Tomato Basil Chicken Pasta (Printable)

Tender chicken with al dente pasta in a fresh 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

# 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 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, approximately 5-7 minutes. Transfer to a plate.
03 - Add 2 tablespoons olive oil and minced garlic to the same skillet. Sauté for 30 seconds until fragrant, being careful not to brown.
04 - Pour in diced tomatoes with juice, sugar, salt, and red pepper flakes. 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. Add splashes of reserved pasta water if needed to achieve desired sauce consistency. Remove from heat and stir in grated Parmesan cheese.
07 - Serve immediately, garnished with fresh basil and additional Parmesan cheese.

# Expert Advice:

01 -
  • The sauce clings to every piece of pasta thanks to that starchy pasta water trick
  • It tastes like you spent hours simmering sauce but ready in under 40 minutes
  • Leftovers somehow taste even better the next day for lunch
02 -
  • Reserving pasta water is not optional, it creates that glossy restaurant style sauce consistency
  • Do not rush the garlic step, burnt garlic will ruin the whole dish with bitterness
  • The sauce thickens as it cools, so it should look slightly looser than you want when you take it off the heat
03 -
  • Room temperature chicken cooks more evenly, so take it out of the fridge 20 minutes before starting
  • Fresh tomatoes should be peeled and seeded if you are using them instead of canned
  • Grate your Parmesan fresh, pre grated cheese has anti caking agents that prevent proper melting
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