This quick roast chicken tomato pasta is one of those easy dinners that feels like a proper meal without needing much effort at all. It was my brother’s go-to recipe when he wanted something quick, easy and delicious, and he absolutely loved making it.
He loved to cook and would rave about "beautiful big red tomatoes, perfect for pasta". He always had his favourites in the kitchen and was never shy about trying a new gadget or two along the way.
One of my friends calls a supermarket roast chicken a singles “handbag” because of the packaging, which always makes me laugh. Funny name aside, it’s such a handy shortcut for dinner.
Most of this dish is probably already in your pantry, which is one of the reasons I love it so much. I used parsley and thyme because I love them and grow them in a pot, and I nearly always make this with rigatoni because I love those little tube-shaped pieces of pasta even more than penne. Really, you only need to buy a supermarket roast chicken, an onion and maybe the herbs, if you don’t already have them.
Another reason this recipe is such a winner is that it only uses the breast meat from the roast chicken, which means you’ve still got the rest left over for other meals. It’s quick, easy, delicious and such a handy dinner for busy nights.
Winner winner chicken dinner :)
Bring a large pot of water to the boil. Add 1 tbsp salt, then cook 350 g rigatoni until al dente according to the packet instructions. Before draining, reserve 1/4 to 1/2 cup of the pasta water. See Tip 3 and 5.
While the pasta cooks, heat 2 tbsp olive oil in a large frying pan over medium heat.
Add the diced brown onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
Stir in 3 cloves chopped garlic and cook for 30 seconds until fragrant. Add 1/4 tsp chilli flakes here too if using.
Pour in 1/4 cup white wine and let it bubble for 1 to 2 minutes until slightly reduced and the alcohol smell has cooked off.
Stir in 1 tbsp tomato paste and cook for another 30 seconds.
Add 400 g canned diced tomatoes and 10 green olives halved. Simmer for 5 to 8 minutes, stirring now and then, until the sauce thickens slightly.
Stir through 300 g chopped roast chicken, 1 tbsp parsley and 1 tsp thyme. Cook for 1 to 2 minutes, just until the chicken is warmed through. See Tip 1.
Season with 1/4 tsp black pepper and only add extra salt if needed. See Tip 2.
Add the drained pasta to the pan with the sauce and toss well. Add a splash of the reserved pasta water until the sauce coats the pasta nicely.
Serve with parmesan and extra parsley.
Quick, easy and yummy!
Freeze the leftovers for an easy future meal - happy future you!
Or for same same but different, you can have Roast Chicken Tomato and Olives Pasta Bake
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Tips
1. Add the chicken near the end so it stays tender rather than drying out.
2. Go gently with extra salt because the roast chicken, green olives and parmesan already bring plenty of savoury flavour.
3. Keep a little pasta water aside so you can loosen the sauce and help it cling to the pasta properly.
4. When it comes to the pasta shape, those little rigatoni tube shapes really are the best for catching all the good bits. Penne also works well, if that what you’ve got in the pantry.
5. If you can’t make the pasta and sauce at the same time, it’s better to have the sauce ready first rather than leaving the cooked pasta sitting and waiting. Cooked pasta can stick together and lose its best texture if it sits too long before being mixed through the sauce.
