This rosé pasta sauce recipe combines easy homemade marinara sauce with heavy cream, resulting in a perfectly balanced flavor and velvety texture. It’s one of my go-to recipes because it’s quick to prepare and delivers that restaurant-quality taste—right from your own kitchen!

It’s perfect for busy weeknights when you want something warming, satisfying, and made with just a handful of basic ingredients.

Sometimes, the simplest recipes turn out to be the most satisfying—and this rosé pasta sauce is a perfect example. Made with just a few pantry ingredients, it comes together quickly.

This chicken rose pasta recipe is a go-to dish in my kitchen—I make it for nearly every party or brunch. It’s always a hit with both kids and adults, and guests are often surprised to hear that it comes together in just minutes (they always assume it took hours!).

This rosa pasta recipe is super simple, and the flavor is absolutely delicious. Pair it with some crispy garlic bread for a delicious meal.

Why You’ll Like This Rosé Pasta Sauce Recipe

I’m sure you’re going to love this rose pasta sauce recipe because:

It has a nice, pretty pink color and a smooth, creamy texture.
This rosé sauce, which is made by mixing tomato sauce with cream, has a perfectly balanced taste—not too tangy and not too rich.
It’s warm, comforting, and great to serve when you have guests.

The best part?

The ingredients are super affordable, and the whole recipe takes only 20 minutes to make.
It’s a great option for a quick and tasty dinner any night of the week.
You can even make the sauce ahead of time, as it freezes well. Just let it thaw and reheat it up before adding it to your pasta.

Ingredients for Chicken Rosé Pasta

For Rose Pasta Sauce

Olive oil: Common in Italian pasta recipes and used for sautéing, while adding flavor.
Onion: Yellow onions are my go-to.
Garlic: For extra umami and flavor depth
Tomatoes: Use a good-quality canned crushed tomato with liquid, as it is an important ingredient of the recipe.
Heavy cream: Or you can use half-and-half for a lighter version.
Parmesan cheese: A sprinkle of cheese on top finishes it perfectly. It’s best to grate fresh Parmesan from a block—it melts more smoothly and has a much better flavor than the pre-shredded kind.
Italian seasonings: This dried herbs blend is an easy way to add rich, herby flavor to your favorite soups and sauces.
Sugar: Sugar in the sauce helps balance the acidity of the tomatoes and enhances the flavors.
Salt and black pepper: To flavor the sauce.

Other Ingredients

Pasta: You can use any pasta, such as penne, fettuccine, or rigatoni. I love using penne pasta — the little tubes are perfect for catching all the sauce inside, so every bite is full of flavor. Sometimes I go with whole-grain penne for a heartier, more wholesome touch, and it still turns out absolutely delicious.
Chicken: I cut the chicken breast into small bite-sized pieces. You can omit the chicken for a vegetarian option, or you can replace it with other meats such as shrimp or ground Italian sausage.
Fresh parsley: for an optional garnish.

Substitutions and Variations

For a lighter, lower-calorie version, you can substitute the heavy cream with half and half. The sauce won’t be as rich and creamy, though.
Want a bolder herby taste? Just double the Italian seasoning, though I personally like a subtle hint.
You can add other seasonings such as crushed red pepper, additional dried herbs, fennel, coriander, truffle oil, etc.
If you’d like to add some protein, try tossing in cooked shrimp, salmon, or chicken at the end—or serve it right on top.
For keto, use low-carb noodles such as konjac or zoodles.

How to Make Rose Pasta

Make the Rosé Pasta Sauce

Heat the olive oil in a saucepan over medium heat. Add onions and cook until softened and fragrant, about 5 minutes.
Stir in garlic and cook for 1 minute more.
Stir in the crushed tomatoes, Italian seasoning, salt, and pepper.
Turn heat to low and simmer uncovered for 20–25 minutes, stirring occasionally.

Cook the Pasta and Chicken

Cook the pasta according to package directions in lightly salted water. Drain and set aside.
Heat the oil over medium-high heat in a separate large non-stick pan. Add the chicken and season with salt and pepper. Saute until browned and cooked through, stirring occasionally, about 7–10 minutes. Remove from the skillet and set aside.

Assemble

Add the rosé sauce to the pan that the chicken was cooked in.
Stir in the cream and bring to a gentle simmer over low heat.
Stir in the Parmesan until it is melted and the sauce is a smooth consistency.
Stir in the chicken until well coated.
Toss together with the cooked pasta and garnish with fresh parsley and extra Parmesan cheese.

Serving and Pairing Suggestions

I especially enjoy pairing it with pasta (penne is my top pick!), but it also works wonderfully as dip for Greek Turkey Meatballs or even as a flavorful base for homemade pizza. So good!

Add a few fresh basil leaves on top if you’ve got some—it’s a nice touch. While it’s amazing on its own, you can turn it into a full meal by pairing it with a simple side salad, like my Mozzarella Avocado Caprese Salad.

