Creamy Tomato Basil Chicken (Printer View)

Tender chicken and penne in a tomato-basil cream sauce with parmesan, perfect for a comforting Italian meal.

# 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 (14 oz) can 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 pepper, to taste

# Method steps:

01 - Bring a large pot of salted water to a boil. Cook penne pasta until al dente, then drain, reserving 1/2 cup of pasta cooking water.
02 - Pat chicken breasts dry and season evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5 to 6 minutes per side until golden and cooked through. Remove from skillet, let rest 5 minutes, then slice thin.
04 - Reduce heat to medium, add butter and chopped onion to the skillet; sauté for 3 to 4 minutes until translucent. Stir in garlic and red pepper flakes; cook for 1 minute until fragrant.
05 - Add crushed tomatoes to the skillet and simmer gently for 5 minutes.
06 - Lower the heat, then pour in heavy cream and stir to combine. Simmer for 2 to 3 minutes until slightly thickened.
07 - Stir in parmesan cheese and half of the chopped basil until cheese melts. Season with salt and pepper to taste.
08 - Add sliced chicken and drained pasta to the sauce. Toss to combine, adding reserved pasta water as needed to achieve a smooth, silky texture.
09 - Plate immediately, garnishing with remaining fresh basil and additional parmesan if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than ordering delivery.
  • The sauce is silky and forgiving; it actually gets better if you let it simmer an extra minute.
  • You'll find yourself making it again within two weeks because it's that satisfying.
02 -
  • Don't skip the pasta water; it's liquid gold for adjusting the sauce's consistency at the very end.
  • If your sauce breaks or looks curdled when you add the cream, lower the heat immediately and stir slowly; it usually comes back together.
  • Taste before serving and season aggressively; cream mutes flavors, so salt and pepper need a generous hand.
03 -
  • Always taste your sauce before combining everything; it's your last chance to adjust seasoning without dumping salt on the finished dish.
  • If your sauce seems too thin, let it simmer a minute or two longer, or whisk in a tiny amount of cornstarch mixed with water, but usually the pasta water is all you need.
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