Chicken Linguine with Chunky Tomato Sauce

Pasta is one of my favorite ingredients to work with because there are so many different things that you can do with it. For this quick weeknight supper, I tossed linguine with sauteed chicken breasts and a savory diced tomato sauce cooked with white wine, garlic, shallots and crushed red pepper. Chopped fresh basil thrown it at the end adds a little sweetness.

Also, check out my other Chicken Recipes.

Chicken Linguine with Chunky Tomato Sauce Recipe

Serves 4 - 6 Prep Time: Cook Time:


  • 1 (16 ounce) package dried linguine
  • About 5 quarts of water
  • 2 tablespoons olive oil
  • 4 chicken breast fillets
  • 2 teaspoons dried oregano
  • 1 teaspoon granulated garlic
  • kosher salt and pepper
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 (28 ounce) can diced tomatoes
  • 1/4 cup dry white wine
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon chopped fresh basil



Bring the 5 quarts of water to a boil. Cook pasta about 7-9 minutes. Strain and rinse with cold water to stop the cooking process (Note: It will be slightly undercooked and that is what you want because it will continue cook in the sauce and you don't want it to get too mushy).


Meanwhile, heat olive oil in a pan over medium heat. Season chicken breasts on both sides with granulated garlic, dried oregano and salt and pepper. Cook until chicken is cooked through, about 5 minutes per side. Cover and set aside.


In the same pan that you cooked the chicken, reserve the pan drippings, cook garlic and shallots over medium heat until translucent, about 3 minutes. Add wine and cook for 5 minutes. Add diced tomatoes, crushed red pepper and salt and pepper to taste. Bring to a boil and continue to boil until sauce reduces by 1/3, about 10 minutes. During this time, slice your chicken, into bite size pieces.


Once the sauce has thickened, reduce heat to low, add linguine and chicken and toss to coat (Note: If the linguine sticks together in the strainer, rinse with water. Make sure all of the water is drained from the pasta before adding it to the sauce). Let stand 5 minutes, toss with basil and serve.


For another variation of this pasta you could substitute 1 pound (31/40 count) prawns for the chicken. Or for the vegetarians out there, simply substitute 2 tablespoons of olive oil for the pan drippings before you start your sauce. Enjoy!

Leave a Comment

  • Reply
    Jacqulyn Hill
    January 16, 2011 at 6:39 am

    Trying this dish today it looks delicious!

  • Reply
    Mrs Ergül
    February 25, 2009 at 12:47 am

    I haven’t cooked pasta in a long long time. I’m gonna bookmark this!

    • Reply
      February 25, 2009 at 3:32 pm

      Mrs Ergul: Hope you enjoy it! Thanks for the comment! :)

  • Reply
    February 18, 2009 at 6:13 pm

    I have bookmarked this recipe to try later – it looks really delicious. My hubby would love this!

  • Reply
    Eunice of Dolce
    February 17, 2009 at 10:24 am

    Hello yummyful!! I’m going to be saving up this link so I can surprise my family one day! Hehe, a huge break from sweet treats they’re gonna be in for a surprise!! Thank you for dropping by my blog by the way!

    • Reply
      February 17, 2009 at 3:03 pm

      Thanks for the comment Eunice and I hope your family enjoys the pasta!

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