Making pasta is a wonderful way to enjoy a cozy meal with family or friends. This creamy tomato chicken penne is a perfect choice for a busy weeknight dinner. It’s warm, tasty, and easy to put together, using ingredients you might already have in your kitchen.
Why You Will Love This Tomato Chicken Penne Pasta
This dish is simple and satisfying. It combines tender chicken with flavorful tomato sauce and al dente pasta. It’s the kind of meal that brings happiness to your table. Plus, it’s family-friendly and full of flavors everyone will enjoy.
How to Make Tomato Chicken Penne Pasta
Making this pasta is straightforward. You’ll cook the chicken, then simmer everything together. In no time, you’ll have a lovely dinner ready. It’s quick, delicious, and a great way to share quality time with loved ones.
What You Need
- 2 pieces Chicken breasts (boneless, skinless)
- 8 ounces Penne pasta (al dente)
- 1 tablespoon Olive oil
- 28 ounces Canned crushed tomatoes
- 3 cloves Garlic (minced)
- 1 small Onion (finely chopped)
- 1 teaspoon Dried Italian herbs (oregano and basil)
- To taste Salt
- To taste Pepper
- To taste Fresh basil leaves (torn)
- 1/2 cup Grated Parmesan cheese
- To taste Red pepper flakes
Step-by-Step
- Start by cooking the penne pasta until it’s al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic. Cook until soft and golden.
- Slice the chicken breasts into bite-sized pieces and add them to the skillet. Cook until they are no longer pink.
- Add the crushed tomatoes and Italian herbs. Season with salt and pepper to taste.
- Let it simmer for about 10 minutes, then mix in the pasta. Stir in fresh basil and Parmesan cheese before serving.
How to Serve Tomato Chicken Penne Pasta
This dish is perfect on its own, but you can add a salad for brightness. A warm piece of garlic bread makes it even better. You can also sprinkle extra Parmesan cheese on top for a creamy finish. Serve it for family dinners or cozy nights in with your loved ones.
How to Store Tomato Chicken Penne Pasta
To keep leftovers fresh, store them in an airtight container. Refrigerate them for up to 3 days. You can also freeze the pasta for up to 2 months. When you are ready to eat, just reheat on the stove over low heat until warmed through.
Recipe Tips
- Cook the pasta until it’s just a bit firm, so it doesn’t get mushy when adding the sauce.
- For a creamier dish, add a splash of cream at the end.
- You can swap out the chicken for shrimp or veggies if you prefer.
- Always taste and adjust the seasonings before serving.
- Use fresh herbs if available; they add a beautiful flavor.
Variations & Swaps
- Replace chicken with turkey or sautéed mushrooms for a vegetarian meal.
- Use whole wheat penne for a healthier option.
- For a spicy kick, mix in chopped jalapeños or add more red pepper flakes.
- Substitute the crushed tomatoes with marinara sauce for an easier alternative.
- Try adding in some spinach or bell peppers for a pop of color and nutrients.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the sauce a day in advance and just cook the pasta when you’re ready to serve.
Can I freeze the leftovers?
Absolutely! Just make sure to use airtight containers. They can last up to 2 months in the freezer.
How should I reheat the pasta?
Reheat it on low heat in a skillet with a little water or broth to help it regain its moisture.
Can I use other types of pasta for this dish?
Yes, any pasta shape you enjoy will work. Try rotini or fusilli for fun shapes.
What can I serve with this pasta?
A simple side salad or garlic bread pairs wonderfully with this dish. Enjoy!
Tomato Chicken Penne Pasta
Ingredients
Main Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 8 ounces Penne pasta (al dente)
- 1 tablespoon Olive oil
- 28 ounces Canned crushed tomatoes
- 3 cloves Garlic (minced)
- 1 small Onion (finely chopped)
- 1 teaspoon Dried Italian herbs (oregano and basil)
- To taste Salt
- To taste Pepper
- To taste Fresh basil leaves (torn)
- 1/2 cup Grated Parmesan cheese
- To taste Red pepper flakes
Instructions
Preparation
- Cook the penne pasta until it’s al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic. Cook until soft and golden.
- Slice the chicken breasts into bite-sized pieces and add them to the skillet. Cook until they are no longer pink.
- Add the crushed tomatoes and Italian herbs. Season with salt and pepper to taste.
- Let it simmer for about 10 minutes, then mix in the pasta. Stir in fresh basil and Parmesan cheese before serving.
