Save There's something about the smell of garlic hitting hot butter that makes you feel like you're cooking something special, even on a weeknight. I discovered this creamy tomato basil chicken pasta during one of those seasons when I wanted restaurant-quality comfort food but didn't have the time or energy for anything complicated. It came together faster than I expected, and somehow tasted like I'd been stirring that sauce all afternoon. Now it's the dish I turn to when I want to feel accomplished without the stress, and it never fails to make the kitchen smell incredible.
I remember making this for friends who showed up hungry and skeptical about my cooking abilities, and watching their faces when they tasted it was worth every minute. The sauce had just the right amount of richness without feeling heavy, and somehow the basil made it taste bright even though we were eating in the middle of winter. That night convinced me that simple doesn't mean boring, and that confidence in the kitchen comes from knowing a few things really well.
Ingredients
- Penne pasta, 12 oz: The ridges catch and hold the cream sauce better than smooth pasta, so every bite gets coated with flavor instead of sliding off.
- Boneless, skinless chicken breasts, 1 lb: Pounding them to even thickness helps them cook at the same speed, preventing dry edges and raw centers.
- Salt and black pepper: Season the chicken generously before cooking, since that's when it absorbs flavor best.
- Olive oil, 1 tbsp: Use it to get the pan hot enough for a good golden sear that locks in juices.
- Unsalted butter, 2 tbsp: This is where the sauce gets its richness, so don't skip it or substitute.
- Yellow onion, 1 medium: Chopping it fine lets it almost melt into the sauce, adding sweetness and depth you can't quite identify.
- Garlic cloves, 3: Mince them small so they distribute evenly and don't burn in the pan.
- Red pepper flakes, 1/2 tsp: Optional, but that little warmth at the back of your throat makes the whole dish taste more interesting.
- Crushed tomatoes, 14 oz can: Buy good quality if you can, since this is the backbone of your sauce.
- Heavy cream, 1/2 cup: This transforms the tomatoes from bright and acidic into something luxurious and balanced.
- Parmesan cheese, 1/3 cup freshly grated: Grate it yourself rather than using pre-grated, since the waxy coating prevents it from melting smoothly into the sauce.
- Fresh basil leaves, 1/2 cup chopped: Add half during cooking and save the other half for garnish so you get that fresh, alive flavor at the table.
Instructions
- Get the pasta going:
- Fill a large pot with salted water and bring it to a rolling boil while you prep everything else. The salt should make it taste like the sea, which is how you know the pasta will be seasoned properly. Once it's boiling, add the penne and stir occasionally until it's just tender enough to bite but still has resistance, about 10 minutes.
- Prepare your chicken:
- Pat the chicken breasts dry with paper towels and sprinkle them generously with salt and pepper on both sides. This helps them brown properly instead of steaming in their own moisture.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers, then carefully lay the chicken breasts away from you to avoid oil splatter. Listen for that satisfying sizzle that tells you the pan is hot enough, then leave them alone for 5 to 6 minutes until they're golden on the bottom. Flip them and cook the other side for another 5 to 6 minutes until they feel firm when you press them, then transfer to a clean plate to rest.
- Build the sauce base:
- Lower the heat to medium and add butter to the same skillet, letting it melt and foam. Toss in your finely chopped onion and let it cook, stirring occasionally, until it turns translucent and starts to soften, about 3 to 4 minutes. Add the minced garlic and red pepper flakes, stirring constantly for just a minute until your kitchen smells like an Italian restaurant.
- Add the tomatoes:
- Pour in the crushed tomatoes, scraping up any brown bits stuck to the bottom of the pan since those are pure flavor. Let it simmer gently for about 5 minutes so the flavors meld and the tomato cooks out some of its rawness.
- Cream it all together:
- Lower the heat to low or medium-low and pour in the heavy cream, stirring gently to combine everything into a cohesive sauce. Let it simmer for 2 to 3 minutes, watching it thicken slightly, then stir in the grated parmesan and half of your chopped basil until the cheese melts completely. Taste it and adjust the salt and pepper to suit your preference.
- Bring it all together:
- Slice the rested chicken into thin strips and add it back to the sauce along with the drained pasta. Toss everything together gently, and if it looks too thick, splash in some of that reserved pasta cooking water a little at a time until you get a silky consistency that coats everything evenly.
- Finish and serve:
- Transfer to serving bowls or plates and scatter the remaining fresh basil on top along with extra parmesan if you're feeling generous. Serve immediately while everything is hot and the basil still smells fresh.
Save I'll never forget the first time I made this for someone who claimed they didn't like creamy sauces, and they went back for seconds before the rest of us had even finished our first plates. That's when I realized this dish has a way of surprising people, because it tastes lighter than it actually is, and the basil gives it a brightness that keeps it from feeling heavy even though there's cream in the sauce.
The Comfort Factor
Creamy tomato sauces have this magical quality where they feel special enough for guests but comforting enough for solo dinners when you just need something warm and nourishing. The beauty of this particular combination is how balanced it is, where the acid from the tomatoes plays against the richness of the cream, and the basil keeps everything tasting fresh instead of heavy. It's the kind of dish that justifies keeping good pasta and canned tomatoes in the pantry at all times.
Making It Your Own
One of my favorite things about this recipe is how flexible it is without losing its identity, so you can play with it based on what you have on hand or what you're craving. A splash of white wine added after the onions is cooked through brings an extra layer of sophistication, and some people swear by a pinch of nutmeg in the cream for a more complex flavor. If basil isn't calling to you, fresh spinach or parsley work beautifully, and mushrooms or zucchini can absolutely stand in for the chicken if you want to keep it vegetarian.
What to Serve Alongside
A simple green salad with lemon vinaigrette cuts through the richness of the sauce and makes the meal feel complete, while good crusty bread is essential for soaking up every last drop. The wine pairing doesn't have to be fancy, but a crisp white like Pinot Grigio or even a light Chardonnay really does make the whole experience feel intentional. You can keep the sides minimal because the pasta is genuinely satisfying on its own, so save your energy for making the sauce properly.
- A squeeze of fresh lemon juice over everything at the table brightens it up in a way that's hard to quantify but makes all the difference.
- Toasted garlic bread or focaccia serves as the perfect vehicle for sauce you can't bear to leave behind.
- Keep a bottle of good olive oil nearby for drizzling at the end if you want to add a final touch of richness and shine.
Save This is the kind of recipe that gets better every time you make it because you learn what works for your taste and your kitchen, and that's when cooking stops feeling like following instructions and starts feeling like play. Make it soon, and make it with people you enjoy eating with.
Recipe FAQs
- → How do I prevent chicken from drying out?
Cook chicken breasts on medium-high heat until golden and internal temperature reaches 165°F. Let them rest before slicing to retain juices.
- → Can I substitute penne with other pasta types?
Yes, pasta like fusilli or rigatoni work well, holding onto the creamy sauce effectively.
- → How can I make the sauce thicker?
Simmer the sauce a bit longer after adding cream or add reserved pasta water gradually to adjust consistency.
- → What if I want a milder sauce?
Omit or reduce red pepper flakes to soften the heat without losing flavor.
- → Is it possible to prepare this dish ahead?
Yes, sauce and chicken can be prepared in advance and combined with freshly cooked pasta just before serving.