There’s a certain magic that happens when the grill marks kiss a piece of chicken, isn’t there? That smoky char, the juices locking themselves inside, promising a tender bite. Now, imagine that champion of a chicken taking a luxurious dive into a sea of pasta, all of it coated in a sauce so creamy and fragrant with basil it could make a grown adult weep with joy. That, my friends, is the Tuesday-night-heaven-sent we’re talking about today. This isn’t just dinner; it’s an edible hug, a vibrant red-and-green masterpiece that proves you don’t need a reservation to eat like royalty.
The 25-Minute Miracle That Tastes Like a Million Bucks
Let’s be real, life is a whirlwind. Between work, errands, and trying to remember your neighbor’s cat’s name, spending hours over a stove is a hard pass. This recipe is your secret weapon. It’s the culinary equivalent of finding a twenty-dollar bill in an old coat pocket. The beauty lies in its brilliant duality: it feels decadent enough for a special occasion but is straightforward enough for a chaotic Wednesday.
We’re talking about a dish where every component pulls its weight. The chicken brings the savory, satisfying heft. The pasta is the comforting, chewy vessel. But the sauce? Oh, the sauce is the headliner. It’s a velvety, tangy, and herbaceous dream that clings to every noodle. It’s the kind of food that makes you close your eyes and just… savor. And the best part? You can find all the secrets to this dish and more over on our recipe index at slapid.com.
A Quick Word on Our Liquid Gold (The Tomato Paste Trick)
Before we dive in, let’s talk about the unsung hero of our sauce: concentrated tomato paste. A lot of recipes will tell you to use canned tomatoes or passata, but we’re going for a deep, rich, almost caramelized tomato flavor that sings with sweetness and depth. The “secret science” here is the Maillard reaction’s cool cousin: caramelization.
When you cook tomato paste in the pan with your aromatics for a couple of minutes before adding the liquid, you’re not just warming it up. You’re transforming it. The sugars in the paste brown slightly, deepening the flavor from bright and acidic to something much more complex and robust. It’s the difference between a sauce that tastes like it came from a jar and one that tastes like it simmered for hours. Do not skip this step! Let that paste get a little dark and toasty in the oil; it’s the foundation of our flavor fortress.
How to Not Screw This Up (A Friendly Guide)
Even the simplest dishes have their pitfalls, and I’m here to be your guardian angel against culinary mishaps. We’re aiming for perfection, people!
The Chicken Conundrum: Avoiding the Dry-As-The-Sahara Syndrome
The number one crime against poultry is overcooking it. Chicken breast is lean and wants to be dry, and our job is to fight that urge. Here’s the deal: pound it to an even thickness. This ensures it cooks uniformly and you don’t get a thin, leathery edge and a raw center. Grill it over medium-high heat just until it hits 165°F (74°C) internally. Then, for the love of all that is holy, let it rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute, guaranteeing a tender, juicy result in every bite.
The Sauce Slip-Up: The Curdling Catastrophe
We’re using a creamy element to achieve that luscious texture. Cream and dairy-based ingredients can be temperamental. The biggest mistake? Dumping cold cream into a roaring hot pan. It can separate or, worse, curdle. The fix is simple: turn the heat down to low before you pour in the cream. Let it warm through gently and meld with the tomato base. And please, use heavy cream or full-fat cream cheese for the best results. Low-fat versions have more water and stabilizers that can make your sauce weirdly thin or prone to breaking.
Crafting the Dream: The Flavor Makers
Here’s what you’ll need to raid from your pantry and fridge to make this magic happen. This is your starting lineup, the A-team of flavor.
- The Star Player: 2 boneless, skinless chicken breasts, ready for their spa day (a little pounding).
- The Pasta: 12 oz of your favorite shape. Penne, rigatoni, or fettuccine are all fantastic sauce-huggers.
- The Aromatics: 1 large shallot (more delicate than onion!) and 3-4 cloves of garlic, minced.
- The Flavor Base: 2 tablespoons of good olive oil, plus a big dollop of tomato paste (about 3 tablespoons).
- The Creamy Dream: 1 cup of heavy cream.
- The Liquid: 1 cup of chicken broth. This adds savory depth without making the sauce too heavy.
- The Cheesy Goodness: ½ cup of freshly grated Parmesan cheese, plus more for serving.
- The Freshness: A generous handful of fresh basil leaves. Don’t you dare use dried. Tear them by hand to release those aromatic oils.
- The Seasoning: Salt, freshly cracked black pepper, and a pinch of red pepper flakes if you like a little back-end heat.
Let’s Get Cooking: The Step-by-Step
Ready to make your kitchen smell like a high-end Italian bistro? Let’s do this.
- Prep the Chicken: Place your chicken breasts between two pieces of plastic wrap or parchment paper. Gently pound them with a meat mallet or rolling pin until they are an even ½-inch thickness. Season both sides generously with salt and pepper.
