Easy Creamy Tomato Basil Pasta with Chicken
A quick and comforting weeknight dinner featuring tender chicken, al dente pasta, and a luscious tomato-basil cream sauce. This dish comes together in under 30 minutes and delivers restaurant-quality flavor with minimal effort.
Ingredients
Ingredients
- 12 oz penne pasta or your favorite short pasta
- 1 lb boneless skinless chicken breasts cut into 1-inch cubes
- 2 tbsp olive oil divided
- 3 cloves garlic minced
- 1 cup crushed tomatoes canned
- 1 cup heavy cream or half-and-half for lighter version
- 1 cup fresh basil leaves chopped, plus more for garnish
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
- 0.25 cup parmesan cheese grated, plus more for serving
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water to restore creaminess.
Make-Ahead: The sauce can be made up to 2 days ahead and stored separately. Cook pasta and chicken fresh when ready to serve.
Substitutions: For a lighter version, use half-and-half or whole milk instead of heavy cream. You can also substitute chicken with shrimp or omit it for a vegetarian option (use vegetable broth instead of chicken flavor).
Serving Suggestions: Serve with a side of garlic bread and a simple green salad. For extra flavor, add a pinch of red pepper flakes to the sauce.
Make-Ahead: The sauce can be made up to 2 days ahead and stored separately. Cook pasta and chicken fresh when ready to serve.
Substitutions: For a lighter version, use half-and-half or whole milk instead of heavy cream. You can also substitute chicken with shrimp or omit it for a vegetarian option (use vegetable broth instead of chicken flavor).
Serving Suggestions: Serve with a side of garlic bread and a simple green salad. For extra flavor, add a pinch of red pepper flakes to the sauce.