Creamy Tomato Basil Pasta (Printable)

Tender chicken and penne in a rich tomato basil cream sauce finished with parmesan.

# What You'll Need:

→ Pasta

01 - 12 oz penne pasta

→ Chicken

02 - 1 lb boneless, skinless chicken breasts
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1 tbsp olive oil

→ Sauce

06 - 2 tbsp unsalted butter
07 - 1 medium yellow onion, finely chopped
08 - 3 garlic cloves, minced
09 - 1/2 tsp red pepper flakes (optional)
10 - 1 (14 oz) can crushed tomatoes
11 - 1/2 cup heavy cream
12 - 1/3 cup freshly grated parmesan cheese
13 - 1/2 cup fresh basil leaves, chopped
14 - Salt and pepper, to taste

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook penne pasta until al dente; drain and reserve 1/2 cup of pasta water.
02 - Season chicken breasts evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5 to 6 minutes per side until golden and cooked through. Transfer to a plate, rest for 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium. Add butter and chopped onion; sauté 3 to 4 minutes until translucent. Stir in garlic and red pepper flakes; cook 1 minute until fragrant.
05 - Add crushed tomatoes to skillet and simmer for 5 minutes to develop flavor.
06 - Lower heat and stir in heavy cream. Simmer 2 to 3 minutes until slightly thickened.
07 - Stir in parmesan cheese and half of the chopped basil until cheese melts. Season with salt and pepper to taste.
08 - Add sliced chicken and drained pasta to the sauce. Toss gently to coat, adding reserved pasta water gradually for a smooth consistency.
09 - Serve immediately, garnished with remaining basil and additional parmesan if desired.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means weeknight dinner without the stress.
  • The cream mellows the tomato into something silky and utterly comforting, like the dish is hugging you from the inside.
  • One skillet does almost all the work, so cleanup feels like an afterthought.
02 -
  • Drain the pasta while it still has a tiny bit of resistance; it'll keep cooking when it hits the sauce, so overcooked before this step means mushy at the end.
  • Don't skip slicing the chicken after it cools; it mixes into the sauce infinitely better than leaving it in whole pieces, and sliced chicken looks and tastes more refined.
  • Save that pasta water like it's liquid gold because a splash of it is what transforms a clumpy sauce into something that coats every strand perfectly.
03 -
  • Always taste the sauce before the pasta goes in and adjust salt and pepper then, because once it's all mixed together it's harder to season evenly.
  • If your cream sauce breaks (looks grainy or separated), turn off the heat immediately and whisk in a tablespoon of cold butter or a splash of pasta water; it usually comes right back together.
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