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

Posted on Jan 9 2017 - 5:54pm by Barry C. Parsons

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

Amatriciana Pasta with Chicken

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.

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

This one is in my personal favorite Top Ten pasta dishes. I love the smokiness of the bacon in the tomato herb sauce and the richness of a little added cream as well. This recipe is as impressive enough for dinner guests but is so good you’ll likely make it more often as a regular family supper. It certainly has made many, many appearances at our family dinner table.

Amatriciana Pasta with Chicken

Amatriciana Pasta with Chicken

Like this Amatriciana Pasta recipe?

You’ll find lots of inspiration for great pasta dinners and more in our Italian Inspired Recipes Category.

Originally published Jan 22 2008

Amatriciana Pasta with Chicken (or Chicken Fettuccine with Blush Tomato Sauce)
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Dinner
Cuisine: Italian Inspired
Serves: 6 or more servings
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
  • 1½ cups sliced mushrooms
  • ½ 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 1½ pounds fresh fettuccine
Instructions
  1. Flatten the chicken breasts to about a half inch thickness. Season both sides with salt and pepper
  2. Grill chicken breasts on the barbeque or pan fry them in the olive oil.
  3. 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.
  4. Add about 3 tbsp olive oil to a large dutch oven over medium low heat.
  5. 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.
  6. Simmer this sauce, uncovered, for 20 minutes, add whipping cream and simmer for 5 minutes more.
  7. Add the chicken to the sauce and simmer for 5 more minutes, uncovered.
  8. Stir in the parmesan cheese and remove from heat.
  9. Serve over cooked linguine, or fettuccine, and top with grated Parmesan or Romano cheese.

5 Comments so far. Feel free to join this conversation.

  1. Anonymous March 24, 2008 at 8:42 pm - Reply

    Very quick and easy. Lots of flavor without the work. If you like Italian, you will love this recipe.

  2. Anonymous February 1, 2009 at 2:26 pm - Reply

    I made this recipe when I first read it around this time last year and again last week. My family really enjoyed it. However, I have not tried to make the fresh fettuccine. I used “fresh bought” fettuccine!! Maybe I will try that recipe next time. Also, I simply diced a fresh red pepper instead of roasting red pepper. How do you prepare your red pepper? How long is it roasted?
    I really enjoy reading your blog and check almost every day for a new recipe to try. There are several that I make regularly. Thank you.

  3. Barry C. Parsons February 1, 2009 at 2:36 pm - Reply

    I roast mine on the barbeque or under the broiler or on a stovetop or electric grill or even straight onto a gas burner if that’s what you have. It’s very simple. Just rotate the pepper on the heat source until it is basically black on the outside. Pop the roasted peppers onto a Ziploc plastic bag and let sit for 5 – 10 minutes then easily peel off the charred outside skin which the steam in the bag has released. The charring process imparts a wonderfully smokey flavour to the pepper.

  4. Angela April 5, 2011 at 10:47 pm - Reply

    This was excellent. Thank you.

  5. Melissa Lynch May 27, 2012 at 7:39 pm - Reply

    Just cooked this for supper and it was absolutely delicious!! Thanks for sharing!!

Leave A Response

Rate this recipe: