Save There's something about the way cream catches the light when it hits a hot tomato sauce that makes you realize you're about to create something genuinely good. I learned this watching my mom rush through weeknight dinners years ago, moving between pots with the kind of confident chaos only someone feeding hungry people understands. This creamy tomato basil chicken pasta became my answer to those nights when you need comfort food that doesn't demand hours of your attention. The beauty is in how quickly it comes together—tender chicken, silky sauce, fresh basil—yet tastes like you've been stirring it all afternoon.
I made this for my partner on a random Tuesday when we'd both had rough days, and something shifted between the smell of garlic and the moment we twirled the first forkful. It wasn't fancy or complicated, but it felt like proof that you can take care of someone with a good meal and thirty minutes of focus. That's when this recipe stopped being just something to eat and became something I reach for when I want to say 'I'm glad you're here' without actually saying it.
Ingredients
- Penne pasta (12 oz): Penne's shape traps sauce beautifully in those little tubes, so don't skip it for something thinner. Cook it to exactly al dente—a minute past and you'll regret it when it turns mushy in the cream sauce.
- Boneless, skinless chicken breasts (1 lb): These cook fast and stay tender if you don't overdo them. A meat mallet can help them cook evenly, but honestly a sharp eye is enough.
- Unsalted butter (2 tbsp): Real butter makes the sauce taste like someone who cares made it. Margarine will betray you here.
- Yellow onion (1 medium): Chop it small so it melts into the sauce rather than staying in chunks. This is where the sauce gets its gentle sweetness.
- Garlic (3 cloves): Mince it fine and add it after the onion softens, otherwise it burns and turns bitter. That one-minute window matters more than you'd think.
- Crushed tomatoes (14 oz can): Canned is not a compromise here—it's actually better than fresh tomatoes that aren't in season. Use good quality because it's literally just tomatoes.
- Heavy cream (1/2 cup): This is what transforms everything into something you can't stop eating. Don't substitute with milk; the fat content is doing real work.
- Parmesan cheese (1/3 cup, freshly grated): Grate it yourself from a block the day you cook. Pre-grated has anti-caking agents that make the sauce grainy.
- Fresh basil (1/2 cup): Buy it the day you cook or keep it in water like flowers. Half goes in the sauce, half goes on top—the fresh top portion is where the magic lives.
- Red pepper flakes (1/2 tsp, optional): A tiny pinch wakes everything up without making it spicy. Skip this if anyone at your table can't handle heat.
Instructions
- Get the pasta going:
- Boil a big pot of salted water until it's actively rolling. The pasta needs almost twelve minutes, so start this first—it's your longest component. Save a half cup of the starchy water before you drain; it's liquid gold for fixing the sauce consistency later.
- Season and sear the chicken:
- Pat your chicken dry with paper towels so it browns instead of steams. Salt and pepper generously, then into a hot skillet with a tablespoon of oil for five to six minutes per side until the outside turns golden and firm. The inside will be cooked through when a knife slides through easily with no pink.
- Rest and slice:
- Let the chicken sit for five minutes on a plate. This sounds like a minor step but it keeps the chicken tender instead of tough when you slice it.
- Build the sauce base:
- In that same skillet, melt butter over medium heat and add your chopped onion. You're looking for it to turn translucent and soft, which takes about four minutes of gentle stirring. The moment it's ready, add minced garlic and red pepper flakes if using—this is a one-minute moment where everything becomes fragrant.
- Add tomatoes and simmer:
- Pour in the crushed tomatoes and let everything bubble gently for five minutes. You're not rushing this; the tomato flavor needs a minute to settle and marry with the other elements.
- Cream it all together:
- Lower the heat and pour in the heavy cream, stirring constantly so it doesn't separate. Let it bubble gently for two to three minutes until it thickens slightly and the color shifts to a beautiful coral tone.
- Finish with cheese and basil:
- Add the grated parmesan and about half of the fresh basil, stirring until the cheese fully melts and disappears into the sauce. Taste it now and season with salt and pepper. It should taste rich and balanced, not one-note.
- Bring it together:
- Toss in your sliced chicken and drained pasta, stirring gently so everything gets coated. If the sauce seems too thick, splash in some of that reserved pasta water a little at a time until you get something silky that coats each piece.
- Plate and serve:
- This needs to hit bowls warm while the sauce is still glossy. Top each serving with the remaining fresh basil and a shower of extra parmesan if you're feeling generous.
Save The first time someone asked me for this recipe, I realized it had crossed from 'something I cook' into 'something people ask for,' which feels like a small victory in anyone's kitchen. Now whenever I make it, I'm reminded that the best meals aren't the complicated ones—they're the ones that taste like someone took care in making them.
Why This Combination Works
Tomato and basil are old friends, but adding cream and chicken turns them into something more complete. The acidity in the tomatoes balances the richness of the cream, while the basil keeps everything feeling bright instead of heavy. Pasta catches all of this in its shape, so every bite has sauce clinging to it. This isn't overthinking; it's just respecting how flavors actually work together.
Timing Your Execution
The trick to making this feel effortless is understanding that the pasta and chicken cook simultaneously, which buys you time. By the time your pasta drains, your sauce is already built and waiting. There's a natural rhythm here—no scrambling, no panic. Start the pasta, get the chicken going, and by the time one finishes the other is ready to join it.
Variations and Extensions
This recipe is flexible enough to bend with what you have on hand. A splash of white wine when the onions are done adds sophistication without changing the method. Spinach swaps in for basil beautifully if that's what your garden gave you. Even mushrooms sautéed until golden can replace the chicken for vegetarians, though they need an extra minute in the pan to release their water. The foundation stays the same, but you're free to improvise.
- A small splash of white wine after the onions soften makes everything taste more elegant.
- Crisp the basil in a skillet with a touch of oil for a more textured garnish if you want to get fancy.
- Always taste the sauce before plating and adjust seasoning—sometimes it needs more salt than you expect.
Save This is the kind of dish that proves good cooking doesn't mean complicated cooking. It's about technique you can see working, ingredients you believe in, and thirty minutes that turn into a moment worth sharing.
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Penne pasta is ideal as its ridges hold the creamy sauce well, but other short pastas like rigatoni or fusilli can also be used.
- → Can I use fresh tomatoes instead of canned crushed tomatoes?
Yes, fresh ripe tomatoes can be blanched, peeled, and crushed to substitute, though canned crushed tomatoes provide consistent texture and flavor.
- → What is the purpose of reserving pasta cooking water?
Adding reserved pasta water helps loosen the sauce and bind it to the pasta, creating a silky consistency thanks to the starch content.
- → How can I adjust the spice level in this dish?
Adjust the amount of red pepper flakes or omit them completely for a milder flavor according to preference.
- → Is it possible to substitute chicken with another protein or vegetarian option?
Yes, sautéed mushrooms or zucchini provide a flavorful vegetarian alternative retaining the dish's rich and comforting character.