. For longer storage, freeze it in a freezer-safe container for up to 2 months.

To reheat, place the pasta in a skillet over medium heat with a splash of water or reserved pasta water. Stir gently until heated through. You can also microwave it in short intervals, stirring between sessions to heat evenly without drying out the pasta.

Frequently Asked Questions About Chicken Red Sauce Pasta

Can I use a different pasta shape?
Yes, any type of pasta works, like penne, fusilli, or spaghetti. Adjust the cooking time to ensure it’s al dente. Different shapes may hold the sauce differently, giving a slightly new texture to the dish.

Can I make it ahead of time?
Absolutely! You can cook the sauce and chicken in advance and store them in the fridge separately or together. Reheat gently in a skillet with a splash of pasta water to restore the sauce’s consistency before serving.

Can I freeze it?
Yes, this pasta freezes well. Cool it completely and place it in an airtight container or freezer bag for up to 2 months. Reheat gently on the stovetop or in the microwave with a little water to prevent it from drying out.

Can I use canned chicken instead of fresh?
Fresh chicken is best for flavor and texture, but canned chicken can be used in a pinch. Drain it well, add it toward the end of cooking, and adjust the seasoning since canned chicken may already contain salt.

Chicken Red Sauce Pasta Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: Italian-InspiredDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Easy Chicken Red Sauce Pasta recipe! Tender chicken and al dente pasta in a flavorful tomato-based sauce. Perfect for a quick weeknight dinner or cozy family meal.

Ingredients

• 8 oz (225 g) pasta of your choice (penne, fusilli, or spaghetti)

• 1 lb (450 g) boneless chicken breast, cut into bite-sized pieces

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 small onion, finely chopped

• 1 can (14 oz/400 g) crushed tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon chili flakes (optional, for heat)

• Salt and pepper to taste

• 1/2 cup grated Parmesan cheese (optional)

• Fresh basil leaves for garnish

Directions

• Cook the pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water for later.
• Prepare the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and fully cooked, about 6–8 minutes. Remove the chicken from the skillet and set aside.
• Make the red sauce: In the same skillet, add a little more olive oil if needed. Sauté the minced garlic and chopped onion until fragrant and translucent, about 2–3 minutes. Stir in the tomato paste and cook for 1 minute to deepen the flavor. Add the crushed tomatoes, dried oregano, dried basil, and chili flakes. Simmer the sauce over medium heat for 8–10 minutes, stirring occasionally, until thickened slightly. Season with salt and pepper to taste.
• Combine chicken and pasta: Return the cooked chicken to the skillet, stirring to coat with the red sauce. Add the cooked pasta and toss gently to combine. If the sauce seems too thick, gradually add some reserved pasta water until you reach the desired consistency.
• Finish and serve: Remove from heat, sprinkle grated Parmesan over the top if desired, and garnish with fresh basil leaves. Serve immediately while warm.