Save to Pinterest The first time I made this pasta, my kitchen smelled like an Italian grandmother had moved in for the evening. That fresh basil hitting the hot tomato sauce releases something magical in the air that makes everyone wandering into the kitchen ask, "What is that?" It has become my go-to when I need something that feels impressive but actually comes together in the time it takes to boil water.
Last winter, my sister dropped by unexpectedly on a Tuesday evening when she was supposed to be at work. Sometimes you just need pasta and a glass of wine with someone who gets it. We ate standing at the counter, barely speaking between bites, and she told me I should open a restaurant. That might have been the wine talking, but I will take the compliment.
Ingredients
- Short pasta (350 g / 12 oz): Penne, rigatoni, or fusilli catch the sauce in all those ridges and crevices
- Chicken breasts (2 medium, about 350 g / 12 oz): Cut into bite-sized pieces so every forkful has both chicken and pasta
- Olive oil (3 tbsp total): One tablespoon for the chicken, two for building that flavorful sauce base
- Garlic (3 cloves, minced): Freshly minced garlic makes all the difference here, do not even think about jarred stuff
- Canned diced tomatoes (800 g / 28 oz): Good quality canned tomatoes work beautifully year round, but fresh tomatoes in season are a game changer
- Fresh basil (1 loosely packed cup / 25 g): Add half to the sauce, save the prettiest leaves for that restaurant worthy garnish
- Parmesan cheese (40 g / 1/3 cup grated): Freshly grated melts into the sauce and creates this silky texture
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to boil, then cook pasta until al dente. Before draining, scoop out 1/2 cup of that starchy water, it is liquid gold for sauce consistency.
- Cook the chicken:
- Season the 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. Set aside on a plate.
- Build the sauce base:
- In the same skillet, add 2 tbsp olive oil and minced garlic. Sauté just 30 seconds until you can smell it, taking care not to brown the garlic or it turns bitter.
- Simmer the tomatoes:
- Pour in diced tomatoes with their juice, sugar, salt, and red pepper flakes if you want some warmth. Let it bubble uncovered for 10 to 12 minutes until slightly thickened.
- Bring it all together:
- Stir in chopped basil and the cooked chicken, simmer 2 to 3 minutes more. Add the drained pasta, tossing to coat, and use splashes of that pasta water if the sauce needs loosening.
- Finish with cheese:
- Remove from heat and stir in grated Parmesan until melted and creamy. Serve immediately with extra Parmesan and fresh basil leaves on top.
Save to Pinterest This recipe has saved me on countless weeknights when takeout seemed like the only option. My neighbor texts me whenever she smells the garlic and tomatoes wafting through the building, asking if there is extra. There never is.
Making It Vegetarian
Skip the chicken entirely and let those tomatoes and basil shine. Sautéed zucchini or mushrooms work beautifully as a hearty substitute, adding their own texture and flavor to the dish. I actually make it this way quite often during summer when fresh vegetables are everywhere and turning on the oven feels like a punishment.
Pasta Perfection
Whole wheat pasta adds nuttiness and fiber, though it needs an extra minute or two of cooking time. Gluten free pasta has come a long way, but rinse it under cold water after draining to stop the cooking, otherwise it can turn to mush. Whatever pasta you choose, cook it to al dente, those firm strands hold up better when tossed with the sauce.
Wine Pairing Notes
A crisp Pinot Grigio cuts through the tomato acidity and complements the fresh basil beautifully. If you are not drinking wine, sparkling water with a squeeze of lemon works just as well to refresh your palate between bites. The bright acidity keeps each bite tasting as exciting as the first.
- Make a double batch of the sauce and freeze half for another night
- Add a handful of spinach at the end for extra nutrition
- Let leftovers cool completely before storing to prevent sogginess
Save to Pinterest There is something deeply comforting about a bowl of pasta that hits all the right notes, and this one has become a regular in my rotation. I hope it finds a regular spot in yours too.
Recipe FAQs
- → Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes work wonderfully when in season. Use about 800g of ripe tomatoes, roughly chopped. The sauce may need an extra 2-3 minutes to reduce slightly more than with canned tomatoes.
- → How do I keep the basil bright and fresh?
Add the fresh basil in the final 2-3 minutes of cooking to preserve its vibrant color and delicate flavor. Avoid overcooking it, as prolonged heat will darken and mute its taste.
- → What pasta shapes work best?
Short, tubular pastas like penne, rigatoni, or fusilli work best as they catch and hold the sauce well. Avoid thin pastas that may overcook before the sauce is ready.
- → Is there a vegetarian substitute for chicken?
Absolutely. Sauté diced zucchini, mushrooms, or eggplant using the same method as the chicken. They'll absorb the sauce beautifully and provide similar texture and substance.
- → Why reserve pasta water?
Pasta water contains starch that helps the sauce cling to the noodles and creates a silky finish. Use it to loosen a thick sauce or help emulsify the flavors together.
- → Can I make this ahead?
Prepare the sauce up to 24 hours in advance and refrigerate. Cook the pasta and chicken fresh, then combine just before serving for the best texture and flavor.