Pin It The smell of garlic hitting hot olive oil still pulls me back to my tiny first apartment kitchen, where I learned that simple ingredients can create something extraordinary. I used to think good pasta sauce took hours, until a friend showed me how canned tomatoes could sing with the right treatment. Now this tomato basil chicken pasta is my go-to when I need comfort food that comes together quickly but tastes like it simmered all day.
Last summer my neighbor stopped by while I was making this, drawn in by the aroma through our open windows. She stayed for dinner and told me it reminded her of her Italian grandmother's cooking, which might be the best compliment I've ever received. Now whenever I make it, I think of how the simplest meals often create the most lasting memories.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): The curves and ridges catch the sauce beautifully, and shorter shapes feel more satisfying to eat than long strands for this dish
- Chicken breasts: Cutting them into bite sized pieces before cooking means every forkful has perfect meat to pasta ratio
- Garlic: Freshly minced releases more aromatic oils than pre chopped, and you want that fragrance to infuse your oil
- Canned diced tomatoes: Choose good quality ones with juice, as they form the backbone of your sauce
- Fresh basil: Add it at two stages, once to cook into the sauce and again as a bright finishing garnish
- Parmesan cheese: Freshly grated melts creamier than pre shredded and adds that umami depth that ties everything together
Instructions
- Get your pasta going first:
- Drop your pasta into generously salted boiling water and cook until it still has a slight bite to it, then scoop out half a cup of that starchy water before draining.
- Sear your chicken:
- Season your bite sized chicken pieces generously, then cook them in hot olive oil until golden brown and cooked through.
- Build the sauce base:
- Start your sauce in the same pan so you capture all those flavorful browned bits from the chicken.
- Simmer the tomatoes:
- Let your tomatoes bubble away uncovered until they thicken slightly and the flavors concentrate.
- Combine everything:
- Toss your pasta into the sauce, using that reserved pasta water to help it cling to every piece.
Pin It My sister in law requests this every time she visits, and I've learned to double the recipe because leftovers disappear almost as quickly as the first serving. Something about the combination of tender chicken, tangy tomatoes, and fresh basil makes people feel cared for.
Making It Vegetarian
When my vegetarian friend comes over, I skip the chicken and add sautéed zucchini or mushrooms instead. They absorb the tomato sauce beautifully and provide that satisfying bite that makes the pasta feel complete.
Pasta Water Magic
I used to drain my pasta completely until a chef explained that the starchy water is liquid gold. It emulsifies with the olive oil and creates that silky, restaurant quality coating that makes every bite memorable.
Fresh vs Dried Herbs
Fresh basil is non negotiable here, its bright peppery flavor transforms the tomato sauce into something special.
- Add half the basil while the sauce simmers to infuse it deeply
- Save the rest for garnishing to preserve its fresh flavor and vibrant color
- Never refrigerate fresh basil on the windowsill, it turns black in cold temperatures
Pin It There's something deeply satisfying about a pasta dish that comes together this easily yet tastes like it required so much more effort. That's the kind of recipe worth keeping close.
Recipe FAQs
- → Can I use fresh tomatoes instead of canned?
Yes, absolutely. Use about 800g of ripe, fresh tomatoes. Core and roughly chop them, then proceed with the sauce preparation. Fresh tomatoes may release more liquid, so simmer slightly longer until the sauce reaches your desired consistency.
- → How do I prevent the chicken from drying out?
Cut the chicken into uniform bite-sized pieces and avoid overcooking. Sauté over medium-high heat for 5-7 minutes until golden and cooked through. The internal temperature should reach 165°F (74°C). Adding it back to the simmering sauce keeps it moist and flavorful.
- → What type of pasta works best for this dish?
Short pasta shapes like penne, rigatoni, or fusilli work wonderfully as they catch and hold the sauce beautifully. Avoid delicate shapes like angel hair, which may break apart. Whole-wheat or gluten-free alternatives work equally well.
- → How can I make this vegetarian?
Simply omit the chicken and add sautéed mushrooms, zucchini, or eggplant instead. Sauté your vegetable choice until tender before adding the tomato sauce. This maintains the same cooking time and delivers equally satisfying results.
- → Can I prepare this ahead of time?
Yes, prepare the sauce and chicken up to 2 days in advance and refrigerate separately. Cook the pasta fresh just before serving to maintain its texture. Gently reheat the sauce and chicken together, then toss with hot pasta. Add fresh basil just before serving.
- → What wine pairs best with this dish?
A crisp Pinot Grigio complements the fresh basil and tomato flavors beautifully. The wine's acidity balances the richness of the Parmesan and cream while enhancing the herb profile. For a non-alcoholic option, sparkling water with fresh lemon works wonderfully.