13 Weeknight Chicken and Red Sauce Pasta Recipes

Unexpected company? No need to panic. Our collection of 13 weeknight chicken and red sauce pasta recipes is here to save the day. Quick, comforting, and bursting with flavor, these dishes turn simple ingredients into family favorites. Ready to get saucy? Let’s dive in!

One-Pan Garlic Chicken Penne

Usually, weeknight dinners are a scramble—but this one-pan garlic chicken penne flips the script. Bold garlic, spicy tomato sauce, and tender chicken all come together in one skillet for minimal cleanup and maximum flavor.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Chicken

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp extra-virgin olive oil

Aromatics and Sauce

• 6 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1 (14.5 oz) can crushed San Marzano tomatoes
• 1/2 cup chicken bone broth

Pasta and Finish

• 8 oz penne pasta
• 2 cups water (or more as needed)
• 1/4 cup grated Parmigiano-Reggiano
• 2 tbsp fresh parsley, chopped

Instructions

1. Season the chicken pieces evenly with kosher salt and black pepper.
2. In a large skillet, heat extra-virgin olive oil over medium-high heat until shimmering. Add the chicken in a single layer and cook until golden brown, about 4 minutes per side. Transfer to a plate and set aside.
3. Reduce heat to medium. Add the sliced garlic and red pepper flakes to the skillet; cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Pour in the crushed San Marzano tomatoes and chicken bone broth, scraping up any browned bits from the bottom. Bring to a gentle simmer.
5. Add the uncooked penne and water. Stir to combine, then nestle the browned chicken pieces on top. Cover the skillet and cook for 12–15 minutes, stirring halfway through, until the pasta is al dente and most of the liquid is absorbed. If the pan looks dry before the pasta is tender, add an extra 1/4 cup of water.
6. Remove from heat. Stir in the grated Parmigiano-Reggiano and chopped parsley until the cheese melts and the sauce coats the pasta. Let rest for 5 minutes to allow the sauce to thicken slightly. (Tip: Use a large enough skillet so ingredients cook evenly; tip: For extra richness, reserve 1/2 cup of pasta cooking water if needed; tip: Toasting the garlic and pepper flakes briefly deepens the flavor.)

Creamy, spicy, and utterly comforting—this one-pan wonder delivers restaurant-quality flavor with zero fuss. Serve straight from the skillet with extra Parmesan on top for a dinner that feels like a cheat day, but takes just half an hour.

Slow-Cooker Chicken Ragu over Pappardelle

Set it and forget it—this slow-cooker chicken ragu is pure weeknight magic. Tender, shreddable chicken bathed in a rich red wine tomato sauce clings to every ribbon of pappardelle. Just 15 minutes of prep, then your slow cooker does the heavy lifting.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

For the Chicken Ragu

• 2 lbs bone-in, skin-on chicken thighs
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 1 large carrot, peeled and diced into ¼-inch cubes
• 1 celery rib, diced
• 4 garlic cloves, thinly sliced
• 3 tbsp double-concentrated tomato paste
• 1 cup full-bodied red wine (e.g., Chianti)
• 1 can (28 oz) San Marzano crushed tomatoes
• 1 cup low-sodium chicken broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp fine sea salt
• ½ tsp freshly cracked black pepper

For the Pasta

• 12 oz pappardelle pasta
• 2 tbsp kosher salt (for pasta water)
• 2 tbsp unsalted butter

For Garnish

• ¼ cup fresh flat-leaf parsley, chopped
• ½ cup freshly grated Parmigiano-Reggiano

