Chicken Penne Pasta Red Sauce Recipe: Rustic Italian Flavor in One Pot

This one-pot dish brings rustic Italian flavors to your table with minimal effort. Tender chicken, al dente penne, and a rich red sauce come together in a single vessel for easy preparation and cleanup.

The sauce simmers while the pasta cooks, allowing the flavors to meld into something deeply satisfying. Perfect for weeknight dinners when you want restaurant-quality results without the fuss.

Ingredients for Chicken Penne Pasta Red Sauce

Nothing exotic here—just good stuff for a rustic Italian one-pot dinner.

The chicken is the foundation here. Boneless, skinless breasts stay tender when simmered in the sauce—avoid pre-cut strips (they overcook). I grab mine from Costco for bulk savings, but any supermarket works. For the tomatoes, San Marzano canned tomatoes are the gold standard (look for the DOP label), but any crushed tomatoes will do. Penne rigate (the ridged kind) holds sauce better than smooth pasta.

No red wine? Beef broth with a splash of balsamic vinegar mimics the depth. Out of fresh garlic? Garlic powder at one-quarter the amount (so 1 tsp here). The Parmesan can be Pecorino Romano for a sharper kick, or skip it for a lighter version. If you’re avoiding alcohol entirely, just use extra broth. The dried herbs? Fresh at triple the amount if you’ve got them growing in the garden.

This keeps in the fridge for 4-5 days—the flavors actually get better overnight. Freezes beautifully for up to 3 months in airtight containers. I always make a double batch so leftovers are sorted for busy nights. Reheat gently with a splash of water to loosen the sauce.

Step-by-Step Instructions for Chicken Penne Pasta with Red Sauce

Here’s the method. Simple, flavorful, and all in one pot for easy cleanup.

Step 1: Sear the Chicken and Sauté Aromatics

Heat the 2 tbsp Olive Oil in a large pot or deep skillet over medium-high heat. Add the 1.5 lb Chicken Breast pieces and sear for 5-6 minutes until golden brown on all sides. You don’t need to cook them through—just get that color and flavor going.

Remove the chicken and set it aside. In the same pot, add the finely diced Yellow Onion and cook for 3-4 minutes until it turns translucent. Stir in the 4 cloves Garlic Cloves and cook for 30 seconds until fragrant. This builds the foundation of your sauce.

Step 2: Build the Sauce Base with Wine and Tomatoes

Pour in the 0.5 cup Dry Red Wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the liquid reduces by half. This step adds depth and richness to the sauce.

Stir in the 2 tbsp Tomato Paste, 28 oz Canned Crushed Tomatoes, 2 cups Chicken Broth, 1 tsp Dried Oregano, 1 tsp Dried Basil, 0.5 tsp Red Pepper Flakes, 1 tsp Salt, and 0.5 tsp Black Pepper. Bring the mixture to a gentle simmer and let it cook for 10 minutes to meld the flavors.

Step 3: Cook the Pasta and Chicken Together

Add the 12 oz Penne Pasta to the pot, stirring to ensure it’s fully submerged in the sauce. Return the seared chicken to the pot as well. Pour in enough water to just cover the pasta if needed—this ensures everything cooks evenly.

Simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente and the chicken is cooked through to 165°F. The pasta will absorb the flavors of the sauce as it cooks, making every bite packed with taste.

Step 4: Finish and Serve

Once the pasta and chicken are done, remove the pot from heat. Let it sit for 2 minutes to allow the sauce to thicken slightly. The pasta should be tender, and the chicken should be juicy and fully cooked.

Sprinkle the 0.5 cup Parmesan Cheese over the top and stir gently to combine. Serve immediately, garnished with extra Parmesan if desired. Each serving will have a hearty mix of pasta, chicken, and rich red sauce.

Serving Suggestions for This chicken penne pasta red sauce

Garnish Like a Pro

Fresh basil leaves torn over the top add a pop of color and aroma. I also love a sprinkle of crushed red pepper for those who enjoy a little heat. A drizzle of extra-virgin olive oil right before serving enhances the richness of the dish. 🌿

Bread for Soaking

Serve with crusty garlic bread or a warm baguette to soak up every last bit of that flavorful sauce. I toast mine with a garlic butter spread and a pinch of Parmesan for extra indulgence.

Simple Side Salad

A light arugula salad with a lemon vinaigrette balances the richness of the pasta. Toss 4 cups arugula with 1 tbsp lemon juice, 2 tbsp olive oil, and a pinch of salt. The peppery greens cut through the sauce beautifully.

Cheese on Top

Extra Parmesan is a must, but I also love adding shaved Pecorino for a sharper bite. For a melty finish, broil the dish with a sprinkle of mozzarella for 2-3 minutes until golden and bubbly. 🧀

Wine Pairing

A medium-bodied red like Chianti or Sangiovese complements the tomato sauce perfectly. For white wine lovers, a crisp Pinot Grigio works well. I always keep a bottle of Ecco Domani Pinot Grigio on hand for such meals.

Family-Style Serving

Transfer the pasta to a large serving bowl and let everyone dig in. This dish is hearty and satisfying, perfect for sharing. I love watching everyone go back for seconds—it’s the best compliment a cook can get! 💛

Frequently Asked Questions