This Chicken Linguine Recipe is dinner, simplified. The combination of cheese, fire-roasted tomatoes, and zesty Italian dressing gives this skillet pasta such a vibrant flavor, it will leave you begging for more!
Chicken Linguine Recipe
Even with just 10 ingredients, this skillet pasta is incredibly dynamic. I grabbed a tasting fork and dove in for the pre-dinner taste test.
The combination of tender chicken and linguine with savory tomatoes and zesty Italian dressing gives this dish such a vibrant flavor, I had to go back for more!
Since this recipe with chicken and tomato sauce is ready in under 30 minutes, Sunday dinner is now a weeknight meal!
In fact, I have plenty of 30 minute chicken recipes for you to choose from!
Aside from the classic chicken and tomato sauce combo, you’ll find cheesy casserole, creamy soups, and even a few appetizers!
Ingredient Notes and Substitutions
- Chicken – Slice boneless, skinless chicken breasts into strips — or grab a pack of tenderloins to save yourself the prep work!
- Tomato Paste – Such a small amount makes a big difference! This boosts the savory flavor and helps to thicken the sauce.
- Fire Roasted Diced Tomatoes – The secret ingredient for “simmered all day” flavors in such a quick chicken linguine recipe.
If you can’t find the variety with garlic, grab the one without and swap the garlic powder for a few minced cloves instead.
- Linguine – Really, any long noodle variety will work with skillet chicken and tomato sauce.
Try spaghetti or fettuccine, but stay away from thinner options like angel hair pasta as it’s too delicate for the weight of the chicken and tomato sauce.
Tips for Making the Best Skillet Pasta
- Use the right pan.
You’ll get a better sear on the chicken with a Dutch oven or enameled cast iron pan.
Nonstick just won’t get hot enough, and you may end up with burnt bits if you use stainless steel.
- DON’T salt your pasta water.
I know, it goes against all of the traditional advice.
But there is already plenty of salt in this chicken linguine recipe, between the Italian dressing and Parmesan cheese, so we don’t need it in the noodles.
- Don’t forget to garnish!
Freshly grated parmesan and chopped parsley are finishing touches that round out the flavors in this dish — and make each plate so pretty!
Variations of this Recipe with Chicken and Tomato Sauce
With chicken and linguine as your base, there are so many ways to make this recipe your own!
I am going to try swapping the zesty Italian dressing for a sun-dried tomato dressing.
And for an extra kick, a can of Hunt’s Diced Tomatoes with Spicy Red Peppers — oh what a dinner that will be!
You could easily swap the chicken in this skillet pasta with ground beef or Italian sausage if you prefer.
Veggies are another welcome addition to this recipe with chicken and tomato sauce. Zucchini, mushrooms, bell peppers, and even broccoli would be tasty.
Just keep in mind that certain varieties may need to be sauteed first (after the chicken) or steamed separately and stirred in before serving.
Serving Suggestions
Make it a true Italian feast with a big bowl of salad and your choice of garlic bread, knots, or breadsticks.
Burrata caprese salad is one way to step up your meal. Or, impress guests with a giant antipasto wreath!
Then, finish off the night with crispy, chewy pignoli cookies or a simple affogato!
Chicken and Linguine FAQ
Is it bad to cook tomato sauce in cast iron?
As long as the pan is enameled, it’s perfectly fine.
It’s not recommended to cook acidic ingredients and sauces in a regular cast iron pan, as they can erode the seasoning or even make your food taste metallic.
Can I cook the linguine in the same pan?
Not with this chicken linguine recipe — there won’t be enough liquid to cook the pasta, and adding it will water down the sauce.
I do have a few one pot pasta meals you can try. Explore the Greek flavors in a cheesy pasta with chicken, or add your own poultry to puttanesca!
Storing and Reheating Chicken and Tomato Sauce
Allow the dish to cool, then transfer to an airtight container and store in the refrigerator. Leftovers will keep for 3 to 4 days.
Reheat chicken and linguine together in the microwave or in a skillet on the stove. If it seems a bit dry, add a splash of water or chicken broth for moisture.
Enjoy!
With love, from our simple kitchen to yours.
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Other Quick Skillet Meals
25 Minute Chicken Linguine Recipe with Tomato Sauce
Donna Elick
This 25 minute Chicken Linguine Recipe makes an easy, scrumptious skillet pasta with the flavors of chicken parm — right on your stovetop!!
5 stars from 1 review
Tried this recipe?Please comment and review!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main
Cuisine Italian
Method Stovetop
Servings 4
Ingredients
- 1/2 pound linguine, uncooked
- 1 tablespoon extra virgin olive oil
- 1 pound boneless skinless chicken breasts, cut into strips
- 3 tablespoons tomato paste
- 1/4 teaspoon garlic powder
- 14.5 ounces fire roasted diced tomatoes with garlic, undrained (I use Hunt's)
- 1/2 cup water
- 1/4 cup Italian dressing, I use Kraft Zesty Italian
- 1/4 cup fresh grated Parmesan cheese, or Parmesan/Romano blend
- 1 tablespoon chopped fresh parsley
Instructions
Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in a large nonstick skillet on medium heat. Add chicken and cook 8-10 minutes, flipping once.
Stir in tomato paste and garlic powder and continue cooking for another minute.
Add tomatoes, dressing, and water and stir to combine.
Using tongs or a spaghetti server, transfer pasta from cooking water and place into the skillet. Toss pasta to cover with sauce and cook for 2 minutes.
Garnish pasta with cheese and fresh parsley. Serve and enjoy!
Nutrition
Serving: 1 | Calories: 467cal | Carbohydrates: 52g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 645mg | Sugar: 7g | Fiber: 3g | Calcium: 112mg | Iron: 2mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Tried this recipe?Let us know how it was!
Originally published March 2013. Updated and republished September 2023
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