Instructions

1. Pat chicken thighs dry with paper towels; season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken skin-side down until deep golden brown, about 4–5 minutes. Flip and sear the second side for 3 minutes. Transfer to slow cooker. (Tip: Searing builds deep flavor—don't rush it.)
2. Reduce skillet heat to medium. Add onion, carrot, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Stir in tomato paste and cook 2 minutes, stirring constantly to caramelize. (Tip: Cooking the paste intensifies its umami.)
3. Pour in red wine and deglaze the pan, scraping up any browned bits. Simmer for 2 minutes until slightly reduced. Pour the vegetable-wine mixture over the chicken in the slow cooker. Add crushed tomatoes, chicken broth, oregano, thyme, and bay leaf; stir to combine. Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until chicken is fork-tender.
4. About 30 minutes before serving, bring a large pot of water to a boil. Add 2 tbsp salt and cook pappardelle according to package directions until al dente. Reserve 1 cup pasta water, then drain.
5. Carefully remove chicken from slow cooker. Shred meat using two forks, discarding bones and skin. Return shredded chicken to the sauce. Stir in butter until melted—this adds a silky finish. (Tip: The butter enriches the sauce beautifully.)
6. Add the drained pappardelle to the slow cooker (or a large bowl) and toss with the ragu, adding pasta water a splash at a time if needed for a saucy consistency. Serve immediately, garnished with fresh parsley and grated Parmigiano-Reggiano.

Zesty red wine notes and tender shredded chicken make every bite a cozy hug. Serve it over creamy polenta for a twist, or pile it onto garlic-rubbed crostini for party vibes.

Spicy Arrabbiata Chicken with Spaghetti

Want a punchy weeknight pasta that brings serious heat? This Spicy Arrabbiata Chicken with Spaghetti sears juicy chicken thighs then simmers them in a fiery tomato sauce—ready in under 45 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed of excess fat
• Kosher salt and freshly ground black pepper
• 2 tbsp extra-virgin olive oil, divided
• 4 cloves garlic, thinly sliced
• 1 tsp red pepper flakes (or more for extra heat)
• 1 (28 oz) can crushed San Marzano tomatoes
• 12 oz dried spaghetti
• 1 cup reserved pasta cooking water
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil leaves

Instructions

1. Season both sides of chicken thighs generously with salt and pepper.
2. Heat 1 tablespoon oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
3. Add chicken thighs in a single layer (do not overcrowd) and sear without moving for 4–5 minutes until deep golden brown. Flip and cook another 3–4 minutes until internal temperature reaches 165°F. Transfer to a plate; set aside.
4. Reduce heat to medium. Add remaining 1 tablespoon oil, garlic, and red pepper flakes. Sauté 30 seconds until fragrant, stirring constantly so garlic doesn't burn.
5. Pour in crushed tomatoes, scraping up any browned bits from the pan. Season with a pinch of salt. Bring to a simmer, then reduce heat to low. Return chicken thighs to the skillet (nestling them into the sauce). Cover and cook 10 minutes, flipping once halfway, until chicken is tender and sauce has thickened slightly.
6. Meanwhile, bring a large pot of salted water to a rolling boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water before draining.
7. Remove chicken from skillet to a cutting board; slice each thigh against the grain into 1/2-inch strips.
8. Add drained spaghetti and 1/2 cup reserved pasta water to the tomato sauce. Toss over medium heat for 1–2 minutes, adding more pasta water if needed to loosen. Sauce should cling to each strand.
9. Stir in half the Parmesan and half the basil. Taste and adjust salt or red pepper flakes.
10. Divide pasta among plates. Top with sliced chicken, remaining Parmesan, and basil. Serve immediately.

Make it your own by dialing up the red pepper flakes for extra fire or stirring in a spoonful of ricotta for creaminess. The chicken stays juicy, the sauce clings to every strand, and the leftovers taste even better the next day.

Baked Chicken Parmesan Pasta

Ultimate weeknight upgrade: crispy breaded chicken cutlets bake right over a bed of al dente spaghetti, soaking in marinara and gooey mozzarella. No multitasking—just layer and bake for a one-pan dinner that delivers restaurant vibes.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken

• 1.5 lbs boneless, skinless chicken breasts (halved horizontally)
• 1 cup panko breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 large eggs, lightly beaten
• 1/4 cup all-purpose flour

For the Pasta and Assembly

• 1 lb dried spaghetti
• 3 cups marinara sauce (preferably San Marzano tomatoes)
• 2 cups shredded low-moisture mozzarella cheese
• 1/4 cup chopped fresh basil (optional garnish)

