Creamy Tomato Basil Chicken (Printable)

Tender chicken and penne combined in a creamy tomato basil sauce with parmesan for a comforting dish.

# 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 can (14 oz) 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 black pepper, to taste

# How to make it:

01 - Boil penne pasta in a large pot of salted water until al dente. Drain, reserving 1/2 cup of the cooking water, and set pasta aside.
02 - Season the chicken breasts evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5–6 minutes per side until golden and fully cooked. Transfer to a plate and allow to rest for 5 minutes, then slice thinly.
04 - Lower heat to medium. In the same skillet, melt butter and sauté chopped onion for 3–4 minutes until translucent. Add minced garlic and red pepper flakes, cooking 1 minute until fragrant.
05 - Pour in crushed tomatoes and simmer for 5 minutes to meld flavors.
06 - Reduce heat and stir in heavy cream. Simmer gently for 2–3 minutes until sauce thickens slightly.
07 - Stir in parmesan cheese and half of the chopped basil until cheese melts fully. Season sauce with salt and black pepper to preference.
08 - Add sliced chicken and drained pasta into the sauce. Toss thoroughly to coat, adding reserved pasta water as needed to achieve a smooth, silky consistency.
09 - Transfer to plates and garnish with remaining basil leaves and additional parmesan if desired. Serve immediately.

# Recipe Expert Tips:

01 -
  • Ready in under 45 minutes but tastes like you've been simmering it all day.
  • The sauce coats the pasta so naturally you'll wonder why every tomato dish isn't made this way.
  • Impresses people without requiring any real fussing or fancy techniques.
02 -
  • Save some pasta water before you drain it—this starchy liquid is magic for loosening the sauce and making it cling to the noodles instead of sitting pooled at the bottom.
  • Don't skip resting the chicken; it seems like an extra step but it's the difference between tender meat and rubbery chicken.
  • Taste the sauce before serving and adjust seasoning—the parmesan adds saltiness, so go easy at first.
03 -
  • Buy whole parmesan and grate it yourself—pre-shredded cheese has anti-caking agents that prevent it from melting into the sauce smoothly.
  • Don't crowd the chicken in the pan; if you have to cook it in batches to avoid steaming, that's worth the extra minute.
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