Rustic Chicken and Pasta

A quick, cozy skillet pasta with juicy chicken, garlicky tomatoes, and a splash of lemon for a bright finish.

By Matt Campbell

•

4.8

A cast iron skillet filled with rustic chicken and pasta in a light tomato garlic sauce, topped with grated Parmesan and fresh basil on a wooden table

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This is the kind of dinner that feels like you tried harder than you did. We are talking juicy, golden-edged chicken, pasta that actually tastes like something, and a saucy situation that comes together in one pan while your sink stays relatively calm. Rustic, yes. Fussy, no.

The trick is simple: build flavor fast. Brown the chicken, wake up the garlic, let tomatoes do their jammy thing, then let the pasta finish in that sauce so it drinks up all the good stuff. Add a little lemon at the end and suddenly the whole bowl tastes brighter, lighter, and way more interesting than “just chicken pasta.”

A cook stirring pasta and chicken in a skillet with a wooden spoon as steam rises

Why It Works

Big flavor, low drama: Browning the chicken creates those savory bits that become instant sauce seasoning.
Sauce clings to the pasta: Cooking the pasta in the skillet helps it absorb the tomato, garlic, and stock.
Balanced, not heavy: A splash of lemon and a handful of herbs keep it cozy but not sleepy.
Flexible: Use what you have: spinach, kale, zucchini, or mushrooms all slide right in.

Pairs Well With

Lemony Arugula Salad
Sheet Pan Garlic Bread
Crispy Roasted Broccoli
Sparkling Lemon Water

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 3 to 4 days.

Reheat (best way): Warm in a skillet over medium-low with a splash of chicken broth or water. Stir gently until the sauce loosens and the pasta is hot.

Microwave: Add a teaspoon or two of water, cover loosely, and heat in 30 second bursts, stirring between rounds.

Freeze: You can, but pasta softens. If you do freeze, store up to 2 months and thaw overnight in the fridge before reheating with extra liquid.

Common Questions

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs stay extra juicy. Give them a couple more minutes to cook through, and aim for 165°F internal temp.

What pasta shape works best?

Short shapes that grab sauce are perfect: penne, rigatoni, fusilli, or farfalle. If you only have spaghetti, break it in half and keep an eye on the liquid level.

How do I keep the chicken from drying out?

Two moves: do not cook it all the way in the first step, and let it finish heating through in the sauce. Also, cut the pieces evenly so they cook at the same pace.

Can I make it dairy-free?

Yes. Skip the Parmesan and butter (if using). Finish with extra olive oil and a little more lemon. A pinch of nutritional yeast can add a cheesy vibe if you like.

How can I add vegetables without making this complicated?

Stir in baby spinach at the end, or sauté sliced mushrooms or zucchini right after the chicken comes out. If it can cook in 5 to 7 minutes, it belongs here.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large deep skillet or Dutch oven (12-inch is ideal)
Cutting board and sharp knife
Wooden spoon or spatula
Measuring cups and spoons
Microplane or fine grater (for Parmesan and lemon zest)

I started making versions of this when I was in that phase of life where dinner needed to happen fast, but I still wanted it to taste like I cared. You know the vibe. The “I am hungry, I am tired, but I refuse to eat something sad” vibe. This rustic chicken and pasta is what I make when I want a bowl of comfort that still has bright edges. It is forgiving, it welcomes whatever is in the fridge, and it always tastes better on the second bite than the first, which is basically the highest compliment I can give a weeknight meal.

Rustic Chicken and Pasta

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

12 oz short pasta (penne, rigatoni, or fusilli)
1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 1/2 tsp kosher salt, divided
1 tsp black pepper
1 tsp Italian seasoning
2 tbsp olive oil
1 small yellow onion, finely chopped
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes (optional)
2 tbsp tomato paste
1 (14.5 oz) can diced tomatoes (preferably fire-roasted), with juices
3 cups low-sodium chicken broth (plus more as needed)
1/2 cup grated Parmesan, plus more for serving
1 tbsp butter (optional, for a silkier finish)
1 lemon, zested and juiced
1/3 cup chopped fresh basil or parsley

Optional add-ins: 2 cups baby spinach, 8 oz sliced mushrooms, or 1 small zucchini (thinly sliced).

Instructions

Season the chicken. Pat chicken dry. Toss with 1 tsp salt, pepper, and Italian seasoning.
Brown it. Heat olive oil in a large deep skillet over medium-high. Add chicken in a single layer. Cook 4 to 5 minutes total, stirring occasionally, until browned on the outside but not fully cooked through. Transfer to a plate. Keep the browned bits in the pan.
Sauté the aromatics. Lower heat to medium. Add onion and a pinch of salt. Cook 3 to 4 minutes until softened, scraping up the browned bits. Add garlic and red pepper flakes and cook 30 seconds until fragrant.
Build the sauce base. Stir in tomato paste and cook 1 minute to caramelize it slightly. Add diced tomatoes and stir well.
Cook the pasta in the sauce. Add chicken broth and the remaining 1/2 tsp salt, then bring to a lively simmer. Stir in pasta. Cover and cook, stirring every couple of minutes, until pasta is al dente and the sauce has thickened, about 10 to 12 minutes. If it looks dry before the pasta is tender, add a splash more broth.
Finish with chicken and cheese. Return chicken (and any juices) to the skillet. Simmer 2 to 3 minutes until chicken is fully cooked and everything is glossy. Stir in Parmesan and butter (if using).
Brighten and serve. Turn off the heat. Add lemon zest, lemon juice, and fresh herbs. Taste and adjust salt and pepper. Serve hot with extra Parmesan and a crack of black pepper.

A plated bowl of rustic chicken and pasta with Parmesan and basil, with a fork resting on the rim

Nutrition information is estimated.

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