Save It There's something about the smell of garlic and butter hitting a hot pan that makes you forget you're just cooking dinner. One rainy Thursday, I was rushed, tired, and had only forty minutes to transform chicken and pasta into something that felt like love on a plate. This creamy tomato basil pasta became my answer, and somehow, it turned into the dish I make whenever I need to feel both comforted and proud of what's in front of me.
I made this for my neighbor who had just moved in, and she sat at my kitchen counter watching the sauce come together, asking questions about every step. By the time we ate, she was already planning to make it for her own family. That's when I knew this recipe wasn't just mine anymore.
Ingredients
- Penne pasta (12 oz): The ridges catch the sauce beautifully, but honestly, any pasta shape you have works. Just reserve that starchy cooking water before you drain it—it's your secret weapon for silkiness.
- Boneless, skinless chicken breasts (1 lb): Pound them gently to an even thickness so they cook at the same rate and stay tender. This small step changes everything.
- Unsalted butter (2 tbsp): This is where the richness lives. Don't skip it or swap it for oil; butter and garlic together are irreplaceable.
- Yellow onion (1 medium): Chopped fine, it dissolves into the sauce and becomes invisible sweetness. That's exactly what you want.
- Garlic (3 cloves): Mince it small and don't let it brown. Burnt garlic tastes bitter and angry, and this dish should taste like patience.
- Crushed tomatoes (14 oz can): The backbone of everything. Canned tomatoes are picked at peak ripeness, so they're actually better than those sad winter tomatoes at the market.
- Heavy cream (1/2 cup): This softens the acidity of the tomatoes. It's not restaurant-fancy, it's just smart cooking.
- Fresh basil (1/2 cup): Use it fresh, torn or chopped by hand, and add most of it at the end so it tastes alive. Basil bruised by a knife blade loses something.
- Parmesan cheese (1/3 cup, freshly grated): Please grate it yourself. Pre-grated cheese has anti-caking agents that make the sauce grainy and sad.
- Red pepper flakes (1/2 tsp, optional): A whisper of heat wakes up the tomatoes. Use it if you like that little spark.
- Salt and black pepper: Taste as you go. Your palate is your best tool here.
- Olive oil (1 tbsp): Good enough for cooking the chicken, but save your best olive oil for drizzling over the finished dish.
Instructions
- Salt your pasta water and get it boiling:
- Fill a large pot with water, add a generous pinch of salt (it should taste like the sea), and let it come to a rolling boil. This is non-negotiable. Your pasta needs seasoning from the inside out.
- Season the chicken while you wait:
- Pat the chicken dry with a paper towel, then sprinkle both sides with salt and pepper. Don't be shy. Dry chicken browns better, and better browning means more flavor.
- Sear the chicken until it's golden and cooked through:
- Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and listen for that sizzle—it tells you the pan is hot enough. Cook 5 to 6 minutes per side until the outside is golden and the inside is no longer pink. This takes patience, but it's worth it. Let it rest on a plate for a few minutes before slicing thin.
- Build the sauce foundation with butter and aromatics:
- In the same skillet (all those brown bits stuck to the bottom are liquid gold), melt butter over medium heat. Add the chopped onion and cook until it's soft and turns translucent, about 3 to 4 minutes. Add minced garlic and red pepper flakes, stirring constantly for about 1 minute until your kitchen smells incredible.
- Add the tomatoes and let them soften:
- Pour in the crushed tomatoes and let everything simmer together for 5 minutes. This gives the flavors time to get to know each other. Stir occasionally.
- Pour in the cream and watch the transformation:
- Lower the heat to medium-low and slowly pour in the heavy cream, stirring as you go. The sauce will shift from bright red to a beautiful coral color. Simmer for 2 to 3 minutes until it thickens slightly, then remove from heat.
- Finish with cheese and basil:
- Stir in the freshly grated parmesan and half the chopped basil. The cheese will melt into creamy ribbons. Taste it now and adjust salt and pepper to your preference. This is your moment to make it exactly right.
- Bring it all together:
- Add the sliced chicken and drained pasta to the sauce. Toss everything gently until the pasta is coated. If it looks tight, add a splash of that reserved pasta water—just a little at a time. The sauce should be silky, not soupy.
- Plate and celebrate:
- Divide the pasta among bowls while it's still hot. Scatter the remaining fresh basil on top and add a shower of extra parmesan. Serve immediately.
Save It The first time my daughter asked for seconds, she said, "This tastes like you're not even trying, but also like you're trying really hard." That's exactly what this dish is supposed to feel like—effortless because the technique is simple, but thoughtful because every choice you make shows.
Small Changes That Feel Big
If you want to add depth, deglaze the pan with a splash of white wine after the onions cook and before you add the tomatoes. Let it sizzle and reduce for 30 seconds. You'll taste the difference, even if you can't quite name it. For a different path entirely, swap the basil for fresh spinach stirred in at the end, or skip the chicken and add sautéed mushrooms or zucchini instead. The sauce adapts generously to what you have and what you want.
Timing and Rhythm
This recipe rewards being a little bit organized. Read through everything once before you start, get your ingredients prepped, and have your tools within reach. There's a beautiful rhythm to cooking this dish: pasta goes on first, chicken gets seasoned while that boils, then the sauce builds while the chicken cooks. By the time everything is ready, it all comes together in the final toss. There's almost no actual cooking—just presence and attention.
What to Serve It With
This pasta doesn't need much company, but it appreciates a cool, crisp white wine like Pinot Grigio alongside it. A simple green salad with lemon vinaigrette cuts through the cream just enough to feel balanced. Garlic bread or focaccia isn't necessary, but it won't say no if you offer it. The meal becomes what you want it to be.
- Serve while everything is still steaming, because the warmth matters to how the flavors come through.
- If you have leftovers, reheat gently with a splash of cream or pasta water so the sauce doesn't seize up.
- This dish is forgiving, but it's best eaten fresh.
Save It This is the kind of dish that teaches you something small each time you make it. After a few rounds, it becomes muscle memory, and then it becomes the thing you reach for without thinking, the one that always turns out right.
Recipe FAQs
- → What type of pasta works best?
Penne pasta is ideal as it holds the creamy sauce well, but other medium-sized pastas like rigatoni or fusilli can be used.
- → Can I substitute fresh basil?
Fresh basil leaves add a bright aroma; however, dried basil can be used in a pinch but with less vibrant flavor.
- → How do I ensure the chicken stays tender?
Cooking the chicken breasts over medium-high heat until golden, then letting them rest before slicing helps retain juiciness.
- → What is a good way to adjust the sauce consistency?
Reserve some pasta cooking water and add a few tablespoons if the sauce seems too thick, creating a silky texture.
- → Can this dish be made dairy-free?
Omit butter, cream, and parmesan; substitute with plant-based alternatives to create a dairy-free version.