Delicious Pink Sauce Pasta with Chicken

Pink sauce pasta holds a special place in my weeknight dinner rotation. It’s one of those dishes that feels fancy enough for company but easy enough to make on a Tuesday when everyone’s starving. The combo of tomato sauce and cream creates this smooth, slightly sweet sauce that my kids actually eat without complaining.

I started making this version with chicken because I got tired of serving pasta as a side dish and then scrambling to figure out what protein to pair it with. Now everything cooks in the same pan, which means less cleanup and more time to relax after dinner.

The secret is in the timing. You get the sauce going, cook your chicken separately so it stays tender, then bring it all together with heavy cream and parmesan. The whole thing takes about 30 minutes, and you end up with a meal that tastes like you spent way longer in the kitchen than you actually did.

What Kind of Pasta Should I Use?

For pink sauce pasta, you can really use whatever pasta shape you have in your pantry. Penne, rigatoni, and farfalle are all great choices because their shapes hold onto the creamy sauce nicely, but even spaghetti or fettuccine will work just fine. If you’re looking for a healthier option, whole wheat pasta or chickpea pasta are solid alternatives that still taste great with this sauce. Just make sure to cook your pasta al dente according to the package directions, since it’ll continue to soften slightly when you toss it with the warm sauce.

Options for Substitutions

This pink sauce pasta is pretty forgiving when it comes to swaps, so here are some options that work well:

• Chicken breast: Chicken thighs work great here and stay juicier during cooking. You can also use shrimp, Italian sausage, or skip the protein altogether for a vegetarian version.
• Heavy cream: Half-and-half works in a pinch, though your sauce will be slightly thinner. You can also use full-fat coconut cream for a dairy-free option, but the flavor will be a bit different.
• Parmesan cheese: Pecorino Romano is a good substitute and adds a slightly sharper taste. For a dairy-free version, try nutritional yeast, though you’ll need to adjust the amount to taste.
• Crushed tomatoes: Diced tomatoes or tomato sauce both work fine. If using sauce, you might want to reduce the amount slightly since it’s thinner than crushed tomatoes.
• Pasta: Any pasta shape works here – penne, rigatoni, fettuccine, or even spaghetti. Just follow the package directions for cooking time.
• Italian seasoning: Make your own blend with equal parts dried basil, oregano, and thyme, or use whatever dried herbs you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake with pink sauce pasta is adding the cream to a boiling tomato sauce, which can cause it to curdle and separate – always reduce the heat to low before stirring in the cream slowly.

Another common error is overcooking the chicken breast, so use a meat thermometer and remove it from the pan when it reaches 155°F, letting it rest before slicing to keep it juicy.

Don’t skip simmering the tomato sauce for the full 20-25 minutes, as this step concentrates the flavors and reduces excess liquid that would otherwise make your pink sauce too thin and watery.

For the creamiest result, reserve about a cup of pasta water before draining and add a splash to the sauce if it seems too thick, since the starchy water helps everything come together smoothly.

What to Serve With Pink Sauce Pasta?

Since this pasta is already pretty filling with the chicken, I like to keep sides simple and fresh. A crisp Caesar salad or mixed greens with a light vinaigrette works perfectly to balance out the creamy sauce. Garlic bread is always a winner for soaking up any extra pink sauce left in your bowl, and you can make it even better by sprinkling some mozzarella on top before toasting. If you want to add more veggies to the meal, roasted broccoli or sautéed green beans seasoned with garlic make great additions on the side.

Storage Instructions

Store: Keep your leftover pink sauce pasta in an airtight container in the fridge for up to 4 days. The sauce might thicken up a bit as it sits, but that’s totally normal. I actually think it tastes even better the next day once all the flavors have had time to hang out together!

Freeze: This pasta freezes really well for up to 3 months. Just let it cool completely first, then portion it out into freezer-safe containers. I like to freeze individual servings so I can grab just what I need for a quick lunch or dinner.

Reheat: Warm it up on the stovetop over medium-low heat, adding a splash of cream or milk to loosen the sauce if needed. You can also microwave it, but I’d add a tablespoon or two of water and stir it halfway through to keep the pasta from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 120-135 g
• Fat: 100-115 g
• Carbohydrates: 210-230 g

Ingredients

For the sauce base:

• 3 tbsp olive oil (I prefer Bertolli Extra Virgin for a smoother sauce)
• 1 onion
• 6 cloves garlic (freshly minced for best aroma)
• 28 oz crushed tomatoes (I use Cento San Marzano for superior sweetness)
• 1 1/2 tbsp italian seasonings
• 1 tsp sugar
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

For the chicken and pasta:

• 12 oz pasta
• 1 1/2 tbsp olive oil
• 1 lb chicken breast (cut into 1-inch bite-sized chunks)
• 1 tbsp italian seasoning
• salt
• black pepper

For the finish:

• 1 cup cream (heavy cream makes it extra creamy and rich)
• 3/4 cup parmesan (freshly grated provides a better melt than bottled)
• parsley

Step 1: Build the Tomato Sauce Base

• 3 tbsp olive oil
• 1 onion, diced
• 6 cloves garlic, minced
• 28 oz crushed tomatoes
• 1½ tbsp italian seasoning
• 1 tsp sugar
• ¾ tsp salt
• ¼ tsp red pepper flakes

Heat 3 tablespoons of olive oil in a large pot over medium heat.

