Savory Italian Chicken Pasta Delight
This slow-simmered Italian chicken pasta is rich, creamy, and infused with rosemary, passata, and fresh herbs. It’s a comfort meal with Tuscan soul — easy enough for a weeknight, yet special enough to share with loved ones.
Equipment
- Large Pot
- Frying Pan
- Wooden Spoon
- Colander
Ingredients
Main Ingredients
- 6 chicken thighs 800g / 28oz, boneless preferred
- 0.5 brown onion chopped
- 1 carrot chopped
- 1 celery stick chopped
- 300 g penne pasta or rigatoni
- 1 rosemary stem or 1 tsp leaves
- 2 bottles Italian passata approx. 700g each
- 1 glass white wine about 150ml
- 1 L vegetable stock divided (4 cups)
- extra virgin olive oil for sautéing and finishing
- salt and pepper to taste
- fresh parsley chopped, for garnish
- Pecorino Romano grated, to finish
Instructions
- Heat olive oil in a large pot. Add chopped carrot, onion, and celery. Cook until soft and fragrant, about 10 minutes.
- Add chicken thighs. Sear until golden on both sides. Add rosemary for aroma.
- Pour in white wine. Let it simmer and reduce for a few minutes.
- Add passata, salt, pepper, and 200ml of stock. Stir to combine.
- Cover and simmer on medium-low for 2 hours. Stir occasionally and add more stock every 30 minutes as needed.
- Cook pasta in salted water until al dente. Drain, reserving some pasta water.
- In a large pan, combine cooked pasta with some of the chicken sauce and a splash of pasta water. Stir to coat.
- Top with Pecorino Romano and fresh parsley. Drizzle with olive oil and serve hot.
Notes
This dish gets better the next day. For an extra twist, stir in some baby spinach at the end for a pop of green.
Nutrition
Calories: 580kcalCarbohydrates: 45gProtein: 40gFat: 28gSaturated Fat: 7gCholesterol: 125mgSodium: 480mgPotassium: 980mgFiber: 5gSugar: 8gVitamin A: 4300IUVitamin C: 17mgCalcium: 180mgIron: 3.6mg
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