Tomato Basil Chicken Pasta (Printable)

Tender chicken tossed with pasta in a vibrant tomato-basil sauce. A quick and flavorful Italian main dish perfect for any weeknight.

# What You’ll Need:

→ Pasta

01 - 12 oz short pasta such as penne, rigatoni, or fusilli
02 - Salt for pasta water

→ Chicken

03 - 2 medium boneless, skinless chicken breasts (about 12 oz total), cut into bite-sized pieces
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Tomato Basil Sauce

07 - 2 tablespoons olive oil
08 - 3 cloves garlic, minced
09 - 28 oz canned diced tomatoes with juice
10 - 1/2 teaspoon sugar, optional
11 - 1/2 teaspoon salt, adjusted to taste
12 - 1/4 teaspoon crushed red pepper flakes, optional
13 - 1 cup fresh basil leaves, loosely packed, roughly chopped

→ Finishing

14 - 1/3 cup freshly grated Parmesan cheese, plus extra for serving
15 - Fresh basil leaves for garnish

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - Season the chicken pieces with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken and sauté until golden and cooked through, about 5 to 7 minutes. Transfer chicken to a plate and set aside.
03 - In the same skillet, add 2 tablespoons olive oil and the minced garlic. Sauté for 30 seconds until fragrant but not browned.
04 - Pour in the diced tomatoes with juice, sugar, salt, and red pepper flakes if using. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until slightly thickened.
05 - Stir in the chopped basil and cooked chicken. Simmer for 2 to 3 minutes more to meld flavors.
06 - Add the drained pasta to the sauce, tossing to coat. If needed, add a splash of reserved pasta water to loosen the sauce to desired consistency.
07 - Remove from heat and stir in grated Parmesan cheese. Serve immediately, garnished with fresh basil and extra Parmesan.

# Expert Tips:

01 -
  • The sauce clings to every piece of pasta because you toss it together while the sauce is still bubbling hot.
  • It comes together in 40 minutes but tastes like something that simmered all afternoon.
  • The chicken stays tender because you cook it separately and let it finish in the sauce.
02 -
  • Garlic burns faster than you expect—30 seconds is all it needs in hot oil before adding tomatoes.
  • That reserved pasta water makes the difference between sauce that sits on top of pasta and sauce that embraces it.
  • Fresh basil loses its magic if cooked too long—add it in the last few minutes for maximum flavor.
03 -
  • If your tomatoes taste too acidic, add the sugar gradually and taste as you go.
  • Room temperature chicken cooks more evenly than cold straight from the fridge.
  • A wooden spoon dragged through the sauce should leave a trail that holds its shape—thats how you know it is ready.
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