Creamy Tomato Basil Chicken Pasta
A delightful and easy-to-make pasta dish with chicken, creamy tomato sauce, fresh basil, and Parmesan cheese.
Equipment
- 1 large skillet
- 1 large pot for pasta
- 1 colander
Ingredients
Chicken and Pasta
- 1 lb boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tbsp olive oil
- 12 oz fettuccine or penne pasta
Creamy Tomato Basil Sauce
- 3 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil chopped
Instructions
Preparation
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-7 minutes per side. Remove and let rest before slicing into strips.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain pasta.
- In the same skillet, reduce heat to medium and add minced garlic. Sauté until fragrant. Add crushed tomatoes and simmer for 5 minutes. Stir in heavy cream and let the sauce thicken. Add Parmesan and basil, stirring until smooth.
- Add cooked pasta to the skillet with the sauce. Toss to coat evenly, adding reserved pasta water if needed. Add sliced chicken and mix gently.
Serving
- Divide the pasta among plates. Garnish with additional Parmesan and basil if desired. Serve immediately.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce if needed.
Notes
Pro Tips: Use fresh basil and garlic for the most vibrant flavors. Cook pasta until al dente as it will continue to cook when mixed with sauce. Reserve pasta water to adjust sauce consistency.
Ingredient Substitutions: Use half-and-half instead of cream for a lighter option. Substitute chicken with mushrooms for a vegetarian version.
How to Serve: Pair with a fresh salad or garlic bread for a complete meal.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or cream.
Make-Ahead Tips: The sauce can be made a day in advance and stored in the refrigerator until ready to use.
Ingredient Substitutions: Use half-and-half instead of cream for a lighter option. Substitute chicken with mushrooms for a vegetarian version.
How to Serve: Pair with a fresh salad or garlic bread for a complete meal.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or cream.
Make-Ahead Tips: The sauce can be made a day in advance and stored in the refrigerator until ready to use.