For a heartier meal, try serving it with some extra protein—like Baked Breaded Chicken Breast or Baked Rainbow Trout. I’ve even had this pasta alongside a simple steak, and it was amazing. And of course, pasta and garlic bread are always a perfect match in my book!

Storage Tips

Fridge: Store the pasta for up to 4 days in the refrigerator in an airtight container.
Freezer: You can also freeze it for up to a month, but since it’s a cream-based dish, freezing isn’t ideal — the sauce may separate or become grainy when reheated due to the milk proteins crystallizing. Only freeze it if absolutely necessary and you’re unable to finish the leftover in time.
Reheat: Warm the pasta in a pan on medium heat, stirring occasionally for about 10 minutes and adding a little water to refresh the sauce. You can also microwave it — just add a splash of water and heat in short bursts, stirring in between, until fully heated.

Best Types of Pasta Noodles for Rosa Pasta

One of the best things about rosé pasta sauce is how versatile it is—it pairs beautifully with a variety of noodles. However, you need to use pasta that holds up well with the creamy tomato-based rosé sauce. Here are some great pasta options to try:

Penne: A classic choice! The tube shape holds the sauce beautifully and gives you a satisfying bite.
Rigatoni: Similar to penne, but larger, rigatoni’s ridges help it hold onto the sauce, making it a filling and substantial dish.
Fusilli: These spirals are perfect for catching creamy sauce in every twist and turn.
Rotini: Similar to fusilli, rotini’s ridges cling to the sauce, making it a favorite for this rosa pasta recipe.
Spaghetti or Linguine: Long noodles are always a great option. They twist and twirl perfectly with the silky pink sauce.

No matter which pasta you choose, make sure to cook it al dente—that means slightly firm to the bite. Overcooked pasta can turn mushy and won’t hold up as well with the creamy, tomato-rich rosé sauce. Al dente pasta offers the perfect bite and allows the sauce to cling beautifully, giving you the best texture and flavor in every forkful.

Expert Tips

Adding the rosé sauce to the pan that the chicken was cooked in will add extra flavors. This is due to the fond (yummy leftover bits) of the chicken.
One of the secrets to a great pasta dish is adding some cooking pasta water—it helps bring everything together and makes the sauce nice and smooth.
Be careful not to overcook the pasta, as it’ll turn mushy when mixed with the sauce.
If you’re not serving the dish right away, keep the pasta and sauce separate so it doesn’t dry out. I like to keep the cooked pasta in a colander with a light drizzle of olive oil to stop it from sticking together until it’s time to serve.

FAQs

Why Is It Called Rose Pasta?

This pasta gets its name because of its beautiful pink color which is obtained from mixing tomato sauce with a little cream. This simple combination not only gives it its signature pretty pink color but also adds a rich, creamy flavor that’s hard to resist.

What Makes Rose Pasta Sauce Unique?

Rose pasta sauce is a delicious combination of creamy and tangy flavors. It’s a great way to add variety to your meals, blending the smoothness of heavy cream with the bright taste of tomatoes. And it’s not just for pasta—you can use it in other tasty dishes too.

How to Thicken or Thin Rosé Sauce?

Too thin? Make a smooth slurry by combining cornstarch and water. Slowly add it to your sauce while cooking over medium heat, stirring constantly. Keep stirring until the sauce thickens to your liking. You can check the thickness by dipping a spoon.

Too Thick? Add a bit of reserved water from cooking the noodles to reach the desired consistency.

How To Make Pasta Sauce Taste Better?

To improve the flavor of your tomato sauce, stir in a tablespoon of balsamic vinegar (or lemon juice) and a teaspoon of brown sugar or raw cane sugar.

More Pasta Recipes to Try

If you’re a pasta lover, don’t miss out on these other tasty recipes:

Rosé Pasta served in a bowl with garnishes

Rosé Pasta with Chicken

Written by Matt | Plating Pixels

Rsé pasta sauce combines easy homemade marinara sauce with heavy cream, resulting in perfectly balanced flavor and velvety texture.

5 from 5 votes

Print Recipe Pin Recipe Save

Prep Time 10

Cook Time 30

Total Time 40

Course Dinner, Entree, Pasta

Cuisine Italian

Servings

Calories 416 kcal

Equipment

Ingredients

Rosé Pasta Sauce

2 tablespoons olive oil
1 medium onion diced
4 garlic cloves minced
28 ounces crushed tomatoes canned with liquid
1 tablespoon Italian seasonings
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper

Chicken Rose Pasta

12 ounces pasta such as penne or fettuccine
1 tablespoon olive oil
1 pound chicken breast cut into bite-size pieces
Salt and pepper to taste
1 tablespoon Italian seasoning
¾ cup heavy cream or half-and-half for a lighter version
½ cup grated Parmesan cheese plus extra for garnish
Fresh parsley optional garnish