Creamy Tomato Basil Chicken (Print Version)

Tender chicken and penne tossed in a luscious tomato-basil cream sauce with parmesan for a comforting dinner.

# Components:

→ 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 - 1 can (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

# Directions:

01 - Boil penne pasta in salted water until al dente. Drain and reserve 1/2 cup of cooking water.
02 - Season chicken breasts with salt and black pepper evenly on both sides.
03 - Heat olive oil over medium-high heat in a large skillet. Cook chicken 5–6 minutes per side until golden and cooked through. Remove and let rest for 5 minutes, then slice thinly.
04 - Lower heat to medium. Add butter and chopped onion to the same skillet; sauté until translucent, about 3–4 minutes. Add garlic and red pepper flakes and cook 1 minute until fragrant.
05 - Stir in crushed tomatoes and simmer for 5 minutes to develop flavor.
06 - Reduce heat and pour in heavy cream, stirring to combine. Simmer 2–3 minutes until sauce thickens slightly.
07 - Stir in parmesan cheese and half the basil leaves until cheese melts. Season with salt and pepper to taste.
08 - Add sliced chicken and drained pasta into the sauce. Toss to coat evenly, adding reserved pasta water as needed to achieve a smooth consistency.
09 - Serve immediately garnished with remaining basil and additional parmesan if desired.

# Expert Advice:

01 -
  • It's ready in 40 minutes, which means you're actually eating before eight o'clock.
  • The cream mellows the tomatoes into something almost gentle, nothing sharp or acidic.
  • Your kitchen smells like an Italian restaurant, minus the noise and the check at the end.
02 -
  • Don't overcook the chicken before it goes in the skillet—it keeps cooking as it sits, and any more time in the heat will dry it out no matter how creamy the sauce is.
  • The pasta water is your secret weapon for texture; those starch granules help the sauce cling to every piece instead of pooling at the bottom of the bowl.
  • If your sauce breaks or looks grainy when you add the cream, turn the heat way down and whisk it gently—rushing the temperature is what causes the separation.
03 -
  • Grate your parmesan fresh from the block every single time—pre-shredded cheese has cellulose added so it won't clump, and that coating keeps it from melting into the sauce properly.
  • Reserve that pasta cooking water before you drain it, not after—there's nothing worse than realizing you need it and having to re-boil water while everything else is getting cold.
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