Creamy Tomato Basil Chicken

There's something about the smell of garlic hitting hot butter that signals the beginning of something really good. I made this pasta on a Tuesday night when I had exactly what I needed in the kitchen and nothing else going on—no fancy shopping, no stress. The cream melts into the tomatoes so effortlessly, and by the time the chicken joins the sauce, you've got this silky, comforting dish that tastes like you've been cooking all day.

I served this to friends who showed up unannounced on a Thursday evening, and I watched their faces light up when they took that first bite. One of them asked for the recipe on the spot, and I realized it wasn't just good—it was the kind of meal people actually remember.

Ingredients

• Penne pasta (12 oz): The tube shape catches the sauce beautifully, and al dente means it still has a slight bite when the cream coats it.
• Chicken breasts (1 lb): Slicing them thinly after cooking lets them absorb the sauce instead of sitting on top.
• Unsalted butter (2 tbsp): This is where the sauce gets its silky foundation, so don't skip it.
• Yellow onion (1 medium): Finely chopped means it melts into the sauce and disappears, leaving only sweetness.
• Garlic (3 cloves): Minced small so it distributes evenly and doesn't overpower anything.
• Crushed tomatoes (14 oz can): The base of the whole sauce—choose good quality if you can, it makes a real difference.
• Heavy cream (1/2 cup): This transforms the tomato sauce into something luxurious and smooth.
• Parmesan cheese (1/3 cup): Freshly grated melts better than pre-shredded, and it adds a sharp, salty finish.
• Fresh basil (1/2 cup): Half goes into the sauce, half garnishes at the end—it's the final touch that makes it sing.
• Red pepper flakes (1/2 tsp, optional): Just a whisper if you want, but it adds a subtle warmth without heat.

Instructions

Start the pasta:

Get salted water boiling in a large pot and add the penne, cooking until it's just tender with a slight bite. Before draining, scoop out about half a cup of the starchy water—you'll thank me when you're finishing the sauce.

Season and sear the chicken:

While pasta cooks, pat the chicken dry and season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat and lay the chicken in gently, letting it sizzle and develop a golden crust on each side, about 5–6 minutes per side.

Rest and slice:

Transfer the cooked chicken to a clean plate and let it rest for 5 minutes—this keeps it tender. Then slice it thinly so it absorbs all that beautiful sauce.

Build the aromatic base:

In the same skillet, melt butter over medium heat and add your finely chopped onion. Let it cook until it's soft and translucent, then add the minced garlic and red pepper flakes, stirring for about a minute until it all smells incredible.

Simmer the tomato:

Pour in the crushed tomatoes and let them bubble gently for about 5 minutes. This mellows the acidity and lets the tomato flavor deepen.

Cream and combine:

Lower the heat and slowly pour in the heavy cream, stirring to blend it smoothly with the tomato. You'll see it transform into this gorgeous pink sauce as it simmers for 2–3 minutes.

Finish with cheese and basil:

Stir in the grated parmesan and half the fresh basil, letting the cheese melt in completely. Taste and adjust with salt and pepper to your preference.

Bring it all together:

Add the sliced chicken and drained pasta to the sauce and toss everything to coat evenly. If it looks thick, splash in some of that reserved pasta water a little at a time until it's silky and clings to the pasta.

Serve:

Plate it up warm and scatter the remaining fresh basil on top with an extra shower of parmesan if you're feeling generous.

Save

There was an evening when someone I hadn't seen in years came over, and this pasta was on the table. We sat talking for hours, plates empty in front of us, and the meal became part of the reunion—the kind of thing that makes a gathering feel intentional and warm.

Why This Sauce Works

The magic happens when you let the onions and garlic soften into the butter before adding anything else. They're building the foundation that will carry the tomato flavor and make the cream taste richer. When the tomatoes join, they're not fighting with anything—they're settling into a warm base that's ready to embrace them. Then the cream arrives and smooths everything into silk. It's not just ingredients combining; it's a rhythm that each step sets up for the next.

Simple Swaps and Variations

This dish is forgiving enough that you can shift it around based on what you have or what you're craving. A splash of white wine after the onions soften adds a subtle depth that makes people ask what your secret ingredient is. If basil isn't calling to you, fresh spinach wilts right in and keeps that green freshness. For vegetarians, thick slices of mushroom or tender zucchini sautéed separately take the place of chicken beautifully and get the same silky coating.

Pairing and Serving

This pasta is honestly complete on its own, but a crisp Pinot Grigio alongside it feels like the right decision—the acidity in the wine echoes the tomato and cuts through the richness of the cream. A simple green salad with lemon vinaigrette on the side keeps things balanced. Serve it straight from the skillet while it's hot, so every bite is warm and creamy.

• A squeeze of fresh lemon juice over individual plates brightens the whole thing at the last second.
• Extra grated parmesan on the table lets everyone customize their own serving.
• Don't walk away from the stove in the last few minutes—that's when the sauce decides whether it's perfect or needs just a touch more cream.

Save

This recipe exists in that sweet spot where it feels like dinner and comfort at the same time. Make it once and it becomes the kind of thing you reach for when you want to feed people something that tastes like care.

Recipe FAQs

→ How do I keep the chicken tender?

Cook chicken breasts over medium-high heat until golden and fully cooked, then let rest before slicing to retain juices and tenderness.

→ Can I use other pasta types?

Penne works well, but rigatoni or fusilli maintain sauce cling and texture similarly for this dish.

→ What’s the purpose of reserved pasta water?

Adding reserved cooking water helps achieve a silky sauce consistency by loosening the mixture without diluting flavor.

→ Can I adjust spice levels?

Yes, red pepper flakes can be added or omitted to suit your preferred heat intensity.

→ How to store leftovers properly?

Keep in an airtight container in the refrigerator and consume within 2-3 days for best quality.