Chicken Pasta with Tomato Sauce

Chicken Pasta with Tomato Sauce


(1 vote) 5 1

For this recipe, you can use any pasta you'd like, but I recommend bucatini. It's a long, wide spaghetti shape that is hollow through the middle. It's great for trapping sauce!

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Northbrook, IL


  • 1/2 pkg. bucatini pasta
  • 1 chicken breast
  • 1/4 C. fresh basil, chopped
  • 1 C. grated Parmesan
  • 2 C. frozen broccoli, defrosted
  • Sauce:
  • 1 large can chopped or crushed tomatoes
  • 1/4 C. red wine
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. dried oregano

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Cook bucatini according to package directions, drain and set aside.

To make the sauce, add tomatoes and their juice, red wine, salt, pepper and oregano into a large saucepan. Heat on medium-high until bubbly and slightly reduced. The sauce should thicken a bit - about 15 minutes.

In the meantime, salt and pepper the chicken breast and cook in a small fry pan in about 1 Tbs. olive oil until done - about 5 minutes on each side, depending on the thickness.

When chicken is done, dice into small pieces. When all components are ready, combine in a large pot. Add half of the Parmesan and stir to combine. Add the rest of the Parmesan to finish and garnish with some small basil leaves.

Reviews (4)

  • It was easy to make and good. The only thing I noticed there was directions on when or what to do with the broccoli, so I just looked at the picture and figured it out.

    Flag as inappropriate DarrenandLisa  |  July 17, 2012

  • I bet you don't need the broccoli. Marci

    Reported marci40  |  November 21, 2008


    Reported MELANIECREWS  |  September 28, 2008

  • What happened with the brocoli?

    Flag as inappropriate airomero  |  September 28, 2008

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