Pasta Marinara With Chicken Recipe

Boil pasta

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz penne pasta and cook according to package instructions until al dente (about 10-12 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta and toss with 1 tsp olive oil to prevent sticking. Set aside.

Sauté aromatics

Heat 2 tbsp extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 6-8 minutes. Add the minced garlic and cook 30-60 seconds until fragrant, taking care not to brown it.

Build sauce

Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor. Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp red pepper flakes, and 1 tsp sugar (optional). Stir to combine.

Simmer

Bring sauce to a gentle simmer, then reduce heat to low. Season with 1 tsp salt and 1 tsp black pepper. Simmer uncovered for 15-20 minutes, stirring occasionally, to concentrate flavors. If sauce becomes too thick, add a few tablespoons of the reserved pasta water to reach desired consistency.

Finish sauce

Taste and adjust seasoning. Stir in torn fresh basil leaves (about 6 leaves) at the end of cooking and remove from heat.

Prepare chicken

Pat 2 boneless skinless chicken breasts dry with paper towels. If breasts are thick, butterfl y or pound to an even 3/4-inch thickness for even cooking. Rub both sides with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp dried Italian seasoning, 3 tsp salt, 1 tsp black pepper, and 1 tsp lemon juice (optional). Let rest 10 minutes at room temperature.

Grill or pan-sear

Preheat a grill or heavy skillet to medium-high heat. If using a skillet, add a light brush of oil to the pan. Grill or sear the chicken 4-6 minutes per side, until a meat thermometer inserted into the thickest part reads 165°F (74°C) and juices run clear. Adjust time based on thickness. Remove from heat and let rest 5 minutes before slicing.

Slice chicken

Slice the rested chicken breasts into 1/4-inch thick slices on a bias for plating over the pasta.

Combine pasta and sauce

Add the drained penne to the simmering marinara (warmed back over low heat) and toss to coat thoroughly. If needed, add reserved pasta water 1-2 tbsp at a time to loosen and create a silky sauce that clings to the pasta.

Plate

Divide the sauced penne between 4 plates (or 2 generous servings). Arrange sliced grilled chicken breasts on top of each portion.

Garnish and serve

Sprinkle about 1/4 cup grated Parmesan cheese over each plate (total 1 cup for all servings). Finish with chopped fresh parsley (2 tbsp total) and a pinch of cracked black pepper. Serve immediately.