Instructions

1. Preheat oven to 400°F. Bring a large pot of salted water to a boil for pasta.
2. Prepare chicken: Place chicken breasts between two sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper.
3. Set up breading station: In a shallow bowl, whisk eggs. In another bowl, combine panko, Parmesan, oregano, garlic powder, salt, and pepper. Place flour in a third bowl.
4. Dredge each cutlet first in flour (shake off excess), then dip in egg, then coat with panko mixture, pressing firmly to adhere.
5. Place breaded cutlets on a baking sheet lined with parchment paper. Lightly spray with cooking spray or drizzle with olive oil. Bake for 10 minutes, flip, and bake another 10 minutes until golden and cooked through (internal temp 165°F).
6. While chicken bakes, cook spaghetti according to package directions until al dente; drain and return to pot. Stir in marinara sauce until evenly coated.
7. Transfer spaghetti with sauce to a 9×13-inch baking dish. Arrange baked chicken cutlets on top. Sprinkle shredded mozzarella evenly over chicken and pasta.
8. Bake uncovered for 10–15 minutes until cheese is melted and bubbly. For extra browning, switch to broil for 1–2 minutes (watch closely).
9. Remove from oven; let rest 5 minutes. Garnish with fresh basil if desired.

Ultimate layers of crispy, cheesy, saucy goodness—this baked chicken parm pasta hits every comfort note. Serve with a crisp side salad or garlic bread to soak up every last drop.

Creamy Tomato Chicken Rigatoni

Dinner's about to get a serious upgrade. Ditch the takeout and whip up this creamy tomato chicken rigatoni—it’s a one-pan wonder that screams comfort. Juicy shredded chicken, al dente pasta, and a velvety tomato cream sauce that clings to every ridge.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

• 1 lb boneless, skinless chicken thighs, trimmed of excess fat
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil

For the Sauce and Pasta

• 12 oz rigatoni pasta
• 2 tbsp unsalted butter
• 4 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1 (15-oz) can crushed tomatoes
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup finely grated Parmigiano-Reggiano
• 2 tbsp fresh basil, chiffonade, plus more for garnish

Instructions

1. Season the chicken thighs with salt and pepper on both sides.
2. Heat olive oil in a large, deep skillet over medium-high heat. Sear chicken 4-5 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and shred with two forks.
3. Bring a large pot of salted water to a boil. Cook rigatoni 1 minute less than al dente (about 10 minutes). Reserve 1 cup pasta water, then drain.
4. In the same skillet over medium heat, melt butter. Add garlic and red pepper flakes; sauté 30 seconds until fragrant. Tip: Don't let garlic brown—it turns bitter.
5. Pour in crushed tomatoes and chicken broth, scraping up any browned bits. Simmer 5 minutes, stirring occasionally, until slightly thickened.
6. Reduce heat to low. Stir in heavy cream and Parmigiano-Reggiano until smooth. Tip: Grate cheese fresh; pre-shredded contains anti-caking agents that break the sauce.
7. Add shredded chicken and drained rigatoni to the sauce. Toss gently, adding reserved pasta water 1/4 cup at a time until sauce coats the pasta perfectly. Simmer 1 minute to meld flavors.
8. Remove from heat. Fold in basil chiffonade. Taste and adjust salt if needed. Tip: Pasta water is salty—season cautiously.

Plush rigatoni nuzzle into a silky, tomato-cream embrace with tender chicken in every bite. Finish with a shower of extra basil and Parm for a restaurant-worthy weeknight win. Pair with a crisp Caesar salad and garlic bread to soak up every last drop.

