Spaghetti Pomodoro sauce with chicken recipe is a classic Italian dish that shines in its simplicity, highlighting the fresh flavors of ripe tomatoes, fragrant garlic, and aromatic herbs. It’s a timeless recipe, often made with just a handful of ingredients, yet delivering bold, comforting flavors in every bite. By adding juicy, tender chicken to this traditional dish, you elevate it into a hearty, protein-packed meal that satisfies both pasta lovers and those looking for a well-balanced dish.
The beauty of Spaghetti Pomodoro sauce with Chicken recipe lies in the freshness of the ingredients and the ease of preparation. Pomodoro sauce is a light, vibrant tomato sauce made from fresh or canned tomatoes, olive oil, garlic, and a sprinkle of herbs like oregano and basil. Unlike heavier sauces, Pomodoro is designed to let the tomatoes’ natural sweetness and tanginess shine. When paired with spaghetti and tender bites of sautéed chicken, this dish becomes a complete, nourishing meal that’s perfect for both weeknight dinners and special occasions.
What makes this recipe so appealing is its versatility and speed. In just 35 minutes, you can have a wholesome and delicious meal on the table, making it ideal for busy families or anyone craving an authentic taste of Italy. Whether you’re a fan of simple tomato-based sauces or looking for a fresh take on a pasta classic, this recipe of Spaghetti Pomodoro sauce with Chicken is sure to become a favorite in your kitchen.
Here’s a recipe for Spaghetti Pomodoro sauce with Chicken for 4 people.
Time Breakdown:
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Ingredients for Spaghetti Pomodoro sauce with Chicken Recipe
For the Pomodoro Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can (400g) crushed tomatoes (or 6-8 ripe Roma tomatoes, peeled and chopped)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped (for garnish)
For the Chicken:
- 2 chicken breasts (about 400g), cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Spaghetti:
- 400 grams spaghetti
- Salt (for pasta water)
- Fresh Parmesan cheese (for garnish)
Cooking Instructions for Spaghetti Pomodoro sauce with Chicken Recipe
1. Prepare the Pomodoro Sauce:
Heat olive oil: In a large skillet over medium heat, heat 2 tablespoons of olive oil.
Sauté onions and garlic: Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
Add tomatoes and seasonings: Stir in the crushed tomatoes (or fresh chopped tomatoes if using), tomato paste, oregano, basil, sugar, salt, and pepper. Bring the sauce to a simmer.
Simmer the sauce: Lower the heat and let the sauce simmer uncovered for about 20 minutes, stirring occasionally, until it thickens slightly. Adjust seasoning to taste.
Blend (optional): For a smoother sauce, you can use an immersion blender to blend the sauce slightly.
2. Cook the Chicken:
Heat olive oil: In a separate skillet, heat 1 tablespoon of olive oil over medium heat.
Cook the chicken: Add the chicken pieces, season with salt and pepper, and cook for 6-8 minutes, until browned and cooked through. Remove from heat and set aside.
3. Cook the Spaghetti:
Boil water: In a large pot, bring salted water to a boil.
Cook pasta: Add the spaghetti and cook according to the package instructions, usually about 8-10 minutes, until al dente.
Reserve pasta water: Before draining, reserve ½ cup of the pasta water.
Drain the spaghetti and return to the pot.
4. Combine and Serve:
Toss pasta with sauce: Add the cooked spaghetti to the skillet with the pomodoro sauce and toss to coat evenly. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
Add chicken: Stir in the cooked chicken and toss everything together.
Serve: Divide the pasta into 4 bowls, garnish with fresh basil and Parmesan cheese, and serve immediately.
Enjoy your flavorful Spaghetti Pomodoro sauce with Chicken, a classic Italian dish with a protein-packed twist!
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FAQs for Spaghetti Pomodoro Sauce with Chicken Recipe
1. Can I use store-bought tomato sauce instead of crushed tomatoes?
Yes, you can use store-bought tomato sauce if you prefer. Just be sure to check for added seasonings and adjust the salt and spices accordingly. For a more robust flavor, you might still want to add a bit of tomato paste and herbs.
