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

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.