Pin this There's something about the smell of garlic and tomatoes hitting hot butter that instantly transports me back to my aunt's kitchen in the summers when I was learning to cook. She'd always insist that the best meals come together when you stop overthinking and start tasting as you go. This creamy tomato basil chicken pasta became my go-to weeknight dinner after she taught me that silky sauce doesn't need hours on the stove, just good ingredients and a little patience.
I made this for someone I was trying to impress once, and halfway through cooking the chicken, I realized I'd forgotten to preheat the skillet properly. Instead of panicking, I just turned up the heat a bit longer and ended up with this gorgeous golden crust that actually made the dish taste better. That's when I learned that small mistakes in the kitchen often just mean you're discovering a new way to do things.
Ingredients
- 12 oz penne pasta: The tube shape catches sauce beautifully, but rigatoni or fusilli work just as well if that's what you have.
- 1 lb boneless, skinless chicken breasts: Slice them horizontally if they're thick so they cook evenly and stay tender.
- 2 tbsp unsalted butter: This is where the magic starts, so don't skip it or swap it for oil.
- 1 medium yellow onion, finely chopped: The sweetness balances the acidity of the tomatoes naturally.
- 3 garlic cloves, minced: Mince them small so they distribute throughout the sauce and cook quickly without burning.
- 1/2 tsp red pepper flakes: Optional but worth it for that tiny kick that makes people ask what your secret is.
- 1 can (14 oz) crushed tomatoes: San Marzano if you can find them, though honestly any good quality matters more than the label.
- 1/2 cup heavy cream: Cold from the fridge keeps it from breaking when you add it to the hot sauce.
- 1/3 cup freshly grated parmesan cheese: Grate it fresh yourself because pre-shredded has anti-caking agents that ruin the texture.
- 1/2 cup fresh basil leaves, chopped: Add half during cooking and half at the end so you get both cooked and bright fresh flavor.
- Salt and black pepper: Taste as you go, especially after adding the cream because it changes how the salt sits on your tongue.
Instructions
- Start your pasta:
- Get a large pot of salted water boiling while you prep everything else. The salt should make it taste like the sea, not just like water. Reserve at least half a cup of that starchy water before draining because you'll use it to loosen the sauce later.
- Season and sear the chicken:
- While the pasta cooks, pat the chicken dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken and let it sit for 5 to 6 minutes per side until the edges turn golden before flipping.
- Rest and slice:
- Once the chicken is cooked through, transfer it to a plate and let it rest for 5 minutes so the juices redistribute. Slice it into thin strips that will nestle into the creamy sauce.
- Build the base:
- In the same skillet with all those brown bits still clinging to the bottom, reduce the heat to medium and add butter and chopped onion. Let the onion soften and turn translucent, about 3 to 4 minutes, then add minced garlic and red pepper flakes and stir constantly for one minute until fragrant.
- Add the tomatoes:
- Pour in the crushed tomatoes and let them simmer for 5 minutes, stirring occasionally. The raw tomato taste mellows out during this time and the sauce begins to develop body.
- Cream it in:
- Lower the heat and slowly pour in the heavy cream while stirring, which keeps it from breaking. Simmer for 2 to 3 minutes until you see tiny bubbles forming around the edges and the sauce visibly thickens.
- Finish the sauce:
- Stir in the grated parmesan and half the fresh basil, letting the heat melt the cheese completely. Taste and adjust salt and pepper because this is your last chance to season before serving.
- Bring it together:
- Add the sliced chicken and drained pasta back to the skillet and toss everything until coated in sauce. If it looks thick or dry, add some of that reserved pasta water a little at a time until it's silky and coats every strand.
- Serve immediately:
- Plate it up hot and top with the remaining fresh basil and extra parmesan if you're feeling generous.
Pin this I remember my neighbor smelling this cooking from her kitchen and asking what on earth I was making because the aroma was so good. When I invited her over for a bowl, she told me it tasted like somewhere she'd been but couldn't quite remember, and somehow that felt like the highest compliment a home cook could get.
The Secret to Silky Sauce
The difference between a glossy, restaurant-quality sauce and one that feels greasy or separated comes down to temperature and patience. If your cream ever looks curdled or the sauce breaks, lower the heat immediately and stir in a splash of that reserved pasta water. The starch actually brings everything back together and makes the whole thing coat the pasta like silk instead of sliding off in pools.
Variations That Work
Once you understand how this sauce works, you can swap things around without losing the soul of the dish. Mushrooms sautéed with the onions add an earthy depth, spinach makes it lighter and greener, and a handful of sun-dried tomatoes intensifies the tomato flavor if you're feeling adventurous. I've even made this with just vegetables for people who don't eat meat and nobody felt like anything was missing.
Pairing and Serving Ideas
This pasta is rich and deeply satisfying, so it doesn't need much beside it. A simple green salad with lemon vinaigrette cuts through the creaminess perfectly, and a crisp white wine like Pinot Grigio brings out flavors you didn't know were there. Some crusty bread to soak up every bit of sauce from the plate is honestly the only other thing you need.
- Tear some mozzarella over top while it's still hot so it gets all melty and soft.
- A crack of fresh black pepper and a pinch of sea salt at the table makes each person feel like they're finishing their own dish.
- Leftovers taste even better the next day after the flavors have had time to get to know each other.
Pin this This is the kind of meal that reminds you why cooking at home matters, even on nights when takeout feels easier. It's simple enough that you can make it on a Tuesday without thinking, but good enough that your people will think you tried.