Tomato Basil Chicken Pasta

The smell of garlic hitting olive oil still takes me back to my tiny first apartment kitchen, where I learned that simple ingredients could create something magical. I made this dish on a Tuesday evening after a long day at work, expecting nothing more than a quick dinner. Instead, I ended up calling my mom just to tell her I'd finally figured out how to make restaurant-quality sauce at home. Something about the way fresh basil melts into tomatoes makes everything feel better.

Last summer, my friend Sarah dropped by unexpectedly while I was making this. She stood in my doorway, sniffing the air like a cartoon character, and asked what restaurant I'd ordered from. When I told her it was just pasta and chicken, she didn't believe me until I pulled the steaming pan off the stove. We ate standing up in the kitchen, talking about everything and nothing, while scraping the last bits of sauce from our bowls. Some meals are just like that.

Ingredients

• 350 g (12 oz) short pasta: I love how penne or rigatoni catches sauce in those ridges, holding onto every bit of flavor
• Generous pinch of salt: Salting pasta water is the only chance to season the noodles from inside out, so dont be shy here
• 2 medium boneless chicken breasts: Cutting them into bite-sized pieces helps them cook faster and ensures every forkful has both chicken and pasta
• 1 tbsp olive oil: Use this for the chicken to get a nice golden sear that adds depth to the final dish
• 1/2 tsp salt and 1/4 tsp black pepper: This simple seasoning makes all the difference in bringing out the chickens natural flavor
• 2 tbsp olive oil: This second amount builds the flavor base for your sauce, so use your good extra virgin oil here
• 3 cloves garlic, minced: Fresh garlic is non-negotiable here, and mincing it yourself releases those aromatic oils better than pre-minced stuff
• 800 g (28 oz) canned diced tomatoes: San Marzano tomatoes are worth seeking out, but any good quality diced tomatoes with their juice will work beautifully
• 1/2 tsp sugar: Just enough to balance the tomatoes acidity without making the sauce taste sweet
• 1/2 tsp salt: Start with this and adjust at the end, remembering that the Parmesan will add more saltiness later
• 1/4 tsp crushed red pepper flakes: Optional, but I love the subtle warmth that builds without overpowering the fresh basil
• 1 cup fresh basil leaves: Add this at the end so it stays bright and fragrant, turning the sauce into something special
• 40 g (1/3 cup) freshly grated Parmesan: Grating it yourself makes a huge difference in how well it melts into the sauce

Instructions

Get your pasta water going first:

Bring a large pot of generously salted water to a rolling boil, then cook your pasta until its just al dente, which usually means a minute less than the package suggests

While the water heats, season and cook the chicken:

Pat the chicken pieces dry, season them with salt and pepper, then sauté in hot olive oil over medium-high heat until theyre golden on all sides and cooked through, about 5 to 7 minutes

Build the sauce foundation:

In the same skillet you used for the chicken, add fresh olive oil and minced garlic, cooking for just 30 seconds until fragrant but not browned

Simmer the tomatoes to perfection:

Pour in the diced tomatoes with all their juice, then add the sugar, salt, and red pepper flakes, letting everything bubble away uncovered for 10 to 12 minutes until slightly thickened

Bring everything together:

Stir in the chopped basil and return the cooked chicken to the pan, letting it simmer for another 2 to 3 minutes so the flavors can mingle

Coat the pasta with sauce:

Add your drained pasta to the sauce, tossing everything together and splashing in some of that reserved pasta water if the sauce needs loosening up

Finish with cheese and serve:

Remove from heat, stir in the grated Parmesan until its melted and creamy, then serve right away with fresh basil leaves and extra cheese on the table

Save

My daughter now requests this for her birthday dinner every year. When I asked her why, out of all the fancy things I could make, she said it reminds her of ordinary Tuesdays that turned into something special. Sometimes the simplest meals are the ones that become family traditions.

Making It Your Own

I've learned that this recipe is wonderfully forgiving and adaptable. Sometimes I throw in a handful of spinach or some sautéed zucchini if I want to sneak in more vegetables. The beauty lies in how the sauce acts as a canvas for whatever you're craving or whatever needs using up in your refrigerator.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the tomatoes richness while complementing the basil beautifully. On weeknights when I skip the wine, sparkling water with a squeeze of lemon works surprisingly well to refresh your palate between bites. Either way, something cold and bright balances the warmth of this dish perfectly.

Storage and Reheating Wisdom

This pasta keeps remarkably well in the refrigerator for up to three days, though I rarely have leftovers past day two. When reheating, add a splash of water or broth to bring the sauce back to life, as pasta loves to absorb liquid as it sits. The microwave works in a pinch, but warming it gently in a pan over low heat helps maintain the texture better. And if you're meal prepping, cook the pasta slightly more al dente than usual so it doesn't become mushy when reheated. I've also been known to pack this for lunch cold, tossed with a little extra olive oil, and it's surprisingly refreshing.

• Freeze the sauce separately from pasta if you want to meal prep this for longer storage
• A sprinkle of fresh basil and Parmesan before serving makes leftovers feel special again
• Let the dish come to room temperature before refrigerating to prevent condensation from making it soggy

Save

I hope this becomes one of those recipes you can make without thinking, the kind that comforts on hard days and celebrates good ones. Sometimes the best meals are the simplest ones shared with people you love.

Questions & Answers for Recipes

→ Can I use fresh tomatoes instead of canned?

Yes, absolutely. Use about 800g of ripe, fresh tomatoes. Dice them and remove excess seeds if you prefer a thicker sauce. Fresh tomatoes work beautifully during summer months.

→ How do I know when the chicken is cooked through?

Sauté until the chicken is golden brown on the outside and reaches an internal temperature of 165°F (74°C). Bite-sized pieces typically take 5-7 minutes. You can also cut into the thickest piece to ensure no pink remains.

→ What if I don't have fresh basil?

Dried basil can work in a pinch—use about 1 teaspoon instead of fresh. However, fresh basil provides superior flavor. Consider adding it just before serving for maximum freshness and aroma.

→ Can I make this vegetarian?

Yes, simply omit the chicken and add sautéed zucchini, mushrooms, or bell peppers instead. Sauté vegetables until tender, then proceed with the sauce. You'll maintain the same cooking time.

→ Why should I reserve pasta water?

Pasta water contains starch that helps the sauce cling to the noodles and creates a silky texture. If your sauce seems too thick when combining with pasta, splash in reserved pasta water a little at a time until you reach your preferred consistency.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or other light white wine complements the fresh basil and tomato flavors beautifully. Alternatively, sparkling water with fresh lemon provides a refreshing non-alcoholic pairing.