Tomato Basil Chicken Pasta

The first time I made this pasta, my kitchen smelled like an Italian grandmother had moved in for the evening. Fresh basil was everywhere, tomato sauce splattered the stovetop, and I kept sampling the chicken until there was barely enough left for the actual dish. My roommate poked her head in, drawn by the garlic, and asked if we were having guests. Nope, just Tuesday, I told her, sliding a bowl across the counter and watching her eyes light up after one bite.

Last summer my sister came over after a brutal breakup, needing comfort food but refusing anything too heavy. I made this with extra red pepper flakes and we sat on the back porch eating straight from the pan, watching fireflies and talking until midnight. She said it was the first time she had actually tasted anything in days, which felt like the highest compliment I could have received.

Ingredients

• 350 g (12 oz) short pasta: Penne catches the sauce beautifully in those ridges, though rigatoni works just as well. The shape matters more than you might think.
• Generous pinch of salt: Pasta water should taste like the sea. This is your only chance to season the pasta itself, so do not be shy here.
• 2 medium boneless chicken breasts: Cutting them into bite-sized pieces before cooking means more surface area gets golden and flavorful.
• 1 tbsp olive oil: Use a neutral oil with decent heat tolerance. The chicken needs space to sear, not steam.
• 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously before it hits the pan. Unseasoned protein is a kitchen tragedy.
• 2 tbsp olive oil: Fresh oil for the sauce base. The garlic will perfume this oil, so start with something you actually like eating.
• 3 cloves garlic, minced: Keep the pieces small but do not turn them into paste. You want them to soften, not dissolve.
• 800 g (28 oz) canned diced tomatoes: Good canned tomatoes beat mediocre fresh ones any day. The juice is liquid gold, so do not drain it.
• 1/2 tsp sugar: Just enough to tame the acidity without making it sweet. Trust your palate here.
• 1/2 tsp salt: Tomatoes need salt to wake up their flavor. Add gradually and taste as you go.
• 1/4 tsp crushed red pepper flakes: Optional, but that subtle warmth makes everything else pop. Even if you do not like spicy food, try a tiny pinch.
• 1 loosely packed cup fresh basil: Do not chop it too finely. You want little ribbons of basil that you can actually see and taste.
• 40 g (1/3 cup) freshly grated Parmesan: Pre-grated cheese does not melt the same way. Invest the extra minute to grate it yourself.

Instructions

Cook the pasta to perfect al dente:

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until it still has a slight bite to it, usually a minute or two less than the package suggests. Scoop out and reserve 1/2 cup of that starchy cooking water before draining.

Sear the chicken until golden:

Season the chicken pieces with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken in a single layer and let it sear undisturbed for 2-3 minutes before tossing. Cook until golden and cooked through, about 5-7 minutes total, then transfer to a plate.

Build the aromatic base:

In the same skillet, add the remaining 2 tbsp olive oil and the minced garlic. Let it sizzle for just 30 seconds until fragrant. Watch closely like a hawk because garlic goes from golden to bitter in seconds.

Simmer the tomato sauce:

Pour in the diced tomatoes with all their juice. Stir in the sugar, salt, and red pepper flakes if using. Let it bubble away uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color.

Combine everything together:

Stir the chopped basil and cooked chicken into the sauce. Let it simmer for 2-3 more minutes so the flavors become friends. Add the drained pasta to the skillet and toss enthusiastically to coat every piece. Splash in some reserved pasta water if the sauce looks too tight.

Finish with Parmesan:

Remove the skillet from heat and scatter the grated Parmesan over the pasta. Toss one more time until the cheese melts into the sauce, creating that velvety restaurant texture. Serve immediately with extra basil and a bit more Parmesan on top.

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This recipe became my go-to for new neighbors and nervous dinner dates alike because it looks impressive but is nearly foolproof. I once made it for someone who claimed to hate basil, and they ended up picking the leaves out of the sauce bowl long after the pasta was gone. Sometimes the simplest dishes are the ones that convert people.

Choosing the Right Pasta Shape

Short pasta with ridges or tubes catches the sauce in ways spaghetti never could. I have experimented with almost every shape in the grocery store, and the ones that hold the sauce in little crevices always win. That said, use whatever makes you happy. This is dinner, not a test.

Making It Your Own

The beauty of this recipe is how gracefully it accepts substitutions. I have made it with spinach instead of basil, added capers for briny pops, and tossed in mozzarella for that cheese pull effect. The technique stays the same even when the ingredients dance around a bit.

Serving and Pairing Suggestions

A crisp white wine cuts through the richness while letting the tomato brightness shine. Keep the bread nearby because that sauce deserves to be savored down to the last drop. A simple green salad with vinaigrette balances the meal perfectly.

• Leftovers reheat beautifully with a splash of water or extra tomato sauce
• The pasta will absorb more sauce as it sits, so thin it out when reheating
• Double the recipe and freeze portioned meals for those nights when cooking feels impossible

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There is something deeply satisfying about a recipe that comes together this quickly but tastes like it required way more effort. This is the pasta dish that will make you feel like you have your life together, even on chaotic days.

Recipe FAQs

→ Can I use fresh tomatoes instead of canned?

Yes, when tomatoes are in season, you can use ripe fresh tomatoes. Simply dice them and add a few extra minutes to the simmering time to break them down properly. Canned tomatoes work beautifully year-round and provide consistent results.

→ What type of pasta works best?

Short pasta shapes like penne, rigatoni, or fusilli are ideal because their nooks and crannies catch the sauce beautifully. However, you can use whatever you have on hand—spaghetti, fettuccine, or even farfalle will work just fine.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the sauce, so add a splash of water or extra tomato sauce when reheating to restore the creamy consistency.

→ Can I make this vegetarian?

Absolutely. Simply omit the chicken and add vegetables like sautéed zucchini, mushrooms, or bell peppers. You can also stir in white beans or chickpeas for plant-based protein while keeping the dish hearty and satisfying.

→ Why add sugar to the sauce?

A small amount of sugar helps balance the natural acidity of canned tomatoes, especially if they're not perfectly ripe. It's optional, so taste your sauce first—only add it if you find the tomatoes too tart for your liking.