Save There's something about the smell of garlic hitting hot butter that makes you stop whatever you're doing. Years ago, I was rushing through a weeknight dinner, nothing planned, when a friend texted asking what I was making. I had chicken, pasta, tomatoes, and cream on hand—so I started building this sauce almost by accident. By the time they arrived, the whole kitchen smelled like an Italian dream, and somehow this simple combination became the dish I make whenever I need comfort and confidence in the kitchen.
I remember cooking this for my brother's girlfriend the first time she came to dinner—I was nervous about the impression, but this dish did all the talking. She went back for seconds, asked for the recipe, and now it's become their go-to date night meal. There's power in a dish that tastes thoughtful but doesn't demand you spend three hours in the kitchen.
Ingredients
- Penne pasta, 12 oz: The tube shape is perfect here because the sauce clings to every ridged surface—it's not just sitting on top, it's part of the pasta.
- Chicken breasts, 1 lb: Pound them gently to even thickness so they cook at the same rate and stay tender, not stringy.
- Salt and black pepper: Season the chicken before it hits the pan; this creates flavor, not just covering it up.
- Olive oil, 1 tbsp: High heat for a quick sear that locks in juices while the outside turns golden.
- Unsalted butter, 2 tbsp: This is where the sauce gets its silky soul—real butter, not a shortcut.
- Yellow onion, 1 medium: Finely chopped so it melts into the sauce instead of sitting in chunks.
- Garlic cloves, 3: Mince them small and add them after the onion softens, or they'll burn and taste bitter.
- Red pepper flakes, 1/2 tsp: Optional but worth it—just a whisper of heat that wakes everything up.
- Crushed tomatoes, 1 can (14 oz): The backbone of the sauce; don't use watery tomato juice or paste.
- Heavy cream, 1/2 cup: This transforms tomato sauce into something luxurious; the fat carries the flavor perfectly.
- Parmesan cheese, 1/3 cup: Freshly grated if you can manage it—pre-shredded versions have additives that make it grainy when it melts.
- Fresh basil, 1/2 cup chopped: Add it in two parts—half during cooking for depth, half at the end for brightness.
Instructions
- Start the pasta:
- Bring a big pot of salted water to a rolling boil—it should taste like the sea. Drop in the penne and cook until it's just tender but still has a tiny bit of resistance when you bite it; this usually takes about 10 minutes, but check the package.
- Season and sear the chicken:
- Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper. This matters more than you'd think—seasoning now builds flavor throughout the meat.
- Get a golden crust:
- Heat olive oil in a large skillet over medium-high heat until it shimmers. Lay the chicken in carefully and let it sit undisturbed for 5-6 minutes so the bottom turns golden; then flip and cook the other side until it's cooked through and a knife slides in easily.
- Rest the chicken:
- Transfer it to a clean plate and let it sit for 5 minutes—this lets the juices redistribute, keeping the meat tender when you slice it.
- Build the sauce base:
- In the same skillet with all those browned bits stuck to the bottom (that's flavor), reduce heat to medium and add butter. Once it's melted and foaming, add the chopped onion and let it cook slowly for 3-4 minutes until it turns translucent and sweet.
- Wake it with aromatics:
- Add minced garlic and red pepper flakes, stirring for about a minute until the kitchen smells amazing. Don't let the garlic brown—that bitterness is hard to fix.
- Add the tomatoes:
- Pour in the crushed tomatoes with their juices and let everything simmer gently for 5 minutes. This mellows the raw tomato taste and lets all the flavors marry together.
- Cream it into luxury:
- Lower the heat and slowly pour in the heavy cream, stirring as you go so it combines smoothly without any streaks. Let it simmer for a couple of minutes until it thickens just slightly and looks glossy.
- Finish with cheese and herb:
- Stir in the parmesan and half of the fresh basil until the cheese melts completely into the sauce. Taste it now and add salt and pepper if it needs it.
- Bring it all together:
- Slice the rested chicken thinly, then add both the chicken and drained pasta to the sauce. Toss everything until every piece of pasta is coated; if it looks too thick, add a splash of that reserved pasta water to loosen it into a silky consistency.
- Plate and serve:
- Divide among bowls or plates while everything is still steaming, then scatter the remaining fresh basil and a little extra parmesan over the top.
Save One afternoon I made this for my mom when she wasn't feeling well, and she ate the whole bowl sitting at the kitchen counter while we talked. She said the cream and basil together reminded her of something she'd had in Rome years ago, and watching her get lost in that memory made me realize that food is how we share the best parts of our lives with the people we love.
Why This Dish Works Every Time
The genius of this recipe is in the timing and the layers. You're not fighting with complicated techniques or finicky ingredients—you're just building flavor step by step, letting the sauce develop while the pasta cooks, and bringing it all together at the peak of freshness. The cream transforms tomato sauce from sharp and acidic into something rounded and luxurious, while the basil keeps everything from feeling heavy. It's the kind of meal that teaches you how cooking actually works: good ingredients, patient timing, and the confidence to taste as you go.
When You Want to Make It Special
If you're cooking for someone you want to impress, a splash of white wine after the onions are soft changes everything. Let it bubble away for a minute before you add the tomatoes—it adds a brightness that hints at restaurant-quality cooking. Some people swear by a pinch of sugar to balance the acidity of the canned tomatoes, and honestly, if your sauce tastes even slightly sharp, that tiny bit of sweetness rounds it out beautifully.
Easy Shifts and Substitutions
The beautiful thing about this dish is how willing it is to adapt. I've made it with spinach instead of basil on nights when that's what I had, and it becomes earthier and more substantial. For vegetarian nights, sliced mushrooms sautéed in that same butter and garlic before adding the tomatoes give you the same meaty texture and depth. You can even use half cream and half Greek yogurt if you're looking for something lighter, though stir it in slowly over low heat so it doesn't break.
- Swap the basil for spinach or arugula for a completely different but equally delicious character.
- Add 8 oz of sliced mushrooms or diced zucchini for a vegetarian version with real substance.
- A handful of fresh spinach stirred in at the very end adds color and nutrition without changing the flavor profile.
Save This is the meal I make when I want the kitchen to smell like a promise, when I need to feed people I care about something warm and real. It never disappoints, and every time you make it, you'll find little things that make it yours.