Chicken Pasta with Tomato Sauce (one-pot)

Ingredients

• 800 g Chicken thighs (upper thigh and drumstick) (Cut each thigh in half)
• 2 c. à soupe Olive oil (30 ml)
• 2 c. à soupe Butter (30 g)
• 1 piece Onion (Medium, finely chopped)
• 3 pieces Garlic cloves (Minced)
• 500 g Fresh tomatoes (Peeled, seeded and crushed)
• 2 c. à soupe Tomato paste (30 g)
• 1.5 L Water (Boiling water)
• 2 pieces Bay leaves
• 400 g Pasta (penne, fusilli or small shells)
• 1 piece Grilled red pepper (Cut into strips)
• 100 g Pitted black olives
• 1 c. à café Herbs de Provence
• to taste Salt
• to taste Ground black pepper

Instructions

1. Prepare the vegetables

   Peel, seed and crush the tomatoes. Finely chop the onion and mince the garlic. Cut the grilled red pepper into strips and set aside the olives.

   Time: PT5M

2. Brown the chicken

   In the pot, heat the olive oil and butter over medium heat. Add the chicken pieces and brown them on all sides until a nice golden color is achieved.

   Time: PT10M

   Temperature: Medium

3. Sauté the onion and garlic

   Add the chopped onion and minced garlic to the pot. Cook for 5 minutes until they are translucent and slightly golden.

   Time: PT5M

   Temperature: Medium

4. Add the tomatoes and liquid

   Pour in the crushed tomatoes, tomato paste, bay leaves and boiling water. Bring to a gentle boil then reduce to medium heat and let simmer for 25 minutes.

   Time: PT25M

   Temperature: Medium

5. Cook the pasta in the sauce

   Add the pasta directly into the pot. Stir to coat with sauce, cover and cook for about 30 minutes, stirring occasionally, until the pasta is al dente and the liquid is absorbed.

   Time: PT30M

   Temperature: Medium

6. Incorporate olives and peppers

   Five minutes before the end of cooking, add the olives and the strips of grilled red pepper. Uncover the pot and let simmer for an additional 5 minutes.

   Time: PT5M

   Temperature: Medium

7. Finishing and serving

   Remove the bay leaves, sprinkle with Herbs de Provence, adjust salt and pepper. Serve immediately, optionally with grated Parmesan.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken thighs (upper thigh and drumstick): Chicken breasts
• Instead of Olive oil: Vegetable oil
• Instead of Butter: Margarine
• Instead of Onion: Shallot
• Instead of Garlic cloves: Garlic powder
• Instead of Fresh tomatoes: Canned tomato puree (400 g)
• Instead of Tomato paste: Rehydrated sun‑dried tomatoes
• Instead of Pasta (penne, fusilli or small shells): Gluten‑free pasta
• Instead of Grilled red pepper: Raw red pepper
• Instead of Pitted black olives: Green olives
• Instead of Herbs de Provence: Dried thyme

Equipment Needed

• Heavy‑bottomed pot (e.g., Dutch oven)
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Measuring spoons (tablespoon, teaspoon)
• Colander (optional) (optional)

Critical Steps — Do Not Skip

• Brown the chicken without burning it
• Cook the pasta directly in the sauce without it sticking or becoming too soft
• Adjust the amount of water to avoid a sauce that is too dry or too watery

Chef Tips from the Video

• Add a teaspoon of red wine to the sauce for more depth
• Use short pasta shapes that hold the sauce better
• Sprinkle Parmesan or Pecorino just before serving for extra umami flavor

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tomato sauce the day before and keep it refrigerated
• Brown the chicken in advance and reheat with the sauce
• The pasta can be cooked separately then added to the sauce at serving time