Creamy Tomato Basil Pasta with Grilled Chicken
Tender grilled chicken breast and al dente pasta are tossed in a luxurious, velvety tomato and basil cream sauce. This restaurant-quality dish comes together in under 30 minutes, making it the perfect weeknight dinner that feels indulgent yet effortless.
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
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce. Make-Ahead Tip: You can grill the chicken up to 2 days in advance and store it in the fridge. The sauce can also be made ahead and reheated before adding the pasta. Variations: For a lighter version, substitute half-and-half for the heavy cream. Add a pinch of red pepper flakes for a spicy kick, or stir in a cup of fresh spinach at the end until wilted. Gluten-Free: Use your favorite gluten-free pasta.