Save A luscious pasta dish featuring tender chicken, a rich creamy tomato sauce, and fresh basil for a comforting, flavorful meal.
I first made this creamy tomato basil chicken pasta for a casual family dinner, and everyone requested it again the next week. The combination of sun-dried tomatoes and fresh basil really makes the dish stand out.
Ingredients
- Proteins: 2 large boneless, skinless chicken breasts (about 400 g), cut into bite-sized pieces
- Pasta: 350 g (12 oz) penne or fettuccine pasta
- Vegetables & Aromatics: 1 medium onion, finely chopped, 3 cloves garlic, minced, 400 g (14 oz) canned crushed tomatoes, 100 g (3.5 oz) sun-dried tomatoes (packed in oil), drained and sliced, 1 handful (about 20 g) fresh basil leaves, torn or chopped
- Dairy: 200 ml (3/4 cup plus 1 tbsp) heavy cream, 50 g (1/2 cup) freshly grated Parmesan cheese
- Pantry & Seasoning: 2 tbsp olive oil, 1/2 tsp dried oregano, 1/2 tsp chili flakes (optional), Salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Prepare chicken:
- Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, and cook for 5 to 6 minutes until golden and cooked through. Remove chicken and set aside.
- Sauté aromatics:
- In the same skillet, add the remaining 1 tbsp olive oil. Sauté the onion for 3 to 4 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
- Make tomato sauce:
- Stir in the crushed tomatoes, sun-dried tomatoes, dried oregano, and chili flakes (if using). Simmer for 5 minutes.
- Add cream and cheese:
- Reduce heat to low. Add the heavy cream and Parmesan cheese, stirring until the sauce is smooth and creamy. If the sauce is too thick, add a splash of reserved pasta water.
- Combine chicken and pasta:
- Return the cooked chicken to the skillet, along with the drained pasta. Toss to coat everything in the sauce.
- Finish and serve:
- Stir in the fresh basil, adjust seasoning with salt and pepper, and heat through for 1 to 2 minutes. Serve immediately, garnished with extra basil and Parmesan if desired.
Save Sharing this meal with my family always brings smiles to the table, especially when we sprinkle extra Parmesan on top together.
Required Tools
Large pot, large skillet, wooden spoon or spatula, chefs knife, cutting board, colander
Allergen Information
This dish contains milk and wheat products. Sun-dried tomatoes and Parmesan may contain traces of nuts or soy, so check packaging if you have sensitivity.
Nutritional Information
Per serving: 620 calories, 27 g total fat, 58 g carbohydrates, 38 g protein.
Save This pasta is delicious right after cooking, but leftovers reheat beautifully for a next-day lunch. Enjoy your comforting meal!
Recipe FAQs
- → What type of pasta works best?
Penne or fettuccine pasta are ideal as they hold the creamy sauce well and complement the chicken.
- → Can I use fresh tomatoes instead of canned?
Fresh tomatoes can be used but may require longer cooking time to achieve a similar rich sauce consistency.
- → How do I prevent the sauce from becoming too thick?
Reserve some pasta water and add a splash to the sauce when stirring to adjust consistency as desired.
- → What can I substitute for heavy cream?
A lighter substitute like half-and-half can be used, but the sauce will be less rich and creamy.
- → Is it possible to add a spicy kick?
Yes, including chili flakes during simmering adds a subtle heat that enhances the flavors well.
- → How should the chicken be cooked for best results?
Season and sauté chicken pieces over medium-high heat until golden and cooked through to maintain tenderness.