Once shimmering, add the diced onion and cook for 5 minutes until softened and translucent, stirring occasionally.

Add the freshly minced garlic and cook for 1 minute until fragrant.

Pour in the crushed tomatoes along with 1½ tablespoons Italian seasoning, 1 teaspoon sugar, ¾ teaspoon salt, and ¼ teaspoon red pepper flakes.

Stir well to combine, then reduce heat to low and let simmer for 20-25 minutes, stirring occasionally.

I like using San Marzano tomatoes because they have a natural sweetness that requires less sugar to balance the acidity.

Step 2: Cook the Pasta and Chicken in Parallel

• 12 oz pasta
• 1½ tbsp olive oil
• 1 lb chicken breast, cut into 1-inch pieces
• 1 tbsp italian seasoning
• salt
• black pepper

While the tomato sauce simmers, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, then drain and set aside.

In a separate large skillet, heat 1½ tablespoons of olive oil over medium-high heat.

Season the 1-pound chicken breast pieces with salt and black pepper, then add them to the hot skillet in a single layer.

Cook for 7-10 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F).

Remove the cooked chicken from the skillet and set aside on a plate.

Step 3: Create the Pink Cream Sauce

• tomato sauce from Step 1
• 1 cup heavy cream
• ¾ cup parmesan, freshly grated

Pour the finished tomato sauce from Step 1 into the same skillet where you cooked the chicken (the browned bits add great flavor).

Reduce heat to low and stir in the 1 cup of heavy cream, mixing gently until the sauce reaches a beautiful pink color.

Simmer for 2-3 minutes until the sauce is hot and well combined.

Add the ¾ cup of freshly grated Parmesan cheese, stirring constantly until completely melted and the sauce is smooth and creamy.

I always grate my Parmesan fresh because pre-grated versions contain anti-caking agents that prevent smooth melting.

Step 4: Combine and Serve

• cooked chicken from Step 2
• pink cream sauce from Step 3
• cooked pasta from Step 2
• parsley for garnish

Add the cooked chicken from Step 2 back into the cream sauce, stirring gently to coat evenly with the pink sauce.

Add the drained pasta to the skillet and toss everything together until the pasta is well coated and heated through, about 1-2 minutes.

Divide into bowls and garnish generously with fresh parsley and additional Parmesan cheese if desired.

Delicious Pink Sauce Pasta with Chicken

Delicious Delicious Pink Sauce Pasta with Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings: 4 servings

Calories: 2400

Ingredients Method

Ingredients

  

For the sauce base::

• 3 tbsp olive oil (I prefer Bertolli Extra Virgin for a smoother sauce)
• 1 onion
• 6 cloves garlic (freshly minced for best aroma)
• 28 oz crushed tomatoes (I use Cento San Marzano for superior sweetness)
• 1 1/2 tbsp italian seasonings
• 1 tsp sugar
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

For the chicken and pasta::

• 12 oz pasta
• 1 1/2 tbsp olive oil
• 1 lb chicken breast (cut into 1-inch bite-sized chunks)
• 1 tbsp italian seasoning
• salt
• black pepper

For the finish::

• 1 cup cream (heavy cream makes it extra creamy and rich)
• 3/4 cup parmesan (freshly grated provides a better melt than bottled)
• parsley

Method

 

1. Heat 3 tablespoons of olive oil in a large pot over medium heat. Once shimmering, add the diced onion and cook for 5 minutes until softened and translucent, stirring occasionally. Add the freshly minced garlic and cook for 1 minute until fragrant. Pour in the crushed tomatoes along with 1½ tablespoons Italian seasoning, 1 teaspoon sugar, ¾ teaspoon salt, and ¼ teaspoon red pepper flakes. Stir well to combine, then reduce heat to low and let simmer for 20-25 minutes, stirring occasionally. I like using San Marzano tomatoes because they have a natural sweetness that requires less sugar to balance the acidity.
2. While the tomato sauce simmers, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, then drain and set aside. In a separate large skillet, heat 1½ tablespoons of olive oil over medium-high heat. Season the 1-pound chicken breast pieces with salt and black pepper, then add them to the hot skillet in a single layer. Cook for 7-10 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F). Remove the cooked chicken from the skillet and set aside on a plate.
3. Pour the finished tomato sauce from Step 1 into the same skillet where you cooked the chicken (the browned bits add great flavor). Reduce heat to low and stir in the 1 cup of heavy cream, mixing gently until the sauce reaches a beautiful pink color. Simmer for 2-3 minutes until the sauce is hot and well combined. Add the ¾ cup of freshly grated Parmesan cheese, stirring constantly until completely melted and the sauce is smooth and creamy. I always grate my Parmesan fresh because pre-grated versions contain anti-caking agents that prevent smooth melting.
4. Add the cooked chicken from Step 2 back into the cream sauce, stirring gently to coat evenly with the pink sauce. Add the drained pasta to the skillet and toss everything together until the pasta is well coated and heated through, about 1-2 minutes. Divide into bowls and garnish generously with fresh parsley and additional Parmesan cheese if desired.