Tomato Basil Chicken Pasta

The aroma of garlic hitting hot olive oil still triggers something deep in me. My grandmother used to say that sound was the beginning of everything good. This pasta dish brings me back to tiny kitchen tables where dinner wasn't just food, it was an event. Something about the way fresh basil perfume fills a room makes people slow down and actually talk to each other.

Last Tuesday my partner came home exhausted and I made this in autopilot mode. Watching the stress leave their shoulders while twirling pasta around a fork reminded me why simple food matters. Some nights need fancy restaurants, but most nights just need something honest and hot.

Ingredients

• 350 g short pasta: Penne and rigatoni catch the sauce in those ridges, but whatever you have in your pantry will work
• Generous pinch of salt: Pasta water should taste like the ocean, not mildly salty soup
• 2 chicken breasts: Cutting them into bite-sized pieces before cooking means every forkful has chicken
• 1 tbsp olive oil: Your canvas for getting those golden edges on the chicken
• 1/2 tsp salt and 1/4 tsp pepper: Season the chicken generously, it needs to stand up to that vibrant sauce
• 2 tbsp olive oil: Fresh oil for the sauce base, the garlic needs its own swimming pool
• 3 cloves garlic: Minced finely so it melts into the oil without burning
• 800 g canned diced tomatoes: Good canned tomatoes beat mediocre fresh ones any day of the week
• 1/2 tsp sugar: Just enough to tame the acidity, not make it sweet
• 1/2 tsp salt: Start here, you can always add more
• 1/4 tsp crushed red pepper flakes: Optional unless you believe food should wake you up a little
• 1 cup fresh basil: Tear it with your hands, scissors cut bruises the leaves
• 40 g freshly grated Parmesan: The powdered stuff in the shaker will not do the same work

Instructions

Get your pasta water going first:

That pot takes longest, so start it immediately and salt it like you mean it

Cook the pasta while you prep everything else:

Al dente means firm to the tooth, not mushy, and save that cup of starchy pasta water before draining

Season and sear the chicken:

Let those pieces develop a golden crust in the hot oil, about 5 to 7 minutes

Build the sauce foundation:

Fresh garlic in olive oil needs only 30 seconds before it tells you it is ready for tomatoes

Simmer the tomatoes into something magnificent:

Let the sauce bubble away uncovered for 10 to 12 minutes until it thickens slightly

Bring everyone together:

Toss the chicken and chopped basil into the sauce for a final 2 minute rendezvous

Marry pasta and sauce:

Add the drained pasta directly to the skillet, using that reserved pasta water if the sauce needs loosening

Finish with Parmesan and grace:

Stir in the grated cheese off the heat and let it melt through everything

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My friend Maria claimed she hated cooking until I watched her make this recipe. She stood over the stove, taste testing with a wooden spoon, and told me about her first apartment in Rome. Now she sends me photos of her pasta variations every Sunday night.

Making It Your Own

Sometimes the best discoveries happen when you are missing an ingredient. I have used sun dried tomatoes from the back of the pantry, added a splash of cream when the sauce looked too thin, and tossed in whatever vegetables were wilting in the crisper drawer.

The Pasta Water Secret

Professional chefs talk about pasta water like it is liquid gold. That cloudy starchy water you pour down the drain binds sauce to pasta better than any thickener you can buy. Reserve it before draining, even if you think you will not need it.

Perfecting The Timing

The dance between boiling pasta and simmering sauce trips up more cooks than anything else. Start your water before anything else, and if the sauce finishes before the pasta, just turn it to the lowest setting. A little extra simmering never hurt a tomato sauce.

• Use tongs to transfer pasta directly to the sauce skillet
• Let everything rest for 2 minutes before serving
• Extra Parmesan at the table is never wrong

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Simple food prepared with care feeds something deeper than hunger. This pasta has become my answer to long days and tired souls, including my own.

Recipe FAQs

→ Can I use fresh tomatoes instead of canned?

Yes, you can substitute fresh tomatoes when they're in season. Use about 1 kg (2.2 lbs) of ripe tomatoes, diced, and extend the simmering time by 5-10 minutes to achieve the right consistency.

→ What pasta shapes work best?

Short pasta shapes like penne, rigatoni, or fusilli are ideal because their ridges and tubes hold the tomato sauce beautifully. However, spaghetti or linguine would also work well with this sauce.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to loosen the sauce. The pasta may absorb more liquid as it sits.

→ Can I make it spicy?

Absolutely. Increase the crushed red pepper flakes to 1/2 teaspoon or more depending on your heat preference. You could also add fresh Calabrian chiles or a pinch of cayenne pepper.

→ Is this suitable for meal prep?

Yes, this dish meal preps wonderfully. Portion into individual containers and refrigerate. The flavors actually improve overnight as the sauce melds with the pasta. Reheat in the microwave or on the stovetop.