Save The first time I made this creamy tomato basil chicken pasta, my apartment smelled so incredible that my neighbor actually knocked on the door to ask what I was cooking.
I served this at a small dinner party last winter, and my friend Sarah literally stopped conversation mid-sentence after her first bite, grabbed her fork, and said, Okay, Im focused now.
Ingredients
- 12 oz penne pasta: Penne catches the sauce beautifully in those ridges and tubes, though rigatoni or ziti work just as well if thats whats hiding in your pantry
- 1 lb boneless skinless chicken breasts: Pound them slightly to even thickness so they cook evenly and stay juicy, or use chicken thighs if you prefer dark meat
- 1 tbsp olive oil: Use a neutral oil with a decent smoke point since were cooking over medium-high heat
- 2 tbsp unsalted butter: This builds the foundation of the sauce, so dont skip it, and let it foam and turn golden before adding your onions
- 1 medium yellow onion, finely chopped: The sweetness here balances the acidity of the tomatoes, so take the time to chop them small and cook them slowly
- 3 garlic cloves, minced: Fresh garlic makes all the difference, and mincing it finely releases more oils for better flavor distribution
- 1 can crushed tomatoes: San Marzano tomatoes if you can find them, they have a sweetness that regular tomatoes just cant match
- 1/2 cup heavy cream: Room temperature cream incorporates better and wont curdle when it hits the hot tomato sauce
- 1/3 cup freshly grated parmesan cheese: Buy a wedge and grate it yourself, pre-grated parmesan has anti-caking agents that prevent smooth melting
- 1/2 cup fresh basil leaves, chopped: Add this at the very end, and tear it by hand instead of chopping with a knife to avoid bruising the delicate leaves
Instructions
- Get your pasta going first:
- Boil the penne in salted water until al dente, then drain but save that starchy cooking water, its liquid gold for fixing sauces that turned out too thick
- Season and sear the chicken:
- Cook the seasoned chicken in hot olive oil about 6 minutes per side until golden, then let it rest on a plate for 5 minutes so the juices redistribute before slicing
- Build your flavor base:
- Melt butter in the same pan and cook the onions until they turn translucent and soft, about 4 minutes, then add the garlic and red pepper flakes for just 1 minute until you can smell the garlic
- Create the sauce:
- Pour in the crushed tomatoes and simmer for 5 minutes to let the flavors concentrate, then lower the heat and stir in the heavy cream, letting it bubble gently for 2 to 3 minutes
- Bring it all together:
- Stir in the parmesan and half your basil until the cheese melts and the sauce becomes glossy, then toss in the sliced chicken and pasta with splashes of pasta water until everything gets coated in that silky sauce
Save This recipe became my go-to comfort food during a particularly rainy spring when I needed something that felt like a warm hug after long days at work.
Choosing The Right Pasta Shape
Short pasta shapes with ridges or tubes work best here because they catch all that creamy sauce in every bite.
Balancing The Flavors
Taste your sauce before adding the pasta and adjust accordingly, some tomato brands are more acidic than others and might need a pinch of sugar to balance things out.
Making It Ahead
You can prep the components hours ahead, but the sauce absorbs into pasta quickly, so undercook the pasta by 2 minutes if youre storing it, and loosen with extra pasta water when reheating.
- Store pasta and sauce separately if meal prepping for the week
- Reheat gently with a splash of cream or pasta water to revive the sauce
- Fresh basil is best added just before serving to keep it bright green
Save Some dishes are just worth making again and again, and this creamy tomato basil pasta has earned a permanent spot in my regular rotation.
Recipe FAQs
- → How do I keep the chicken tender and juicy?
Season chicken breasts with salt and pepper, then cook over medium-high heat until golden and cooked through. Allow resting before slicing to retain juices.
- → Can I use other pasta types besides penne?
Yes, other medium-width pasta like rigatoni or fusilli work well to hold the creamy sauce.
- → What can I add to adjust the sauce consistency?
Reserve some pasta cooking water to thin the sauce gently, creating a silky texture without losing flavor.
- → How to enhance the aromatic flavor of the sauce?
Sauté onions and garlic until translucent, then add red pepper flakes and crushed tomatoes to build depth before stirring in cream and parmesan.
- → Are there suggested substitutions for basil?
Spinach makes a fresh alternative, providing a different but tasty herbal note in the sauce.