Enjoy a comforting yet vibrant pasta dish with this Aubergine and Chicken Pasta recipe. Savor tender pieces of chicken, oven roasted aubergine, and a rich, garlicky tomato sauce packed with Mediterranean flavors. Whip up this easy recipe for a cozy weeknight dinner or a casual gathering. Finish with kalamata olives and fresh parsley for the perfect touch! Serve with a batch of my Snowflake Dinner Rolls for a comforting dinner experience.
Try making more of my family dinner favorite like my Cabbage Roll Casserole. Amaze your guests with ease by preparing my Greek Chicken with Lemon Rice or my French Onion Chicken Pasta.
Ingredients
Find below the list of ingredients to make Aubergine and Chicken Pasta.
- Aubergine
- Onion
- Garlic
- Olive Oil
- Salt
- Medium-sized pasta (penne, bow-tie, fusilli)
- Chicken Breast
- Fresh Tomato
- Passata Tomato Sauce
- Pasta Water
- Baby Spinach
- Kalamata Olive (optional topping)
- Freshly Parsley ( optional garnish)
See recipe card for quantities.
Instructions
Start by preheating your oven to 425F and line a baking tray with parchment.
- Chop up the aubergine and onion into ½ inch cubes and place on the prepared pan. Cut off the top of the garlic head to expose the cloves, and place on the tray. Sprinkle the aubergine with salt and drizzle olive oil over all the veggies. Roast for 25 minutes.
- Bring a large pot of water to a boil. Salt the water and place the pasta in the boiling water. Cook until al dente or as indicated on the package. Save ½ cup of the pasta water before straining the cooked pasta.
- Make sure to use a hard plastic, or non-porous cutting board to cut the chicken breasts into ½ inch cubes.
- Heat a large non-stick skillet on medium-high heat. Drizzle olive oil in the pan and add in the cubed chicken. Season with salt and pepper and cook the chicken fully.
5. Deglaze the pan with the chopped fresh tomato and then add in the passata tomato sauce.
6. Add ¼ cup of the reserved pasta water to the large skillet. Stir it in and bring the sauce to a simmer, cook for 5 minutes.
7. Add the baby spinach to the pan with the roasted onion and aubergine. Squeeze out the desired amount of roasted garlic cloves and mince before adding to the sauce.
8. Add the cooked pasta to the sauce and fold them in until evenly covered. Serve with kalamata olives and fresh parsley.
Substitutions and Variations
- Turn up the heat - Add 1 tablespoon of sriracha sauce to the tomato sauce.
- Vegetarian - Skip the chicken and make a delicious vegetarian sauce.
- Seafood - Use 2 cups of shrimp or seafood blend instead of chicken.
Storage
Store Aubergine and Chicken Pasta properly to maintain freshness and flavor. Transfer the cooled pasta to an airtight container and refrigerate for up to 3 days. Freeze portions in freezer-safe containers or resealable bags for up to 3 months for longer storage. Reheat in a pan over medium heat with a splash of water or olive oil to restore moisture. Avoid overcooking to keep the aubergine from becoming too soft. Thaw overnight in the fridge before reheating if frozen for the best texture and flavor.
Recipe
Aubergine and Chicken Pasta
Ingredients
Roasted Veggies
- 2 cups aubergine
- 1 medium White Onion diced
- 3 cloves Garlic
- 2 teaspoon Salt
- 1 tablespoon Olive Oil
Pasta and Sauce
- 2 cups Medium Pasta penne, bow tie, or fusilli
- 1 tablespoon Olive Oil
- 3 pieces Chicken Breasts cubed
- 1 large Tomato diced
- 2 cups Passata 480ml
- ¼ cup Pasta Water
- 2 cups Fresh Baby Spinach
- ¼ cup Kalamata Olives pitted
- 2 tablespoon Fresh Parsley
Instructions
Roast the Veggies
- Start by preheating your oven to 425F and line a baking tray with parchment.
- Chop up the aubergine and onion into ½ inch cubes and place on the prepared pan. Cut off the top of the garlic head to expose the cloves, and place on the tray. Sprinkle the aubergine with the salt and drizzle olive oil over all the veggies.2 cups aubergine, 1 medium White Onion, 3 cloves Garlic, 2 teaspoon Salt, 1 tablespoon Olive Oil
- Roast the veggies in the preheated oven for 25 minutes or lightly roasted.
Cook the Pasta and Sauce
- Bring a large pot of water to a boil. Salt the water and place the pasta in the boiling water. Cook until al dente or as indicated on the package. Save ½ cup of the pasta water before straining the cooked pasta.2 cups Medium Pasta
- Make sure to use a hard plastic, or non-porous cutting board to cut the chicken breasts into ½ inch cubes.3 pieces Chicken Breasts
- Heat a large non-stick skillet on medium-high heat. Drizzle olive oil in the pan and add in the cubed chicken. Season with salt and pepper and cook the chicken fully.1 tablespoon Olive Oil
- Deglaze the pan with the chopped fresh tomato and then add in the passata tomato sauce.1 large Tomato, 2 cups Passata
- Add ¼ cup of the reserved pasta water to the large skillet. Stir it in and bring the sauce to a simmer, cook for 5 minutes.¼ cup Pasta Water
- Add the baby spinach to the pan with the roasted onion and aubergine. Squeeze out the desired amount of roasted garlic cloves and mince before adding to the sauce.2 cups Fresh Baby Spinach
- Add the cooked pasta to the sauce and fold them in until evenly covered. Serve with kalamata olives and fresh parsley.
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