Tomato Basil Chicken Pasta (Printable)

Tender chicken and al dente pasta tossed in a vibrant tomato-basil sauce. An easy Italian favorite ready in just 40 minutes.

# Ingredient list:

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

→ Finishing

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

# How-to:

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 to desired consistency.
07 - Remove from heat and stir in grated Parmesan cheese. Serve immediately, garnished with fresh basil and extra Parmesan.

# Expert Advice:

01 -
  • The sauce comes together with pantry staples but tastes like it simmered all day
  • Protein and pasta in one dish means fewer pots to wash afterward
  • That moment when the Parmesan melts into the warm sauce is pure kitchen magic
02 -
  • Reserving pasta water before draining is the step most people skip but it makes all the difference
  • Letting the sauce simmer uncovered helps it concentrate, but don't reduce it too much or it won't coat the pasta
  • The sugar might seem odd in a savory dish but it balances canned tomatoes' acidity, especially in winter
03 -
  • Room temperature chicken cooks more evenly than cold from the fridge
  • If your canned tomatoes taste metallic, add an extra pinch of sugar
  • Grate your Parmesan from a wedge if you want that proper melt
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