Chicken Pasta with Marinara
A comforting classic of tender chicken and pasta in a rich marinara sauce.
⏱️ 45 min🍽️ Serves 1
🔥 550 kcal💪 38g protein🍚 55g carbs🥑 20g fat🌾 6g fibreper serving
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Ingredients
- 🐔450 g boneless, skinless chicken breast
- 🍝200 g pasta (e.g., penne, spaghetti)
- 🧅1 onion, medium
- 🧄2 cloves garlic
- 🥫1 can crushed tomatoes (400g)
- 🥣½ cup chicken broth
- 🫒2 tbsp olive oil
- 🌿1 tsp dried oregano
- 🌶️½ tsp red pepper flakes
- 🌱¼ cup fresh basil, chopped
- 🧂 salt and black pepper, to taste
- 🧀¼ cup Parmesan cheese, grated (for serving)
Pro tips
- For extra flavor, deglaze the pan with a splash of red wine after cooking the chicken before adding the onions.
- If you prefer a smoother sauce, you can briefly blend the marinara with an immersion blender before adding the chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to add other vegetables like bell peppers or zucchini to the sauce for added nutrition.
Method
- 1Cut chicken breast into 1-inch pieces. Season with salt and pepper.
- 2Heat olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from pan and set aside.
- 3Add chopped onion to the pan and cook until softened, about 3-5 minutes. Add minced garlic, oregano, and red pepper flakes, cooking for another minute until fragrant.
- 4Pour in crushed tomatoes and chicken broth. Bring to a simmer, then reduce heat and let it gently bubble for 10 minutes to allow flavors to meld.
- 5Meanwhile, cook pasta according to package directions until al dente. Drain well.
- 6Return cooked chicken to the marinara sauce. Stir in fresh basil.
- 7Add the drained pasta to the pan with the sauce and chicken. Toss to combine everything evenly.
- 8Serve hot, garnished with grated Parmesan cheese.