Creamy Tomato Basil Chicken

There's something about the smell of garlic hitting hot butter that makes you forget everything else you were supposed to be doing that evening. I discovered this creamy tomato basil chicken pasta on a Tuesday night when I had friends coming over and absolutely nothing in my head about what to cook. Somehow, with ingredients I always seem to have on hand, I ended up making something that tasted like I'd been planning it for days. The cream softens the tomato into something almost velvety, and the basil at the end brings this bright moment that makes the whole dish feel effortless. It became my go-to when I want something that feels restaurant-quality but doesn't demand much from me.

I made this for my friend Sarah on a night when she'd had the kind of day where only comfort food would fix it. She sat at my kitchen counter while I cooked, and I remember her shoulders actually relaxing when that basil hit the pan. The whole apartment smelled like Italy, and by the time we sat down to eat, she was smiling in a way that had nothing to do with the food and everything to do with being taken care of. That's when I knew this recipe wasn't just dinner—it was something I could make when someone needed a little kindness served on a plate.

Ingredients

• Penne pasta (12 oz): The ridges catch the sauce in every bite, but any short pasta will work if that's what you have.
• Boneless, skinless chicken breasts (1 lb): Pound them to an even thickness before cooking so they cook at the same rate and stay juicy.
• Unsalted butter (2 tbsp): Don't skip this; it's what makes the onions golden and sets up the whole sauce.
• Yellow onion (1 medium): Chop it fine so it melts into the sauce rather than announcing itself.
• Garlic (3 cloves, minced): Fresh garlic is non-negotiable here; the jarred version won't give you that smell or the flavor.
• Crushed tomatoes (14 oz can): Use good quality if you can; it's half your sauce and it shows.
• Heavy cream (1/2 cup): Cold cream poured into a hot pan can seize, so temper it with a splash of pasta water first.
• Fresh basil (1/2 cup): Add half during cooking and half at the end; the second addition stays bright and herbaceous.
• Parmesan cheese (1/3 cup, grated fresh): Freshly grated melts into the sauce; pre-grated has anti-caking agents that make it grainy.
• Red pepper flakes (1/2 tsp, optional): Just enough to whisper heat without drowning out the basil.
• Salt and black pepper: Season the chicken before it hits the pan, then taste the sauce before serving.
• Olive oil (1 tbsp): Use something you don't mind cooking with; save your good stuff for finishing.

Instructions

Get the pasta started:

Bring a large pot of salted water to a rolling boil and add your penne. Cook until just shy of al dente—it'll keep cooking slightly when you toss it with the hot sauce. Drain it, but save that pasta water in a measuring cup; you'll use it to loosen the sauce at the end.

Season and sear the chicken:

Pat your chicken breasts dry with a paper towel, then season them generously with salt and pepper. Heat a large skillet over medium-high heat with olive oil until it shimmers, then lay the chicken in—listen for that confident sizzle. Don't move it around; let each side get golden, about 5 to 6 minutes per side, until the thickest part reads 165°F on an instant-read thermometer.

Rest and slice:

Move the cooked chicken to a clean plate and let it sit for 5 minutes; this keeps it from drying out when you cut it. Slice it thin against the grain, which makes it tender and lets it distribute throughout the pasta.

Build the flavor base:

In the same skillet with all those beautiful browned bits, melt butter over medium heat and add your chopped onion. Stir occasionally for 3 to 4 minutes until it turns translucent and smells sweet. Add your minced garlic and red pepper flakes, and cook for just 1 minute until the kitchen smells incredible but nothing is browning.

Simmer the tomatoes:

Pour in your crushed tomatoes and let everything bubble gently for 5 minutes. This lets the flavors marry and the tomato lose its tinny edge. Taste it now; you'll notice it's quite different from the raw canned tomato.

Bring in the cream:

Pour your heavy cream into a small bowl and ladle in a splash of the hot tomato mixture, stirring to warm it. Then pour that tempered cream back into the skillet, stirring gently so it incorporates smoothly without seizing. Let it bubble softly for 2 to 3 minutes, which thickens it just slightly.

Finish with cheese and basil:

Stir in your freshly grated parmesan and half your fresh basil. Keep stirring until the cheese melts completely and disappears into the sauce. Taste and adjust with salt and pepper; you might not need much since the parmesan adds saltiness.

Bring it all together:

Add your sliced chicken and the drained pasta back into the skillet. Toss everything gently to coat, adding splashes of that reserved pasta water until the sauce is silky and coats every piece. The pasta water has starch that helps the sauce cling.

Plate and garnish:

Serve immediately while it's still steaming, scattered with the rest of your fresh basil and a generous shower of parmesan. If you want, add a crack of black pepper and a whisper of red pepper flakes for those who like heat.

Save

My mom called me right as I was finishing a bowl of this one Sunday afternoon, and I ate it while we talked about nothing important. When I hung up, I realized I'd finished the whole thing without really tasting it, but I felt completely satisfied anyway. That's when food becomes medicine, even if the medicine is just butter and tomatoes and someone caring enough to cook.

The Science of the Sauce

The reason this sauce tastes so much better than the sum of its parts is that the cream does something beautiful to the tomato—it rounds out the acidity and makes everything feel luxurious without adding much richness. The butter emulsifies into the sauce, holding everything together in a silky suspension. When you add that pasta water at the end, you're not just loosening things up; you're creating a sauce that actually clings to the pasta instead of sliding off. It's all about the fat and the starch learning how to dance together.

Why This Works for Weeknight Dinner

The magic of this recipe is that there's almost no active waiting time. While the pasta water heats, you're seasoning chicken. While the pasta cooks, you're searing chicken. By the time you've made the sauce, everything is ready to come together. No standing around wondering if the sauce is done or if the chicken needs more time. You can go from opening the pantry to setting down a hot plate in under 45 minutes, which in the real world of weeknight cooking feels like a miracle.

When the Basil Makes All the Difference

Fresh basil is not a garnish on this dish; it's a main character. The first addition melts into the sauce and perfumes it from within, while the second addition at the end stays bright and reminds you that this is summer in a bowl, even in January. If you grow basil on a windowsill, this is the dish that makes it worth the trouble. If you don't have fresh basil, the dish is still good, but it becomes something else entirely—more tomato-forward and less herbaceous. That trade-off matters more than you'd think.

• Tear your basil by hand instead of chopping it; you'll bruise it less and preserve more of the flavor.
• If fresh basil is impossible to find, use half the amount of dried basil stirred in at the beginning, but know the character of the dish changes.
• Buy basil from the produce section if possible rather than a potted plant; it stays fresher and you'll use it all before it wilts.

Save

This is the recipe I make when I want to feel capable in the kitchen without the stress, and when I want whoever I'm cooking for to feel seen and cared for without me needing to spend all evening getting there. That's all any of us really want from dinner, isn't it?

Common Questions

→ What pasta works best for this dish?

Penne pasta is ideal as it holds the creamy tomato basil sauce well, but rigatoni or fusilli can also be used for a similar effect.

→ How can I make the chicken tender and juicy?

Season the chicken breasts and cook them in olive oil over medium-high heat until golden. Let them rest before slicing to retain moisture.

→ Can I adjust the spice level?

Yes, the optional red pepper flakes can be added or omitted depending on your preferred heat level.

→ What can I substitute for fresh basil?

Fresh spinach or parsley can be used as alternatives, though basil imparts the traditional flavor signature to this dish.

→ How do I achieve a silky sauce consistency?

Add reserved pasta cooking water gradually to the sauce when combining with pasta to loosen it to your desired creaminess.