Creamy Tomato Basil Pasta with Chicken
Tender penne pasta is tossed in a rich, velvety tomato and basil sauce with juicy, golden-brown chicken breast pieces. This comforting Italian-inspired dish delivers restaurant-quality flavor in under 30 minutes, perfect for busy weeknights.
Ingredients
Ingredients
- 12 oz penne pasta or rigatoni
- 1 lb boneless skinless chicken breasts cut into 1-inch cubes
- 2 tbsp olive oil divided
- 3 cloves garlic minced
- 1 tsp dried oregano optional
- 1 can crushed tomatoes 28 oz can
- 1 cup heavy cream room temperature
- 1 cup fresh basil chopped, loosely packed
- 1/2 tsp red pepper flakes optional for heat
- 1/2 cup parmesan cheese freshly grated, plus more for serving
- 1 tsp salt to taste
- 1/2 tsp black pepper freshly ground
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium-low heat with a splash of milk or water to loosen the sauce. Make-Ahead: The chicken can be cooked and refrigerated up to 2 days in advance. The sauce can be made ahead and reheated before adding pasta. Variations: Substitute shrimp or Italian sausage for chicken, or use spinach instead of basil. For a lighter version, use half-and-half instead of heavy cream.