Creamy Tomato Basil Chicken (Printer View)

Tender chicken and penne combined with a luscious tomato-basil cream sauce and parmesan cheese.

# What You'll Need:

→ Pasta

01 - 12 oz penne pasta

→ Chicken

02 - 1 lb boneless, skinless chicken breasts
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1 tbsp olive oil

→ Sauce

06 - 2 tbsp unsalted butter
07 - 1 medium yellow onion, finely chopped
08 - 3 garlic cloves, minced
09 - 1/2 tsp red pepper flakes, optional
10 - 14 oz crushed tomatoes
11 - 1/2 cup heavy cream
12 - 1/3 cup freshly grated parmesan cheese
13 - 1/2 cup fresh basil leaves, chopped
14 - Salt and black pepper, to taste

# Method Steps:

01 - Cook penne in a large pot of salted boiling water until al dente. Drain while reserving 1/2 cup of the cooking water and set pasta aside.
02 - Season chicken breasts with salt and black pepper evenly on both sides.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5 to 6 minutes per side until golden and fully cooked. Remove from skillet and let rest for 5 minutes before slicing thinly.
04 - Reduce heat to medium. Add butter and chopped onion to the skillet; cook until translucent, approximately 3 to 4 minutes. Stir in minced garlic and red pepper flakes; cook for 1 minute until fragrant.
05 - Add crushed tomatoes to the skillet and simmer for 5 minutes to blend flavors.
06 - Lower the heat and add heavy cream, stirring to combine. Simmer for 2 to 3 minutes until the sauce thickens slightly.
07 - Stir in parmesan cheese and half of the chopped basil until cheese melts. Adjust seasoning with salt and black pepper to taste.
08 - Return sliced chicken and drained pasta into the skillet. Toss gently to coat evenly, adding reserved pasta water as needed to achieve a silky sauce consistency.
09 - Plate immediately and garnish with remaining basil leaves and additional parmesan if desired.

# Expert Advice:

01 -
  • The sauce comes together in the time it takes to cook pasta, which means dinner is actually on the table when you say it will be.
  • One skillet holds everything except the pasta water, so cleanup is almost as quick as the cooking.
  • It tastes indulgent and creamy but doesn't make you feel heavy afterward, especially when you don't overload the cream.
02 -
  • The single biggest mistake is using pre-grated parmesan; it won't melt into the sauce the way fresh does, and you'll end up with a grainy texture that's disappointing.
  • If your cream breaks or looks curdled when you add it, you went too hot or too fast; next time temper it first by stirring a spoonful of sauce into the cream before adding the whole thing.
  • Don't let the sauce sit uncovered after you add the basil; heat turns fresh herbs dark and bitter almost immediately.
03 -
  • Reserve your pasta water before you drain; you can always not use it, but you can't go back and make it once the water is gone.
  • If you want to deglaze the pan with white wine after the onions, do it before the tomatoes; the acidity cuts through and adds complexity that makes people ask what you did differently.
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