Save The first time I made this pasta, my kitchen filled with the most incredible aroma of garlic and tomatoes simmering together. My roommate poked her head in and asked what smelled so good, then ended up staying for dinner. Now its my go-to when I want something that feels comforting but still special enough to share.
Last Tuesday, I was exhausted after work but craving something real and nourishing. I threw this together while catching up on a podcast, and halfway through I realized I was actually enjoying the cooking process instead of treating it like a chore. Thats when I knew this recipe was a keeper.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): The ridges and nooks catch the sauce beautifully, ensuring every bite is coated
- Chicken breasts: Cutting them into bite-sized pieces helps them cook quickly and stay tender
- Olive oil: Use two types, one for searing the chicken and another for building the sauce base
- Garlic: Minced finely so it infuses the oil without burning or turning bitter
- Canned diced tomatoes: Look for ones with juice, they create a naturally thick and rich sauce
- Sugar: Just a pinch balances the acidity of tomatoes, especially if theyre out of season
- Fresh basil: Add it near the end so it stays bright and aromatic, never wilted
- Parmesan cheese: Grate it yourself for the best melt and umami depth
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Get the pasta going:
- Bring a large pot of salted water to a rolling boil and cook pasta until al dente, then scoop out 1/2 cup of the starchy water before draining
- Sear the chicken:
- Season the pieces generously with salt and pepper, then cook in hot olive oil until golden and cooked through, about 5 to 7 minutes
- Build the flavor base:
- In the same skillet, warm more olive oil and sauté minced garlic for just 30 seconds until it becomes fragrant
- Simmer the sauce:
- Pour in the diced tomatoes with their juice along with sugar, salt, and red pepper flakes, then let it bubble uncovered for 10 to 12 minutes until slightly thickened
- Bring it all together:
- Stir in the chopped basil and cooked chicken, simmer for 2 more minutes, then toss in the pasta adding splashes of pasta water until glossy
- Finish with cheese:
- Remove from heat and fold in grated Parmesan until melted and creamy, then serve with extra basil and cheese on top
Pin it My grandmother always said that simple dishes reveal the most about a cook. When I served this to my family last Sunday, my aunt asked for the recipe before she even finished her plate. That is the kind of compliment that sticks with you.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Making It Your Own
Sometimes I add a handful of spinach or arugula at the end for extra color and nutrition. Other times, I skip the chicken entirely and let the tomato basil sauce shine on its own.
Perfecting the Sauce
The trick to a restaurant quality sauce is patience. Let those tomatoes bubble and reduce uncovered, stirring occasionally, until they taste sweeter and more intense than when they started.
Serving Suggestions
A crisp green salad with a lemon vinaigrette cuts through the richness perfectly. I also love setting out extra Parmesan and red pepper flakes so everyone can customize their bowl.
- Let the dish rest for 5 minutes before serving to help the sauce set
- Reheat leftovers with a splash of water to revive the sauce
- Fresh basil should always be the final flourish, never cook it down
Pin it This pasta has become one of those meals I can make without even thinking, yet it still feels like a small celebration every time I sit down to eat it.
Frequently Asked Questions
- → How do I keep the chicken tender and moist?
Cut chicken into bite-sized pieces and don't overcook them. Sauté over medium-high heat until just cooked through, about 5-7 minutes. The chicken continues cooking slightly when simmered with the sauce, so avoid cooking it fully in the pan.
- → Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes work beautifully when in season. Use about 800g of ripe tomatoes, roughly chopped. Core and remove excess seeds to avoid too much liquid. Fresh tomatoes may require an extra 2-3 minutes of simmering to break down properly.
- → What's the best way to add basil?
Add fresh basil near the end of cooking to preserve its vibrant flavor and aroma. Roughly chop it and stir into the sauce just before adding the pasta. Reserve additional leaves for garnishing at the table for a fresh finishing touch.
- → How can I make this vegetarian?
Omit the chicken and instead sauté diced zucchini, mushrooms, or eggplant in olive oil until tender. Add them to the tomato sauce in place of the cooked chicken. The total cooking time remains about the same.
- → What type of pasta works best?
Short pasta shapes like penne, rigatoni, or fusilli work wonderfully as they hold the sauce well. You can also try whole-wheat or gluten-free varieties if preferred. Cook according to package directions until al dente for the best texture.
- → Can I make this ahead of time?
Prepare the sauce up to 2 days in advance and refrigerate. Cook the pasta fresh just before serving to maintain its al dente texture. Reheat the sauce gently and combine with warm pasta. Don't allow cooked pasta to sit in sauce for extended periods.
