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A white bowl filled with chicken marinara pasta, topped with melted cheese and a garnish of fresh chopped basil, served on a wooden table.
Tarek Rakhiess

Easy Chicken Marinara Pasta Recipe: Classic Italian Pasta & Cheesy Dinner

A quick, hearty Italian-American pasta dish made with seared chicken breast, rich tomato marinara sauce, penne pasta, and melted mozzarella. Easy enough for weeknights, satisfying enough for the whole table
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: American, Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 24 oz crushed tomatoes or jarred marinara sauce
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes optional
  • 12 oz penne pasta or spaghetti
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated parmesan cheese
  • Fresh basil for topping

Equipment

  • Large skillet
  • large pasta pot
  • Colander
  • Tongs
  • Cutting board

Method
 

  1. Pat chicken dry, season with garlic powder, Italian seasoning, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Cook chicken 4 to 6 minutes per side until internal temp reaches 165°F. Rest 5 minutes, then slice.
  3. In the same skillet, cook minced garlic in a drizzle of olive oil for 60 seconds over medium heat.
  4. Add crushed tomatoes, basil, and red pepper flakes. Simmer 10 to 12 minutes uncovered.
  5. Cook pasta in salted boiling water per package directions. Reserve ½ cup pasta water before draining.
  6. Add pasta to sauce, toss to coat, add a splash of pasta water if needed.
  7. Add sliced chicken. Top with mozzarella and parmesan. Cover pan 2 minutes to melt cheese.
  8. Finish with fresh basil and serve hot.

Notes

  • For a baked version, transfer to a baking dish, top with extra mozzarella, bake at 375°F for 15 minutes
  • Store leftovers in the fridge up to 3 days
  • For gluten free, swap penne for your preferred gluten-free pasta
  • Thin chicken cutlets cook faster and stay juicier in this recip