- Grill to Perfection: Fire up your grill or a grill pan over medium-high heat. Grill the chicken for about 5-7 minutes per side, until you have beautiful char marks and the internal temperature reaches 165°F. Transfer to a cutting board to rest.
- Boil the Pasta: While the chicken is grilling, get a large pot of salted water on to boil. Cook your pasta according to package directions until it’s perfectly al dente. Before you drain it, reserve about a cup of that starchy pasta water! It’s liquid gold for adjusting sauce consistency.
- Start the Sauce: In a large skillet or pan, heat the olive oil over medium heat. Add the minced shallot and cook for 2-3 minutes until softened. Add the garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- The Deepening: Add the tomato paste to the pan. Stir it constantly for 2 minutes, letting it cook and darken slightly. This is where the flavor magic happens!
- Make it Saucy: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce for a couple of minutes. Now, lower the heat and stir in the heavy cream. Let it warm through gently.
- Cheesy, Creamy Goodness: Stir in the grated Parmesan cheese until it melts into the sauce, making it thick and glorious. Season the sauce with salt and pepper to your liking.
- The Grand Unification: Slice your rested chicken into strips. Drain your pasta and add it directly to the skillet with the sauce. Toss everything together until every piece of pasta is coated. If the sauce is too thick, add a splash of your reserved pasta water to loosen it up. Add the fresh basil and the sliced chicken, and toss one last time to combine.
Serve immediately in warm bowls with an extra shower of Parmesan and a crack of black pepper. Voila!
Vibes & Pairings: Setting the Scene
This dish is the ultimate mood-lifter. Is it a rainy, gray day that calls for a cozy meal on the couch? This is your answer. Is it a spontaneous dinner party where you want to impress without stress? This is your showstopper. It’s romantic enough for a date night in and comforting enough for a family feast.
For the full, foolproof guide, you can always peek at the official recipe page for this Creamy Tomato Basil Pasta with Grilled Chicken. To see how others are serving it up and get inspired by endless variations, check out this Pinterest search for easy creamy tomato basil pasta with chicken recipe. It’s a visual feast! Pair it with a sparkling water with a twist of lemon or a simple green salad with a sharp vinaigrette to cut through the richness.
Your Creamy Tomato Basil Pasta with Grilled Chicken Questions, Answered!
How can I make this Creamy Tomato Basil Pasta with Grilled Chicken ahead of time?
This dish is best served fresh, but you can absolutely prep the components. Grill your chicken and slice it, chop your aromatics, and grate your cheese ahead of time. When it’s time to eat, the cooking process will be lightning-fast.
How to freeze Creamy Tomato Basil Pasta with Grilled Chicken?
Freezing creamy sauces can be tricky as dairy can sometimes separate upon thawing. However, it is possible! For best results, freeze the sauce and the grilled chicken separately from the pasta. The sauce will last for up to 3 months in an airtight container. When you’re ready to enjoy, thaw the sauce overnight in the fridge and gently reheat it in a pan, whisking constantly. You may need to add a splash of broth or cream to bring it back to its velvety glory. Cook a fresh batch of pasta and combine.
Calories in Creamy Tomato Basil Pasta with Grilled Chicken?
That’s a great question, and it really depends on your specific ingredients and portion sizes. A typical serving of a restaurant-style dish like this can range from 600-800 calories. To lighten it up at home, you have control! You can use a bit less cream, swap some of the heavy cream for milk (though it will be less rich), or load up the plate with extra veggies like spinach or zucchini.
Can I use shrimp instead of chicken?
Absolutely! This is a fantastic swap. Season and sauté some large shrimp in the same pan for 2-3 minutes per side until pink and opaque. Remove them, make the sauce as directed, and then add them back in at the very end with the basil and pasta.
My sauce seems too thin. What did I do wrong?
You probably didn’t do anything wrong! It might just need a minute to simmer and reduce. Let it bubble gently for a few extra minutes to thicken. If it’s still too thin after that, stir in a tablespoon of Parmesan cheese—it will help thicken it right up. Remember that starchy pasta water we saved? A splash of that is the final secret weapon for perfect sauce consistency!
Creamy Tomato Basil Pasta with Grilled Chicken
Ingredients
Ingredients
- 12 oz penne or rigatoni pasta uncooked
- 2 medium boneless, skinless chicken breasts pounded to even thickness
- 2 tbsp olive oil divided
- 3 cloves garlic minced
- 1 cup heavy cream room temperature
- 1 can crushed tomatoes 28 oz can
- 1 cup fresh basil leaves thinly sliced
- 1 cup parmesan cheese freshly grated
- 1 tsp kosher salt plus more for seasoning
- 0.5 tsp black pepper freshly ground
- 1 tbsp unsalted butter optional for richness
