Chicken Marinara Pasta a Classic
Recipe Introduction
Ever have one of those days where you just crave pure comfort? Honestly, me too! That's when my brain screams for chicken marinara pasta .
It's basically sunshine and rainbows in a bowl. This version? Chef's kiss.
A Taste of Italy, Right Here
The beauty of this dish is its simplicity. This Italian chicken pasta is a family favourite. It's got that classic Italian American soul, born from generations adapting old-world flavors to new kitchens.
Ready in under an hour, it feeds a crowd and is a guaranteed crowd pleaser. Perfect for 4-6 hungry people.
Why You'll Adore This Recipe
This easy chicken marinara pasta is more than just tasty. Chicken is a great source of lean protein. This chicken tomato pasta recipe uses simple ingredients.
It's also a brilliant way to use up those leftover veggies lurking in the fridge. It’s the ultimate weeknight dinner winner, a guaranteed way to conquer those midweek blues.
Time to gather your ingredients. Let's make some chicken marinara spaghetti magic!
Ingredients & Equipment
Ready to make some chicken marinara pasta ? Let's gather everything we need! This easy chicken marinara pasta recipe is seriously delish.
It will quickly become one of your favourite weeknight chicken pasta dishes.
Main Ingredients
First, the chicken. You’ll need 1.5 lbs (680g) of boneless, skinless chicken breasts. Make sure they’re cut into cutlets, about 1/2 inch thick.
Next, 1/2 cup (60g) of all-purpose flour for dredging. Honestly, the quality of the chicken matters. Look for plump, pink chicken breasts.
For the sauce, you need 1 (28 ounce/794g) can of crushed tomatoes and 1 (15 ounce/425g) can of tomato sauce.
I always go for the San Marzano ones if I can get them. You will also need 1 pound (454g) of your favorite pasta (spaghetti, penne, whatever!).
Seasoning Notes
Okay, spices time! For the chicken, we’re using 1 teaspoon (5ml) of Italian seasoning and 1/2 teaspoon (2.5ml) of garlic powder.
Classic combo! For the marinara, 1 teaspoon (5ml) of dried oregano and 1/2 teaspoon (2.5ml) of dried basil are essential.
If you like a little kick, add 1/4 teaspoon (1.25ml) of red pepper flakes. If you don’t have oregano, marjoram is a decent substitute.
This sauce is the heart of a great chicken cutlet marinara . I learned this Italian chicken pasta recipe from my aunt, and it’s always a winner.
This recipe can easily be baked chicken marinara pasta if you are looking to create it with a nice crust.
Equipment Needed
For equipment, it is fairly basic. You’ll need a large skillet or Dutch oven. A large pot for boiling pasta is also important.
I use my trusty cast iron skillet heats up evenly. Don’t forget a shallow dish for dredging the chicken.
Tongs are your friend here, trust me. Finally, you'll need a colander to drain the pasta. No need for fancy stuff; your basic kitchen tools will do for this marinara sauce pasta chicken .
Making chicken marinara spaghetti is a breeze with this simple setup. The sauce is even more amazing with chicken! This chicken tomato pasta recipe can be on your table in under an hour!
Cooking Up Comfort: My Chicken Marinara Pasta Story
Oh my gosh, let's talk about chicken marinara pasta . It's proper comfort food, innit? Like a warm hug on a chilly evening.
This isn't just any pasta dish; it's a proper Italian American classic. My nan used to make a version of this, and honestly? It's pure nostalgia on a plate.
A great easy chicken marinara pasta dish is so up my street!
Prep Like a Pro: Setting the Stage for Pasta Marinara with Chicken Recipe Success
Before you even think about firing up the hob, get your mise en place sorted. Chop your onions, mince your garlic, and get your chicken cutlet marinara ready to roll.
Honestly, prepping everything beforehand saves you from that "Oh crikey, I've forgotten the garlic!" moment halfway through. Always pound your chicken breasts to an even thickness; no one wants a chunky bit and a paper thin bit!
Also remember to be safe in the kitchen and don't cut yourself and keep all raw meats as far as possible from other foods.
Cranking Out Killer Chicken Marinara Spaghetti : A step-by-step Guide
Right then, here’s how to nail this Italian chicken pasta :
- Dredge those chicken cutlets in seasoned flour. This helps the marinara sauce pasta chicken stick.
- Sauté the chicken in olive oil at medium high heat, 3- 4 minutes per side. Aim for an internal temperature of 165° F/ 74° C.
- Sauté onion and garlic in the same pan till fragrant. This step is very important.
- Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if you fancy a kick!), salt, pepper, and a cheeky pinch of sugar (optional, to balance the acidity).
- Simmer that sauce for at least 15 minutes (up to 30 minutes ) for a richer flavor.
- Boil your pasta until al dente . Remember to salt the water!
- Combine pasta, sauce, and chicken. Serve with Parmesan and fresh basil.
Ace Weeknight Chicken Pasta Tips: Level Up Your Marinara Game
Alright, listen up 'cause these tips will take your chicken marinara penne from good to brilliant . First, always salt the pasta water.
It sounds simple, but it's a game changer. Second, don't be shy with the Parmesan! Cheese makes everything better, right? My secret weapon? A splash of reserved pasta water to make the sauce extra silky.
