Tomato Basil Chicken Pasta

Tomato Basil Chicken Pasta is a quintessential Italian-inspired dish that combines the simplicity of fresh herbs with the hearty satisfaction of tender chicken. This vibrant meal is perfect for busy weeknights when you want something flavorful without spending hours in the kitchen. The sauce, made from ripe tomatoes and aromatic basil, perfectly coats every piece of pasta for a comforting and high-protein dinner.

Save

Whether you're cooking for family or prepping meals for the week, this recipe offers a balanced blend of carbohydrates and protein. The secret lies in the simple, high-quality ingredients that come together to create a rich, chunky sauce that tastes like it simmered for hours.

Ingredients

• Pasta: 350 g (12 oz) short pasta such as penne, rigatoni, or fusilli, and a generous pinch of salt for the water.
• Chicken: 2 medium boneless, skinless chicken breasts (350 g), cut into bite-sized pieces, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
• Tomato Basil Sauce: 2 tbsp olive oil, 3 cloves minced garlic, 800 g (28 oz) canned diced tomatoes with juice, 1/2 tsp sugar, 1/2 tsp salt, 1/4 tsp crushed red pepper flakes, and 1 cup (25 g) roughly chopped fresh basil leaves.
• Finishing: 40 g (1/3 cup) freshly grated Parmesan cheese and extra fresh basil leaves for garnish.

Instructions

Step 1: Cook the Pasta

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.

Step 2: Prepare the Chicken

Season the chicken pieces with salt and pepper. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken and sauté until golden and cooked through, about 5–7 minutes. Transfer chicken to a plate and set aside.

Step 3: Aromatize the Oil

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

Step 4: Simmer the Sauce

Pour in the diced tomatoes with their juice, sugar, salt, and red pepper flakes. Simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened.

Step 5: Combine Flavors

Stir in the chopped basil and cooked chicken. Simmer for 2–3 minutes more to meld the flavors together.

Step 6: Toss the Pasta

Add the drained pasta to the sauce, tossing to coat thoroughly. If needed, add a splash of the reserved pasta water to loosen the sauce and reach your desired consistency.

Step 7: Final Finishing

Remove from heat and stir in the grated Parmesan cheese. Serve immediately, garnished with fresh basil and extra Parmesan.

Zusatztipps für die Zubereitung

To ensure the best texture, always cook your pasta one minute less than the package directions suggest for al dente, as it will continue to cook slightly when tossed in the warm tomato sauce. Don't skip the reserved pasta water; the starch helps the sauce bind beautifully to the pasta.

Varianten und Anpassungen

For a vegetarian version, simply omit the chicken and add sautéed zucchini, bell peppers, or mushrooms. You can also easily adapt this recipe for different dietary needs by using whole-wheat or gluten-free pasta varieties.

Serviervorschläge

This Tomato Basil Chicken Pasta pairs beautifully with a crisp Pinot Grigio or a refreshing sparkling water with a twist of lemon. Serve it alongside a simple side salad or crusty garlic bread for a complete Italian dining experience.

Save

Enjoy this comforting and wholesome meal that brings the flavors of Italy straight to your kitchen. It is a reliable favorite that is sure to become a staple in your weekly recipe rotation.

Recipe FAQs

→ Can I use fresh tomatoes instead of canned?

Yes, absolutely. Use about 800g of ripe, fresh tomatoes. Dice them and remove excess seeds and juice to avoid a watery sauce. Fresh tomatoes work best during peak season when they're most flavorful.

→ How do I prevent the chicken from drying out?

Cut the chicken into uniform, bite-sized pieces and avoid overcooking. Sauté over medium-high heat for only 5-7 minutes until golden. The chicken finishes cooking gently in the sauce, staying tender and moist.

→ What pasta shapes work best for this dish?

Penne, rigatoni, and fusilli are excellent choices as they hold the sauce well. Short, tubular shapes trap the tomato-basil sauce inside, creating better flavor distribution than long, thin pasta varieties.

→ Can I make this ahead of time?

Yes, prepare the sauce and chicken up to 2 days in advance, storing separately in the refrigerator. Cook the pasta fresh and combine just before serving for the best texture and flavor.

→ Why reserve pasta water, and how much should I use?

Starchy pasta water helps emulsify the sauce and creates a silky coating on the noodles. Start with a splash and add more as needed until the sauce reaches your preferred consistency.

→ Is the red pepper flakes necessary?

No, they're optional and add a gentle heat to the sauce. Omit them for a milder dish, or increase the amount for more spice. Add to taste based on your preference.