Pin it The first time I made this tomato basil chicken pasta, I was rushing to get dinner on the table before my sister arrived for an unexpected visit. The kitchen filled with that unmistakable garlic and tomato perfume, and I remember thinking something this simple shouldn't smell this incredible. When we finally sat down to eat, she paused mid-bite and asked for the recipe, not believing it came together in under 40 minutes. Now it's become my go-to for those nights when I want comfort food that still feels special.
Last summer, my neighbor smelled the basil and garlic wafting through my open kitchen window and actually knocked on my door to ask what I was cooking. We ended up eating on the back porch with an extra bottle of wine, and this pasta turned a regular Tuesday into an impromptu dinner party. Something about bright tomatoes and fresh basil just makes people want to gather around.
Ingredients
- Short pasta: I love penne or rigatoni because those ridges catch every bit of sauce
- Chicken breasts: Cutting them into bite-sized pieces helps them cook evenly and absorb more flavor
- Garlic: Freshly minced is non-negotiable here, it builds the foundation of the whole dish
- Canned diced tomatoes: Look for ones with juice included, that liquid becomes part of your sauce
- Fresh basil: Add it at the end so the leaves stay vibrant and aromatic
- Parmesan cheese: Grate it yourself if possible, pre-grated just doesn't melt the same way
Instructions
- Get your pasta going:
- Drop your pasta into generously salted boiling water, then immediately scoop out half a cup of that starchy water before draining. You'll thank yourself later when you need to loosen the sauce.
- Cook the chicken:
- Season those bite-sized pieces generously and let them sizzle in hot olive oil until they turn golden and cooked through. Don't crowd the pan or they'll steam instead of sear.
- Build the base:
- In that same flavorful skillet, let the garlic bloom in olive oil for just 30 seconds. Watch it closely like a hawk, burned garlic will ruin everything.
- Simmer the sauce:
- Pour in the tomatoes with all their juice, add your seasonings, and let it bubble away uncovered. The sauce should thicken slightly as it concentrates.
- Bring it together:
- Toss the chicken and basil back into the sauce, then add your cooked pasta. That reserved pasta water is your secret weapon for creating that silky restaurant-style coating.
- Finish with cheese:
- Remove the pan from heat before stirring in the Parmesan. The residual warmth melts it beautifully without making the sauce grainy.
Pin it This pasta has become my default meal for friends going through rough times. There's something about a bowl of pasta that feels like a hug, and I've watched stressed shoulders drop as people take that first warm, cheesy bite. Food really can be medicine sometimes.
Choosing the Right Pasta Shape
I've experimented with different shapes and discovered that short pasta with ridges or tubes holds this chunky tomato sauce best. The sauce nestles inside the pasta instead of just sliding off smooth strands. If you only have spaghetti, it'll still taste delicious, but you might want a slightly looser sauce consistency.
Making It Your Own
Don't be afraid to play around with the protein based on what's in your fridge. I've made this with Italian sausage when I wanted something heartier, and shrimp cooks in just minutes when I'm short on time. Even without meat, this pasta is satisfying if you toss in some sautéed vegetables.
Wine Pairing Secrets
A bright Pinot Grigio cuts through the richness while complementing the basil's sweetness. I keep a few bottles on hand specifically for pasta nights because something magical happens when that crisp wine meets the tomato sauce. If you're not drinking, sparkling water with a lemon wedge provides the same acid balance.
- Let your leftovers sit in the fridge overnight, the flavors deepen incredibly
- Double the recipe and freeze half for those emergency weeknight dinners
- Always tear basil by hand instead of cutting it to prevent bruising
Pin it I hope this recipe finds its way into your regular rotation, just like it has in mine. There's something special about a dish that comes together quickly but still feels like you put your heart into it.
Recipe Questions & Answers
- → Can I use fresh tomatoes instead of canned?
Yes, absolutely. Use ripe fresh tomatoes in season for the best flavor. You'll need about 1 kg (2.2 lbs) of fresh tomatoes. Blanch, peel, and roughly chop them, then proceed with the sauce as written. Fresh tomatoes may require slightly longer cooking time to reach the desired consistency.
- → How do I prevent the chicken from drying out?
Cut the chicken into uniform, bite-sized pieces so they cook evenly and quickly. Avoid overcooking by removing the chicken once it's golden and cooked through, typically 5-7 minutes. The internal temperature should reach 165°F (74°C). Simmering with the sauce for just 2-3 minutes keeps it moist.
- → What pasta shapes work best for this dish?
Short, tubular pasta shapes like penne, rigatoni, and fusilli work wonderfully as they trap the sauce in their ridges and hollows. You can also use farfalle or orecchiette. Avoid long thin pasta like spaghetti, which doesn't hold the chunky sauce as effectively.
- → Can I make this ahead of time?
Yes, the tomato-basil sauce can be prepared up to 2 days in advance and refrigerated. Cook the pasta fresh just before serving to maintain its ideal texture. Add the cooked chicken when reheating, and adjust the sauce consistency with reserved pasta water if needed.
- → Is there a vegetarian alternative?
Absolutely. Omit the chicken and add sautéed vegetables like zucchini, mushrooms, bell peppers, or eggplant. Cook them until tender before adding the tomato sauce. This version is equally satisfying and works well with the same basil and garlic flavors.
- → Why should I reserve pasta water?
Pasta water contains starch that emulsifies with olive oil and sauce, creating a silky coating on the pasta. It helps loosen the sauce to the right consistency and allows it to cling beautifully to each piece of pasta without making it watery.