Pin it There's something magical about the smell of garlic hitting hot butter right as you're standing in the kitchen on a Tuesday evening, nowhere to be. I'd thrown together this creamy tomato basil chicken pasta one night when I had good ingredients on hand and exactly forty minutes before my brother showed up unannounced, and somehow it became the dish I reach for whenever I want something that feels both effortless and genuinely special.
I remember serving this to my dad, who normally picks through anything with cream sauce, and watching him go completely quiet while eating. That kind of quiet where you know the food is doing exactly what it should. He asked for seconds without even asking, which tells you everything.
Ingredients
- Penne pasta (12 oz): The ridges hold onto this sauce like they were made for it, but any short pasta will work if that's what you have.
- Chicken breasts (1 lb): Pound them to an even thickness if you have time so they cook at the same rate; it's the small move that saves you from dry chicken.
- Unsalted butter (2 tbsp): This is your foundation for the aromatic base, so don't skip it for oil.
- Yellow onion (1 medium): The sweetness balances everything else, and finely chopping it means it melts into the sauce rather than staying chunky.
- Garlic (3 cloves): Mince it fresh right before you use it; jarred garlic won't give you that bright, alive flavor you're chasing.
- Red pepper flakes (1/2 tsp optional): A quiet heat that sneaks up on you, making every bite more interesting without announcing itself.
- Crushed tomatoes (14 oz can): Canned is actually your friend here because they're picked at peak ripeness and already broken down.
- Heavy cream (1/2 cup): This is what transforms sharp tomato into something luxurious and crave-able.
- Parmesan cheese (1/3 cup freshly grated): Freshly grated melts smoothly; pre-shredded has anti-caking agents that make it grainy and separated.
- Fresh basil (1/2 cup chopped): Add half during cooking and save the rest for the finish so you get that fresh green note at the end.
Instructions
- Start your pasta first:
- Bring a large pot of salted water to a rolling boil and add the penne, stirring once so nothing sticks. You want it al dente, so taste a piece at the lower end of the package timing. Before draining, scoop out about 1/2 cup of that starchy water and set it aside; it's your secret weapon for silky sauce.
- Season and sear the chicken:
- Pat your chicken breasts dry with paper towels (moisture is the enemy of browning) and season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until it shimmers, then lay in the chicken breasts. You'll hear a satisfying sizzle. Cook without moving them for 5 to 6 minutes until the bottom is golden, then flip and cook the other side until the thickest part reaches 165°F on a thermometer.
- Build the aromatics:
- Reduce heat to medium and add butter to the same skillet with the onion. The fond on the bottom of the pan is pure flavor, so let it incorporate as you stir. Once the onion turns translucent and soft (about 3 to 4 minutes), add minced garlic and red pepper flakes, stirring constantly until the kitchen smells impossibly good.
- Add tomatoes and simmer:
- Pour in the crushed tomatoes and let them bubble gently for about 5 minutes so the flavors marry and the raw tomato taste mellows. This is not a long braise, just enough time for everything to become friends.
- Cream and finish the sauce:
- Lower the heat and slowly pour in the heavy cream while stirring, making sure nothing breaks. The sauce will be thinner than you expect at first, but as it simmers for 2 to 3 minutes it'll thicken slightly. Stir in the parmesan and half the fresh basil, letting the heat melt the cheese into something silky.
- Bring it together:
- Slice the rested chicken into thin strips and add them back to the skillet along with the drained pasta. Toss everything to coat, using that reserved pasta water a little at a time until the sauce clings to each piece without pooling. Finish with the remaining basil and serve immediately.
Pin it The first time someone asked for the recipe, I realized this had quietly become the meal people request when they want something that feels fancy enough for company but easy enough that you're not stressed the whole time you're cooking. That's when I knew I'd made something worth keeping.
Why This Works
The magic of this dish is in the balance. Tomato and cream seem like they'd clash, but the butter and garlic create a bridge between them, and the basil ties everything together with a whisper of brightness. The chicken adds protein and substance without demanding fussy technique, and pasta is the perfect vehicle for carrying all this flavor to your mouth. It's simple cooking at its best, where a few good ingredients behave beautifully together.
Variations to Explore
Once you understand how this sauce comes together, you can play with it. A splash of white wine added after the garlic and before the tomatoes brings a subtle complexity that makes people wonder what your secret is. If basil isn't calling to you on a particular day, fresh spinach wilts beautifully into the cream, or even fresh thyme if you're leaning toward earthier flavors. I've made a vegetarian version by sautéing mushrooms and zucchini until they're golden and tender, and it holds its own completely.
Serving and Pairing
Serve this straight from the skillet if you're cooking for people you're comfortable with, or plate it individually if you want it to feel more formal. A crisp white wine like Pinot Grigio is the natural partner, cutting through the cream and echoing the bright herbs. A simple green salad on the side is all you need, dressed with just lemon and oil so it doesn't compete. If you're feeling it, warm crusty bread is the right call for soaking up whatever sauce lingers on your plate.
- Grate the parmesan fresh right before you eat so it has that delicate texture rather than turning into little rubber bits on a warm plate.
- If someone at your table doesn't eat dairy, you can make a portion with olive oil in place of cream and it's still delicious, just different.
- Leftovers reheat beautifully on the stovetop with a splash of milk or cream stirred in to bring back the silky texture.
Pin it This is the kind of recipe that becomes part of your regular rotation without you even planning it that way. It's reliable in the way that matters most in a kitchen.
Recipe FAQs
- → What type of pasta works best?
Penne pasta is ideal as it holds the creamy tomato basil sauce well, but rigatoni or fusilli can also be used.
- → Can I use fresh tomatoes instead of canned?
Yes, fresh crushed tomatoes can be substituted; just ensure they’re ripe and simmer them longer to develop flavor.
- → How do I prevent the sauce from becoming watery?
Simmer the sauce until it thickens slightly before adding cream and cheese; also, add reserved pasta water gradually to adjust consistency.
- → Is it necessary to rest the chicken before slicing?
Resting allows juices to redistribute, ensuring tender, moist chicken slices for the dish.
- → What can I substitute for fresh basil?
Spinach or fresh parsley can provide a fresh green note, though basil’s unique flavor is central to the dish.