Save to Pinterest The first time I made this tomato basil chicken pasta, I was rushing to feed friends who'd shown up unexpectedly. I threw together whatever I had in the pantry, and somehow that haphazard dinner became the most requested recipe in my circle. There's something magical about how simple ingredients transform into something that feels like a hug on a plate.
Last summer, my niece helped me make this while we talked about her first apartment. She said the smell of garlic hitting olive oil reminded her of Sunday dinners at her grandmother's house. Now every time she cooks it, she calls me to say her whole kitchen feels like home.
Ingredients
- 350 g (12 oz) short pasta: Penne, rigatoni, or fusilli catch the sauce in every crevice
- Generous pinch of salt: Pasta water should taste like the sea—this is your only chance to season from the inside out
- 2 medium boneless skinless chicken breasts: Cut into bite-sized pieces so every forkful has everything you need
- 1 tbsp olive oil: For getting a golden sear on the chicken
- 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the chicken shine
- 2 tbsp olive oil: The foundation for your sauce—use good quality here
- 3 cloves garlic, minced: Fresh garlic makes all the difference, don't skimp
- 800 g (28 oz) canned diced tomatoes: Whole tomatoes crushed by hand give the best texture, but diced work beautifully too
- 1/2 tsp sugar: Just enough to tame acidic tomatoes without making it sweet
- 1/2 tsp salt: Adjust as you go—canned tomatoes vary wildly in sodium
- 1/4 tsp crushed red pepper flakes: Optional, but that tiny hum of heat makes everything pop
- 1 loosely packed cup fresh basil leaves: Tear or chop roughly—delicate treatment keeps it from turning black
- 40 g (1/3 cup) freshly grated Parmesan cheese: Pre-grated has anti-caking agents that prevent melting
- Fresh basil leaves for garnish: Whole leaves look gorgeous and hint at what's inside
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil and cook pasta until al dente, then reserve 1/2 cup of the starchy water before draining
- Sear your chicken while water heats:
- Season chicken pieces with salt and pepper, then sauté in 1 tbsp olive oil over medium-high heat until golden and cooked through, about 5 to 7 minutes
- Build your flavor foundation:
- In the same skillet, add 2 tbsp olive oil and minced garlic, sautéing just 30 seconds until fragrant—bitter garlic ruins everything
- Create your sauce:
- Pour in diced tomatoes with juice, sugar, salt, and red pepper flakes, then simmer uncovered 10 to 12 minutes until slightly thickened
- Bring it all together:
- Stir in chopped basil and cooked chicken, simmering 2 to 3 minutes more before adding pasta and tossing to coat
- Finish like a restaurant chef:
- Add pasta water if sauce needs loosening, then remove from heat and fold in Parmesan until melted and creamy
Save to Pinterest This pasta became my go-to when my neighbor had surgery last year. She texted me three days later asking for the recipe because her husband, who never cooks anything, wanted to make it for her Friday night dinner. Sometimes the simplest food carries the most love.
Making It Your Own
I've discovered that swapping in sautéed zucchini or mushrooms works beautifully for vegetarian friends. The vegetables soak up that tomato sauce just as eagerly as the chicken would, and fresh spinach added at the end wilts into something wonderfully silky.
Worth The Splurge
Imported Italian pasta really does hold up better, and those extra few dollars show in the texture. A wedge of genuine Parmigiano-Reggiano instead of pre-grated cheese makes the sauce creamier and gives you those salty crystals that hit your tongue like tiny treasures.
Timing Is Everything
The trick I learned after years of mushy pasta disasters is timing the sauce so it's ready exactly when the pasta is done. Now I start my water first, drop the pasta when the chicken goes into the pan, and everything comes together like choreography.
- Mise en place isn't just for restaurants—having everything prepped makes the actual cooking feel effortless
- Reserve more pasta water than you think you need, then use what's necessary
- Let the dish rest for 2 minutes after tossing so the sauce clings properly
Save to Pinterest This pasta has seen me through exhausted weeknights and impromptu dinner parties alike, always delivering something that feels like much more effort than it actually took.
Recipe Questions
- → Can I use fresh tomatoes instead of canned?
Yes, absolutely. Use about 800g of ripe, fresh tomatoes. Dice them and proceed as directed. Fresh tomatoes may release more liquid, so simmer slightly longer if needed to achieve the desired sauce consistency.
- → How do I achieve al dente pasta?
Start checking the pasta 1-2 minutes before the package time suggests. It should be tender but still have a slight firmness when bitten. Drain immediately when ready, as pasta continues cooking slightly from residual heat.
- → What's the purpose of reserving pasta water?
Pasta water contains starch that helps the sauce adhere to the pasta and creates a silky texture. Use it to loosen the sauce if it becomes too thick after combining everything together.
- → Can I make this dish dairy-free?
Yes, simply omit the Parmesan cheese or substitute it with a dairy-free alternative. The dish remains delicious with just the tomato-basil sauce coating the chicken and pasta.
- → How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. Add fresh basil after reheating for best flavor.
- → What are good vegetarian substitutes for chicken?
Sautéed mushrooms, zucchini, or eggplant work beautifully. For heartier options, try white beans or chickpeas. Cook vegetables until tender, then proceed with the tomato sauce as directed.