Tomato Basil Chicken Pasta (Printable Version)

Tender chicken and al dente pasta in a vibrant tomato-basil sauce. A quick, flavorful Italian main dish ready in 40 minutes.

# What You'll Need:

→ 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, 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
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon crushed red pepper flakes
13 - 1 cup fresh basil leaves, roughly chopped

→ Finishing

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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain.
02 - Season chicken pieces with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and cooked through, about 5 to 7 minutes. Transfer to a plate.
03 - In the same skillet, add 2 tablespoons olive oil and minced garlic. Sauté for 30 seconds until fragrant but not browned.
04 - Pour in 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 chopped basil and cooked chicken. Simmer for 2 to 3 minutes more to meld flavors.
06 - Add drained pasta to the sauce and toss to coat. Add reserved pasta water as needed to loosen sauce. Remove from heat and stir in grated Parmesan cheese.
07 - Divide pasta among serving bowls and garnish with fresh basil and extra Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • The sauce comes together faster than delivery would arrive, but tastes like it simmered all afternoon
  • Leftovers actually improve overnight as the flavors deepen and the pasta soaks up more of that tomato goodness
  • You probably have everything in your pantry right now, making it perfect for those I dont know what to cook moments
02 -
  • That splash of pasta water you reserve is starchy liquid gold that helps bind the sauce to the noodles
  • Adding the basil at the very end keeps its flavor bright instead of cooking it into something muted and sad
  • The sauce will continue to thicken as it stands, so dont reduce it too much on the stove
03 -
  • Grating your own Parmesan instead of buying pre-grated makes an enormous difference in how it melts into the sauce
  • If your tomatoes taste overly acidic, add the sugar gradually while tasting until it balances out
  • Let the chicken rest in the pan for a minute after cooking to redistribute its juices before adding it back to the sauce
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