Updated date:

Chicken Pomodoro Recipe

FlourishAnyway is a mom, a psychologist, and a picky eater who enjoys cooking. She believes that food nourishes the soul.

Chicken pomodoro is a quick and easy chicken pasta dish with an Italian flavor and a "kick" of heat.

Chicken pomodoro is a quick and easy chicken pasta dish with an Italian flavor and a "kick" of heat.

Italian Flavor With a Little Kick of Heat

Are you in a food rut? Do you have a "rotation" of standard dinner meals that you typically prepare? One taste of this flavor bomb of a recipe and that problem will be solved.

You don't have to be an Italian chef to impress family or guests with this meal. It's quick and elegant, and with a little preplanning (there's a marinade involved) you can upgrade your game in the kitchen.

Chicken pomodoro is a chicken pasta dish—think angel hair, thin linguine, or thin spaghetti—served tossed with a simple pomodoro sauce. It's sophisticated, and I can smell the delicious blend of garlic and fresh basil from here.

The Italian pomo d'oro literally means "golden apple" or tomato. Made with tomatoes, basil, and other seasonings, this sauce is similar to marinara but usually isn't as chunky. This version uses bite-sized chicken pieces marinated overnight in Italian dressing for a rich flavor as well as red pepper flakes for a kick of heat. It's the perfect antidote for a bored palate. Mama mia, your tastebuds will thank you for this meal!

Cook Time

Prep timeCook timeReady inYields

10 min

30 min

40 min

5-6 servings

Ingredients

  • 3/4 pound chicken, boneless and skinless
  • Italian salad dressing, divided (I prefer Wishbone)
  • 2 medium tomatoes, diced
  • 4 tablespoons chopped fresh basil
  • 4 medium garlic cloves, chopped
  • 4 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 3/4 teaspoon Italian blend seasoning
  • 3/4-1 teaspoon red pepper flakes
  • about 8 ounces angel hair, linguine, or thin spagnetti, cooked, drained, and tossed with olive oil
  • 1/2 cup finely shredded Parmesan cheese

Instructions

  1. Chop the boneless skinless chicken breasts (or tenders) into bite-sized pieces. Then marinate the chicken in Italian salad dressing, preferably overnight. Make sure there is enough salad dressing to fully cover all pieces.
  2. Chop the tomatoes, basil, and garlic and set aside. Boil the water for the pasta, adding 3/4 teaspoon salt to the water.
  3. Remove the chicken chunks from the marinade and add them to the frying pan. Saute in 2 tablespoons olive oil on medium-high heat, adding 1/4 teaspoon salt, Italian seasoning, and chopped garlic. Cook until the chicken is just done. (Note: Don't confuse Italian seasoning, which is a spice blend, with Italian salad dressing. This recipe uses both at different points.)
  4. Add 1/2 cup Italian salad dressing, red pepper flakes, and diced tomato to the pan. Reduce the sauce, cooking for about 5 minutes. Stir in chopped basil right before you remove the pan from the heated stovetop.
  5. Cook the pasta al dente according to package instructions. Drain pasta and place it in a large bowl. Add 2 tablespoons of olive oil and toss to evenly coat pasta.
  6. Gently fold the prepared pomodoro sauce (i.e., the cooked chicken, fresh basil, seasonings, and tomatoes) into the cooked pasta while also adding the shredded Parmesan cheese. Serve with crusty bread and a salad.

© 2020 FlourishAnyway

Comments

FlourishAnyway (author) from USA on August 24, 2020:

Bhattuc - Hope you enjoy it!

FlourishAnyway (author) from USA on August 24, 2020:

Sha - I'm so glad you enjoyed this! He'll be tickled to death you liked it so much. He has a number of special creations. I'll share a few.

Shauna L Bowling from Central Florida on August 23, 2020:

Flourish, I had to come back to tell you this is THE BEST recipe I've ever pulled off the Internet! And I hit up Uncle Google quite often when I'm looking for something different to do with a protein. My son loved it, too. I actually let the chicken marinate for several days. I had full intentions of making the dish last weekend but decided I didn't feel like cooking the day after I set the mixture in the fridge. I don't know if the extra days helped, but the chicken was loaded with flavor. I used Newman's Own Family Recipe Italian. When I buy bottled dressings or spaghetti sauce, I go to Newman's Own because all proceeds and profits go to charity. Plus his recipes are delicious. Oh - and the fresh basil really makes the dish pop with flavor. I urge anyone who tries this recipe to go with the fresh basil. I don't think dried would do the dish justice.

I will definitely be making this dish again. Do you have any more of your Dad's creations you'd care to share with us? This one is over-the-top good!

Bhattuc on August 23, 2020:

Appears delicious. Worth trying. Thanks.

FlourishAnyway (author) from USA on August 21, 2020:

MG - I'm sure she will do a fantastic job. I hope you both enjoy it.

MG Singh emge from Singapore on August 19, 2020:

I will ask my live-in friend to try this dish and I hope she can prepare it properly. Looks pretty appetizing.

FlourishAnyway (author) from USA on August 16, 2020:

Rajan - Thanks for visiting. Have a wonderful weekend.

FlourishAnyway (author) from USA on August 16, 2020:

Linda - Absolutely, especially when you consider that pasta is itself without much flavor. The marinating adds zing, the sauce adds a layer of awesome flavor and some zing.

FlourishAnyway (author) from USA on August 16, 2020:

Greg - We all have a certain tolerance for heat or spiciness to food. Usually I prefer plainer flavors, but this really got me.

