Creamy Tomato Basil Chicken (Printable format)

Tender chicken and penne in a rich tomato-basil cream sauce finished with parmesan cheese.

# List of ingredients:

→ 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 - 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

# How to make it:

01 - Boil penne pasta in a large pot of salted water until al dente. Drain and reserve 1/2 cup of pasta cooking water.
02 - Season chicken breasts evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts 5 to 6 minutes per side until golden and fully cooked. Remove from skillet and rest 5 minutes before slicing thinly.
04 - Reduce heat to medium. Add butter and chopped onion to skillet; sauté 3 to 4 minutes until translucent. Incorporate garlic and red pepper flakes; cook 1 minute until fragrant.
05 - Stir in crushed tomatoes and simmer for 5 minutes.
06 - Lower heat and stir in heavy cream. Simmer 2 to 3 minutes until slightly thickened.
07 - Add parmesan cheese and half the chopped basil, stirring until cheese melts. Season to taste with salt and pepper.
08 - Add sliced chicken and drained pasta to sauce. Toss gently to coat, adding reserved pasta water as needed for a smooth consistency.
09 - Plate immediately, garnishing with remaining basil and extra parmesan if preferred.

# Expert Suggestions:

01 -
  • It feels indulgent but comes together faster than takeout, which means weeknight wins.
  • The sauce clings to every piece of pasta in a way that makes you want to scrape the bowl.
  • Fresh basil at the end tastes like you actually know what you're doing in the kitchen.
02 -
  • Add the cream off heat or at least on low heat; if the sauce boils after cream goes in, it can separate and break.
  • Reserve that pasta water like it's liquid gold because a splash or two is what makes the sauce coat the noodles instead of clinging heavy.
  • Taste constantly as you season, especially after adding the cream, which can mellow the salt.
03 -
  • Use a meat thermometer to know for certain when the chicken is done; it takes the guesswork out of cooking protein.
  • Buy your parmesan as a block and grate it yourself; the difference in texture and flavor is worth the 30 seconds it takes.
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