Tomato Basil Chicken Pasta

The smell of garlic hitting hot olive oil still makes me stop whatever I am doing and drift toward the kitchen. This pasta became my go-to during those exhausting weekdays when takeout felt like the only option but something homemade was what I actually needed. I started making it when fresh basil was exploding in my garden and I could not use it fast enough. Now it is the recipe my friends request most often, the one that disappears from the serving bowl in minutes.

Last summer my neighbor Sarah dropped by unexpectedly while I had this bubbling on the stove. She stood in my doorway breathing in the aroma and asked what restaurant I had ordered from. When I told her it was just pasta and chicken she looked at me like I was hiding some great culinary secret. We ended up eating on the back porch as the sun went down, and she made me write down the recipe on a napkin before she left.

Ingredients

• Short pasta (penne, rigatoni, or fusilli): These shapes catch the sauce in all their ridges and hollows, making every bite saucy and satisfying
• Salt for pasta water: This is your only chance to season the pasta itself, so be generous
• Boneless chicken breasts: Cutting them into bite sized pieces helps them cook quickly and evenly, plus you get chicken in every forkful
• Olive oil: The base that carries all the flavors together
• Salt and black pepper: Simple seasonings that make the chicken taste like something special
• Garlic cloves: Minced fresh gives you that mellow savory backbone that nothing else can replicate
• Canned diced tomatoes: Choose good quality ones with juice, they become the heart of your sauce
• Sugar: Just a touch to tame the acidity of canned tomatoes
• Crushed red pepper flakes: Optional but adds a gentle warmth that balances the richness
• Fresh basil: One generous cup chopped releases its anise sweetness into the sauce
• Freshly grated Parmesan: Stirred in at the end, it adds nutty depth and helps the sauce cling to every piece of pasta

Instructions

Get your pasta water going first:

Bring a large pot of water to a rolling boil, add a generous pinch of salt, then cook pasta until al dente

Cook the chicken while pasta boils:

Season chicken pieces with salt and pepper, then sauté in hot olive oil until golden and cooked through

Build the flavor base:

In the same skillet, warm olive oil and garlic for just 30 seconds until fragrant

Create your simple sauce:

Pour in tomatoes with their juice, add sugar, salt, and red pepper flakes, then simmer until slightly thickened

Bring everything together:

Stir in chopped basil and cooked chicken, simmer a few more minutes, then toss with pasta

Finish it right:

Remove from heat, stir in Parmesan, adding a splash of pasta water if the sauce needs loosening

Save

This recipe has become my answer to so many moments. The night my sister got promoted and we needed something celebratory but quick. The Tuesday when nothing went right and pasta was the only thing that could fix it. Now whenever I make it, the house fills with that same garlicky tomato aroma that feels like coming home.

Making It Your Own

Sometimes I swap the chicken for Italian sausage when I want something with more depth. Other times I add handfuls of fresh spinach at the end just to wilt it into the sauce. The recipe is forgiving enough that you can play around and still end up with something delicious.

Timing Is Everything

I learned to start the sauce when I drop the pasta into the water, that way everything finishes around the same time. There is nothing worse than perfectly cooked pasta sitting in a colander while the sauce needs five more minutes. The rhythm of stirring the sauce while checking the pasta becomes second nature after you make this a few times.

Serving Suggestions

A crisp green salad with lemon vinaigrette cuts through the richness beautifully. Some crusty bread for soaking up any sauce left in the bowl is never a bad idea. And maybe a simple glass of wine if the night calls for it.

• Grate extra Parmesan at the table so everyone can add more to their liking
• Keep a few whole basil leaves aside for the prettiest garnish
• Leftovers reheat beautifully with just a splash of water

Save

Gather your people around the table and pour some wine. This is the kind of meal that turns an ordinary Tuesday into something worth remembering.

Recipe FAQs

→ Can I use fresh tomatoes instead of canned?

Yes, absolutely. Use about 800g of ripe fresh tomatoes. Core and roughly chop them, or blanch and peel for easier processing. Fresh tomatoes work wonderfully, especially during tomato season.

→ How do I keep the chicken tender?

Cut the chicken into bite-sized pieces and avoid overcooking. Cook for 5-7 minutes until golden and just cooked through. Don't leave it in the pan too long, as it will dry out.

→ What pasta shapes work best?

Short pasta shapes like penne, rigatoni, or fusilli are ideal as they hold the sauce well. Avoid long pasta like spaghetti, which doesn't capture the chunky tomato sauce as effectively.

→ Can I make this vegetarian?

Yes. Simply omit the chicken and add sautéed zucchini, mushrooms, or bell peppers. Increase vegetables to about 350-400g to maintain the dish's heartiness.

→ Why is the pasta water reserved?

Pasta water contains starch that helps the sauce cling to the pasta and creates a silky consistency. Use it to loosen the sauce if it becomes too thick when combining with pasta.

→ Can I prepare this ahead of time?

The sauce can be made 1-2 days ahead and refrigerated. Cook the pasta and chicken fresh just before serving, then combine with the reheated sauce for best texture and flavor.