Lemon Herb Chicken with Cherry Tomato Sauce over Angel Hair

Make this lemon herb chicken — your new weeknight obsession. It’s all about juicy seared chicken, a quick burst cherry tomato sauce, and delicate angel hair pasta. Ready in under 30 minutes, it’s pure summer on a plate.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1.5 lbs pasture-raised boneless, skinless chicken breasts
• Sea salt and freshly ground black pepper
• 1 tablespoon fresh lemon zest
• 2 teaspoons fresh thyme leaves
• 1 teaspoon fresh rosemary, finely chopped
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons unsalted butter
• 3 garlic cloves, thinly sliced
• 1 pint ripe cherry tomatoes, halved
• ¼ cup dry white wine (such as Sauvignon Blanc)
• 2 tablespoons fresh lemon juice
• 8 oz angel hair pasta (capellini)
• ¼ cup fresh flat-leaf parsley, chopped
• Grated Parmesan cheese, for serving

Instructions

1. Pat chicken dry with paper towels. Season all over with 1 teaspoon salt, ½ teaspoon pepper, lemon zest, thyme, and rosemary. Let stand 10 minutes.
2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add chicken and cook until golden brown and internal temperature reaches 165°F, about 4–5 minutes per side. Tip: Do not overcrowd; cook in batches if needed. Transfer to a plate and tent with foil.
3. Reduce heat to medium. Add remaining 1 tablespoon olive oil and butter to the skillet. Add garlic and cook, stirring, until fragrant, about 30 seconds. Tip: Watch closely to avoid burning.
4. Add halved cherry tomatoes. Cook, stirring occasionally, until tomatoes soften and begin to burst, about 5 minutes. Gently press some tomatoes with a spatula to release juices.
5. Pour in white wine and lemon juice. Bring to a simmer and cook until liquid reduces by half, about 2 minutes. Season with a pinch of salt and pepper.
6. Meanwhile, bring a large pot of salted water to a boil. Cook angel hair pasta according to package directions until al dente, about 3–4 minutes. Reserve ½ cup pasta water before draining.
7. Slice the rested chicken against the grain into ½-inch strips.
8. Add drained pasta to the skillet with the tomato sauce. Toss to combine, adding pasta water a tablespoon at a time if needed to loosen sauce.
9. Add sliced chicken and any accumulated juices, and parsley. Toss gently to heat through.
10. Serve immediately, topped with grated Parmesan cheese and extra lemon zest if desired.

Really, the combination is unstoppable: the chicken stays tender and herb-infused, the sauce bright and tangy, and every strand of angel hair is perfectly coated. For an extra pop, add a pinch of red pepper flakes or swap in basil for parsley. This dish is a keeper.

Greek-Inspired Chicken Orzo with Tomato and Feta

Just when you thought weeknight dinners couldn't get any better, this Greek-inspired chicken orzo throws down. Juicy seared chicken, tangy tomato broth, briny olives, and creamy feta—boom. Ready in under 40 minutes, it's the kind of one-pot meal that makes you look like a pro without the fuss.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Chicken

• 1 lb pasture-raised chicken thighs, boneless and skinless
• 2 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly cracked black pepper

Orzo

• 1 cup dry orzo pasta
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) crushed San Marzano tomatoes
• 2 cups low-sodium chicken broth
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup finely chopped fresh flat-leaf parsley

Garnish

• 4 oz artisanal feta cheese, crumbled
• Fresh dill sprigs (optional)

Instructions

1. Pat the chicken thighs dry with paper towels, then season both sides with oregano, salt, and pepper.
2. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
3. Sear the chicken thighs for 4–5 minutes per side, until golden brown and a crust forms. Transfer to a plate; leave the fond in the pot.
4. Reduce heat to medium, add the diced onion, and cook for 3 minutes, stirring occasionally, until translucent. Scrape up any browned bits.
5. Add the minced garlic and cook for 30 seconds until fragrant.
6. Stir in the crushed San Marzano tomatoes and chicken broth, then bring to a simmer.
7. Add the dry orzo directly to the pot, stirring to combine. Return the chicken thighs to the pot, nestling them into the liquid.
8. Cover and simmer over low heat for 15–18 minutes, until the orzo is tender and has absorbed most of the liquid, and the chicken registers 165°F internally. Tip: Stir halfway through to prevent sticking.
9. Remove from heat. Stir in the halved Kalamata olives and fresh parsley. Let rest for 2 minutes to meld flavors.
10. Serve the orzo in shallow bowls, top with a chicken thigh, and garnish generously with crumbled feta and fresh dill sprigs. Tip: For extra creaminess, drizzle a little of the pot liquid over the feta.

