Tomato Basil Chicken Pasta (Print Version)

Succulent chicken and pasta coated in aromatic tomato-basil sauce. Quick, flavorful, and perfect for weeknight dinners.

# Ingredient List:

→ Pasta

01 - 12 oz short pasta (penne, rigatoni, or fusilli)
02 - Salt for pasta water

→ Chicken

03 - 2 medium boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Tomato Basil Sauce

07 - 2 tablespoons olive oil
08 - 3 cloves garlic, minced
09 - 28 oz canned diced tomatoes with juice
10 - 1/2 teaspoon sugar
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon crushed red pepper flakes
13 - 1 cup fresh basil leaves, roughly chopped

→ Finishing

14 - 1/3 cup freshly grated Parmesan cheese, plus extra for serving
15 - Fresh basil leaves for garnish

# Recipe Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - Season chicken pieces with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and cooked through, about 5-7 minutes. Transfer to a plate and set aside.
03 - In the same skillet, add 2 tablespoons olive oil and minced garlic. Sauté for 30 seconds until fragrant but not browned.
04 - Pour in diced tomatoes with juice, sugar, salt, and red pepper flakes if using. Simmer uncovered for 10-12 minutes, stirring occasionally, until slightly thickened.
05 - Stir in chopped basil and cooked chicken. Simmer for 2-3 minutes to meld flavors.
06 - Add drained pasta to the sauce, tossing to coat evenly. If needed, add a splash of reserved pasta water to loosen the sauce to desired consistency.
07 - Remove from heat and stir in grated Parmesan cheese. Serve immediately, garnished with fresh basil and extra Parmesan.

# Expert Suggestions:

01 -
  • The sauce comes together in one pan meaning less cleanup and more time enjoying dinner
  • Fresh basil transforms humble canned tomatoes into something that tastes like an Italian grandmother made it
02 -
  • Reserving pasta water is not optional it is the secret weapon that transforms a good sauce into a restaurant quality coating
  • Adding basil too early makes it taste cooked and sad wait until the very last moment for that bright fresh punch
03 -
  • Pat your chicken completely dry with paper towels before seasoning it will sear instead of steam
  • Use tongs to toss everything together at the end spoons tend to break up the pasta pieces
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