Tomato Basil Chicken Pasta

There was a Tuesday evening when my neighbor knocked on the door asking if I had any fresh basil, and I ended up making this tomato basil chicken pasta on the fly with whatever I had in the pantry. What started as a casual dinner became something I've made dozens of times since, each time discovering that the magic isn't in complexity but in letting good ingredients shine without overthinking it. The pasta comes together so quickly that by the time you've finished cooking the chicken, you're already tossing everything together. It's the kind of dish that tastes like you spent hours in the kitchen when really you were done in forty minutes.

I made this for my sister after she mentioned being tired of the same rotation of meals, and watching her take that first bite—the way her face softened when the basil hit—reminded me that sometimes the simplest dishes carry the most weight. She asked for the recipe immediately, which I've learned is the highest compliment anyone can give.

Ingredients

• Short pasta (350 g): Penne or rigatoni holds the sauce better than long noodles because the curves trap all those tomato bits and basil leaves where they belong.
• Chicken breasts (2 medium, cut into bite-sized pieces): Cut them roughly the same size so everything cooks evenly, and don't skip seasoning them before they hit the pan.
• Olive oil (3 tbsp total): Use the good stuff if you have it because it's tasted raw alongside the basil, and cheap oil shows itself immediately.
• Garlic (3 cloves, minced): Fresh garlic only—jarred stuff turns bitter the moment it overcooks, and we're only sautéing for thirty seconds anyway.
• Canned diced tomatoes (800 g): San Marzano if the budget allows, regular if not, but use the whole tin including the juice because that's where the flavor lives.
• Fresh basil (1 loosely packed cup): Tear or roughly chop it by hand right before adding so you don't bruise the leaves, which releases bitterness.
• Parmesan cheese (40 g freshly grated): Grate it yourself from a block rather than using the pre-grated stuff that's coated in anti-caking agents.
• Salt, black pepper, red pepper flakes (optional), sugar (optional): The sugar balances acidity if your tomatoes taste sharp, and red pepper flakes add a whisper of heat that makes people ask what the secret ingredient is.

Instructions

Get the pasta started:

Bring a large pot of salted water to a rolling boil and add the pasta, stirring so nothing sticks to itself. You want it al dente, which means it should have just a tiny bit of resistance when you bite into it, not mushy and not crunchy.

Cook the chicken until it's golden:

While the pasta is going, season those chicken pieces with salt and pepper, then heat olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and don't move it around for a minute or two so it gets a golden crust, then let it finish cooking through.

Build the sauce with garlic:

In the same skillet, add more olive oil and the minced garlic, letting it bloom in the heat for about thirty seconds until it becomes fragrant. You're listening for a gentle sizzle and smelling that unmistakable garlic aroma, not waiting for browning which happens in a blink.

Simmer the tomatoes into sauce:

Pour in the canned tomatoes with their juice, add a pinch of sugar if your tomatoes taste acidic, salt, and red pepper flakes if you want a subtle kick. Let this bubble gently for ten to twelve minutes, stirring now and then, so the sauce loses its raw tomato taste and becomes velvety.

Bring everything together:

Stir in that chopped fresh basil and return the chicken to the skillet, letting everything mingle for a couple of minutes. Then add the drained pasta and toss it all together, adding splashes of reserved pasta water if the sauce feels too thick.

Finish with Parmesan:

Remove from heat and stir in the freshly grated Parmesan so it melts into the warm pasta, then serve immediately with extra Parmesan and a few basil leaves on top.

Save

I remember the first time I made this for someone who said they were "really picky about pasta," and seeing them go back for seconds felt like I'd just won something. Food memories are strange that way—sometimes the meal matters less than knowing you've made someone happy.

Why This Dish Works in Real Life

This pasta doesn't require any fancy techniques or hard-to-find ingredients, which is exactly why it's become my go-to when I want to cook something that tastes impressive without feeling stressful. The chicken stays tender because you're not overcooking it, the sauce builds flavor gradually rather than all at once, and the basil at the end gives you that fresh brightness that makes everything taste like it came from someone's actual kitchen instead of a food factory. It's the kind of dish that makes you feel competent even on nights when you're tired and just want dinner to happen.

Variations That Actually Work

I've played around with this recipe enough times to know what substitutes survive the switch and what falls apart. Whole wheat pasta changes the texture slightly, making it a bit earthier, which some people prefer and others don't, so try it once and decide for yourself. If you want to skip the chicken, sautéed mushrooms or zucchini absorb the sauce beautifully and taste completely different in a way that makes it feel like you've made an entirely new dish. Heavy cream stirred in at the very end turns this into something richer if you want to go that direction, though I usually don't because the tomato-basil thing is already perfect as it is.

What to Drink and Serve It With

This pasta sits comfortably alongside almost any simple green salad, especially one with a sharp vinaigrette that cuts through the richness of the Parmesan. A crisp white wine like Pinot Grigio bridges the gap between the acidity of the tomatoes and the richness of the chicken perfectly, though honestly sparkling water with a squeeze of lemon does the same job if that's what you're drinking. The meal doesn't need bread to feel complete, but if you want bread, use it for mopping up the last bits of sauce at the bottom of the bowl because throwing that away feels like sacrilege.

• Make a simple arugula salad with just lemon juice, olive oil, and a handful of peppery greens to serve alongside.
• Garlic bread works if you want it, but the pasta is really the star here and doesn't need competition.
• Save any leftovers in the fridge because cold pasta salad the next day is its own kind of excellent.

Save

This is the kind of recipe that gets better the more you make it because you learn where your stove runs hot, how your brand of tomatoes tastes, and exactly how much basil feels right to you. It's simple enough to make on a random Tuesday and impressive enough to serve when someone says they're coming for dinner.

Recipe FAQs

→ Can I use fresh tomatoes instead of canned?

Absolutely. When tomatoes are in season, use 800g of ripe fresh tomatoes, diced. You may need to simmer the sauce a few minutes longer to achieve the desired thickness as fresh tomatoes release more liquid.

→ What pasta shapes work best?

Short pasta varieties like penne, rigatoni, or fusilli are ideal because their shapes capture the sauce well. You can also use farfalle or gemelli for similar results.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to restore the sauce's consistency. The pasta will continue absorbing liquid, so you may need to add more moisture when reheating.

→ Can I make this dish ahead?

You can prepare the sauce and cook the chicken up to a day in advance. Cook the pasta fresh when ready to serve, then combine everything. This prevents the pasta from becoming mushy and ensures the best texture.

→ What can I substitute for Parmesan?

Pecorino Romano offers a similar salty finish. For a dairy-free option, try nutritional yeast or a vegan Parmesan alternative made from cashews and nutritional yeast.

→ Is this dish freezer-friendly?

The sauce and chicken freeze well for up to 3 months. However, freeze them separately from the pasta. Cook fresh pasta when reheating for the best texture and consistency.