Velvety orzo soaks up the sun-drenched tomato sauce while salty feta and briny olives add pop. Serve with a crisp lemon-dressed arugula salad for crunch—or eat straight from the pot like I do.

Garlic Butter Chicken Thighs with Sun-Dried Tomato Pasta

U ready for a pasta dish that’s pure comfort but fancy enough for date night? Garlic butter chicken thighs meet sun-dried tomato cream sauce over fettuccine. It’s a one-pan meal that delivers big flavor with minimal effort.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 2 tablespoons unsalted butter

For the Pasta and Sauce

• 8 ounces fettuccine
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup heavy cream
• 1/2 cup finely grated Parmigiano-Reggiano
• 1/4 cup reserved pasta water
• Fresh basil leaves, for garnish
• Red pepper flakes (optional)

Instructions

1. Season chicken thighs on both sides with salt, pepper, and smoked paprika.
2. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/4 cup pasta water before draining. (Tip: Save that starchy water to adjust sauce consistency later.)
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Place chicken thighs in the skillet and sear for 5–6 minutes until deeply golden. Flip and cook another 4–5 minutes until internal temperature reaches 165°F. Transfer chicken to a plate and keep warm. (Tip: Don't crowd the pan; sear in batches if needed to get that crust.)
4. Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook for 30 seconds until fragrant, stirring constantly. (Tip: Garlic burns fast—keep it moving.)
5. Add chopped sun-dried tomatoes and cook for 1 minute, stirring.
6. Pour in heavy cream and bring to a gentle simmer, scraping up any browned bits from the pan. Let the sauce thicken for 2–3 minutes.
7. Stir in grated Parmigiano-Reggiano until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water until it coats the back of a spoon.
8. Add drained fettuccine to the skillet and toss thoroughly to coat in the sauce.
9. Slice the cooked chicken thighs and arrange on top of the pasta. Garnish with fresh basil and red pepper flakes if desired.

Just twirl, bite, and sigh. The creamy sauce clings to every strand of pasta, while the garlic butter chicken adds savory richness. Serve it with a crisp green salad and a glass of Pinot Grigio for a meal that feels like a splurge—but comes together any weeknight.

Sheet Pan Chicken Sausage and Peppers Pasta

Kick weeknight dinners up a notch with this one-pan wonder. Sheet pan chicken sausage and peppers meet al dente pasta in a smoky tomato sauce that’s pure comfort.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Sheet Pan Ingredients

• 1 lb chicken sausage, sliced into 1-inch pieces
• 2 bell peppers (any color), seeded and sliced into thin strips
• 1 medium red onion, thinly sliced
• 3 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper to taste

Pasta and Sauce

• 8 oz dried penne pasta
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 tbsp tomato paste
• 1/2 cup low-sodium chicken broth
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chiffonade

Instructions

1. Preheat oven to 425°F.
2. Arrange sausage, bell peppers, and onion on a sheet pan. Drizzle with olive oil, sprinkle smoked paprika, garlic powder, salt, and pepper. Toss to coat.
3. Roast for 20 minutes, stirring halfway, until sausage is browned and vegetables are tender.
4. Meanwhile, cook penne in salted boiling water for 1 minute less than package directions (about 8 minutes). Reserve 1/2 cup pasta water, then drain.
5. In a large skillet, combine fire-roasted tomatoes, tomato paste, and chicken broth. Simmer for 2 minutes.
6. Add roasted sausage and vegetables to the skillet. Stir in pasta and 1/4 cup reserved pasta water; toss until coated.
7. Serve topped with Parmesan and basil.

Crave-worthy from the first forkful — this dish delivers smoky, tangy flavors with minimal cleanup. Perfect for busy weeknights, it’s a crowd-pleaser that feels special without the fuss.

