Jamie Oliver Chicken Tomato Pasta

This Jamie Oliver Chicken Tomato Pasta isn’t just dinner. It’s a warm, savory hug when the day’s been rough. The sauce clings like memory—deep, garlicky, smoky with pancetta. And the anchovies? They sneak in like secrets, not shouting, just making everything taste a bit more alive. I threw this together after work one night, half-expecting a mess. Ended up eating straight from the pan. No regrets. (inspired by Jamie Oliver)

Ingredients You’ll Need:

For the Chicken and Sauce:

• 4 chicken thighs, no skin, no bones
• Two glugs of olive oil
• 125g oyster mushrooms, ripped up by hand
• 125g chestnut mushrooms, rough chop
• 4 rashers smoked pancetta, thinly sliced
• Rosemary sprigs (optional)
• 2 anchovy fillets, minced till they disappear
• 2 red peppers from a jar (the oily kind), torn
• Small handful of black olives, give them a squeeze
• 2 garlic cloves, smashed or crushed
• 1 red chili, sliced paper-thin
• A splash (60ml) of red wine—Chianti if it’s around
• Passata—700g, or just 400g if you’re not feeling saucy
• A bunch of basil, fresh and fragrant

For the Pasta:

• Parmesan, grated, the more the better
• 320g whole-wheat spaghetti—or whatever pasta you like

How I Made Jamie Olivers Chicken Tomato Pasta

1. First things first. Cut the chicken into chunks—about the size of a walnut. Get a big pan hot and drizzle in the oil. Toss the chicken in with salt and pepper and just let it sit until it starts catching some color. Not too much stirring. Let the heat do its thing.
2. Mushrooms next. In with the oyster and chestnut. The pancetta goes in now too—sizzling, crisping at the edges. Drop in rosemary if you’re feeling herbaceous. Anchovies. Yes. They vanish but make it taste like you know what you’re doing. The peppers go in, all soft and sweet from the jar. Squeeze in those olives with your fingers. It’s a bit chaotic, but it works.
3. Now get your pasta going. Big pot, loads of salt. Let it roll.
4. Back to the pan. Crush the garlic right in—don’t fuss with a chopping board. Chili slices follow. Smells sharp. Pour in the wine and listen for that sizzle. Then passata. More or less depending on your mood. Season. Tear in basil. Stir it around. Taste. Adjust. You know the drill.
5. By now your pasta’s ready. Save some of that water—trust me. Drain the rest.
6. Tumble the pasta onto a platter. Spoon that glorious sauce on top. Basil leaves like confetti. Parmesan everywhere. Toss gently, splash of pasta water if it’s tight. That’s it. Done.

Why I Love This Recipe

I made it while it rained one Thursday—one of those sideways rains. The kitchen smelled like warmth. Garlic, tomatoes, something old-world and comforting. It’s simple, but not boring. There’s depth. Like it’s been simmering all day, even if it was just 30 minutes. My partner came in and just stood there grinning. “That smells insane,” they said. We ate in silence. The good kind.

Recipe Tips

• Anchovies make it—skip them if you must, but you’ll miss what you don’t know.
• Don’t cook the pasta to mush. You want it to fight back a little.
• That starchy pasta water? It’s the sauce whisperer.
• No Chianti, Splash in whatever red’s open. Or even broth.
• Want to go veg, Lose the chicken and pancetta. Amp up the mushrooms.

How To Store This Jamie Chicken Tomato Pasta

• Room Temp: Honestly, get it in the fridge within an hour. Let’s not risk it.
• Fridge: Airtight container. Three days, maybe four if you’re brave.
• Freezer: Yes, it freezes. Portion it up. Use within three months. Defrost in the fridge.

Reheating:

• Microwave: Sure. Add a splash of water and stir halfway.
• Oven: 175°C, covered, 20 minutes.
• Stovetop: Low heat, keep it moving. Don’t let it stick.

Let’s Answer a Few Questions! (FAQs)

Can I use chicken breast instead?
Yeah, but go gently—they dry out if you so much as look at them wrong.

What if I don’t have wine?
Skip it. Or sub with a bit of broth. Just something wet and tasty.

Don’t like anchovies. Can I leave them out?
Sure. But… you’ll be missing that thing that makes people go “What is in this?!”

Can I make it vegetarian?
Absolutely. Just more mushrooms. Maybe even some lentils.

Do I have to use whole-wheat pasta?
Not unless you want to. Use what makes you happy.

Nutrition Facts (per serving)

• Calories: 436
• Carbs: 44g
• Protein: 38g
• Fat: 13g
• Sugar: 13g
• Fibre: 8g
• Sodium: 598mg

Try More Recipes:

• Jamie Oliver Red Pepper Pasta
• Jamie Oliver Bacon Tomato Pasta
• Jamie Oliver Spinach And Mushroom Pasta