Creamy Tomato Basil Chicken (Printable)

Penne with tender chicken in a creamy tomato-basil sauce topped with parmesan.

# What You'll Need:

→ Pasta

01 - 12 oz penne pasta

→ Chicken

02 - 1 lb boneless, skinless chicken breasts
03 - 0.5 tsp salt
04 - 0.25 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 - 0.5 tsp red pepper flakes (optional)
10 - 1 can (14 oz) crushed tomatoes
11 - 0.5 cup heavy cream
12 - 0.33 cup freshly grated parmesan cheese
13 - 0.5 cup fresh basil leaves, chopped
14 - Salt and black pepper, to taste

# How-To Steps:

01 - Boil penne in a large pot of salted water until al dente. Drain and reserve 0.5 cup of pasta water.
02 - Season chicken breasts with salt and black pepper.
03 - Heat olive oil in a skillet over medium-high heat. Cook chicken 5 to 6 minutes per side until golden and cooked through. Rest 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium. Add butter and chopped onion; sauté 3 to 4 minutes until translucent. Add garlic and red pepper flakes; cook 1 minute until fragrant.
05 - Add crushed tomatoes to skillet and simmer for 5 minutes.
06 - Lower heat and stir in heavy cream. Simmer 2 to 3 minutes until slightly thickened.
07 - Stir in parmesan and half the basil until cheese melts. Season with salt and black pepper.
08 - Add sliced chicken and drained pasta to sauce. Toss to coat, adding reserved pasta water as needed for silky texture.
09 - Plate immediately, garnishing with remaining basil and extra parmesan if desired.

# Expert Suggestions:

01 -
  • It feels indulgent but comes together in under 45 minutes, which means weeknight dinners suddenly feel fancy.
  • The cream softens the tomato's acidity into something silky and soothing, making it impossible to stop eating.
  • Fresh basil at the end tastes like a little gift you give yourself, totally worth the effort of chopping it.
02 -
  • Don't skip slicing the chicken and letting it rest after cooking, because that's what keeps it tender instead of stringy and tough.
  • Reserve at least half a cup of pasta water before draining, since a splash or two of that starchy liquid is what makes the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • Grate your parmesan fresh from a block if possible, because pre-grated cheese has anti-caking agents that keep it from melting smoothly and can make your sauce grainy.
03 -
  • Don't overcrowd the skillet when searing the chicken, and give each piece space to brown properly instead of steaming next to its neighbors.
  • The difference between good sauce and great sauce is patience and tasting as you go, so keep adjusting the salt, pepper, and cream ratio until it feels right on your palate.
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