Save A luscious pasta dish featuring tender chicken, a rich creamy tomato sauce, and fresh basil for a comforting, flavorful meal.
I first made this pasta for my family after a busy weekday and it was an instant hit. The creamy sauce and fresh basil make everyone ask for seconds every time.
Ingredients
- Chicken breasts: 2 large boneless, skinless, cut into bite-sized pieces (about 400 g)
- Pasta: 350 g penne or fettuccine
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Canned crushed tomatoes: 400 g
- Sun-dried tomatoes: 100 g, packed in oil, drained and sliced
- Fresh basil leaves: 1 handful (about 20 g), torn or chopped
- Heavy cream: 200 ml (3/4 cup plus 1 tbsp)
- Parmesan cheese: 50 g, freshly grated
- Olive oil: 2 tbsp
- Dried oregano: 1/2 tsp
- Chili flakes: 1/2 tsp, optional
- Salt and freshly ground black pepper: To taste
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Cook the chicken:
- Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, and cook for 5–6 minutes until golden and cooked through. Remove chicken and set aside.
- Sauté the aromatics:
- In the same skillet, add the remaining 1 tbsp olive oil. Sauté the onion for 3–4 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
- Make the sauce:
- Stir in the crushed tomatoes, sun-dried tomatoes, dried oregano, and chili flakes (if using). Simmer for 5 minutes.
- Add cream and cheese:
- Reduce heat to low. Add the heavy cream and Parmesan cheese, stirring until the sauce is smooth and creamy. If the sauce is too thick, add a splash of reserved pasta water.
- Combine chicken and pasta:
- Return the cooked chicken to the skillet, along with the drained pasta. Toss to coat everything in the sauce.
- Finish:
- Stir in the fresh basil, adjust seasoning with salt and pepper, and heat through for 1–2 minutes.
- Serve:
- Serve immediately, garnished with extra basil and Parmesan if desired.
Save Sharing this creamy pasta on Sunday evenings has become a family tradition—everyone gathers in the kitchen, and the aroma brings smiles all around.
Substitutions & Variations
Swap chicken for shrimp, or omit for a vegetarian version by adding sautéed mushrooms or zucchini. Whole wheat or gluten-free pasta works well in this recipe.
Serving Suggestions
Pair with a crisp white wine such as Pinot Grigio and a fresh green salad for a complete meal.
Nutrition Information
Each serving contains approximately 620 calories, 27 g fat, 58 g carbohydrates, and 38 g protein.
Save This creamy chicken pasta is pure comfort in a bowl—the fresh basil adds a bright finish to every bite.
Recipe FAQ
- → Can I substitute the chicken with another protein?
Yes, shrimp works well as an alternative, or you can use sautéed mushrooms or zucchini for a vegetarian option.
- → How do I prevent the sauce from becoming too thick?
Reserve some pasta water and add a splash as needed to loosen the sauce to your preferred consistency.
- → What pasta types are best for this dish?
Penne or fettuccine are ideal as they hold the creamy tomato sauce beautifully, but feel free to use your favorite pasta.
- → Can I prepare this dish ahead of time?
It's best enjoyed fresh, but you can refrigerate leftovers and gently reheat, adding a bit of cream or pasta water to refresh the sauce.
- → What can I serve alongside this dish?
A crisp white wine like Pinot Grigio or a light green salad complements the richness nicely.