2. What if I don’t have fresh basil?
If fresh basil is unavailable, you can use dried basil as a substitute. Use about 1 teaspoon of dried basil in place of the fresh basil, or use a mix of other dried herbs like oregano and thyme.
3. Can I make this recipe of pomodoro sauce ahead of time?
Yes, the pomodoro sauce can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze the sauce for up to 3 months. Just reheat before mixing with pasta.
4. Can I use other types of pasta?
Absolutely! While spaghetti is a classic choice, you can use other pasta types such as penne, fettuccine, or even whole wheat pasta. Adjust the cooking time based on the pasta shape and type.
5. How can I make this dish spicier?
To add some heat to the dish, you can include red pepper flakes in the pomodoro sauce. Start with ½ teaspoon and adjust to your taste. You can also add a dash of hot sauce for an extra kick.
6. Can I substitute chicken with another protein?
Yes, you can use other proteins such as ground beef, sausage, or even a plant-based protein. Just cook them thoroughly and incorporate them into the dish in the same way as the chicken.
7. How do I prevent the spaghetti from sticking together?
To prevent the spaghetti from sticking, make sure to cook it in a large pot with plenty of salted water. Stir occasionally while cooking. After draining, toss the pasta with a bit of olive oil or mix it immediately with the sauce.
8. What can I do if the sauce is too acidic?
If the sauce is too acidic, you can balance the flavor by adding a pinch of sugar or a small amount of cream to mellow the acidity. Taste and adjust until the sauce reaches your preferred flavor.
9. Can I make this dish gluten-free?
Yes, you can make this dish gluten-free by using gluten-free spaghetti. Ensure that any other ingredients, such as the chicken or sauce, are also gluten-free.
10. How can I store and reheat leftovers?
Store leftover spaghetti and pomodoro sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of water or chicken broth if needed to loosen the sauce.
Pomodoro Sauce recipe with chicken and spaghetti
Ingredients for Spaghetti Pomodoro sauce with Chicken Recipe
For the Pomodoro Sauce:
For the Chicken:
For the Spaghetti:
Cooking Instructions for Spaghetti Pomodoro sauce with Chicken Recipe
1. Prepare the Pomodoro Sauce:
- Heat olive oil: In a large skillet over medium heat, heat 2 tablespoons of olive oil.
- Sauté onions and garlic: Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
- Add tomatoes and seasonings: Stir in the crushed tomatoes (or fresh chopped tomatoes if using), tomato paste, oregano, basil, sugar, salt, and pepper. Bring the sauce to a simmer.
- Simmer the sauce: Lower the heat and let the sauce simmer uncovered for about 20 minutes, stirring occasionally, until it thickens slightly. Adjust seasoning to taste.
- Blend (optional): For a smoother sauce, you can use an immersion blender to blend the sauce slightly.
2. Cook the Chicken:
- Heat olive oil: In a separate skillet, heat 1 tablespoon of olive oil over medium heat.
- Cook the chicken: Add the chicken pieces, season with salt and pepper, and cook for 6-8 minutes, until browned and cooked through. Remove from heat and set aside.
3. Cook the Spaghetti:
- Boil water: In a large pot, bring salted water to a boil.
- Cook pasta: Add the spaghetti and cook according to the package instructions, usually about 8-10 minutes, until al dente.
- Reserve pasta water: Before draining, reserve ½ cup of the pasta water.
- Drain the spaghetti and return to the pot.
4. Combine and Serve:
- Toss pasta with sauce: Add the cooked spaghetti to the skillet with the pomodoro sauce and toss to coat evenly. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
- Add chicken: Stir in the cooked chicken and toss everything together.
- Serve: Divide the pasta into 4 bowls, garnish with fresh basil and Parmesan cheese, and serve immediately.