Fancy a little baked chicken marinara pasta ? Just pop the combined dish into an oven proof dish, top with mozzarella and bake until golden and bubbly! Boom! Chicken tomato pasta recipe perfection.
Recipe Notes for the Best Chicken Marinara Pasta
Right then, let's dive into some helpful hints for making my chicken marinara pasta . Honestly, these are all the little things I've learned over the years of perfecting this easy chicken marinara pasta recipe.
It's like my secret weapon!
Serving Suggestions: Make It Look and Taste Good!
Presentation matters, right? For plating, try twirling the chicken marinara spaghetti onto a plate and topping it with a sprinkle of fresh Parmesan and basil.
It looks fancy but takes zero effort. As for sides, garlic bread is a must, obviously! A simple green salad also cuts through the richness.
Drink wise, a nice glass of Italian red wine, like a Chianti, really elevates the whole meal. Proper posh, innit?.
Storage Savvy: Keepin' It Fresh
Got leftovers? No worries! This Italian chicken pasta stores like a dream. For refrigeration, just pop the pasta and sauce (with the chicken cutlet marinara , of course) into an airtight container.
It’ll happily keep for about 3-4 days. Reheating is easy, microwave it. You can even freeze it for up to 2-3 months.
When you reheat, you might want to add a splash of water or broth to loosen the sauce up a bit.
Variations: Make It Your Own!
Fancy a change? How about a baked chicken marinara pasta ? Just layer everything in a baking dish, top with mozzarella, and bake until bubbly and golden.
BOOM! Chicken marinara penne works really well too. For dietary adaptations, try swapping out the regular pasta for gluten-free pasta.
You can also add some veggies like spinach. You know? It's like a little health boost.
Nutrition: The Good Stuff!
Ok, let's talk nutrition. This marinara sauce pasta chicken dish offers a decent amount of protein. It's got carbs for energy.
The tomatoes have antioxidants. Keep in mind that pasta is calorie dense. You can easily change that by adding more veggies or a bit of chicken.
Honestly, making chicken marinara pasta should be fun. Don't stress too much over the details. This pasta marinara with chicken recipe is all about tweaking it.
Enjoy the process, and you'll end up with a delicious weeknight chicken pasta dish that everyone will love! I can tell you from experience! This is truly one of the greatest chicken tomato pasta recipe ever and I am sure you will find your version today.
Frequently Asked Questions
Can I make chicken marinara pasta ahead of time, like a proper batch cooking session?
Absolutely! You can definitely make chicken marinara pasta ahead of time. The sauce actually tastes even better the next day as the flavors have more time to meld together, much like a good stew. Store it in an airtight container in the fridge for up to 3 days.
Just cook your pasta fresh when you're ready to serve to avoid it becoming mushy, like something you'd find in a school cafeteria.
I'm trying to watch my waistline any tips for making this chicken marinara pasta recipe a bit healthier?
No problem at all! Firstly, opt for whole wheat pasta to increase the fiber content and keep you feeling full for longer. Using less oil when sautéing the chicken and onions, swapping in ground turkey instead of chicken, or even trimming the fat off the chicken before cooking, could save you some calories.
You could also load up the marinara sauce with extra veggies like spinach or mushrooms to boost the nutritional value without adding many calories, similar to sneaking vegetables into a toddler's dinner.
What's the best way to store leftover chicken marinara pasta, and how long will it last?
Store any leftover chicken marinara pasta in an airtight container in the refrigerator. It's generally good for about 3-4 days. Make sure to let it cool down completely before refrigerating.
When reheating, you can use the microwave, but adding a splash of water or chicken broth will help to keep the pasta moist, avoiding that dreaded dried out taste. It's like giving your pasta a second lease on life!
My marinara sauce is often too acidic what can I do to balance the flavors in this chicken marinara pasta?
Ah, the age-old question! A pinch of sugar, as included in the recipe, is a classic trick to counteract acidity. You can also add a small knob of butter or a splash of cream to mellow out the sauce.
Another good tip is to simmer the sauce for a longer period; this helps to break down the acidity of the tomatoes naturally. Think of it as mellowing out like a fine wine, it gets better with age!
Can I add cheese to this chicken marinara pasta recipe? What kind works best?
Of course! Cheese is always a welcome addition, especially when it comes to Italian American cuisine! Freshly grated Parmesan cheese is a must have garnish for serving. For a cheesier experience, try adding shredded mozzarella to the sauce during the last few minutes of simmering, allowing it to melt and become gooey.
A sprinkle of Pecorino Romano adds a salty, sharp flavor, bringing some extra sophistication to your dish.
What kind of pasta is best to use for chicken marinara pasta?
That's really up to personal preference! Spaghetti, penne, and linguine are all fantastic choices as their shapes work well with the sauce. If you like a chunky sauce, use penne or rigatoni as the ridges will grab the sauce nicely. For a smoother sauce, spaghetti or linguine works great.
Use whatever pasta makes you feel like you're enjoying a proper Italian Nonna's cooking!
Chicken Marinara Pasta A Classic
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550-650 |
|---|---|
| Fat | 20-30g |
| Fiber | 4-6g |
