How to Make Creamy Marinara Chicken Pizza & Pasta
Preparing the Pizza Dough
Preheat your oven to 400°F (205°C) and coat a 9-inch cake pan with olive oil to ensure a crisp, golden crust. Press the pizza dough into the pan, stretching it evenly to the edges. Let it rest while preparing the toppings—this allows the dough to rise slightly, resulting in a soft yet crispy texture.
Cooking the Chicken
In a mixing bowl, toss the boneless, skinless chicken thighs with garlic powder, onion powder, dried oregano, salt, and black pepper until evenly coated.
Heat olive oil in a skillet over medium-high heat and place the chicken in a single layer. Let it cook undisturbed for 5 minutes, allowing it to caramelize and develop rich flavor. Flip and continue cooking for another 10 minutes, until fully cooked and slightly crispy on the edges. Remove from heat, let rest for a few minutes, and dice into bite-sized pieces.
Making the Creamy Marinara Sauce
In a saucepan over medium heat, heat olive oil and sauté diced yellow onion until softened. Add minced garlic and cook until fragrant. Stir in crushed tomatoes, granulated sugar, dried oregano, and crushed red pepper flakes, bringing the mixture to a simmer. Let it cook for 10 minutes to enhance the flavors.
Reduce the heat to low and whisk in heavy cream for a rich, velvety texture. This sauce can be used immediately or stored in an airtight container in the refrigerator for up to 3 days.
Assembling & Baking the Pizza
Spread the creamy marinara sauce evenly over the prepared pizza dough. Top with mozzarella cheese and the diced, seasoned chicken. Sprinkle the edges of the dough with dried oregano for extra flavor.
Bake at 400°F for 25 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove from the oven and garnish with fresh basil before serving.
Tossing the Pasta
In a skillet over medium heat, add the creamy marinara sauce and the cooked penne pasta, along with a splash of pasta cooking liquid to help the sauce coat the noodles.
Season with kosher salt to taste and toss in the cooked chicken. Finish by mixing in crushed red pepper flakes, freshly grated Parmesan cheese, and chopped fresh parsley for a vibrant, flavorful dish.
Ingredients & Substitutions
- Pizza Dough – Use store-bought dough for convenience or homemade dough for a more personalized texture.
- Boneless Chicken Thighs – Preferred for their juiciness, but chicken breasts can be used for a leaner option.
- Olive Oil – Used for cooking and flavor enhancement. Can be swapped for butter for a richer taste.
- Garlic & Onion Powder – Essential for seasoning the chicken; fresh garlic and onion can be used for a more pronounced flavor.
- Crushed Tomatoes – Forms the base of the marinara sauce. If unavailable, substitute with tomato puree or diced tomatoes blended smooth.
- Heavy Cream – Adds a luscious texture to the sauce. Half-and-half or full-fat coconut milk can be used as substitutes.
- Mozzarella Cheese – Melts beautifully for a classic pizza feel. Try a mix of provolone and Parmesan for more depth.
- Penne Pasta – Can be swapped with rigatoni, fusilli, or any pasta shape that holds sauce well.
- Parmesan Cheese – Adds saltiness and richness. Aged pecorino Romano can be used for a sharper taste.
Tips & Suggestions
- Make-Ahead Sauce & Chicken – The creamy marinara and cooked chicken can be prepared up to 3 days in advance, making mealtime a breeze.
- Extra Crispy Pizza Crust – Pre-bake the pizza dough for 5 minutes before adding toppings to prevent sogginess.
- Customize the Toppings – Try adding sautéed mushrooms, roasted red peppers, or spinach to the pizza for extra depth.
- Spice It Up – Add more crushed red pepper flakes or a drizzle of hot honey for a spicy-sweet contrast.
- Meal Prep Friendly – Both the pizza and pasta versions reheat well, making this a great make-ahead meal for busy days.
Frequently Asked Questions
Can I Make This Without Heavy Cream?
Yes! Substitute with half-and-half, Greek yogurt, or coconut milk for a lighter version.
How Do I Store & Reheat Leftovers?
Store pizza in an airtight container in the fridge for 3-4 days. Reheat in a 375°F oven for 8-10 minutes to retain crispiness. For pasta, store in a sealed container and microwave with a splash of water to loosen the sauce.
Can I Use Store-Bought Marinara?
Absolutely! If you're short on time, a high-quality jarred marinara sauce can replace the homemade version–just add heavy cream to make it creamy.
Can I Grill the Chicken Instead?
Yes! Grilling the chicken instead of pan-frying adds a smoky depth to the dish. Cook over medium heat for 4-5 minutes per side until fully cooked.
This Creamy Marinara Chicken Pizza & Pasta is a game-changer, offering two delicious meal options in one recipe! Whether you're craving a crispy, cheesy pizza or a comforting, saucy pasta dish, this recipe delivers bold flavors and rich textures. Try it out and enjoy the perfect balance of creamy, cheesy, and savory goodness!