Low-Carb Zucchini Noodles with Chicken Marinara

Just when you thought comfort food was off the menu, these Low-Carb Zucchini Noodles with Chicken Marinara crash in. Twist zucchinis into spirals, sizzle up tender chicken breast, and let a slow-simmered marinara coat every strand—no pasta required, zero guilt allowed.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 4 medium zucchini (about 1.5 lbs), spiralized into noodles
• 1 lb boneless, skinless chicken breasts, sliced into thin cutlets
• 2 tbsp extra-virgin olive oil, divided
• 4 cloves garlic, minced
• 1 can (28 oz) crushed San Marzano tomatoes
• 1/4 cup fresh basil leaves, chiffonade
• 1 tsp sea salt, plus more for zucchini
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese (omit for dairy-free)

Instructions

1. Line a colander with paper towels. Toss spiralized zucchini with 1/2 tsp salt and let drain for 10 minutes. This removes excess moisture and prevents soggy noodles. Tip: Don't skip draining—it's the secret to al dente zoodles.
2. Meanwhile, season chicken cutlets with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate and tent with foil.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil and garlic to the skillet. Sauté for 30 seconds until fragrant. Stir in crushed tomatoes, remaining 1/4 tsp salt, 1/4 tsp pepper, and red pepper flakes. Simmer for 8-10 minutes, stirring occasionally, until slightly thickened. Tip: Use San Marzano tomatoes for a sweeter, less acidic marinara.
4. While sauce simmers, pat zucchini noodles dry with paper towels. Slice chicken into bite-sized strips. Once sauce is ready, stir in basil and Parmesan (if using). Add chicken back to the skillet and toss to coat.
5. In a separate nonstick skillet, heat a drizzle of olive oil over high heat. Add zucchini noodles and toss for 1-2 minutes only—they should be just warmed but still firm. Tip: Overcooking turns zoodles to mush; keep them crisp.
6. Divide zucchini noodles among plates. Top with chicken marinara and extra basil if desired. Serve immediately.

Your forkfuls are a tangle of tender zucchini, juicy chicken, and robust marinara—every bite hits the spot. Try it with garlic-sautéed kale for an extra green boost. You just proved low-carb eating can be seriously satisfying.

Chicken and Mushroom Marsala Pasta with Tomato Cream

You’ve had Marsala sauce. You’ve had tomato cream. But this mashup? It’s a weeknight power move. Chicken and mushrooms seared then simmered in a silky Marsala-tomato cream sauce, tossed with fettuccine. Ready in 30 minutes, but tastes like you spent hours.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 12 oz fettuccine
• 1 lb boneless, skinless chicken breasts, halved horizontally
• 8 oz cremini mushrooms, sliced 1/4-inch thick
• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1/4 cup finely diced shallots
• 3 cloves garlic, thinly sliced
• 1/2 cup dry Marsala wine
• 2 tbsp sun-dried tomato paste
• 3/4 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine until al dente, about 1 minute less than package directions. Reserve 1 cup pasta water, then drain.
2. Pat chicken dry; season with 1/2 tsp salt and 1/4 tsp pepper. In a 12-inch skillet, heat 1 tbsp butter and olive oil over medium-high. Sear chicken until golden brown, 4 minutes per side. Transfer to a plate; do not wipe skillet.
3. Add remaining 1 tbsp butter to skillet. Add mushrooms and shallots; cook without stirring often until mushrooms are deeply browned and shallots softened, about 5 minutes. (Tip: Let them sit to caramelize—don't crowd the pan.)
4. Add garlic; cook, stirring, 30 seconds until fragrant.
5. Pour in Marsala wine, scraping up browned bits with a wooden spoon. Simmer until reduced by half, about 2 minutes.
6. Whisk in tomato paste, then heavy cream. Simmer until sauce thickens slightly, 2–3 minutes. (Tip: A thicker base before adding the pasta ensures a clingy sauce.)
7. Slice chicken into 1/2-inch strips. Return chicken and any juices to skillet.
8. Add cooked fettuccine and 1/2 cup reserved pasta water; toss to coat. If dry, add more pasta water 1 tbsp at a time until sauce is silky.
9. Remove from heat; stir in Parmigiano-Reggiano, remaining 1/2 tsp salt, and 1/4 tsp pepper. Garnish with parsley.

Bold, creamy, and just a little tangy from the tomato, this pasta hits every craving. The sauce clings to every noodle like velvet. Serve it with garlic bread and a glass of the same Marsala you cooked with — double duty.

