My easy Italian Chicken Pasta recipe brings together tender pan-seared chicken, rich tomato-garlic sauce, and perfectly cooked pasta in one simple, comforting dish. It’s easy to make, flavorful, and ideal for a satisfying weeknight meal.
Italian Chicken Pasta
This one-pan pasta dish checks every box. Tender chicken, flavorful homemade sauce, and a shockingly simple ingredient list. Our Italian Chicken Pasta is ready in under an hour and is perfect for home cooks who want solid results without overcomplicating things.
This is the kind of recipe that fits almost any night. You can keep it simple or serve it with salad, garlic bread, or roasted vegetables. It’s hearty enough to stand alone and flexible enough to be part of a larger spread.
Why You’ll Love This Dish
- Pan-Seared Chicken – Builds deep flavor with minimal effort.
- Simple Sauce, Big Flavor – Tomato paste, garlic, and white wine create a rich, balanced base.
- Flexible Pasta Choice – Use whatever noodles you have on hand.
- Everyday Ingredients – Nothing fancy, just practical pantry staples.
- Quick Cleanup – One pan for sauce and chicken keeps things simple.
Easy Italian Chicken Pasta Shopping List
Wondering if you have to hit the grocery store or if you have all the ingredients you need for this? Check out this list! For the full ingredients list, including the amounts you’ll need, make sure to scroll to the bottom and view the recipe card.
Ingredients
- Boneless Skinless Chicken Breasts – Lean and quick-cooking; great for serving over pasta.
- Dry Pasta Noodles – Choose any variety (penne, spaghetti, fusilli); absorbs sauce well and holds up to hearty toppings.
- Olive Oil – Used in stages to cook the chicken and finish the sauce with richness.
- Salt – Brings out the natural flavors of both chicken and sauce.
- Granulated Garlic – Adds an even seasoning to the chicken before searing.
- Italian Seasoning – Dried herb blend that infuses classic Italian flavor throughout the dish.
- Tomato Paste – Concentrated tomato flavor that forms the base of the sauce.
- Cayenne Powder – A small kick of heat to balance the sweetness of the tomato.
- Crushed Garlic – Provides bold, aromatic flavor when sautéed in oil.
- White Wine – Adds acidity and depth to deglaze the pan.
- Pasta Water – Starchy liquid that helps the sauce cling to the noodles.
- Butter – Softens the sauce and adds body once the chicken is cooked.
- Grated Parmesan Cheese – Salty, nutty finish that enhances the whole dish.
- Chopped Fresh Italian Parsley – Brightens the plate and adds a bit of freshness.
How to Make Italian Chicken Pasta
Looking to see what you’re getting into here? Below is a general overview of the recipe steps. When you’re cooking, make sure to use the recipe card at the bottom of the post for the full instructions.
- Season the chicken with salt, granulated garlic, and Italian seasoning. Cook pasta according to package directions, saving 1½ cups of the pasta water before draining.
- Sear the chicken in olive oil over medium heat, about 4 minutes per side, until golden brown. Remove and set aside.
- Start the sauce by cooking garlic, tomato paste, and cayenne in the same pan. Deglaze with white wine and pasta water.
- Simmer the chicken in the sauce for 5 minutes or until it reaches 165°F internally.
- Finish the dish by removing the chicken, stirring in butter and olive oil, then tossing the pasta in the sauce. Top with sliced chicken, Parmesan, and parsley.
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well. They’ll be slightly more forgiving and add a bit more richness to the dish.
Can I make this ahead of time?
You can prep the chicken and sauce a few hours in advance, but cook the pasta fresh when you’re ready to serve for best texture.
What if I don’t have white wine?
Use chicken broth with a small splash of lemon juice or white vinegar to get a similar acidic balance.
How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth to loosen the sauce.
Serve This With…
- Garlic Bread or Homemade Focaccia
- Caesar or Arugula Salad
- Roasted Zucchini or Broccolini
- A glass of dry white wine (Pinot Grigio or Sauvignon Blanc)
Italian Chicken Pasta is the kind of dish that’s easy to put together, satisfying to eat, and always a hit. The sauce clings to the pasta, the chicken stays tender, and the finished plate looks like something from your favorite Italian restaurant—without the hassle. It’s comforting, flavorful, and practical for any day of the week.
PIN FOR LATER!
Italian Chicken Pasta
Sauteed chicken breast with a rich pan sauce that coats every piece of pasta in this delicious, simple recipe!
Ingredients
- 1 pound skinless boneless chicken breast
- 12 ounces dry pasta noodles
- 4 tablespoons olive oil (divided)
- 1/2 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1 1/2 teaspoons Italian seasoning
- 3 tablespoons tomato paste
- 1/4 teaspoon cayenne powder
- 2 cloves crushed garlic
- 1/2 cup white wine
- 1 cup pasta water
- 3 tablespoons butter
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon chopped fresh Italian parsley
Instructions
- Start off by trimming your chicken breasts if they have not been trimmed already. Trimming consists of cutting any excess fat or tendons from the chicken breast.
- Next, add the salt, granulated garlic and Italian seasoning to all sides of the chicken breasts.
- Put 8-10 cups of salted water in a medium/large pot on the stovetop and bring to a boil.
- Add in the pasta, and cook the pasta according to the directions on the box.
- Remove the pasta from the stove and drain, but reserve 1 1/2 cups of the pasta water.
- Set the drained, cooked pasta aside.
- Place a large saucepan on the stovetop on medium heat.
- Preheat the saucepan and add 3 tablespoons of the olive oil.
- Lay the chicken breasts down in the pan and let cook about 4 minutes until it starts to brown and then flip.
- Let the chicken cook on the other side for another 4 minutes.
- Turn the heat down if you notice any scorching while it's cooking.
- Pull the chicken from the pan after both sides are browned.
- Add in the crushed garlic, tomato paste, and cayenne powder and mix them together.
- Deglaze the bottom of the pan with the white wine and immediately add the pasta water.
- Put the chicken back into the saucepan, cover, and let simmer for about 5 more minutes.
- Probe the chicken with a thermometer to ensure the chicken breasts' center are 165 degrees.
- Once the chicken is cooked, turn off the heat, remove it from the pan, and add the butter and last of the olive oil.
- Mix it until all the butter has melted.
- Add the cooked pasta and stir until all the pasta is coated with the sauce.
- Serve the pasta with chicken, and sprinkle the Parmesan cheese on top of everything.
- Garnish with the chopped parsley and serve.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 618Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 122mgSodium: 484mgCarbohydrates: 41gFiber: 3gSugar: 2gProtein: 44g