Margherita Pasta with Chicken

Margherita Pasta with Chicken | Take your favorite pizza and make a wonderful pasta dish! Simple, fresh, and delicious! Add chicken to take it up a notch...yum! |

5 from 2 reviews

Your favorite pizza has gone PASTA!  Fresh and delicious – you’ll be happy to make this again and again!



1216 ounces Pastabilities® Tri-color Angel Hair Pasta (or any other long shape)

11/2 pounds boneless chicken breasts, I used one package of thinly sliced breasts, approximately 5 thin breasts

2 T. olive oil

8 cups grape tomatoes (approx. 410 oz containers)

½ t. red pepper flakes

¼ t. Aleppo pepper

8 ounces fresh mozzarella pearls (or more)

1 cup thinly sliced fresh basil

Salt and pepper to taste


Cook pasta according to package directions, drain, and reserve 1/2 cup of pasta water.

In a large saute pan, heat olive oil over medium high heat. Season chicken with salt and pepper and add chicken to pan and saute for 3-4 minutes per side, until cooked thoroughly.  Transfer chicken to a plate, and slice.

To the same large saute pan, add roasted grape tomatoes.  As tomatoes are warming up, use a potato masher, and crush about half of the tomatoes, saving some tomatoes as whole.  Add red pepper flakes and Aleppo pepper and season tomatoes with salt and pepper to taste.

Add the cooked pasta to the tomato sauce and begin to toss with tongs gently.  Add the reserved pasta water to loosen up the sauce, and pasta is coated with sauce.

In a large serving bowl, place pasta, add mozzarella pearls, and fresh basil.  Toss gently until thoroughly combined.  Adjust seasonings if necessary.

For individual plates, add pasta and top with sliced chicken.  Add more fresh basil and even Parm if you desire!  Enjoy!