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This Tomato Chicken Pasta always finds its way onto our dinner table when we want something cozy and flavorful that still comes together with minimal fuss. Savory seared chicken mingles with a creamy tomato sauce that clings to al dente linguine. It is easy to amp up with a handful of basil or a few handfuls of baby spinach if you like.
I first whipped this up on a weeknight when the pantry looked bare and was floored by how quickly the flavors came together. My family loved it so much that I had to scribble it down to make sure I could repeat it again and again.
Ingredients
- Half and half: adds creaminess without being too heavy opt for a good quality fresh dairy if possible
- Chicken broth: imparts depth and savory flavor lower sodium broth works best for control
- Honey: rounds out acidity and balances the tomatoes pure honey is best
- Hot sauce: brightens the sauce without being overpowering
- Onion powder: a pantry flavor booster always check for freshness
- Dried oregano, basil, mustard powder: the classic Italian blend look for bright dried herbs with a vivid aroma
- Boneless skinless chicken breasts: lean protein that stays juicy when correctly seared
- Italian seasoning: combine your own or choose a trusted pre-mix
- Salt and black pepper: essential for seasoning all the layers
- Flour: gives a golden crust to the chicken simple all purpose flour works
- Olive oil: brings richness use extra virgin for best flavor
- Dry white wine: lightens the sauce try Sauvignon Blanc or substitute with extra chicken broth
- Butter: used for velvety mouthfeel and flavor real butter is key
- Garlic: aromatic base garlic should be firm with no green shoots
- Tomato paste: highly concentrated tomato flavor tubes are handy for storing leftovers
- Grated Parmesan cheese: salty and nutty always grate fresh from a block for ideal melting
- Linguine: classic pasta choice feel free to swap for your favorite shape
Step-by-Step Instructions
- Prep the Sauce and Ingredients:
- Combine all sauce ingredients in a large measuring cup. Lay out and measure all other ingredients to ensure the cooking process goes smoothly and nothing is forgotten at a critical moment.
- Prepare the Chicken:
- Slice chicken breasts horizontally to make thinner cutlets. Cover the slices with plastic wrap and use the textured side of a mallet to pound them to about half an inch thick for even cooking. Pat the chicken dry for best browning and season each piece liberally with salt pepper and Italian seasoning. Dust with flour and rub it in on all sides.
- Sear the Chicken:
- Heat olive oil in a 12 inch skillet over medium high heat. Sear the chicken pieces in stages so the pan stays hot enough to give a golden crust. Let the chicken cook about four to five minutes per side until well browned and just cooked through. Rest the chicken for ten minutes before slicing into strips to keep it juicy.
- Boil the Pasta:
- While the chicken is cooking bring a large pot of salted water to a boil. Cook linguine until al dente following package instructions. Reserve some pasta water if you want to thin the sauce later.
- Make the Sauce Base:
- Pour wine butter and garlic into the skillet where you cooked the chicken. Let everything bubble together so the wine reduces by at least half about four minutes scraping up browned bits from the skillet with a spatula for extra flavor. Stir in tomato paste until it fully blends with the base.
- Simmer the Creamy Tomato Sauce:
- Slowly add the reserved sauce mixture in small additions stirring well after each pour. Bring the sauce to a gentle boil then reduce the heat and let it simmer gently while the pasta finishes.
- Finish and Serve:
- Gradually sprinkle in the Parmesan cheese stirring so it melts smoothly. Add the cooked drained pasta and sliced chicken to the sauce gently tossing to coat every strand. Season with extra salt if needed and serve hot.
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Parmesan cheese is my personal favorite part here I love how it melts into the sauce and adds that umami punch that brings everything together. My little one always sneaks extra grated Parmesan on top before taking the first bite and I hardly blame her it brings the whole dish to life.
Storage Tips
Store leftover pasta in an airtight container in the fridge for up to three days. If you plan to freeze individual servings work best for easy defrosting. Adding a splash of chicken broth when reheating helps bring back the creamy texture without making the sauce too heavy.
Ingredient Substitutions
No chicken breasts on hand try boneless thighs for extra juiciness. If you do not use wine double up on chicken broth in the sauce. Any short or long cut pasta shapes work so clear out whatever is already in your pantry.
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Serving Suggestions
This pasta is perfect on its own or served with roasted vegetables like green beans or asparagus. A crisp green salad and a piece of garlic bread make it a classic comforting meal. If you like extra richness a poached egg on top is a special treat.
Cultural Historical Context
Tomato based pasta sauces are beloved in both Italian and American kitchens and this recipe draws inspiration from classic creamy tomato pasta and chicken Parmesan without the need for breading and frying. Swapping in cream for the usual tomato sauce echoes Italian American roots using what was easily found in American markets.
Recipe FAQs
- → Can other pasta types be used besides linguine?
Yes, any pasta such as penne, spaghetti, or rigatoni pairs well with this dish. Adjust boiling time as needed for chosen pasta.
- → What can replace white wine in the sauce?
Chicken broth is a great substitute for white wine and delivers a mild depth of flavor without alcohol.
- → Is it necessary to use fresh Parmesan?
Freshly grated Parmesan melts smoothly and gives a richer taste, while pre-grated cheese can make the sauce grainy.
- → Can vegetables be added to the pasta?
Absolutely! Add-ins like spinach, mushrooms, diced tomatoes, or fresh basil make tasty enhancements to the dish.
- → How should leftovers be stored and reheated?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently over low heat, adding a splash of broth if needed.