Tomato Basil Chicken Pasta (Print View)

Tender chicken with al dente pasta in a vibrant tomato-basil sauce. Quick, flavorful Italian main dish.

# Components:

→ 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), 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 fresh basil leaves, loosely packed, roughly chopped

→ Finishing

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

# Directions:

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 Advice:

01 -
  • Everything cooks in about 40 minutes, so you can have dinner on the table without feeling rushed or frazzled.
  • The sauce clings to every piece of pasta and chicken, giving you that perfect bite every single time.
  • Fresh basil transforms canned tomatoes into something that tastes like youve been simmering sauce all afternoon.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have had time to settle.
02 -
  • Reserve that pasta water before you drain, because once its gone, its gone, and youll wish you had it when your sauce needs loosening.
  • Dont cook the garlic too long or it will turn bitter and ruin the whole base of your sauce, 30 seconds is truly all you need.
  • Taste your tomatoes before adding sugar, because some canned brands are naturally sweeter and wont need the extra help balancing acidity.
03 -
  • Use a large skillet instead of a saucepan so the sauce reduces faster and the pasta has room to toss without spilling over the sides.
  • If your tomatoes taste too acidic even after adding sugar, stir in a pinch of baking soda, it neutralizes the acid without changing the flavor.
  • Tear the basil with your hands instead of chopping it with a knife to prevent bruising and keep the edges from turning dark.
  • Grate your Parmesan fresh right before serving because pre-grated cheese has anti-caking agents that prevent it from melting smoothly into the sauce.
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