Recipe

Weeknight Chicken Pasta

Golden chicken, garlicky tomato sauce, and pasta that actually tastes like itself. A cozy, Italian-style, one-pan-ish dinner you can pull off on a Tuesday.

By Matt Campbell

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4.8

A skillet of chicken tomato basil pasta with golden chicken pieces, fresh basil, and grated Parmesan on top, photographed on a weeknight kitchen counter

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Weeknights have a specific vibe: you want something real, something comforting, and something that does not require a sink full of regrets. This chicken pasta hits that sweet spot. It is Italian-style in the way I actually love. Simple ingredients, solid technique, and that classic move where the sauce hugs the noodles because you finish the pasta in the sauce.

We are going for juicy, golden chicken, a quick tomato sauce perfumed with garlic, and a glossy finish thanks to starchy pasta water. It is not fussy, but it tastes like you cared. And yes, you should taste as you go. That is the whole game.

A cutting board with diced raw chicken, minced garlic, chopped parsley, and a bowl of canned tomatoes ready to cook

Why It Works

Classic flavor without the all-day simmer: Canned whole tomatoes, garlic, olive oil, and a quick simmer give you a bright, Italian-style sauce fast.
Juicy chicken, not dry nuggets: We sear hard, then finish gently in the sauce so it stays tender.
Restaurant-style texture at home: Finishing pasta in the pan plus a splash of pasta water makes everything silky and cohesive.
Weeknight flexible: Works with whatever pasta you have, plus easy swaps if you are low on ingredients.

Pairs Well With

Storage Tips

Refrigerate: Let leftovers cool a bit, then refrigerate within 2 hours. Store in an airtight container for up to 3 to 4 days.

Reheat: Warm in a skillet over medium-low with a splash of water (or broth). Stir gently until the sauce loosens and the pasta turns glossy again. Microwave works too, but add a spoonful of water and cover so it steams instead of drying out.

Freeze: You can freeze it for up to 2 months, but tomato pasta can soften a bit after thawing. If you plan to freeze, slightly undercook the pasta by 1 minute.

A glass meal prep container filled with leftover chicken tomato pasta, lid off, sitting next to a small container of grated Parmesan

Common Questions

What makes this recipe “Italian-style”?

The base is classic: olive oil, garlic, tomatoes, basil, pasta water, and cheese. No heavy cream, no sugar, no complicated ingredient list. The most important move here is finishing the pasta in the sauce so it absorbs flavor instead of just getting sauce poured on top.

Can I use chicken breast instead of thighs?

Yes. Chicken thighs are more forgiving on a busy night, but breasts work great if you do two things: cut them evenly and do not overcook. Cook just until they reach 165°F, or pull a touch early around 160°F and let the residual heat in the sauce bring them home.

What pasta shape is best?

Penne, rigatoni, or ziti are perfect because they catch the sauce. Spaghetti works too if that is what you have. Use bronze-cut pasta if you can. It holds sauce really well.

Do I have to use pasta water?

I mean, you do not have to, but it is the easiest upgrade in home cooking. Pasta water is salty and starchy, which helps emulsify the sauce so it turns glossy and clings to noodles.

Is this spicy?

Only if you want it to be. A pinch of red pepper flakes gives a gentle heat. Leave it out for kid-friendly vibes.

What temperature does chicken need to be?

165°F is the safe number for both breasts and thighs. Thighs are often extra juicy and tender when cooked a bit higher, more like 175°F to 185°F, but that is a texture preference, not a safety requirement.

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 pot for pasta
Large skillet or sauté pan (12-inch is ideal)
Tongs or a spider strainer (helpful for transferring pasta)
Chef’s knife and cutting board
Microplane or grater for Parmesan
Instant-read thermometer (optional, but great for chicken)

This is the kind of dinner I make when I want something that feels like a proper meal, but I also want to be done before my kitchen looks like a cooking show finale. I used to overcomplicate chicken pasta, adding five extra things that sounded fun in theory and then wondering why it tasted muddy. The moment I started treating it like a simple Italian-style tomato sauce, sear the chicken well, simmer it gently, and finish the pasta in the pan, it clicked. Suddenly it tasted clean, bold, and cozy all at once. Now it is my default when I want a weeknight win with crisp edges and a bright sauce that makes you go back for “just one more bite.”