Save The smell of garlic hitting olive oil still stops me in my tracks every single time. This recipe came together on a frantic Tuesday when deadlines were looming and dinner needed to happen fast. Something about the combination of bright tomatoes and fragrant basil turned a thrown-together meal into the kind of comfort food that makes people pause mid-bite.
My sister-in-law once asked for the recipe after taking three silent helpings, which is how I know this ones a keeper. She claimed she hated tomato sauce until this pasta happened at our summer cookout. Sometimes the simplest dishes end up being the ones people remember years later.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): The ridges and curves catch sauce beautifully, and short shapes feel more satisfying to twirl on a fork than long strands
- Salt for pasta water: This is your only chance to season the pasta itself, so be generous enough that the water tastes like the ocean
- Boneless skinless chicken breasts: Cutting into bite-sized pieces before cooking means faster cooking and more surface area for golden browning
- Olive oil: Two different amounts are used here because the chicken needs a slick coating while the sauce foundation needs enough to bloom the garlic properly
- Garlic cloves: Minced fresh garlic loses its punch quickly, so chop it right before adding to hot oil
- Canned diced tomatoes: The juice is just as important as the tomato pieces for creating a silky sauce that coats pasta evenly
- Sugar: Even a small pinch can tame overly acidic canned tomatoes without making the sauce taste sweet
- Fresh basil leaves: Add this at the end so the bright anise flavor stays intact instead of cooking into nothingness
- Parmesan cheese: Grate it yourself because pre-grated cheese has anti-caking agents that prevent it from melting smoothly
Instructions
- Get the pasta going:
- Drop pasta into rapidly boiling salted water and stir immediately so pieces do not stick together, then cook until there is still a tiny white dot in the center when you bite into a piece
- Sear the chicken:
- Season the pieces generously and let them sizzle without moving them for the first two minutes so they develop a golden crust that adds depth to the final dish
- Build the sauce base:
- Swirl the oil and garlic around the pan for just half a minute until you can smell the fragrance, watching carefully like a hawk because garlic goes from fragrant to bitter in seconds
- Simmer the tomatoes:
- Let the tomato mixture bubble gently until it thickens enough to coat the back of a spoon, stirring occasionally so nothing sticks to the bottom
- Bring everything together:
- Toss in the basil and chicken so they warm through and absorb some of that tomato goodness
- Marry pasta and sauce:
- Add the drained pasta directly into the skillet and toss vigorously for a full minute so the starch helps bind everything together
- Finish with cheese:
- Remove the pan from heat completely before stirring in Parmesan so it melts into creamy ribbons rather than separating into oily bits
Save This recipe has become my go-to when friends need a meal that feels like a hug without requiring me to be chained to the stove all evening. Something about torn basil scattered on top makes even a Tuesday night feel special.
Making It Yours
Sautéed zucchini or bell peppers work beautifully alongside the chicken if you want to sneak in more vegetables. The sauce base is forgiving enough to handle whatever you have sitting in your crisper drawer.
Pasta Perfection
Whole wheat or chickpea pasta holds up surprisingly well in this sauce, though you might need an extra splash of pasta water to keep things loose. The robust tomato flavors stand up to heartier grain alternatives.
Wine And Timing
A crisp Pinot Grigio cuts through the richness while complementing the basil beautifully. The entire dish comes together in under 45 minutes, making it perfect for weeknight dinners.
- Leftovers reheat beautifully with a drizzle of olive oil
- The sauce actually tastes better the next day as flavors meld
- Double the recipe and freeze portioned containers for emergency meals
Save There is something deeply satisfying about a recipe that comes together this quickly yet tastes like it simmered all afternoon. Hope this becomes one of those Tuesdays that turns into a memory.
Kitchen Help
- → Can I use fresh tomatoes instead of canned?
Yes, absolutely. Use about 900 g of ripe, fresh tomatoes. Blanch them briefly to remove skins, then chop and use as directed. Fresh tomatoes may require slightly longer simmering to develop deeper flavor.
- → How do I know when the chicken is cooked through?
The chicken should reach an internal temperature of 165°F (74°C). Alternatively, cut into the thickest piece—it should be white throughout with no pink. Golden exterior with just 5-7 minutes of sautéing typically achieves this.
- → What pasta shape works best for this sauce?
Short tube pastas like penne, rigatoni, or fusilli are ideal because the sauce clings beautifully to their ridges and hollows. Avoid long pasta like spaghetti, which doesn't hold sauce as effectively.
- → Can I make this dish vegetarian?
Definitely. Simply omit the chicken and add sautéed mushrooms, zucchini, or eggplant instead. Cook vegetables until tender before adding the tomato sauce. This maintains the same cooking time and heartiness.
- → Why should I reserve pasta water?
Pasta water contains starch that helps emulsify the sauce and makes it cling to the pasta. A splash of this starchy water loosens the sauce if it becomes too thick after combining with pasta.
- → Is the sugar necessary in the tomato sauce?
Sugar is optional and depends on tomato acidity. Canned tomatoes vary in tartness. Add a pinch if the sauce tastes acidic, but taste first before adjusting. Fresh tomatoes typically need less or none.