Tomato Basil Chicken Pasta

The first time I made this on a Tuesday night after work, my roommate kept wandering into the kitchen asking what smelled so good. That aromatic garlic hitting olive oil sends people into the kitchen like nothing else.

Last summer my sister came over exhausted from a new job, and I had this ready in forty minutes. She took three bites, put her fork down, and asked for the recipe immediately.

Ingredients

• Pasta: Short shapes like penne or rigatoni catch the sauce better than long noodles, and that pasta water you reserve is pure liquid gold for binding everything together
• Chicken breasts: Cutting them into bite-sized pieces before cooking means they cook evenly and every forkful gets some protein
• Garlic: Minced fresh garlic releases way more flavor than the jarred stuff, and thirty seconds in hot oil is all it needs to bloom without burning
• Canned diced tomatoes: The juice from the can creates the sauce base, so do not drain it unless you want a dry pasta situation
• Fresh basil: Add some chopped basil during cooking but always save whole leaves for garnish, because wilted basil loses that beautiful pop of green
• Parmesan cheese: Grate it yourself if you can, since pre-grated cheese has anti-caking agents that keep it from melting into the sauce properly

Instructions

Get the pasta going first:

Boil a large pot of generously salted water and cook the pasta until al dente, then scoop out half a cup of that starchy water before draining

Cook the chicken:

Season the chicken pieces with salt and pepper, then sauté them in olive oil over medium-high heat until golden and cooked through, about five to seven minutes

Build the sauce base:

In the same skillet, warm two tablespoons of olive oil and add the minced garlic, letting it sizzle for just thirty seconds until fragrant

Simmer the tomatoes:

Pour in the diced tomatoes with their juice, then add sugar, salt, and red pepper flakes and let everything bubble away uncovered for ten to twelve minutes

Combine everything:

Stir in the chopped basil and cooked chicken, simmer for a few more minutes, then toss in the pasta with a splash of that reserved pasta water if the sauce needs loosening

Finish it off:

Remove from heat and stir in the Parmesan until it melts into the sauce, then serve right away with fresh basil and extra cheese on top

Save

This became my go-to for dinner parties because I can actually talk to people instead of being stuck at the stove.

Making It Vegetarian

Skip the chicken entirely and sauté sliced zucchini or mushrooms when you would normally cook the meat. They absorb that garlic and tomato flavor just as beautifully.

Pasta Choices

Whole wheat pasta works fine here, though the sauce coats traditional white pasta a bit more enthusiastically. Either way, cook it to al dente since it will continue softening in the sauce.

Wine Pairings

A crisp Pinot Grigio cuts through the tomato brightness, while sparkling water with lemon keeps things light. If you prefer red, something not too tannic works best.

• Add a handful of spinach during the last minute of simmering for extra nutrition
• Double the garlic if you really love that pungent kick
• Leftovers reheat beautifully with a splash of water

Save

This is the kind of meal that makes people ask when you are cooking it again.

Recipe Help & Answers

→ Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes work beautifully when in season. Use about 1 kg (2.2 lbs) of ripe tomatoes, diced. You may need to simmer slightly longer to achieve the desired consistency as fresh tomatoes release more liquid.

→ What pasta shapes work best?

Short pasta shapes like penne, rigatoni, or fusilli are ideal as they catch the sauce well. The ridges and tubes help hold onto the tomato-basil coating, ensuring flavorful bites throughout.

→ How can I make this vegetarian?

Simply omit the chicken and add sautéed vegetables like zucchini, mushrooms, or bell peppers. You can also incorporate white beans or chickpeas for plant-based protein while maintaining the dish's heartiness.

→ Can I make this ahead of time?

The sauce reheats beautifully and actually develops more flavor overnight. Store sauce and pasta separately, then combine when reheating with a splash of pasta water to restore consistency. Add fresh basil and Parmesan just before serving.

→ Is this freezer-friendly?

The tomato-basil sauce freezes well for up to 3 months. Freeze without pasta and chicken for best results. Thaw overnight in the refrigerator, reheat gently, and toss with freshly cooked pasta when ready to serve.

→ What can I serve alongside this dish?

A crisp green salad with balsamic vinaigrette complements the rich pasta beautifully. Garlic bread, focaccia, or roasted vegetables like asparagus or broccoli also make excellent sides. For wine, try a Pinot Grigio or Chianti.