Chicken Marinara Pasta Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz pasta and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prepare chicken

Pat 1 lb chicken breasts dry and, if thick, slice horizontally to make even 3/4-inch cutlets (or pound lightly). Season both sides with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp dried oregano.

Sear chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken cutlets and sear 3–4 minutes per side, until golden and the internal temperature reaches 160–165°F (71–74°C). Remove chicken to a plate and let rest 5 minutes, then slice into 1/2-inch strips.

In the same skillet, reduce heat to medium and add 1 tablespoon olive oil. Add 1 cup finely chopped onion and sauté 5–7 minutes until translucent and beginning to brown.

Add 4 minced garlic cloves and cook 30–45 seconds until fragrant, stirring to avoid burning.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize and deepen flavor.

Add 28 oz crushed tomatoes, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1 teaspoon sugar (optional), 3/4 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine and bring to a gentle simmer.

Simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt, pepper, or sugar. Stir in 1/4 cup torn fresh basil leaves at the end of cooking.

Add the drained pasta to the skillet with the marinara sauce over low heat. Toss to coat, adding reserved pasta cooking water a few tablespoons at a time as needed to loosen the sauce and help it cling to the pasta (use up to 1/2 cup).

Return sliced chicken to the skillet and gently toss everything together until heated through (1–2 minutes). Drizzle 1 tablespoon extra-virgin olive oil and stir in 1/2 cup grated Parmesan, reserving a little for serving if desired.

Garnish with 2 tablespoons chopped fresh parsley and additional torn basil or grated Parmesan as desired. Serve immediately.