Creamy Tomato Basil Chicken (Print)

Tender chicken and penne tossed in a rich tomato basil cream sauce with parmesan accents.

# Components:

→ Pasta

01 - 12 oz penne pasta

→ Chicken

02 - 1 lb boneless, skinless chicken breasts
03 - ½ tsp salt
04 - ¼ 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 - ½ tsp red pepper flakes (optional)
10 - 1 (14 oz) can crushed tomatoes
11 - ½ cup heavy cream
12 - ⅓ cup freshly grated Parmesan cheese
13 - ½ cup fresh basil leaves, chopped
14 - Salt and black pepper, to taste

# Directions:

01 - Boil penne pasta in a large pot of salted water until al dente. Drain, reserving ½ cup of pasta water, and set pasta aside.
02 - Season chicken breasts evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5–6 minutes per side until golden and cooked through. Transfer to a plate and let rest for 5 minutes. Slice thinly before using.
04 - Reduce skillet heat to medium. Melt butter, then sauté chopped onion for 3–4 minutes until translucent. Add minced garlic and red pepper flakes; cook for 1 minute until fragrant.
05 - Stir in crushed tomatoes and simmer for 5 minutes to develop flavor.
06 - Lower heat and add heavy cream, stirring to combine. Simmer for 2–3 minutes until the sauce slightly thickens.
07 - Mix in Parmesan cheese and half of the basil leaves, stirring until cheese is melted. Adjust seasoning with salt and pepper to taste.
08 - Add sliced chicken and drained pasta into the sauce. Toss together, adding reserved pasta water as needed to achieve a silky consistency.
09 - Plate immediately, garnishing with remaining basil and additional Parmesan if preferred.

# Expert Advice:

01 -
  • It comes together in 40 minutes but tastes like a restaurant made it in your kitchen.
  • The balance of tangy tomato and rich cream feels indulgent without being heavy.
  • Fresh basil at the end brightens everything up and makes it feel special.
02 -
  • Don't skip resting the chicken—it only takes 5 minutes but keeps the meat from drying out when you slice it.
  • Reserve that pasta water before draining; it's a secret weapon that makes the sauce cling to every piece instead of pooling at the bottom.
  • Fresh basil added at the end preserves its bright flavor, while cooking it early makes it taste dull and bitter.
03 -
  • If your sauce breaks or looks separated, whisk in a splash of cold cream and lower the heat—it usually comes back together smoothly.
  • Chicken cooks faster if you gently pound it to an even thickness before seasoning, so it all finishes at exactly the same time.
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