This single-serving pasta combines a quick tomato-and-oregano sauce with a seared chicken breast. The pasta finishes in the same sauce, using a little cooking water to bring everything together.
Cook · Recipe
Chicken Pizzaiola Pasta
A one-person chicken pizzaiola pasta with garlic, tomato, oregano and a glossy sauce, ready in about 35 minutes from everyday ingredients.
At a glance
Recipe summary
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- Serves 1
- Skill
- Easy
What you need
Ingredients
Metric US Ingredient
150–180 g 5–6 oz chicken breast fillet Patted dry.
To taste To taste salt and black pepper
5 ml 1 tsp olive oil For searing the chicken.
15 ml 1 tbsp olive oil For the sauce.
1–2 cloves 1–2 cloves garlic Thinly sliced.
0.6 ml ⅛ tsp red chilli flakes Optional.
200 g 7 oz chopped tomatoes or passata
7.5 ml 1½ tsp tomato purée
2.5 ml ½ tsp dried oregano
7.5 ml 1½ tsp chopped parsley Or a pinch of dried parsley.
60 g 2 oz dry wholewheat or legume-based pasta
60 ml ¼ cup reserved pasta water
How to make it
Method
- Season the 150 to 180 g chicken breast with salt and black pepper.
- Heat 5 ml olive oil in a frying pan over medium-high heat. Sear the chicken for 2 to 3 minutes on each side, until golden, then transfer it to a plate.
- Add the remaining 15 ml olive oil to the pan. Cook the sliced garlic and optional chilli flakes for about 30 seconds without letting the garlic brown.
- Stir in the 7.5 ml tomato purée, then add the 200 g tomatoes, oregano and parsley. Season and simmer for 5 minutes.
- Return the chicken to the sauce, cover and simmer for 10 to 12 minutes, turning once, until fully cooked.
- Meanwhile, cook the 60 g pasta in salted water until al dente. Reserve 60 ml cooking water, then drain.
- Remove and slice the chicken. Toss the pasta and enough reserved water through the tomato sauce until glossy, then top with the sliced chicken and serve.
Useful notes
Equipment
- Medium frying pan with lid
- Saucepan
- Tongs or spatula
- Sharp knife and chopping board
Substitutions
- Use a boneless chicken thigh instead of breast, allowing a little extra cooking time.
- Use gluten-free pasta or a legume-based pasta where required.
- Add a few olives or capers to the sauce for a sharper pizzaiola flavour.
Allergen notes
- Standard wheat pasta contains gluten; check the pasta chosen.
- Legume-based pasta may contain pulses that some diners need to avoid.
Storage
Cool promptly and refrigerate for up to 3 days. Reheat the chicken, pasta and sauce until piping hot throughout, adding a splash of water if the sauce has thickened.
Tips
- Patting the chicken dry helps it colour instead of steaming.
- Keep the garlic pale; browned garlic can make the sauce bitter.
- Use only as much reserved pasta water as needed to make the sauce cling to the pasta.