Chicken with Cinnamon Tomato Sauce

Introduction

The sauce in this chicken pasta gets its depth from two cinnamon sticks, whole tomatoes, and a long simmer that starts covered for 45 minutes and finishes uncovered for 15. You end up with tender chicken and a tomato sauce with a mild sweet edge from peach or honey, which makes it a solid dinner for a colder weeknight or a make-ahead meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Servings: 4

Ingredients

• 2-3 chicken breasts
• ~3 tablespoons olive oil
• 1 small onion, diced
• 1 can (28 oz/800 ml) whole tomatoes
• 3 cloves of garlic, minced
• 2 cinnamon sticks
• ¼-½ peach, chopped finely OR 1-2 tablespoons honey
• 1 splash of vinegar
• Salt to taste
• Pepper to taste
• Enough pasta for 4 servings (cheese tortellini is good)

Instructions

1. Heat olive oil in a medium saucepan.
2. Lightly brown the chicken breasts in the oil-don’t cook them through.
3. Add the onion and fry for a couple of minutes.
4. Add peach (if you’re using peach) and fry for another minute.
5. Cut the tomatoes in half and add them.
6. Add everything else and simmer, covered, for 45 minutes, stirring occasionally.
7. Remove the lid and let it simmer for about 15 more minutes.
8. In the meantime, cook the pasta according to the directions on the package.
9. Remove cinnamon sticks from sauce. Serve over hot pasta with freshly-grated Parmesan and garlic bread.

Variations

• Swap the chicken breasts for boneless chicken thighs if you want a richer sauce and meat that stays a little more forgiving during the long simmer.
• Use the honey instead of the peach for a smoother sauce with no fruit pieces and a slightly rounder sweetness.
• Change the pasta from cheese tortellini to penne or rigatoni if you want the sauce to feel less rich and more tomato-forward.
• Replace the whole tomatoes with canned crushed tomatoes if you want a more uniform sauce and less breaking up of the tomatoes during cooking.
• Add a pinch of red pepper flakes with the garlic if you want mild heat that cuts through the cinnamon and sweetness.

Tips for Success

• Only brown the chicken breasts lightly in step 2; they should not be cooked through before the simmer or they can turn dry.
• Dice the onion small and mince the garlic finely so they melt into the sauce during the 45-minute covered simmer.
• Keep the sauce at a gentle simmer, not a hard boil, so the chicken stays tender and the tomatoes reduce steadily.
• The uncovered 15 minutes matter; stop when the sauce looks slightly thickened but still loose enough to coat the pasta.
• Remove both cinnamon sticks before serving so the spice stays in the background instead of turning harsh in any leftovers.

Storage and Reheating

Store the chicken and sauce in an airtight container in the fridge for up to 4 days. If possible, store the pasta separately so it does not absorb too much sauce and soften.

Freeze the sauce and chicken, without the pasta, in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat on the stovetop over medium-low heat until hot, adding a splash of water if the sauce has thickened too much. You can also microwave individual portions, covered loosely, in 30-second bursts and stir between each one.

FAQ

Can you use honey instead of peach without changing anything else?

Yes. The honey gives you the same sweet balance with less texture, so the sauce stays smoother.

Can you make the sauce ahead of time?

Yes. The sauce reheats well, and the cinnamon and tomato flavor settle in even more after a day in the fridge.

Use any pasta you have for 4 servings. Short shapes like penne, fusilli, or rigatoni hold the sauce well.

Can you use chicken thighs instead of chicken breasts?

Yes. Thighs work well with the long simmer and usually stay juicier, so they are a good option if you want a richer result.