Creamy Tomato Basil Pasta With Chicken

Creamy tomato basil pasta with chicken is the kind of dish that makes a weeknight feel special without a lot of fuss. Tender chicken, a silky tomato cream sauce, and fresh basil come together to make a bowl you’ll want to linger over. It’s rich but not heavy, bright with tomato, and balanced by a little garlic and Parmesan.

The best part: it’s ready in about 30 minutes and uses simple ingredients you might already have. Keep this one in your back pocket for family dinners or casual date nights.

What Makes This Special

• Balanced flavor: Tomato brings brightness, cream adds richness, and basil keeps it fresh.
• One-pan sauce: The sauce builds layers of flavor in a single skillet while the pasta cooks.
• Flexible: Swap in your favorite pasta shape, dairy option, or protein without losing the heart of the dish.
• Quick and reliable: Straightforward steps that deliver restaurant-level comfort at home.

Ingredients

• 12 oz (340 g) pasta (penne, rigatoni, or fusilli work well)
• 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
• 2 tbsp olive oil, divided
• 1 tbsp butter (optional, for richness)
• 3–4 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1/2 tsp crushed red pepper flakes (optional, to taste)
• 1 tsp dried Italian seasoning or dried oregano
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 can (14–15 oz) crushed tomatoes or tomato passata
• 1/2 cup heavy cream (or half-and-half for lighter)
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1/2 cup fresh basil leaves, chopped (plus extra leaves for garnish)
• Salt and black pepper, to taste
• Lemon wedge (optional, for a fresh finish)

Step-by-Step Instructions

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente.Reserve 1 cup of pasta water, then drain.
2. Season the chicken: Pat the chicken dry. Season with salt, pepper, and half the Italian seasoning.
3. Sear the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken in a single layer.Cook 3–4 minutes per side until golden and cooked through. Transfer to a plate.
4. Sauté aromatics: Lower heat to medium. Add remaining oil and the butter.Stir in onion with a pinch of salt. Cook 3–4 minutes until soft. Add garlic and red pepper flakes; cook 30–60 seconds until fragrant.
5. Deglaze: Pour in wine or broth.Scrape up browned bits. Simmer 1–2 minutes until slightly reduced.
6. Add tomatoes and seasoning: Stir in crushed tomatoes and remaining Italian seasoning. Simmer 5–7 minutes to thicken slightly.Taste and season with salt and pepper.
7. Make it creamy: Lower heat. Stir in the cream and Parmesan until smooth. If too thick, loosen with a splash of pasta water.
8. Combine: Return chicken and any juices to the skillet.Add the drained pasta and toss to coat. Add pasta water, a little at a time, until the sauce clings silkily to the noodles.
9. Finish with basil: Stir in chopped basil off the heat. Squeeze a few drops of lemon if you like a brighter finish.
10. Serve: Top with extra Parmesan, black pepper, and basil leaves.Serve hot.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Warm gently on the stove with a splash of water, milk, or broth to loosen the sauce. Microwave in short bursts, stirring between.
• Freeze: The cream sauce can separate when frozen. If needed, freeze up to 2 months and reheat gently, whisking in a bit of cream to bring it back together.

Why This is Good for You

• Protein-rich: Chicken adds staying power and helps keep you full.
• Lycopene boost: Tomatoes are packed with antioxidants that hold up well in cooking.
• Calcium and flavor: Parmesan adds depth and a dose of calcium without needing a lot.
• Fresh herbs: Basil provides aroma and a light, clean finish that encourages mindful portions.

Pitfalls to Watch Out For

• Overcooking pasta: It will finish in the sauce.Keep it a touch firm when draining.
• Dry chicken: Thin, even slices cook quickly. Don’t overcrowd the pan and avoid overcooking.
• Broken sauce: Add cream over low heat. If the pan is too hot, the sauce can split.
• Under-seasoning: Taste at every stage onion, tomato base, and final sauce.Salt unlocks flavor.

Alternatives

• Dairy-light: Use half-and-half or coconut milk for a different creaminess.
• No chicken: Swap in shrimp (cook 2 minutes per side), Italian sausage, or chickpeas for a meatless protein.
• Veggie add-ins: Spinach, roasted red peppers, or sautéed mushrooms fold in easily.
• Gluten-free: Use your favorite gluten-free pasta and check labels on broth and Parmesan.
• Extra kick: Double the red pepper flakes or add a pinch of smoked paprika.

FAQ

Can I use jarred marinara instead of crushed tomatoes?

Yes. Use about 2 cups of marinara and reduce the salt at first. Add cream and Parmesan as directed, then adjust seasoning.

What pasta shape works best?

Short shapes like penne, rigatoni, or fusilli catch the creamy sauce in their ridges. Long pasta like fettuccine also works, but you may need a bit more pasta water to coat evenly.

Do I have to use wine?

No. Chicken broth is a great substitute. For a little tang, add a teaspoon of red wine vinegar or lemon juice at the end.

How can I make it spicier?

Add more crushed red pepper with the garlic, or finish with a drizzle of Calabrian chili oil.

Can I make this ahead?

You can cook the sauce and chicken a day ahead. Reheat gently, cook fresh pasta, and combine right before serving for the best texture.

Wrapping Up

Creamy tomato basil pasta with chicken is simple, comforting, and adaptable. With a handful of pantry staples and fresh basil, you get a sauce that feels both cozy and bright. Keep an eye on the heat, taste as you go, and finish with that fresh herb. It’s a reliable crowd-pleaser you’ll make again and again.

Creamy Tomato Basil Pasta With Chicken - Comforting, Fresh, and Weeknight-Friendly

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 12 oz (340 g) pasta (penne, rigatoni, or fusilli work well)
• 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
• 2 tbsp olive oil, divided
• 1 tbsp butter (optional, for richness)
• 3–4 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1/2 tsp crushed red pepper flakes (optional, to taste)
• 1 tsp dried Italian seasoning or dried oregano
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 can (14–15 oz) crushed tomatoes or tomato passata
• 1/2 cup heavy cream (or half-and-half for lighter)
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1/2 cup fresh basil leaves, chopped (plus extra leaves for garnish)
• Salt and black pepper, to taste
• Lemon wedge (optional, for a fresh finish)

Method

 

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.
2. Season the chicken: Pat the chicken dry. Season with salt, pepper, and half the Italian seasoning.
3. Sear the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken in a single layer. Cook 3–4 minutes per side until golden and cooked through. Transfer to a plate.
4. Sauté aromatics: Lower heat to medium. Add remaining oil and the butter. Stir in onion with a pinch of salt. Cook 3–4 minutes until soft. Add garlic and red pepper flakes; cook 30–60 seconds until fragrant.
5. Deglaze: Pour in wine or broth. Scrape up browned bits. Simmer 1–2 minutes until slightly reduced.
6. Add tomatoes and seasoning: Stir in crushed tomatoes and remaining Italian seasoning. Simmer 5–7 minutes to thicken slightly. Taste and season with salt and pepper.
7. Make it creamy: Lower heat. Stir in the cream and Parmesan until smooth. If too thick, loosen with a splash of pasta water.
8. Combine: Return chicken and any juices to the skillet. Add the drained pasta and toss to coat. Add pasta water, a little at a time, until the sauce clings silkily to the noodles.
9. Finish with basil: Stir in chopped basil off the heat. Squeeze a few drops of lemon if you like a brighter finish.
10. Serve: Top with extra Parmesan, black pepper, and basil leaves. Serve hot.