Chicken and pasta come together in a homemade fresh tomato sauce making this recipe for chicken pomodoro your next family favorite dinner.
Chicken Pomodoro is an easy recipe that’s bursting with delicious Italian flavors.
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Chicken Pomodoro Pasta
What to do with a bushel and a peck of the season’s plum tomatoes? Cook up some Chicken Pomodoro Pasta, of course!
Bursting with fabulously delicious flavors, this easy fresh tomato sauce will totally amaze your taste buds!
Plum tomatoes combine with onion, garlic and white wine to form a fresh homemade tomato sauce making the perfect base for our chicken pomodori.
And there’s a secret ingredient! A hint of white balsamic vinegar gives this plum tomato sauce just the right balance of flavor.
Add in chicken pieces seasoned with oregano and simmer the chicken in tomato sauce until all the flavors marry.
Meanwhile, prepare pasta until al dente then toss in the skillet with the chicken and fresh tomato sauce until the pasta is coated. Transfer to a serving bowl and top with fragrant fresh basil.
Chicken tomato pasta with fresh basil is a perfect combination for a delicious dinner. You might want to add some freshly shaved Parmesan cheese too!
Your fettuccine pomodoro is ready to savor! Mangia!
If you're craving another pomodoro recipe then Penne Pomodoro , Roasted Fennel Pomodoro and Zucchini Noodles Pomodoro are what you'll be wanting to whip up next!
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How to make chicken with pasta and tomatoes
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Season chicken with oregano, kosher salt and pepper.
- In deep-sided non-stick skillet heat oil over medium-high heat.
- Cook chicken until browned and reserve.
- In same skillet cook tomatoes, onion and garlic until mixture is just tender.
- Add wine, vinegar and reserved chicken pieces.
- Simmer over medium heat until chicken is cooked through and tomato mixture is softened.
- Add cooked pasta to the skillet and toss until evenly coated.
- Transfer to serving bowl and top with fresh basil.
Swirls of Flavor Recipe Tips
- Top with shaved Parmesan cheese
- The recipe makes 8 servings but can be halved to make 4 servings
Substitutions
- Substitute fettuccine pasta for the mafalde pasta
- Use chicken broth in place of the white wine
Make ahead directions
- Refrigerate the cooked pasta and chicken and tomatoes mixture separately
- Refresh the cooked pasta with a quick dunk in boiling water
- Reheat the chicken and tomatoes mixture in a skillet
- Stir in hot pasta and simmer until heated through
Ingredients
Ingredients for chicken pomodoro recipe
- boneless skinless chicken breasts – this cut of chicken cooks quickly
- dried oregano – bold earthy flavor
- kosher salt – makes the flavors pop
- pepper – for a hint of heat
- olive oil – adds delicious flavor when used to saute
- plum tomatoes – type of tomato used for making sauce
- onion - adds savory depth of flavor
- garlic – savory notes
- white wine – deglazes and adds flavor
- white balsamic vinegar – the secret ingredient adding sweet mild notes
- mafalde pasta – a flat and wide ribbon shaped pasta
- fresh basil – fresh herb flavor
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Chicken Pomodoro Pasta Recipe
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Ingredients
- 1 pound boneless skinless chicken breasts ,cut in chunks
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 Tablespoon olive oil
- 2 pounds plum tomatoes ,chopped
- 1 onion chopped, 1 cup
- 2 cloves garlic ,thinly sliced
- 1/2 cup white wine or chicken broth
- 2 Tablespoons white balsamic vinegar
- 1 pound mafalda pasta , cooked and drained
- 1/3 cup thinly sliced fresh basil
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Instructions
- Season chicken with oregano, kosher salt and pepper.
- In deep-sided non-stick skillet heat oil over medium-high heat.
- Cook chicken until browned, 3-4 minutes, stirring occasionally; reserve.
- In same skillet cook tomatoes, onion and garlic until mixture is just tender, stirring occasionally, 10-12 minutes.
- Add wine, vinegar and reserved chicken pieces.
- Simmer over medium heat until chicken is cooked through and tomato mixture is softened, stirring occasionally, 15 minutes.
- Add cooked pasta to the skillet and toss until evenly coated.
- Transfer to serving bowl and top with fresh basil.
Notes
- Substitute fettuccine pasta for the mafalda pasta
- Use chicken broth in place of the white wine
- Top with shaved Parmesan cheese
- Recipe makes 8 servings but can be halved to make 4 servings
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