Chicken Penne Pasta Red Sauce Recipe: Rustic Tomato Basil Bliss

This recipe brings together tender chicken, al dente penne, and a rich red sauce infused with fresh basil for a comforting meal. The key is simmering the sauce slowly to develop deep tomato flavor.

You’ll love how the chicken soaks up the tomato-basil sauce while the pasta holds its perfect bite. It’s a rustic dish that feels special but comes together with simple ingredients and techniques.

Ingredients for Chicken Penne Pasta Red Sauce

Tender chicken, al dente penne, and rich tomato-basil sauce come together for rustic comfort.

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The tomatoes are non-negotiable. San Marzano canned tomatoes from Eataly or Whole Foods deliver the sweet, low-acid base this rustic sauce requires. Chicken breasts should be similar in size—pound them to even thickness for uniform cooking. For the basil, fresh is essential (the good stuff, not the pre-shredded kind). Look for vibrant green leaves with no wilting.

No red wine? Chicken broth with 1 tbsp balsamic vinegar substitutes well. Fresh oregano can replace dried at 1 tbsp fresh for 1 tsp dried. Want more depth? Add 1 tsp fish-free Worcestershire sauce. The pasta can be rigatoni or fusilli if penne isn’t available. Always save 1 cup pasta water before draining for sauce adjustment.

Sauce develops more flavor overnight and keeps 4-5 days refrigerated. Freeze in airtight containers for up to 3 months. Cooked chicken stores separately for best texture. Reheat gently with a splash of water to restore consistency.

Step-by-Step Instructions for Chicken Penne Pasta Red Sauce

Master this technique for a restaurant-quality dish with rich, layered tomato flavor and perfectly al dente pasta.

Step 1: Prepare and Cook the Chicken Breasts

Pat the 1.5 lb boneless skinless chicken breasts dry with paper towels, then season both sides with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Pound the chicken to an even ½-inch thickness to ensure even cooking.

Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm.

Step 2: Build the Aromatic Tomato Sauce Base

In the same skillet, add the remaining extra-virgin olive oil and heat over medium heat. Add the finely diced yellow onion and cook for 4-5 minutes until translucent and just beginning to caramelize at the edges.

Stir in the 4 cloves minced garlic cloves, 2 tbsp tomato paste, 1 tsp dried oregano, and 0.5 tsp red pepper flakes. Cook for 1-2 minutes until the mixture is fragrant and the tomato paste darkens slightly. This deepens the flavor base of your sauce.

Step 3: Deglaze and Simmer the Sauce

Pour in the 0.5 cup dry red wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced by half. This step captures all the concentrated chicken flavor and builds complexity.

Add the 28 oz canned crushed tomatoes and 1 cup chicken stock. Stir well, then reduce heat to low. Simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and develops a rich, deep color.

Step 4: Combine Chicken, Pasta, and Sauce

While the sauce simmers, cook the 12 oz penne pasta in salted boiling water until al dente (about 1 minute less than package instructions). Reserve ½ cup of pasta water, then drain the pasta.

Add the cooked pasta and ½ cup chopped fresh basil leaves to the sauce. Toss to coat, adding reserved pasta water as needed to reach your desired consistency. Slice the chicken into strips and nestle them into the pasta. The dish should be glossy and well-coated.

Step 5: Finish and Serve

Taste and adjust seasoning if needed. The sauce should balance sweet tomato, aromatic herbs, and a subtle wine depth. Remove from heat and let rest for 2 minutes to allow flavors to meld.

Serve immediately in shallow bowls, topped with 0.5 cup freshly grated parmesan cheese. Each serving should have tender chicken, al dente pasta, and a rich, fragrant tomato-basil sauce clinging to every bite.

Best Sauces and Condiments for chicken penne pasta red sauce

Classic Pesto Drizzle

A bright basil pesto adds fresh herbal notes that complement the tomato sauce beautifully. I blend 2 cups fresh basil, ¼ cup pine nuts, ½ cup parmesan, and ½ cup olive oil for a vibrant finish. Drizzle lightly over each serving. 🌿

Creamy Garlic Aioli

This rich sauce adds a velvety contrast to the rustic tomato base. Whisk ½ cup mayonnaise with 2 minced garlic cloves, 1 tbsp lemon juice, and 1 tsp Dijon mustard until smooth. Serve on the side for dipping chicken or mixing into pasta.

Spicy Arrabbiata Boost

For heat lovers, stir 1-2 tbsp arrabbiata sauce into individual portions. The chili flakes and garlic in arrabbiata enhance the existing flavors without overpowering. I like Victoria brand for consistent quality. 🌶️

Balsamic Glaze

A drizzle of aged balsamic glaze adds sweet tang that cuts through the richness. Use a high-quality brand like Colavita—just 1 tsp per serving is enough. The dark, syrupy reduction creates beautiful visual contrast too.

Lemon Zest Finish

Brighten each bowl with 1 tsp fresh lemon zest sprinkled over the top. The citrus oils lift all the flavors, especially the basil and tomato. Use a microplane for fine, fluffy zest that distributes evenly.

Frequently Asked Questions