Chicken Pasta alla Sorrentina brings the warmth of southern Italy straight to your dinner table. This baked pasta dish combines tender chicken, rich tomato sauce, and gooey mozzarella in a way that feels like a warm hug after a long day.
I’ll never forget the chaos of last Tuesday evening when I had exactly 45 minutes before my kids’ friends arrived for dinner. I pulled together this Chicken Pasta alla Sorrentina, and watching the mozzarella melt into golden, bubbly perfection reminded me why Italian comfort food never fails. What makes this dish special is how it transforms simple ingredients into something that feels restaurant-worthy without complicated techniques. The combination of savory chicken, tangy tomato sauce, and melted cheese creates layers of flavor that satisfy everyone at the table, from picky eaters to food critics (yes, I married one). Whether you’re feeding hungry teenagers or hosting friends, this one-dish wonder delivers every time.
Table of Contents
Ingredients for Chicken Pasta alla Sorrentina
Penne or rigatoni work beautifully here because their ridges catch the sauce in every bite. Fresh mozzarella makes a noticeable difference with its creamy melt, but low-moisture works great too if that’s what you have. Quality canned tomatoes are the foundation, so grab a good brand.
- 14 oz pasta (penne or rigatoni)
- 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces for even cooking)
- 28 oz canned whole tomatoes or fresh tomatoes (chopped) – San Marzano tomatoes give the best flavor
- 9 oz mozzarella cheese (diced) – Fresh mozzarella melts into creamy pockets throughout
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1/4 cup grated Parmesan cheese (for topping if baking)
- 4 tablespoons olive oil (divided)
- 1/4 cup fresh basil leaves (torn, plus more for garnish)
- Salt and pepper (to taste) – Season generously at each step for best flavor
Step-by-Step Instructions
Having all your ingredients prepped and measured before you start makes this process smooth and stress-free, especially on busy weeknights.
Step 1: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions, usually 8-10 minutes. Drain and reserve 1/2 cup of the starchy pasta water – this helps bind the sauce and adds silky texture later.
Step 2: Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Season chicken pieces generously with salt and pepper. Cook for 6-7 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F when checked with an instant-read thermometer in the thickest piece. Remove and set aside.
Step 3: Using the same skillet, add the remaining 2 tablespoons of olive oil over medium heat. Add chopped onions and sauté for about 5 minutes until they turn translucent and soft, stirring occasionally.
Step 4: Stir in minced garlic and cook for 1 minute, stirring constantly to prevent burning. You’ll smell the garlic become fragrant.
Step 5: Pour in the tomatoes, breaking them up with a wooden spoon if using whole canned tomatoes. Season with salt and pepper, then simmer for 15-20 minutes until the sauce reduces and coats the back of a spoon.
Step 6: Add the cooked pasta and chicken to the skillet, gently tossing to coat everything in sauce. If it looks dry, add some reserved pasta water a splash at a time. Stir in diced mozzarella and 1/4 cup torn basil leaves, letting the cheese soften for 1-2 minutes and create creamy pockets throughout the pasta.
Step 7: For a golden, bubbly top (adds 15-20 minutes to total time), transfer everything to a 9×13-inch baking dish, sprinkle with Parmesan, and bake at 350°F for 15-20 minutes until irresistible. Let it rest for 5 minutes to allow the sauce to settle and cheese to set slightly before serving. If you skip the baking step, you can serve directly from the skillet.
Step 8: Serve the Chicken Pasta alla Sorrentina garnished with additional fresh basil and a drizzle of olive oil if desired.
Perfect Side Dishes for Chicken Pasta alla Sorrentina
This rich pasta pairs beautifully with fresh, crisp sides that cut through the creamy cheese and tomato sauce.
Simple Green Salad: A crisp mix of romaine and arugula with lemon vinaigrette provides a refreshing contrast to the warm, cheesy pasta while adding brightness to your plate. The acidity balances the richness perfectly.
Garlic Bread: Crispy, buttery garlic bread is perfect for soaking up every bit of that delicious tomato sauce while adding satisfying crunch. Try making garlic bread rolls for easy individual servings.
Roasted Broccoli: Lightly charred broccoli florets add a healthy, slightly bitter note that complements the sweet tomatoes and creamy cheese. The textural contrast keeps each bite interesting.
Caesar Salad: The tangy dressing and crisp romaine provide a cool, refreshing counterpoint to this warm Italian comfort dish, creating perfect balance throughout your meal.
Sautéed Spinach: Garlicky spinach boosts the nutritional value and adds a pop of color while keeping the Italian theme consistent. It’s light enough not to compete with the hearty pasta.
Storage and Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making this dish even better the next day.
For reheating, the oven at 350°F covered with foil works best to prevent drying out. Add a splash of water or chicken broth before reheating to refresh the sauce. The microwave works in a pinch, but the oven preserves that wonderful texture better.
This dish is incredibly versatile. Serve it family-style right from the baking dish for casual dinners, or portion it onto individual plates for something more polished. It freezes well too – just cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs add extra flavor and stay moist during cooking. Just adjust the cooking time slightly as thighs may take a minute or two longer to reach 165°F.
What if I don’t have fresh basil?
Dried basil works in a pinch – use about 1 tablespoon instead of 1/4 cup fresh. Add it when you’re cooking the tomato sauce so the flavors have time to develop properly.
Can I make this ahead of time?
Yes! Assemble everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if starting from cold, and check that the center is heated through.
Chicken Pasta alla Sorrentina
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions, usually 8-10 minutes. Drain and reserve 1/2 cup starchy pasta water.
- Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper. Cook for 6-7 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F when checked with instant-read thermometer. Remove and set aside.
- In the same skillet, heat remaining 2 tablespoons olive oil over medium heat. Add chopped onions and sauté for 5 minutes until translucent, stirring occasionally.
- Stir in minced garlic and cook for 1 minute, stirring constantly to prevent burning.
- Pour in tomatoes, breaking them up with a wooden spoon if using whole canned tomatoes. Season with salt and pepper. Simmer for 15-20 minutes until sauce reduces and coats the back of a spoon.
- Add cooked pasta and chicken to the skillet, tossing to coat. Add reserved pasta water if needed. Stir in diced mozzarella and 1/4 cup torn basil leaves, letting cheese soften for 1-2 minutes.
- For baked version: Preheat oven to 350°F. Transfer mixture to a 9×13-inch baking dish, sprinkle with Parmesan cheese, and bake for 15-20 minutes until bubbly and golden.
- Remove from oven and let rest for 5 minutes to allow sauce to settle. Serve garnished with additional fresh basil and a drizzle of olive oil if desired.
