Penne for Your Clucks
One-Pan Chicken Pasta with Tomato-Garlic Sauce
45 minutes
Serves 4
DinnerItalianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Classic Italian-American comfort: tender chicken, sautéed onion and garlic, and pasta smothered in a rich tomato sauce. Tonight you’ll learn why deglazing wins friends and how finishing pasta in sauce is pure culinary science.
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
- 02Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high. Add chicken, season generously with salt and pepper, and cook until golden and just cooked through, 5-7 minutes. Transfer chicken to a plate.
- 03Add remaining 1 tablespoon olive oil to the pan. Add onion and cook, stirring, until softened and translucent, about 4 minutes.
- 04Stir in garlic and cook just until fragrant, about 30 seconds.
- 05Add diced tomatoes, sugar, oregano, and paprika. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until tomatoes break down and sauce thickens, about 10 minutes.
- 06Return chicken to the skillet with any accumulated juices. Pour in 1/2 cup reserved pasta water and simmer 2 minutes, scraping up any browned bits.
- 07Add drained pasta to the skillet. Toss and cook over medium heat until pasta is coated and sauce clings, about 2-3 minutes. Add more pasta water if needed to loosen.
- 08Taste and adjust seasoning with salt and pepper. Serve hot, with a flourish.
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