Tomato Basil Chicken Pasta

Last Tuesday evening, I was running late from work and staring blankly into my fridge. Half a container of cherry tomatoes, some aging fresh basil, and two chicken breasts staring back at me. My apartment filled with that incredible aroma of garlic hitting warm olive oil, and suddenly I didnt care about being tired anymore. Sometimes the best dinners happen when you stop overthinking and just start cooking.

My roommate walked in mid-simmer and literally stopped in her tracks. She kept asking what smelled so incredible, hovering around the stove until I finally handed her a fork. We ended up eating standing up at the counter because waiting for plates to be set felt impossible. Now whenever basil goes on sale, she texts me immediately.

Ingredients

• 350 g (12 oz) short pasta: Penne, rigatoni, or fusilli work beautifully because the sauce clings to every crevice and curve
• Generous pinch of salt: Pasta water should taste like the ocean, seriously, do not be shy here
• 2 medium boneless chicken breasts: Cutting into bite-sized pieces before cooking means faster cooking and more surface area for golden color
• 1 tbsp olive oil: For getting that gorgeous sear on the chicken
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the chicken shine without competing with the sauce
• 2 tbsp olive oil: Fresh oil for the sauce base since the chicken oil might have browned bits
• 3 cloves garlic, minced: Fresh garlic only here, nothing else gives that authentic Italian backbone
• 800 g (28 oz) canned diced tomatoes: The juice is liquid gold so do not drain it, it creates the silky sauce body
• 1/2 tsp sugar: Just enough to tame acidic tomatoes without making the sauce sweet
• 1/4 tsp crushed red pepper flakes: Optional but that subtle warmth makes everything pop
• 1 loosely packed cup fresh basil: Tear it by hand for more rustic edges that hold onto sauce better
• 40 g freshly grated Parmesan: Buy the wedge and grate it yourself, pre-grated has anti-caking agents that ruin the melt

Instructions

Get your pasta water going first:

Bring a large pot of generously salted water to a rolling boil and cook pasta until al dente, that tiny bit of bite is everything. Before draining, scoop out 1/2 cup of the starchy water, that liquid gold will save your sauce later if it gets too tight.

Sear the chicken while water heats:

Season your chicken pieces with salt and pepper, then heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and let it develop a golden crust, about 5-7 minutes total. Transfer to a plate and resist the urge to nibble, though I never do.

Build the flavor foundation:

In the same skillet, add 2 tbsp olive oil and minced garlic, stirring constantly for just 30 seconds. You want it fragrant and sizzling, not browned or bitter.

Simmer the sauce:

Pour in those diced tomatoes with all their juice, then add sugar, salt, and red pepper flakes if using. Let it bubble uncovered for 10-12 minutes until it thickens slightly and the raw tomato smell mellows into something rich and inviting.

Bring it all together:

Stir in the chopped basil and return the chicken to the skillet, letting everything get acquainted for 2-3 minutes. Toss in the drained pasta and stir vigorously, adding splashes of that reserved pasta water until the sauce coats each piece perfectly.

Finish like a restaurant chef:

Remove from heat immediately and fold in the Parmesan while the pasta is still steaming hot. Serve right away with fresh basil leaves scattered on top and extra cheese at the table because honestly, can you ever have too much?

Save

My sister claimed she hated cooked tomatoes until she tried this pasta. Now she messages me photos every time she makes it, usually with some variation about how she cannot believe it came from her own kitchen. There is something profoundly satisfying about watching someone discover that restaurant quality is totally achievable at home.

Making It Vegetarian

Some of my best meatless versions have used sautéed zucchini coins or browned mushroom chunks in place of chicken. The vegetables develop this meaty texture when they get golden and caramelized in the pan first. My vegetarian friend actually prefers the mushroom version, saying the umami flavor pairs better with the tomatoes.

Pasta Perfection

I have made this with whole wheat pasta, chickpea pasta, and even gluten-free blends with success. The cooking time might vary slightly so taste a piece 2 minutes before the package suggests. Whole wheat needs an extra minute while legume pastas can go from perfect to mushy in seconds, so stay close to the pot.

Leftover Love

This pasta somehow tastes even better the next day when the flavors have had time to really get to know each other. I pack individual portions for lunch and microwave them with a tiny splash of water to refresh the sauce.

• Reheat gently so the pasta does not break down
• The sauce thickens overnight so do not panic if it looks heavy
• Store fresh basil separately and add it right before serving

Save

Some recipes are just reliable, the kind you turn to without thinking because they never let you down. This pasta has become my weeknight superhero, saving me countless times when takeout felt like the only option.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, prepare the sauce and chicken up to 2 days in advance. Store separately in the refrigerator and reheat gently before tossing with freshly cooked pasta for best results.

→ What pasta shapes work best?

Short pasta varieties like penne, rigatoni, or fusilli are ideal as they capture the sauce beautifully. The nooks and ridges help hold the tomato-basil coating.

→ How do I prevent the chicken from drying out?

Cut chicken into evenly-sized pieces, avoid overcrowding the pan, and cook just until golden and cooked through. Adding it back to the sauce keeps it moist.

→ Can I use fresh tomatoes instead of canned?

Absolutely. Use about 1 kg (2 lbs) of ripe fresh tomatoes when in season. Dice them and simmer slightly longer to achieve the desired consistency.

→ Is this dish freezer-friendly?

The sauce and chicken freeze well for up to 3 months. Pasta is best cooked fresh. Freeze the sauce portion, then simply reheat and toss with freshly boiled pasta when ready to serve.