Chicken Marinara Buccatini

This recipe seems to have a lot of ingredients and seems like it would take so much longer, but in reality, you can cook the pasta during the simmering time and it can be ready nice and quick.  Or, you can make it earlier in the day and let it simmer longer and boil your pasta when you’re ready.

It’s amazing what a few extra veggies can do for a sauce.  And I’ve always loved this recipe because usually you don’t think of chicken in a tomato sauce (well I don’t anyway) but the thighs are nice and moist instead of drier like a roasted chicken might be.

I am not a big fan of the spaghetti noodles, it’s usually linguine or fettuccine in our house.  For this one I found buccatini, which are round and thick because they have a hole running through the middle.  It gives such strength to this dish.

As always, serve with freshly grated parmesan and add a garlic bread and your carb craving will be satisfied.




  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, peeled and grated
  • salt and pepper to taste
  • end piece of Parmesan cheese (optional)
  • 32 ounce can crushed tomatoes
  • 1 bay leaf

In a medium to large sized pot, heat the oil over medium heat.  Add the onions and saute until translucent, about 8-10 minutes.  Add garlic, celery, carrot, salt and pepper and saute until vegetables are soft, about 6-8 minutes.  Add tomatoes, bay leaf, and Parmesan chunk if using and simmer over low heat at least 30 minutes, an hour is better.  Remove bay leaf and parmesan chunk.  Check for seasoning.


  • 2 TAB olive oil
  • 6 boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 2/3 cup white wine
  • 2 teaspoons finely chopped fresh rosemary OR 1 teaspoon dried
  • 500 grams buccatini pasta
  • fresh Parmesan


Heat the oil in a large skillet.  Add chicken, season with salt and pepper, and cook until chicken is cooked through, about ten minutes.  Add onions and garlic and saute about 5 minutes.  Add rosemary and stir for another two minutes or so.  Add wine and stir to scrape up any brown bits on the bottom of the skillet.  Add the marinara sauce and simmer until flavors blend, about ten minutes.

Cook pasta in a large pot of water.  Drain, reserving a cup of cooking liquid. toss pasta with sauce, adding cooking water to moisten if necessary.  Transfer to a serving dish, sprinkle with parmesan and serve immediately.


Adapted from : Food Network

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