Linguine Pasta W Chicken in Tomato Garlic Sauce
Elevate your pasta night with this irresistible Linguine Pasta with Chicken in Tomato Garlic Sauce! Tender linguine is perfectly coated in a rich, homemade tomato sauce made with fragrant garlic, a hint of crushed red pepper flakes for a subtle kick, and the earthy aroma of dried oregano. Juicy, golden-seared chicken breast adds heartiness to every bite, while fresh basil leaves and a sprinkle of Parmesan cheese bring a burst of fresh, Italian-inspired flavor. Ready in just 40 minutes, this easy yet elegant recipe is perfect for a cozy family dinner or impressing guests. Don’t forget to save some pasta water to achieve that luscious, velvety sauce consistency! A perfect combination of comfort and indulgence, this dish is a must-try for pasta and chicken lovers alike.
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Recipe Information
Ingredients
- 12 oz Linguine pasta
- 2 pieces Chicken breast
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Olive oil
- 6 cloves Garlic
- 0.5 tsp Crushed red pepper flakes
- 28 oz Canned crushed tomatoes
- 1 tsp Dried oregano
- 0.25 cup Fresh basil leaves
- 0.25 cup Grated Parmesan cheese
- Water (for boiling pasta)
Instructions
1. Prepare the ingredients: Mince the garlic, chop the basil leaves, and season the chicken breasts with 0.5 tsp salt and 0.25 tsp black pepper on both sides.
2. Bring a large pot of salted water to a boil. Cook the linguine pasta according to the package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
3. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-6 minutes per side, or until golden and cooked through. Remove the chicken from the skillet, let it rest for a few minutes, then slice into bite-sized pieces.
4. In the same skillet, reduce the heat to medium and add the remaining 1 tbsp of olive oil. Sauté the minced garlic and crushed red pepper flakes for about 1 minute or until fragrant, being careful not to burn the garlic.
5. Add the crushed tomatoes, 0.5 tsp salt, 0.25 tsp black pepper, and oregano to the skillet. Stir well and let the sauce simmer for 10 minutes, stirring occasionally.
6. Stir the sliced chicken into the sauce and let it simmer for an additional 2-3 minutes until heated through. If the sauce is too thick, add a splash of reserved pasta water to adjust the consistency.
7. Toss the cooked linguine pasta with the sauce until well coated. Check for seasoning and adjust with more salt or pepper, if needed.
8. Serve the pasta warm, topped with fresh basil leaves and grated Parmesan cheese.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 3537 mg | 154% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 31.9 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 503 mg | 39% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2848 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
