Italian Chicken Pasta Dish: A Delicious Recipe for Your Next Meal

Italian Chicken Pasta Dish is a delightful culinary experience that brings the heart of Italy right to your kitchen. As I prepared this dish for the first time, I was instantly transported to a quaint trattoria, where the aroma of garlic and fresh herbs filled the air. This recipe is not just a meal; it’s a celebration of flavors that have been cherished for generations. The combination of tender chicken, al dente pasta, and a rich, savory sauce creates a symphony of taste and texture that is simply irresistible.

People love this Italian Chicken Pasta Dish not only for its mouthwatering flavor but also for its convenience. It’s a one-pot wonder that can be whipped up in under 30 minutes, making it perfect for busy weeknights or a cozy dinner with friends. The creamy sauce clings to the pasta, while the juicy chicken adds a satisfying heartiness. Whether you’re a seasoned chef or a novice in the kitchen, this dish is sure to impress and become a staple in your recipe repertoire.

Ingredients:

• 2 boneless, skinless chicken breasts
• 8 ounces of penne pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium onion, diced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Preparing the Chicken

1. Start by placing the chicken breasts on a cutting board. Using a sharp knife, slice them in half horizontally to create thinner cutlets. This will help them cook faster and more evenly. 2. Season both sides of the chicken cutlets with salt, pepper, and a sprinkle of dried oregano and basil. I like to be generous with the seasoning to ensure the chicken is flavorful. 3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully add the seasoned chicken cutlets to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. You can check for doneness by cutting into the thickest part of the chicken; it should be no longer pink inside. 4. Once cooked, remove the chicken from the skillet and place it on a plate. Cover it with aluminum foil to keep it warm while you prepare the rest of the dish.

Cooking the Pasta

5. In a large pot, bring salted water to a boil. Once boiling, add the penne pasta and cook according to the package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking. 6. Once the pasta is cooked, reserve about 1 cup of the pasta water, then drain the rest and set the pasta aside. I like to toss it with a little olive oil to prevent it from sticking together while I finish the sauce.

Making the Sauce

7. In the same skillet used for the chicken, add the diced onion and sliced red bell pepper. Sauté for about 3-4 minutes until the onion becomes translucent and the peppers soften. 8. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning. The aroma will be fantastic at this point! 9. Next, add the sliced zucchini to the skillet and cook for another 3-4 minutes until it starts to soften. 10. Pour in the can of diced tomatoes (with their juices) and the chicken broth. Stir everything together, scraping up any browned bits from the bottom of the skillet. This adds great flavor to the sauce. 11. Season the sauce with the remaining dried oregano, dried basil, and additional salt and pepper to taste. Let the sauce simmer for about 5-7 minutes, allowing the flavors to meld together.

Combining Everything

12. Once the sauce has thickened slightly, return the cooked chicken to the skillet. Allow it to simmer in the sauce for about 3-4 minutes, so it can absorb some of the flavors. 13. Add the cooked penne pasta to the skillet, tossing everything together gently. If the mixture seems too dry, add a bit of the reserved pasta water until you reach your desired consistency. I usually add about 1/4 to 1/2 cup, depending on how saucy I want it. 14. Finally, sprinkle the grated Parmesan cheese over the pasta and toss again until everything is well combined and the cheese is melted into the dish.

Serving the Dish

15. To serve, plate the pasta and chicken mixture in bowls or on plates. I like to garnish with fresh basil leaves for a pop of color and added flavor. 16. You can also sprinkle a little extra Parmesan cheese on top if you’re feeling indulgent. Serve immediately while it’s hot, and enjoy the delightful flavors of this Italian chicken pasta dish!

Tips and Variations

– If you want to add more vegetables, feel free to toss in some spinach or cherry tomatoes during the last few minutes of cooking the sauce. – For a spicy kick, add a pinch of red pepper flakes when sautéing the garlic. – This dish can easily be made ahead of

Conclusion:

In summary, this Italian Chicken Pasta Dish is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The combination of tender chicken, al dente pasta, and a rich, flavorful sauce creates a symphony of tastes that will leave your taste buds dancing. Plus, it’s incredibly versatile! You can easily swap out the chicken for shrimp or even make it vegetarian by adding seasonal vegetables like zucchini or bell peppers. For a delightful twist, consider adding a sprinkle of fresh basil or a dash of red pepper flakes for some heat. Pair it with a crisp green salad and a glass of your favorite Italian wine, and you’ve got a meal that feels like a special occasion, even on a Tuesday night. I encourage you to give this Italian Chicken Pasta Dish a try and make it your own! Don’t forget to share your experience and any variations you come up with. I’d love to hear how it turns out for you! Happy cooking! Print