Pin it The smell of garlic hitting hot olive oil still stops me in my tracks every single time. I learned to make this pasta on a tiny apartment stove with a skillet that was too small for the job, splattering tomato sauce everywhere while my roommate laughed and handed me paper towels. Something about tossing that al dente pasta directly into the simmering sauce changed how I thought about weeknight dinners forever.
I made this for my dad once when he was visiting, and he actually went quiet for a full minute after taking his first bite. He asked if I'd been taking secret cooking lessons, which was the best compliment I could have gotten. Now he requests it every time he visits, and I've learned to double the recipe because there are never leftovers.
Ingredients
- 350 g (12 oz) short pasta: Penne, rigatoni, or fusilli catch the sauce beautifully in their ridges and curves.
- Generous pinch of salt: Pasta water should taste like the sea—this is your only chance to season the pasta itself.
- 2 medium boneless skinless chicken breasts: Cutting them into bite-sized pieces helps them cook evenly and makes every forkful satisfying.
- 1 tbsp olive oil: Use this for the chicken—a neutral oil with a higher smoke point works if you prefer.
- 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously before it hits the pan.
- 2 tbsp olive oil: Fresh oil for the sauce base—garlic and tomatoes deserve their own start.
- 3 cloves garlic: Minced finely so it melts into the oil without burning.
- 800 g (28 oz) canned diced tomatoes: The juice is essential—it creates the saucy consistency as it simmers down.
- 1/2 tsp sugar: Just enough to balance the acidity, especially if your tomatoes are particularly tart.
- 1/2 tsp salt: Start here and adjust—canned tomatoes vary in sodium content.
- 1/4 tsp crushed red pepper flakes: Optional, but a subtle warmth makes everything taste brighter.
- 1 loosely packed cup fresh basil: Add it at the end so it stays vibrant and aromatic.
- 40 g (1/3 cup) freshly grated Parmesan: Grate it yourself for the best melt and flavor.
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a rolling boil and cook pasta until al dente, then reserve 1/2 cup of the starchy water before draining—that liquid gold saves sauces that need loosening.
- Sear the chicken while water heats:
- Season your bite-sized chicken pieces with salt and pepper, then cook in olive oil over medium-high heat until golden and cooked through, about 5 to 7 minutes.
- Build the sauce base:
- In the same skillet, add fresh olive oil and minced garlic, letting it sizzle for just 30 seconds until fragrant—any longer and it turns bitter.
- Simmer the tomatoes:
- Pour in the diced tomatoes with their juice along with sugar, salt, and red pepper flakes, then let it bubble uncovered for 10 to 12 minutes until slightly thickened.
- Bring everything together:
- Stir in the chopped basil and cooked chicken, letting them mingle in the sauce for 2 to 3 minutes before adding the drained pasta and tossing until coated.
- Finish with Parmesan:
- Remove from heat and stir in the grated cheese, adding a splash of that reserved pasta water if the sauce needs help clinging to every piece.
Pin it This recipe became my go-to for dinner parties because I can prep everything ahead and still serve something that feels special. There's something deeply satisfying about watching people go quiet over a bowl of pasta, twirling their forks and reaching for seconds without saying a word.
Making It Yours
I've played with this base more times than I can count. Sometimes I add sautéed zucchini in place of chicken for a vegetarian version that still feels substantial. Other times I crank up the red pepper flakes when I want something with more bite. The beauty is in the framework—tomatoes, garlic, basil—working with whatever you've got or crave.
Choosing Your Pasta
Short pasta shapes with ridges or tubes are designed specifically to hold sauce. Penne, rigatoni, and fusilli each have little pockets and grooves that trap bits of tomato and cheese. I've tried this with spaghetti, and while it still tastes good, you lose that satisfying sauce-to-pasta ratio in every forkful.
Perfect Wine Pairings
A crisp Pinot Grigio cuts through the richness of the Parmesan while complementing the tomatoes' acidity. If you are not drinking wine, sparkling water with a squeeze of lemon does something similar—it cleanses your palate between bites and makes each mouthful feel fresh again.
- Let the sauce rest for 5 minutes before tossing with pasta for better absorption.
- Grate extra Parmesan at the table so people can add their own.
- Save some basil leaves whole for garnish—they look stunning and smell incredible.
Pin it Serve this in shallow bowls so everyone can see those gorgeous tomato-coated pieces and catch the aroma of basil as soon as it hits the table. Good food deserves a proper welcome.
Recipe FAQs
- → Can I use fresh tomatoes instead of canned?
Yes, fresh ripe tomatoes work beautifully. Use about 800g (28 oz) of fresh tomatoes, chopped. You may need to simmer slightly longer to reduce excess moisture and concentrate flavors, approximately 15-18 minutes instead of 10-12.
- → How do I keep the chicken tender and moist?
Cut the chicken into bite-sized pieces and cook over medium-high heat for only 5-7 minutes until golden. Avoid overcooking. Simmer the cooked chicken in the sauce for just 2-3 minutes to prevent drying out.
- → What pasta shapes work best for this dish?
Short pasta shapes like penne, rigatoni, or fusilli are ideal as they catch and hold the sauce well. You can also use spaghetti or linguine if preferred. Whole-wheat and gluten-free options work equally well.
- → Can I make this vegetarian?
Absolutely. Omit the chicken and add sautéed vegetables instead. Zucchini, mushrooms, bell peppers, or spinach are excellent choices. Sauté them with the garlic before adding tomatoes, cooking for 8-10 minutes until tender.
- → How do I adjust the sauce consistency?
If the sauce is too thick, add reserved pasta water one splash at a time while tossing. If too thin, simmer uncovered for an additional 3-5 minutes to reduce and thicken naturally.
- → What wine pairs well with this dish?
A crisp Pinot Grigio complements the bright tomato and basil flavors beautifully. Alternatively, serve with sparkling water and fresh lemon for a lighter pairing.