Tomato Basil Chicken Pasta

My tiny apartment kitchen smelled like an Italian grandmother had moved in. The basil plant on my windowsill was actually thriving for once, and I'd just found a can of really good imported tomatoes at the back of my pantry. Sometimes the best meals happen when you stop overthinking and just let good ingredients speak to each other.

I made this for my sister on a Tuesday night when she needed something comforting but we both had early mornings the next day. She took three bites and went completely silent, then asked if I could teach her the 'secret.' There is no secret, I told her. Just good tomatoes and patience.

Ingredients

• Short pasta (350 g / 12 oz): Penne, rigatoni, or fusilli catch the sauce beautifully in ridges and tubes
• Salt for pasta water: Make it taste like the sea, seriously, this is where your pasta gets its flavor
• Chicken breasts (2 medium, about 350 g / 12 oz): Cut into bite-sized pieces so they cook evenly and you get chicken in every forkful
• Olive oil (3 tbsp total): One for the chicken, two for building that flavorful sauce base
• Garlic (3 cloves): Minced fresh, never the jarred stuff, you want that raw bite to mellow into sweetness
• Canned diced tomatoes (800 g / 28 oz): Whole tomatoes crushed by hand work too, just get good quality ones
• Fresh basil (1 loosely packed cup, 25 g): The leaves should smell amazing when you rub them between your fingers
• Parmesan cheese (40 g / 1/3 cup): Grate it fresh yourself, the pre-grated stuff has anti-caking agents that prevent melting

Instructions

Get your pasta water ready:

Bring a large pot of generously salted water to a rolling boil and cook pasta until al dente, then reserve that precious half cup of starchy water before draining

Cook the chicken until golden:

Season your bite-sized chicken pieces with salt and pepper, then sauté in hot olive oil until they are beautifully browned and cooked through, about 5 to 7 minutes

Build the aromatic base:

In the same skillet, add fresh olive oil and minced garlic, letting it sizzle for just 30 seconds until you can smell it but before it turns bitter and brown

Simmer the tomato sauce:

Pour in those canned diced tomatoes with all their juices, add sugar to temper acidity, season with salt and red pepper flakes, then let it bubble away uncovered for 10 to 12 minutes until it thickens slightly

Bring everything together:

Stir in the chopped basil and return the cooked chicken to the skillet, letting it all warm through and become friends for 2 to 3 minutes

Toss and serve:

Add your drained pasta right into the sauce, toss to coat every piece, use a splash of that reserved pasta water if it needs loosening, then finish with Parmesan and fresh basil

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This recipe became my go-to for new neighbors and exhausted friends. There is something universally comforting about pasta that makes people feel immediately at home in your kitchen, even if they just met you ten minutes ago.

Making It Your Own

I have made this with sautéed zucchini when my vegetarian friend came over, and once with artichoke hearts just to see what would happen. The sauce is forgiving and welcomes whatever vegetables you have languishing in your crisper drawer.

Pasta Water Magic

That cloudy starchy water you reserved does something scientific and beautiful. It emulsifies with the oil and tomatoes to create a silky sauce that actually sticks to the pasta instead of sliding off into a puddle at the bottom of your bowl.

Perfect Pairings

A crisp Pinot Grigio cuts through the rich tomato sauce beautifully, but honestly, cold sparkling water with a wedge of lemon is just as refreshing. Some nights I just want something cold and bubbly that does not compete with the basil.

• Keep extra Parmesan at the table because everyone will want more
• Crusty bread for sopping up sauce is practically mandatory
• Let people add red pepper flakes at the table if they like heat

Save

I hope this recipe finds its way into your regular rotation. Simple food made with care is often the most memorable kind.

Recipe FAQs

→ Can I use fresh tomatoes instead of canned?

Absolutely. When tomatoes are at their peak season, substitute 1 kg (2.2 lbs) of ripe fresh tomatoes. Core and chop them before adding to the skillet. Fresh tomatoes may require 2-3 additional minutes of simmering to break down properly.

→ What pasta shapes work best?

Short pasta varieties with ridges or tubes capture the sauce beautifully. Penne, rigatoni, and fusilli are excellent choices. Their textured surfaces hold onto the tomato-basil coating, ensuring every bite is flavorful.

→ How do I store leftovers?

Transfer cooled portions to airtight containers and refrigerate within two hours. Properly stored, the dish keeps well for 3-4 days. Reheat gently on the stovetop with a splash of water or broth to restore the sauce's consistency.

→ Can I make this dairy-free?

Simply omit the Parmesan cheese or replace it with a dairy-free alternative. The sauce itself relies on tomatoes, basil, and olive oil for flavor, so it remains delicious without dairy. Nutritional yeast can add a savory, cheesy element if desired.

→ Why reserve pasta water?

Pasta water contains starch released during cooking, which helps thicken and emulsify the sauce. Adding a splash allows the tomato sauce to cling better to each piece of pasta and chicken, creating a silkier, more cohesive dish.

→ Is the red pepper necessary?

Completely optional. The crushed red pepper flakes provide subtle warmth that complements the tomato's acidity without overwhelming heat. If serving sensitive palates or children, feel free to leave it out.