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5 bowls of penne Pomodoro with cutlery

The Best Penne Pomodoro with Chicken

Safira
The Best Penne Pomodoro with Chicken - Penne pomodoro is a delicious recipe made with tomatoes, garlic, olive oil, basil and other fresh ingredients. Pomodoro is the Italian word for Tomato so Penne Pomodoro is Tomato Pasta or Pasta in a tomato sauce. I have added chick which works amazingly well in this Quick and Simple Penne Pomodoro recipe.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Italian
Servings 4
Calories 365 kcal

Ingredients
  

  • 500 g Penne Pasta or Spaghetti
  • 3 tbsp Olive Oil
  • 6 Garlic Cloves sliced
  • Pinch Red Chilli Flakes Optional
  • Small bunch Basil Leaves torn
  • 1 lb Chicken Breast cut into chunks
  • 2 tbsp Tomato Puree
  • 800 g Plum Tomato Tins pureed
  • 250 ml Vegetable Stock
  • Salt and Pepper
  • Large pinch Sugar Optional
  • 3 tbsp Parmesan grated, Optional

Instructions
 

  • Boil pasta with salt according to pack instructions. Reserve 1 cup of cooking water.
  • To make the sauce, heat the oil. Add Garlic, Chilli Flakes if using and Basil. Cook on medium low for 2 minutes.
  • Add Chicken and cook for 5 - 7 minutes until just cooked.
  • Add Tomato Puree and mix through. Pour in Stock and add Tomatoes.
  • Now add Salt, Pepper, Sugar if needed and Pasta Water. Simmer uncovered over medium low heat for 10 - 15 minutes.
  • Add Penne and stir through. Sprinkle over Parmesan if using.

Notes

How to make Pomodoro Sauce with fresh Tomatoes

Although I use tinned Tomatoes here, you can use fresh Tomatoes. Here is how you can make this recipe with fresh tomatoes.
  1. Chop the tomatoes, and scoop out the seeds.
  2. Purée in a food processor till completely smooth.
  3. Continue with the recipe as normal.
  4. Taste the sauce, and season add add a pinch of sugar if needed to balance the sourness/acidity of the tomatoes.
 

What Is the difference between Marinara and Pomodoro?

The difference between marinara and Pomodoro sauce is in the texture and consistency. Pomodoro sauce is a thicker sauce that is often smooth. A marinara sauce has chunks and is usually more watery.

How to Serve Pasta Pomodoro

I like to serve it with a large fresh green Salad, a grating of Parmesan Cheese and a chunky slice of Garlic Bread.
Other favourites include:
Tenderstem Broccoli
Air fryer Asparagus
5 minute Shirazi Salad
Korean Garlic Bread

Other Pasta varieties you can use 

There isn't a wrong choice here but some Pasta shapes work better then others.
  • Spaghetti: This is often used and therefore works very well! 
  • Farfalle, Fusilli, Rigatoni: These all work well and they hold more sauce because of their shape. 
  • Gnocchi: These soft dumplings work well with rich tomato sauces. 
  • Ravioli or Tortellini: Pasta filled with cheese, meat, or veggies work well with tomato sauces.

Recipe Variations

  • Onion - I originally made this recipe with onion but after trying it without I realised it doesn’t need it. You can add some and saute with the Garlic to thicken the sauce.  
  • Add ground meat to the sauce - Pomodoro Sauce works well with grounds beef, lamb and chicken.
  • I add quite a lot of tomato here and I think it is delicious. You can cut that down by 200 ml.
  • Use a variety of herbs. Once that work well are Oregano, Parsley and Thyme. You can also use mixed Italian seasoning.

More ways to use Pomodoro Sauce

This sauce can be used in a number of ways. You can either keep the chicken in or omit it.
Here are some great ways to use the sauce:
  • Pizza - My kids love this sauce on Pizza. I often reduce the sauce and let it simmer and bubble away on low heat for 30 - 45 minutes before using. 
  • Lasagna - It is delicious layered in a lasagna.
  • Chicken Parmesan - I use this recipe. 
  • Enchiladas or Quesadillas
  • Ravioli
  • Casserole - The sauce works well with many a casserole dish. 

Tips for the Best Penne Pomodoro with Chicken

  • Use the best ingredients - As there are so few ingredients, using the best quality you can makes a real difference to the flavour.
  • Simmer with the lid off - When I first made this recipe, I left it simmering away on low heat for quite some time. To save time, thicken the sauce and to build flavour quicker, I now leave it uncovered and cook on medium low.
  • Parmesan - Although optional, do grate it yourself. Store grated cheeses usually have a coating which stops them from clumping together but it also affects how the cheese melts.
  • Add a pinch of Sugar - It is often the case that tinned tomatoes are slightly too acidic. A pinch of sugar helps balance this out.
  • Pasta Water - This is used to help emulsify the sauce and bring it all together.
  • Taste at the end  - Taste and adjust seasonings at the end before adding the Penne back in. 

Storage

Store leftover penne pomodoro keeps well in an airtight container in the fridge for 3-4 days.

To Freeze

Keep the leftover pasta in an airtight container in the freezer for up to 3 months. 

How to Reheat

Thaw in the fridge overnight. Reheat in a pan or in the microwave in short bursts until warmed through. Add a splash of water to loosen the sauce a little if needed.pastedGraphic.png

Nutrition

Calories: 365kcalCarbohydrates: 41gProtein: 9gFat: 18gSaturated Fat: 6gTrans Fat: 1gCholesterol: 18mgSodium: 118mgPotassium: 333mgFiber: 4gSugar: 4gVitamin A: 1095IUVitamin C: 16mgCalcium: 75mgIron: 2mg
Keyword Penne Pomodoro, Pomdoro Sauce
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