Tomato Basil Chicken Pasta

My neighbor knocked on my door one Tuesday evening holding a bag of fresh basil from her garden, insisting I had to take it before it bolted. I had chicken thawing and a box of penne in the pantry, so I threw together this pasta on instinct. The kitchen smelled like a trattoria within minutes, and I ended up texting her a photo of the finished dish before I even sat down to eat. She came over with a bottle of wine, and we polished off the whole skillet together.

I made this for my kids on a rainy Saturday when they were bored and hungry at the same time. They hovered around the stove, stealing basil leaves and asking a hundred questions about why garlic smells so good. By the time I plated it, they were already arguing over who got the biggest serving. Watching them twirl pasta and ask for seconds reminded me that simple food, made with a little care, is often the most memorable.

Ingredients

• Short pasta (penne, rigatoni, or fusilli): The ridges and tubes grab onto the tomato sauce beautifully, and I always salt the water generously so the pasta tastes seasoned from the inside out.
• Boneless, skinless chicken breasts: Cut them into even bite-sized pieces so they cook at the same rate, and dont skip the seasoning before they hit the pan.
• Olive oil: I use it twice, once for the chicken and again for the sauce, because it adds a fruity richness that butter cant quite match.
• Garlic: Mince it finely and watch it closely, burnt garlic turns bitter and can ruin the whole vibe of the dish.
• Canned diced tomatoes: I keep several cans in my pantry year-round, but if you have ripe summer tomatoes, rough chop them and use those instead.
• Sugar: Just a pinch balances the acidity of the tomatoes without making the sauce taste sweet.
• Fresh basil: Tear or chop it right before adding so it stays bright green and fragrant, dried basil is not the same here.
• Parmesan cheese: Grate it yourself if you can, the pre-shredded stuff has anti-caking agents that make the sauce gritty.
• Crushed red pepper flakes: Optional but wonderful if you like a gentle kick of heat threading through the sweetness.

Instructions

Boil the pasta:

Bring a big pot of water to a rolling boil, salt it until it tastes like the sea, then cook your pasta until its just al dente. Reserve half a cup of that starchy pasta water before draining, it becomes liquid gold for adjusting the sauce later.

Cook the chicken:

Season the chicken pieces with salt and pepper, then sear them in hot olive oil until theyre golden on the edges and cooked through, about five to seven minutes. Transfer them to a plate so they dont overcook while you build the sauce.

Sauté the garlic:

Add a fresh glug of olive oil to the same skillet, toss in the minced garlic, and let it sizzle for about thirty seconds until it smells amazing but hasnt turned brown. This step happens fast, so stay close.

Simmer the tomatoes:

Pour in the canned tomatoes with all their juice, then add the sugar, salt, and red pepper flakes if youre using them. Let everything bubble gently for ten to twelve minutes, stirring now and then, until the sauce thickens and the raw tomato taste mellows into something rich.

Add basil and chicken:

Stir in the chopped basil and the cooked chicken, letting them simmer together for two to three minutes so the flavors meld. The basil will wilt and release its perfume into the sauce.

Toss with pasta:

Add the drained pasta directly to the skillet and toss everything together, adding splashes of reserved pasta water if the sauce feels too tight. The starch helps the sauce cling to every piece of pasta.

Finish and serve:

Pull the skillet off the heat, stir in the grated Parmesan, and taste for seasoning. Serve it hot, topped with extra Parmesan and a few torn basil leaves for color and aroma.

Save

One night I doubled this recipe for a small dinner party, and a friend who claimed she didnt like tomato sauce went back for thirds. She said it tasted like something her grandmother wouldve made, which is the highest compliment I can imagine. We sat around the table long after the plates were empty, talking and laughing, and I realized this dish had become more than dinner, it was the reason we all lingered.

Making It Your Own

If you want to skip the chicken, sautéed zucchini or mushrooms work beautifully and soak up the tomato sauce in their own earthy way. Ive also stirred in a handful of spinach at the end when I needed more greens, and it wilted right into the pasta without fuss. You can swap in whole-wheat or gluten-free pasta if thats what you keep on hand, just watch the cooking time since it varies by brand. This recipe is forgiving and adaptable, which is why it shows up on my table so often.

Pairing and Serving

I love serving this with a simple arugula salad dressed in lemon and olive oil, the peppery bite balances the richness of the pasta. A crusty baguette for mopping up extra sauce never goes amiss, and if youre pouring wine, a crisp Pinot Grigio or a light Chianti both work beautifully. On nights when Im keeping it casual, sparkling water with a wedge of lemon feels just as celebratory. The meal itself is hearty enough that you dont need much else, maybe some fresh fruit or a scoop of gelato if youre feeling indulgent.

Storage and Reheating

Leftovers keep well in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When I reheat it, I add a splash of water or broth to the pan and warm it gently over medium-low heat, stirring until everything loosens up again. The flavors actually deepen overnight, so sometimes I think it tastes even better the next day. I wouldnt freeze this because the pasta texture suffers, but if you want to prep ahead, you can make the sauce and cook the chicken separately, then toss it all together with freshly boiled pasta when youre ready to eat.

• Store in an airtight container and let it cool completely before refrigerating to avoid condensation.
• Reheat gently and add liquid as needed so the pasta doesnt dry out or clump together.
• Garnish with fresh basil and Parmesan right before serving to bring back that just-made brightness.

Save

This pasta has become my go-to when I want something nourishing without spending the whole evening in the kitchen. I hope it finds a spot in your regular rotation, too, and that it brings as much warmth to your table as it has to mine.

Recipe FAQs

→ Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes work wonderfully during peak season. Use about 800g of ripe tomatoes, blanch and peel them, then dice. The cooking time may vary slightly depending on tomato juiciness.

→ How do I prevent the pasta from becoming mushy?

Cook pasta to al dente according to package directions, which typically takes 1-2 minutes less than the maximum time listed. The pasta will continue cooking slightly when tossed with the warm sauce.

→ What can I substitute for chicken?

Shrimp, ground beef, or sautéed mushrooms and zucchini work beautifully. Adjust cooking times accordingly—shrimp needs only 2-3 minutes, while vegetables need about 5-7 minutes.

→ Why add pasta water to the sauce?

Starchy pasta water helps the sauce cling to the noodles and creates a silky coating. It's a professional technique that ensures better flavor distribution throughout the dish.

→ Can I make this ahead of time?

Prepare the sauce up to 2 days in advance and refrigerate. Cook the pasta fresh when serving, then combine. This dish is best enjoyed immediately after assembly for optimal texture and flavor.

→ How do I adjust the spice level?

The red pepper flakes are optional and add subtle heat. Start with 1/4 teaspoon and increase to taste. For milder flavors, omit entirely or serve extra flakes on the side.