BBQ Chicken Pasta with Smoky Tomato Sauce

Skip the takeout—this BBQ Chicken Pasta delivers smoky, saucy comfort in under 30 minutes. Juicy chicken, sharp cheddar, and a bold tomato sauce cling to every penne.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Pasta

• 1 lb penne pasta
• 1 tbsp fine sea salt (for pasta water)

For the BBQ Chicken

• 1 lb boneless, skinless chicken thighs
• 1 tsp smoked paprika (preferably Spanish)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp fine sea salt
• 2 tbsp extra-virgin olive oil

For the Smoky Tomato Sauce

• 2 tbsp unsalted European-style butter
• 1 medium red onion, finely diced
• 3 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1/4 cup smoky BBQ sauce
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp chipotle powder (optional, for heat)
• 1 cup sharp cheddar cheese, freshly shredded
• 1/2 cup heavy cream (optional, for richness)

Instructions

1. Bring a large pot of water to a rolling boil. Add 1 tbsp fine sea salt and the penne. Cook according to package directions until al dente, about 9-11 minutes. Reserve 1 cup of pasta water, then drain and set aside.
2. While the pasta cooks, pat the chicken dry. In a small bowl, mix 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp salt. Coat the chicken evenly with the spice blend.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook without moving for 5-6 minutes until a golden crust forms. Flip and cook another 5-6 minutes, or until an instant-read thermometer registers 165°F at the thickest part. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.
4. Reduce the skillet heat to medium. Add 2 tbsp butter and the diced red onion. Sauté, stirring occasionally, until soft and translucent, about 3-4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds, stirring constantly to avoid burning.
5. Stir in the tomato sauce, BBQ sauce, Worcestershire, 1 tsp smoked paprika, and chipotle powder if using. Bring to a simmer and cook for 5 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
6. Lower the heat to low. If using cream, stir it in now. Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until fully melted and the sauce is smooth and glossy.
7. Add the cooked penne and sliced chicken to the sauce. Toss gently to coat, adding reserved pasta water a splash at a time if the sauce seems too thick—aim for a consistency that clings to the pasta.
8. Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with extra cheddar or fresh parsley if desired.

Velvety sauce coats every twirl of pasta, while the cheddar pulls into golden strands. Serve with a crisp side salad or garlic bread to soak up every last drop.

Thai-Inspired Coconut Chicken Pasta with Red Curry Tomato Sauce

That viral Thai pasta? We hacked it with coconut milk and red curry tomato sauce. One pot, bold flavors, and it's ready in 20 minutes flat.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 8 oz dried linguine or rice noodles
• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 2 tbsp coconut oil
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 can (15 oz) crushed tomatoes
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp salt, plus more to taste

Instructions

1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Tip: Cook pasta 1 minute less than package for perfect bite.
2. Meanwhile, heat coconut oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
3. In the same skillet, add onion and sauté until translucent, about 3 minutes. Add garlic and ginger; cook 1 minute until fragrant. Tip: Don't burn garlic; stir constantly.
4. Stir in red curry paste and cook for 1 minute to bloom the spices.
5. Pour in coconut milk and crushed tomatoes; stir to combine. Bring to a simmer, then reduce heat to medium-low. Let sauce thicken slightly, about 5 minutes.
6. Return chicken to the skillet. Add fish sauce, brown sugar, and lime juice. Stir and let simmer for 2 minutes. Taste and adjust salt if needed.
7. Add cooked pasta to the sauce along with a splash of reserved pasta water if needed to loosen. Toss to coat.
8. Serve immediately, garnished with cilantro. Tip: For extra heat, drizzle with chili oil.

Once you try this creamy, spicy pasta, takeout will be a distant memory. The sauce is luxuriously thick with a gentle heat that builds. Pair it with a cold beer or a crisp green salad for the ultimate weeknight win.

Conclusion

Of all the weeknight dinner options, these chicken and red sauce pasta recipes are real winners—fast, flavorful, and family-friendly. Give one a try tonight, then drop a comment with your favorite! And don’t forget to pin this roundup on Pinterest for easy access later.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.