This one-pot dish brings Italian comfort to your table with minimal cleanup. The chicken cooks directly in the sauce, infusing every bite with rich, savory flavor.
You’ll love how the pasta absorbs the red sauce while staying perfectly al dente. A hearty, satisfying meal that feels like a warm hug in a bowl.
Ingredients for Red Sauce Pasta with Chicken
One-pot wonder with familiar flavors and easy cleanup ahead.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Penne Pasta 🍝 | 12 oz | Or any short pasta shape |
| Marinara Sauce 🍅 | 3 cups | Store-bought or homemade |
| Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin preferred |
| Chicken Broth 🥣 | 1 cup | Low-sodium recommended |
| Dried Oregano 🍃 | 1 tsp | Mediterranean for authenticity |
| Dried Basil 🌿 | 1 tsp | Crushed between fingers |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust to taste |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated for topping |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The chicken is the star here—boneless, skinless breasts stay tender in the sauce. I grab mine from Whole Foods or Costco when I’m stocking up. The marinara matters too; Rao’s or Victoria brands are my go-tos (no weird additives, just good tomato flavor). Look for low-sodium broth if you’re watching salt—it lets you control the seasoning better.
No penne? Rigatoni or farfalle work just as well. Short on fresh herbs? Dried parsley at half the amount saves the day. The garlic can be pre-minced in a pinch (I won’t tell), but fresh tastes brighter. If you’re out of marinara, crushed tomatoes plus Italian seasoning gets you close—just simmer a bit longer.
Leftovers reheat like a dream—actually taste better after 24 hours. Stores 4-5 days in the fridge, freezes for 3 months. I always make extra for easy lunches (because who wants to cook every night?).
Why You’ll Love This Recipe
- One Pan Wonder: I love that I can sear the chicken, sauté the garlic and onions, and cook the pasta all in the same pot—minimal cleanup.
- Garlic-Lover’s Dream: The marinara soaks up all that garlic and onion flavor, making every bite of penne taste rich and savory.
- Feeds the Crew: Between us, this dish stretches easily for leftovers or a family dinner without extra effort.
- Budget Friendly: Boneless chicken breasts and pantry staples like penne and marinara keep costs low without sacrificing taste.
Step-by-Step Instructions for Red Sauce Pasta With Chicken
Here’s the method. One pot, minimal cleanup, maximum flavor every time.
Step 1: Sear the Chicken to Lock in Juices
Heat the 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces. Season with the 1 tsp salt and 0.5 tsp black pepper as they cook.
Sear the chicken for 5-6 minutes until golden brown on all sides and cooked through. You’ll know it’s ready when the pieces release easily from the pot and the internal temperature reaches 165°F. Remove the chicken and set aside on a plate.
Step 2: Build the Flavor Base
In the same pot, add the 1 whole onion (finely diced) and cook for 3-4 minutes until soft and translucent. Stir occasionally to prevent burning. The residual oil and chicken juices will help the onion caramelize slightly.
Add the 4 cloves garlic cloves (minced) and cook for 30 seconds until fragrant. Stir in the 1 tsp dried oregano, 1 tsp dried basil, and 0.5 tsp red pepper flakes. Toast the spices for 10-15 seconds to wake up their aromas.
Step 3: Simmer Pasta in Sauce
Pour in the 3 cups marinara sauce and 1 cup chicken broth, stirring to combine with the onions and spices. Add the 12 oz penne pasta and stir well to coat in the sauce. Bring to a boil, then reduce heat to medium-low.
Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed. The pasta should be tender but still have a slight bite, and the sauce will have thickened considerably.
Step 4: Finish and Serve
Return the seared chicken to the pot and stir to combine with the pasta and sauce. Cook for an additional 2-3 minutes to heat the chicken through and allow all the flavors to meld together. The sauce should cling beautifully to the pasta and chicken.
Taste and adjust seasoning if needed. Serve hot, topped with the 0.5 cup parmesan cheese and garnished with the 0.25 cup fresh parsley. Each bite will deliver tender chicken, perfectly cooked pasta, and a rich, herby sauce that’s pure comfort in a bowl.
Pro Tips For Making Red Sauce Pasta With Chicken
- Pound the Chicken: Pound the boneless chicken breasts to an even ½-inch thickness before cooking. I learned this the hard way—uneven pieces mean some bits dry out while others stay raw.
- Salt the Pasta Water: Use at least 1 tablespoon of salt for every 4 quarts of water. Sounds like a lot, but it’s the only chance you get to season the penne itself.
- Brown the Chicken First: Skip the urge to simmer the chicken directly in the marinara. Brown it in a hot pan first for flavor, then add the sauce later to finish cooking.
- Sauté Onion and Garlic: Cook the diced onion until soft and translucent—about 5 minutes—before adding minced garlic. My grandmother swore by this, and she was right: it builds a sweeter, deeper base for the sauce.
Dietary Considerations for These Flavors
Gluten-Free Option
Swap the 12 oz penne pasta for a gluten-free alternative like Brown Rice Penne from Barilla or Jovial. These hold up well to the 12-15 minutes simmer time and maintain the dish’s hearty texture.
Dairy-Free Adaptation
Replace the 0.5 cup parmesan cheese with nutritional yeast or a dairy-free alternative like Violife parmesan-style topping. The flavor will still be rich and savory, and the dish remains just as comforting.
Lower Carb Version
For a lower carb option, use zucchini noodles or spaghetti squash instead of pasta. Add them during the last 5-7 minutes of cooking to avoid mushiness. The sauce and chicken will still shine. 💡
Low-Sodium Adjustments
Use low-sodium marinara sauce and chicken broth to control salt content. I recommend Rao’s Sensitive Formula or Victoria Low Sodium marinara. Season to taste with salt-free herb blends for added flavor.
Extra Protein Boost
Add 1 can white beans (drained and rinsed) or 1 cup cooked lentils to the pot when you add the pasta. This increases the protein content without overpowering the dish’s classic flavors.
Nightshade-Free Alternative
Replace the 3 cups marinara sauce with a creamy tomato-free sauce made from roasted red peppers and cashews. The dish will have a different but equally delicious flavor profile. 🌟
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Boneless thighs stay juicier and add richer flavor. Sear them for 6-7 minutes until they reach 165°F. They’ll hold up beautifully in the sauce.
How do I prevent the pasta from getting mushy?
Use al dente pasta and don’t over-stir during simmering. Check at 12 minutes—it should have a slight bite. The sauce will finish cooking it perfectly.
Can I make this ahead of time?
Yes! The flavors deepen after 24 hours in the fridge. Reheat gently with a splash of broth to loosen the sauce.
What if my sauce is too thick?
Stir in 1/4-1/2 cup of warm broth or water until it reaches your desired consistency. The pasta will absorb some liquid as it sits.
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