Creamy Tomato Basil Chicken Pasta (Printable)

Rich tomato-basil cream sauce with chicken and pasta for an easy, flavorful Italian-inspired dinner.

# What You'll Need:

→ Pasta

01 - 12 ounces penne or fettuccine pasta
02 - Salt for boiling water

→ Chicken

03 - 2 large boneless, skinless chicken breasts
04 - 1 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 1 teaspoon Italian seasoning
07 - 1 tablespoon olive oil

→ Sauce

08 - 2 tablespoons unsalted butter
09 - 3 garlic cloves, minced
10 - 14 ounces canned crushed tomatoes
11 - 2/3 cup heavy cream
12 - 1/4 cup chicken broth
13 - 1/2 cup grated Parmesan cheese
14 - 1 handful fresh basil leaves, chopped (about 1/2 ounce)
15 - 1 teaspoon sugar (optional, to balance acidity)
16 - Salt and black pepper to taste

# How To:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
02 - Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the pan and cook until golden and cooked through, about 5 to 6 minutes per side. Remove chicken from the skillet and let rest for 5 minutes before slicing thinly.
04 - In the same skillet, reduce heat to medium and add unsalted butter. Sauté minced garlic until fragrant, about 1 minute. Pour in crushed tomatoes and chicken broth. Simmer for 3 to 4 minutes, stirring occasionally.
05 - Stir in the heavy cream and grated Parmesan cheese. Continue simmering for another 3 to 4 minutes until slightly thickened. If the sauce tastes too acidic, add sugar. Mix in chopped fresh basil. Season to taste with additional salt and black pepper as needed.
06 - Add the cooked pasta to the sauce, tossing to evenly coat. If the sauce is too thick, loosen with a splash of reserved pasta water until the desired consistency is reached.
07 - Top the pasta with sliced chicken and gently toss again. Heat briefly until everything is warmed through. Serve immediately, garnished with extra basil and Parmesan cheese if desired.

# Expert Tips:

01 -
  • If you want a rich pasta meal that feels restaurant-fancy but takes less than an hour, this is your golden ticket.
  • The basil aroma and dreamy tomato creaminess mean everyone at the table goes in for seconds.
02 -
  • I once let my sauce boil too vigorously and the cream split—gentle heat is absolutely key for a velvety finish.
  • Remembering to reserve pasta water can save a sauce that’s too thick—don’t pour it all down the drain.
03 -
  • Resting the chicken for five minutes before slicing prevents dryness—hard-earned wisdom after a rubbery batch or two.
  • Simmering the sauce with the browned bits left by the chicken gives it a complex, restaurant-level flavor.
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