Tomato Basil Chicken Pasta (Print)

Tender chicken with al dente pasta in a vibrant tomato-basil sauce. Quick, flavorful Italian main dish perfect for weeknight dinners.

# Components:

→ Pasta

01 - 12 oz short pasta such as 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, optional
11 - 1/2 teaspoon salt, adjusted to taste
12 - 1/4 teaspoon crushed red pepper flakes, optional
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

# Method:

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

# Expert Advice:

01 -
  • It delivers restaurant flavor using ingredients you probably already have, no special trips required.
  • The chicken stays juicy and the pasta soaks up every bit of that garlicky tomato sauce.
  • Cleanup is minimal since everything comes together in two pans.
  • It scales up easily for company or down for solo dinners without losing its charm.
02 -
  • Reserve pasta water before you drain, because once it's gone, you can't get that starchy, salty magic back.
  • Don't add the basil too early or it will turn dark and lose its fresh punch.
  • Let the chicken rest on a plate instead of keeping it in the skillet, or it will overcook while the sauce simmers.
03 -
  • Use a skillet large enough to toss the pasta in the sauce without spilling, a 12-inch works perfectly.
  • Taste the sauce before adding the chicken back in, because you can adjust seasoning more easily without the protein in the way.
  • If your basil leaves are large, tear them by hand instead of chopping for a rustic look and less bruising.
  • Don't rinse the pasta after draining, that starch helps the sauce cling and creates a silky finish.
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