Tomato Basil Chicken Pasta

The first time I made this pasta was on a Tuesday evening when I had zero energy but still wanted something that felt like a proper meal. The smell of garlic hitting olive oil always wakes me up, and by the time the chicken was golden, I was already in a better mood. Sometimes the best dinners happen when you're not trying too hard.

Last summer my neighbor smelled this cooking through our open kitchen window and actually knocked on my door to ask what I was making. We ended up eating on the back porch with cheap wine and way too much laughter. Food has a way of turning regular weeknights into memories you hold onto.

Ingredients

• 350 g (12 oz) short pasta: Penne, rigatoni, or fusilli catch the sauce beautifully in those ridges and curves
• Generous pinch of salt: Pasta water needs to taste like the sea to properly season the noodles as they cook
• 2 medium boneless skinless chicken breasts: Cutting into bite-sized pieces before cooking means every forkful has chicken without extra chopping later
• 1 tbsp olive oil: Use this to get a nice golden sear on the chicken first
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that makes the chicken taste like something
• 2 tbsp olive oil: Fresh oil for building the sauce base
• 3 cloves garlic, minced: Dont let this brown or it turns bitter, just 30 seconds to wake up the flavor
• 800 g (28 oz) canned diced tomatoes: The juice from the can becomes part of the sauce, so pour it all in
• 1/2 tsp sugar: Just enough to tame acidic tomatoes without making the sauce taste sweet
• 1/2 tsp salt: Start here and adjust at the end, tomatoes vary wildly in saltiness
• 1/4 tsp crushed red pepper flakes: Optional, but a gentle warmth makes everything else pop
• 1 loosely packed cup fresh basil leaves: Add this at the end so it stays bright and fragrant, not cooked into oblivion
• 40 g (1/3 cup) freshly grated Parmesan cheese: Stir this in off the heat for a creamy finish without actually adding cream
• Extra fresh basil leaves: A handful of whole leaves on top makes it look like you tried harder than you did

Instructions

Get the pasta going:

Bring a large pot of salted water to a rolling boil and cook the pasta until it still has a little bite to it. Before draining, scoop out 1/2 cup of that starchy water, then drain the rest.

Cook the chicken:

Season your chicken pieces with the salt and pepper while a large skillet gets hot over medium-high heat with 1 tbsp olive oil. Add chicken in a single layer and let it sear undisturbed for a couple minutes before tossing, cooking until golden and cooked through, about 5 to 7 minutes total. Set the chicken aside on a plate.

Build the sauce base:

In that same skillet, add 2 tbsp olive oil and the minced garlic. Let it sizzle for just 30 seconds until you can smell it, watching carefully so it does not brown or get bitter.

Simmer the tomatoes:

Pour in the diced tomatoes with all their juice, then add the sugar, salt, and red pepper flakes if you like a little heat. Let this simmer uncovered for 10 to 12 minutes, stirring now and then, until the sauce thickens slightly and smells incredible.

Bring it all together:

Stir in the chopped basil and add the cooked chicken back to the skillet. Let everything hang out together for 2 to 3 minutes so the flavors become friends.

Toss with pasta:

Add the drained pasta right into the sauce and toss until every piece is coated. If the sauce seems too tight, splash in some of that reserved pasta water to loosen it up.

Finish and serve:

Remove the skillet from heat and stir in the grated Parmesan until it melts into the sauce. Serve immediately with extra Parmesan and fresh basil leaves scattered on top.

Pin This

This pasta has become my go-to when friends say theyre coming over and I forgot to plan anything impressive. They always assume I spent way more time on it than I actually did.

Making It Your Own

Some nights I skip the chicken entirely and just make the sauce with extra garlic and red pepper flakes. When my vegetarian sister visits, I sauté zucchini or mushrooms instead and honestly, I do not miss the meat at all.

Pasta Wisdom

I used to rinse my pasta after draining until I learned that washes away the starch that helps sauce cling. Now I shake it once and toss it straight into the skillet, and the difference is night and day.

Serving Suggestions

A crisp white wine like Pinot Grigio cuts through the tomato acidity beautifully. Sometimes I just do sparkling water with lemon when I want something lighter but still refreshing alongside the rich pasta.

• Grate extra Parmesan at the table so people can add as much as they want
• Crusty bread is practically mandatory for mopping up the leftover sauce
• This pasta actually tastes better as leftovers, if you somehow have any

Pin This

Simple food made with care hits different than complicated recipes that leave you exhausted. This pasta is proof that good ingredients and a little attention go a long way.

Frequently Asked Questions

→ What type of pasta works best?

Short pasta shapes like penne, rigatoni, or fusilli work beautifully as they catch the tomato-basil sauce in their ridges and hollows, ensuring every bite is flavorful.

→ Can I use fresh tomatoes instead of canned?

Absolutely. When tomatoes are in season, use about 1 kg of ripe fresh tomatoes, diced. You may need to simmer slightly longer to reach the desired sauce consistency.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to loosen the sauce.

→ Can I make this vegetarian?

Simply omit the chicken and add sautéed vegetables like zucchini, mushrooms, or bell peppers. You can also incorporate white beans for extra protein.

→ Why reserve pasta water?

The starchy pasta water helps bind the sauce to the pasta, creating a silky, emulsified texture that clings beautifully to every strand.

→ Is this suitable for meal prep?

Yes, this dish meal preps well. Portion into individual containers and refrigerate. The flavors actually deepen overnight, making it even more delicious the next day.