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Split Chicken Breast and Angel Hair Pasta Marinara
Caraluzzi's Recipes

Split Chicken Breast & Angel Hair Pasta Marinara

3.67 from 3 votes
Prep Time 2 minutes
Cook Time 45 minutes
Servings 2


  • 2 Split Chicken Breasts Skin-on, Bone-in (aprx.2.5lbs)
  • ½ lb Angel Hair Capellini Pasta
  • 1 24 oz. Jar Caraluzzi's Marinara Sauce
  • 2 Tbsp. Butter
  • Fresh ground Sea Salt and Pepper to taste.
  • ¼ cup shredded parmesan or Romano cheese,
  • 1 loaf Italian bread optional


  • Turn on oven to 350 F. (for the bread a little later).
  • On stove top heat 2 tablespoons of butter in a medium size pan on high heat.
  • Season the chicken with salt & pepper and add to the pan. Cook for about 4 mins per side to make sure each side is browned.
  • In a medium stock pot add chicken and juices from pan. Add the marinara sauce to ensure chicken is mostly covered in sauce. Put cover on pot.
  • Bring pot to a simmer and cook for about 35 minutes. About ½ way through cooking flip breast to other side to ensure even cooking. Can pull chicken out when the temp hits 160 F as it will continue to rise to 165 degrees.
  • After chicken has been cooking for about 20 minutes, wrap loaf of bread in foil. Heat for about 15 minutes.
  • After chicken has been cooking for about 25 mins, start boiling water for pasta.
  • Cook pasta according to directions on package (usually only about 3-5 mins).
  • In individual serving bowls plate pasta first then put 1 chicken breast on top and add sauce to your liking.
  • Add shredded parmesan or Romano cheese and serve.


  • Serve with a warm loaf of Italian bread, try Caraluzzi’s pane di casa.
  • In our family we use an extra empty bowl in the center of table to discard skin/bones.
  • Can sub conventional butter with Italian Parma Butter for more flavorful taste.
  • The leftover sauce can be refrigerated and used for another meal later in the week.