Tomato Basil Chicken Pasta

The first time I made this pasta was on a rainy Tuesday when I needed something comforting but didn't want to spend hours in the kitchen. My apartment smelled like garlic and tomatoes within minutes, and I knew this was going to become a regular rotation. There's something about the way fresh basil hits hot tomato sauce that makes everything feel right.

I served this to my sister last month when she was visiting, and she literally stopped mid conversation after her first bite. That's when you know a recipe is a keeper. We ended up eating at the counter because neither of us wanted to wait to set the table properly.

Ingredients

• Pasta: Short pasta shapes like penne or rigatoni catch the sauce in all the right places. Don't forget to salt your pasta water aggressively it should taste like the sea.
• Chicken breasts: Cutting them into bite sized pieces helps them cook evenly and stay tender. Season them well before they hit the pan.
• Garlic: Fresh minced garlic is non negotiable here. The 30 second sauté is just enough to take the raw edge off without burning.
• Canned diced tomatoes: Good quality canned tomatoes work beautifully year round. Look for ones packed in juice rather than puree for better texture.
• Fresh basil: Add it at the end so it stays bright and aromatic. Dried basil just doesn't compare in this dish.
• Parmesan cheese: Grate it yourself if possible. Pre grated cheese has anti caking agents that prevent it from melting smoothly.

Instructions

Get your pasta water going first:

Bring a large pot of salted water to a boil. You will want it ready when the sauce is done so everything comes together while hot.

Cook the chicken:

Season your chicken pieces with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium high heat and sauté until golden and cooked through about 5 to 7 minutes. Set aside on a plate.

Build the sauce base:

In the same skillet add 2 tbsp olive oil and minced garlic. Sauté for just 30 seconds until fragrant but not browned.

Simmer the tomatoes:

Pour in the diced tomatoes with their juice along with sugar salt and red pepper flakes. Let it simmer uncovered for 10 to 12 minutes until slightly thickened.

Bring it all together:

Stir in the chopped basil and cooked chicken. Simmer for 2 to 3 minutes more then add the drained pasta tossing to coat. Use a splash of pasta water if needed to loosen the sauce.

Finish with cheese:

Remove from heat and stir in the grated Parmesan. Serve immediately with extra basil and Parmesan on top.

Save

This pasta became my go to dinner last fall when work was hectic and I needed something nourishing but fast. My roommate started requesting it weekly, and I never minded making it because the house always smelled incredible afterward.

Choosing Your Pasta Shape

I've tried this recipe with spaghetti and it works but shorter shapes really shine here. The ridges on rigatoni and the tubes of penne catch all those tomato bits and pockets of sauce in a way that long pasta just can't match. Fusilli is also fantastic because the sauce gets into every spiral.

Make It Your Own

Sometimes I add a handful of spinach during the last minute of simmering for extra color and nutrition. During summer when tomatoes are at their peak you can use fresh diced ones instead of canned. Just know that the sauce might be a bit thinner and you may need to simmer it longer.

Serving Suggestions

A simple green salad with a bright vinaigrette cuts through the richness perfectly. Crusty bread is non negotiable for mopping up the last bits of sauce from your bowl.

• Let the pasta rest for 2 minutes before serving so the sauce has time to cling to every piece
• Extra Parmesan at the table is always a good idea
• A pinch of red pepper flakes goes a long way if you like heat

Save

This is the kind of recipe that makes you feel like you know what you're doing in the kitchen even when you're winging it.

Recipe FAQs

→ What type of pasta works best?

Short pasta shapes like penne, rigatoni, or fusilli work beautifully as they catch the sauce in their ridges and tubes. Whole-wheat or gluten-free alternatives can be substituted based on dietary preferences.

→ Can I use fresh tomatoes instead of canned?

Absolutely. When tomatoes are in season, use ripe fresh tomatoes—roughly 800g diced. Canned tomatoes provide consistent year-round flavor and juice that helps create a silky sauce texture.

→ How do I prevent the chicken from drying out?

Cut the chicken into even bite-sized pieces for uniform cooking. Sauté over medium-high heat just until golden and cooked through—about 5–7 minutes. Avoid overcrowding the skillet, which can cause steaming instead of browning.

→ What's the purpose of reserved pasta water?

The starchy pasta water helps loosen the sauce and creates a silky coating that clings to the pasta. Add a splash if the sauce seems too thick after tossing—it emulsifies beautifully with the olive oil and tomato juices.

→ Can this be made vegetarian?

Yes. Simply omit the chicken and add sautéed vegetables like zucchini or mushrooms. The tomato-basil sauce remains hearty and satisfying, while vegetables provide texture and substance to the dish.

→ How long does the sauce need to simmer?

Simmer the tomato sauce uncovered for 10–12 minutes to slightly thicken and concentrate flavors. After adding the chicken and basil, an additional 2–3 minutes allows everything to meld together.