Tomato Basil Chicken Pasta

Last Tuesday, I came home absolutely starving and threw this together in twenty minutes. The way the basil hits that hot tomato sauce and releases its perfume into the whole kitchen still stops me in my tracks every single time. Sometimes the simplest dinners end up being the ones we talk about for weeks afterward.

My neighbor Sarah dropped by unexpected last month and I literally threw this together while we talked at the counter. She ended up staying for dinner and asked for the recipe before she even finished her first helping. Some recipes just have that way of bringing people to the table.

Ingredients

• Short pasta: Penne or rigatoni catches the sauce in those ridges and tubes, but fusilli works beautifully too
• Chicken breasts: Cut them into uniform bite sized pieces so they cook evenly and stay tender
• Olive oil: Use a good quality one here since it carries the garlic flavor throughout the dish
• Garlic: Fresh minced cloves make all the difference, avoid jarred garlic for this recipe
• Canned diced tomatoes: In winter months these actually taste better than hothouse tomatoes
• Fresh basil: Tear or chop it just before adding to preserve that essential oil that makes it sing
• Parmesan cheese: Grate it fresh yourself, pre grated lacks that nutty depth we want

Instructions

Get your pasta water going:

Bring a large pot of generously salted water to boil and cook pasta until al dente, then reserve that starchy pasta water before draining

Sear the chicken:

Season your bite sized chicken pieces with salt and pepper, then cook them in hot olive oil until golden and cooked through, about 5 to 7 minutes

Build the sauce base:

In the same skillet, sauté minced garlic in olive oil for just 30 seconds until fragrant

Simmer the tomatoes:

Pour in diced tomatoes with their juice, then add sugar, salt, and red pepper flakes and simmer for 10 to 12 minutes until slightly thickened

Combine everything:

Stir in chopped basil and cooked chicken, then add the drained pasta and toss to coat, using pasta water to loosen if needed

Finish with cheese:

Remove from heat and stir in grated Parmesan until melted and creamy, then serve immediately with extra basil and cheese on top

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This became my go to comfort food during a particularly rough winter when I needed something warm and dependable. Something about tomatoes and basil just speaks to the soul when you need a little sunshine on a plate.

Making It Your Own

I have made countless variations of this depending on what is in the fridge. The basic tomato basil canvas works with so many ingredients, letting you adapt it to whatever you are craving.

Perfecting The Sauce

The key is letting those tomatoes reduce until they are thick enough to coat the back of a spoon. Rush this step and you will end up with watery sauce that slides right off the pasta instead of clinging to it.

Serving Suggestions

A crisp white wine cuts through the richness beautifully, but even a simple green salad with vinaigrette makes this feel like a proper dinner party. Keep sides minimal and let the pasta shine.

• Grate extra Parmesan at the table so everyone can add more
• Crusty bread for mopping up any sauce left in the bowl
• A light dessert since this is quite satisfying on its own

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Trust me, this will become one of those recipes you memorize because you make it so often. Simple ingredients treated with respect always seem to taste the best.

Recipe FAQs

→ Can I use fresh tomatoes instead of canned?

Absolutely. Use about 1 kg (2.2 lbs) of ripe fresh tomatoes when in season. Dice them and cook slightly longer than canned, about 15–18 minutes, until they break down into a sauce consistency.

→ What pasta shapes work best?

Short pasta varieties like penne, rigatoni, or fusilli are ideal because their ridges and tubes hold the sauce beautifully. You can also use farfalle, gemelli, or even spaghetti if preferred.

→ 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 revive the sauce. The pasta may absorb more liquid as it sits.

→ Can I make this vegetarian?

Yes. Simply omit the chicken or replace it with sautéed vegetables like zucchini, mushrooms, or bell peppers. You can also add white beans or chickpeas for plant-based protein.

→ Why add sugar to the sauce?

A small amount of sugar balances the natural acidity of tomatoes, especially with canned varieties. It's optional—taste the sauce first and add only if it tastes too tart or sharp.