Ingredients

For the Chicken:

• 1 pound thinly sliced skinless, boneless chicken breasts
• 1 teaspoon salt
• 1 teaspoon garlic granules
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil, divided

For the Pomodoro Sauce:

• 1 shallot, minced
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• ½ teaspoon salt
• 1 teaspoon white sugar
• ½ teaspoon crushed red pepper flakes
• 1 tablespoon chopped fresh basil
• 1 ¾ cups chicken broth
• ¼ cup pinot grigio (or any dry white wine)

For the Pasta:

• 16 ounces conchiglie pasta (shell pasta)

Step-by-Step Instructions

Preparation (15 minutes)

1. Season the Chicken:
   • Sprinkle the chicken breasts with salt, garlic granules, and Italian seasoning. Make sure the chicken is evenly coated with the spices.
2. Prepare the Sauce Ingredients:
   • Mince the shallot and garlic. Chop the fresh basil and set aside.

Cooking the Chicken (10 minutes)

3. Sear the Chicken:
   • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
   • Add the chicken breasts to the skillet and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside, covering it with foil to keep warm.

Making the Pomodoro Sauce (20 minutes)

4. Sauté the Aromatics:
   • In the same skillet, add the remaining tablespoon of olive oil.
   • Sauté the minced shallot and garlic for about 2 minutes until fragrant and translucent.
5. Build the Sauce:
   • Add the crushed tomatoes, salt, sugar, and red pepper flakes to the skillet. Stir well to combine.
   • Pour in the chicken broth and white wine, stirring to deglaze the pan, ensuring all the flavorful browned bits are incorporated.
6. Simmer the Sauce:
   • Reduce the heat to low and simmer the sauce for 15 minutes, stirring occasionally. The sauce will thicken slightly as it cooks. Stir in the chopped fresh basil during the last few minutes of simmering.

Cooking the Pasta (10 minutes)

7. Boil the Pasta:
   • While the sauce simmers, bring a large pot of salted water to a boil.
   • Add the conchiglie pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.

Combining and Serving (5 minutes)

8. Assemble the Dish:
   • Slice the cooked chicken into strips.
   • Add the drained pasta to the Pomodoro sauce and toss to coat evenly.
9. Serve:
   • Plate the pasta, topping it with slices of the seasoned chicken. Garnish with additional fresh basil if desired. Serve hot.

Cooking Time Breakdown

• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes

Nutrition Facts (Per Serving)

• Calories: 470 kcal
• Protein: 36 g
• Fat: 12 g
• Carbohydrates: 50 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 870 mg

FAQs

1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used. They offer a richer flavor and are less likely to dry out during cooking. Adjust the cooking time as needed.

2. Can I substitute the wine in the sauce?
If you prefer not to use wine, you can replace it with additional chicken broth or a splash of lemon juice for acidity.

3. Can I make the Pomodoro sauce in advance?
Absolutely! The sauce can be made up to two days ahead and stored in the refrigerator. Reheat it gently on the stovetop before adding the pasta.

Tips for Success

• Use fresh basil for the best flavor. If fresh basil isn’t available, substitute with fresh parsley or a small amount of dried basil.
• Cook the pasta al dente to ensure it holds its shape and absorbs the sauce perfectly.
• Deglaze the pan thoroughly with wine or broth to capture all the rich, caramelized flavors from cooking the chicken.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the Pomodoro sauce separately for up to 3 months. Avoid freezing the pasta, as it can become mushy when reheated.
• Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth to loosen the sauce if necessary.

Conclusion

Chicken Pomodoro Pasta is a celebration of simplicity and flavor, embodying the best of Italian cuisine. It’s the perfect example of how a few high-quality ingredients can come together to create a meal that’s both comforting and elegant. The tender, juicy chicken combined with the bright, rich Pomodoro sauce and al dente pasta offers a taste experience that’s deeply satisfying and memorable.

This dish is timeless because it evokes a sense of home and tradition while remaining versatile enough for modern tastes. Whether served at a family dinner, a romantic evening, or a casual gathering with friends, it’s a recipe that fits any occasion. The balance of flavors—the sweetness of the tomatoes, the hint of heat from the red pepper flakes, the fragrant basil, and the richness of the wine—creates a harmonious dish that’s both hearty and light.

It’s a reminder of the power of simple cooking, where each ingredient shines. The joy of Chicken Pomodoro Pasta isn’t just in the eating but in the cooking—the way the sauce simmers on the stove, filling the kitchen with mouthwatering aromas, or the satisfaction of perfectly searing chicken to a golden brown. This recipe is more than a meal; it’s an experience that invites you to slow down, savor, and enjoy. Whether it’s your first time making it or a recipe you’ve loved for years, Chicken Pomodoro Pasta is sure to become a cherished favorite for generations to come.