FlourishAnyway (author) from USA on August 16, 2020:

Liza - Thanks for stopping by. Pasta is wonderful, and what you put on it or mix it with is the game changer.

Linda Crampton from British Columbia, Canada on August 15, 2020:

This sounds like a very tasty dish. I think it would definitely be worth marinating the chicken overnight!

Rajan Singh Jolly on August 15, 2020:

I can imagine the flavours in this easy to make and yummy looking chicken pomodoro dish. Thanks for sharing.

greg cain from Moscow, Idaho, USA on August 14, 2020:

Looks yummy! I am anxious to try this when my son heads back to school. He won’t do spicy at all so the red pepper flakes wouldn’t work for him. I think too much would be lost by not including them. Thanks for sharing, Flourish!

Liza from USA on August 14, 2020:

I love pasta. I think pasta is one of the most diverse of recipes you can cook as it goes well with almost everything. Protein or without protein. It can be as simple as a mix of olive oil, garlic, parsley, and tomatoes. Voila, you will get an excellent dish. The pasta looks delicious, and the recipe is simple to follow. Thank you for sharing!

FlourishAnyway (author) from USA on August 13, 2020:

Pamela - Sometimes it seems like I have the same 7 or 8 things I prefer to make and it's like a big old merry-go-round, mostly because my family likes different things and only certain things appeal to everyone's tastes. This was a hit in my family, and I hope yours likes it as well.

FlourishAnyway (author) from USA on August 13, 2020:

Liz - Sounds like I was just in time! My dad has some wonderful recipes. I tried to encourage him to publish them but when he did not, I figured that I would do so.

FlourishAnyway (author) from USA on August 13, 2020:

Devika - I hope you enjoy it!

Pamela Oglesby from Sunny Florida on August 13, 2020:

I love Italian food and this dish looks delicious. Thanks for sharing this recipe as maybe I can get out of the rut. LOL

Liz Westwood from UK on August 13, 2020:

This is a very timely article. I was just wondering what to cook tomorrow. I like the fact that it consists of easily accessible ingredients and it sounds tasty.

Devika Primic on August 13, 2020:

Wow! This sounds delicious and so worth trying for me. Easy to make and would like to try a new recipe.

FlourishAnyway (author) from USA on August 13, 2020:

Peggy - Thanks for voting and pinning! You're so supportive! Have a wonderful week, sweet lady!

FlourishAnyway (author) from USA on August 13, 2020:

Danny - Thanks for taking a look. Have a great day.

FlourishAnyway (author) from USA on August 13, 2020:

Linda - You're too kind. This is my dad's recipe that I tweaked. Usually I prefer bland foods, but this just really spoke to me. I hope anyone who makes it loves it as much as my family does.

FlourishAnyway (author) from USA on August 12, 2020:

Heidi - I appreciate your stopping by. I will have to check out the whole cooking angle and songs. You have me thinking!

FlourishAnyway (author) from USA on August 12, 2020:

Bill - It's my dad's recipe, but I tweaked it a hair. Usually I dislike spicy recipes, but this is one big exception.

FlourishAnyway (author) from USA on August 12, 2020:

Shauna - Thanks. I hope you enjoy it. Chicken breasts can vary substantially in size so rather than go on the number look instead at the pounds. You may find that using chicken tenders works better. Regarding the Italian salad dressing, have a fresh bottle. You'll simply need enough to cover the chicken for the marinade (don't skimp). Using a ziploc bag for marinades is often helpful. Then, of course, you have the measured amount (1/2 cup) to add while cooking.

FlourishAnyway (author) from USA on August 12, 2020:

Eric - It's marinated in salad dressing which isn't real strong typically. If you prefer a lighter flavor, marinate it for a lesser period of time.

Peggy Woods from Houston, Texas on August 12, 2020:

I gave your delicious-sounding recipe 5 stars. I can almost smell it from here. (Smile) Pinning this to my chicken board.

Danny from India on August 12, 2020:

Looks tempting. Have to try it once at my place. Thanks for the recipe FlourishAnyway.

Linda Lum from Washington State, USA on August 12, 2020:

Mama mia, what a lot of flavor! This sounds like a fantastic meal--ingredients list is short, the items are easy to source at any store, I know it will taste fantastic, and is company-worthy. Make this and you'll look like a kitchen genius.

I didn't know that you do recipes too. I'd better watch my back.

Heidi Thorne from Chicago Area on August 12, 2020:

Well, this is a change of pace for you!

On a related note, I know you've done a playlist about food. But have you done one about cooking? Are there any songs like that? Just musing.

Anyway, thanks for sharing more of your other talents with us. Have a wonderful day!

Bill Holland from Olympia, WA on August 12, 2020:

I'm sure I would like it. I like all things chicken, and I like spicy, so count me in. :)

Shauna L Bowling from Central Florida on August 12, 2020:

Flourish, I'm definitely going to try this recipe. My son could eat chicken seven days a week. Frankly, I get bored with the same protein every day. However, this looks yummy and has the added bonus of being served over pasta. Angel hair would be my preference.

Couple of questions:

1. How many chicken breasts do you use in this recipe?

2. How much Italian salad dressing do you use for the marinade?

Eric Dierker from Spring Valley, CA. U.S.A. on August 12, 2020:

Well this looks quite doable for a novice like me. I can taste it just by reading your article. Overnight seems a bit long for the marinade??