Amatriciana Pasta with Chicken - in a rich, delicious, blush tomato sauce! (2024)

Amatriciana Pasta with Chicken (or Chicken Fettuccine with Blush Tomato Sauce). A simple but delicious chicken and pasta dish that you can make any day of the week or even to serve at a dinner party.

Amatriciana Pasta with chicken & bacon.

Before I get any Italians riled up out there I know full well that this is not an authentic Americana Pasta Sauce recipe, which can be actually much simpler. In fact this one s based upon a chain restaurant version that I first had many years ago.

I’m not a big fan of chain restaurants but I was obliged to go there with a group of co-workers and this looked like the most interesting thing on the menu.

I love Kalamata Olives. in this recipe but you can omit them if you choose.

To be honest, it wasn’t bad. Still, as I always do, I set out to make it even better at home….and succeeded.

Use any mushroom you like or a combination of two or more. If you don’t like mushrooms it’s perfrctly foine to leave them out as well.

The smokiness of the bacon, the sweetness of the tomatoes & peppers, the slight saltiness of the capers and olives plus the added richness of the cream to the sauce all combine to make one delicious dish.

NOTE

I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.

If you can’t get enough of great pasta dinner recipes, please check out our collection of 20 Best Pasta Dinners!

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Amatriciana Pasta with Chicken (or Chicken Fettuccine with Blush Tomato Sauce)

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Amatriciana Pasta with Chicken (or Chicken Fettuccine with Blush Tomato Sauce) - a simple but delicious chicken and pasta dish that you can make any day of the week or even to serve at a dinner party.

Ingredients

6 boneless skinless chicken breasts
3 tbsp Olive Oil
4-6 cloves garlic finely chopped
8 strips crisp cooked smoked bacon crumbled
2 19- ounce cans roma tomatoes I puree tomatoes in the food processor
2 Tbsp Brown Sugar
4 tbsp Fresh Basil or Oregano, chopped or half that amount dried
1 large diced tomato
1 red pepper diced
½ cup kalamata olives pitted and chopped
1 1/2 cups sliced mushrooms
1/2 tsp coarsely ground black pepper or to taste for seasoning
1 tsp salt or to taste for seasoning
1 tsp chill flakes or to taste
2 tablespoons capers roughly chopped
½ cup whipping cream
½ cup grated Parmesan Romano, or Asiago Cheese
1 to 1 1/2 pounds fresh fettuccine

Instructions

Flatten the chicken breasts to about a half inch thickness. Season both sides with salt and pepper
Grill chicken breasts on the barbeque or pan fry them in the olive oil.
Cook your chicken breasts in advance and slice or dice them and set aside. I have even cooked them the day before and used them cold out of the fridge.
Add about 3 tbsp olive oil to a large dutch oven over medium low heat.
Next, add the garlic and cook for 1 minute.
Add tomato sauce, brown sugar, fresh basil or oregano, bacon, peppers, tomato, olives, chilli flakes, salt and pepper to taste. I like lots of pepper in this recipe.
Simmer this sauce, uncovered, for 20 minutes, add whipping cream and simmer for 5 minutes more.
Add the chicken to the sauce and simmer for 5 more minutes, uncovered.
Stir in the parmesan cheese and remove from heat.
Serve over cooked linguine, or fettuccine, and top with grated Parmesan or Romano cheese.

Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.