Tomato Basil Chicken Pasta (Printable version)

Tender chicken tossed with al dente pasta in a vibrant tomato-basil sauce, perfect for a quick and flavorful meal.

# What You'll Need:

→ 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 total), 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, adjust to taste
12 - 1/4 teaspoon crushed red pepper flakes, optional
13 - 1 cup loosely packed fresh basil leaves, roughly chopped

→ Finishing

14 - 1/3 cup freshly grated Parmesan cheese, plus extra for serving
15 - Fresh basil leaves for garnish

# How-To Steps:

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, about 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 flavors.
06 - Add the drained pasta to the sauce, tossing to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
07 - Remove from heat and stir in grated Parmesan cheese. Serve immediately, garnished with fresh basil and extra Parmesan.

# Expert Hints:

01 -
  • It delivers that deep, slow-cooked tomato flavor in under half an hour, which feels like cheating in the best way.
  • The chicken stays juicy because it cooks fast and finishes gently in the sauce, no rubbery texture here.
  • You can swap ingredients based on whats in your fridge and it still turns out comforting and bright.
  • Cleanup is minimal since everything comes together in one skillet after the pasta drains.
02 -
  • Dont skip reserving the pasta water, Ive forgotten before and had to add plain water, which dilutes the flavor instead of enriching it.
  • If you add the Parmesan while the skillet is still on the heat, it can seize up and get stringy, so always stir it in off the burner.
  • Cutting the chicken into uniform pieces matters more than I thought, uneven chunks mean some are dry while others are undercooked.
03 -
  • Use the same skillet for the chicken and the sauce so you capture all those browned bits on the bottom, they add serious flavor.
  • Taste the sauce before adding the pasta and adjust the salt then, its much easier to fix at that stage than after everything is mixed.
  • If your basil starts to brown, youve added it too early or the heat is too high, stir it in toward the end for the best color and fragrance.
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