Pin this There's something about the smell of garlic hitting hot butter that makes me slow down. One weeknight, I'd promised my partner something special but had nothing planned, so I grabbed chicken, pasta, and tomatoes from the fridge. That spontaneous dinner turned into the recipe I make whenever I need comfort on a plate—creamy, garlicky, and ready in under an hour.
I made this for my sister's surprise visit, and she asked for the recipe before dessert. That's when I knew it had become my go-to—the kind of dish that feels impressive but doesn't stress you out, and somehow tastes even better with an audience.
Ingredients
- Penne pasta (12 oz): Al dente penne holds the sauce beautifully; any short tube pasta works if you prefer.
- Boneless, skinless chicken breasts (1 lb): Pounding them to even thickness helps them cook at the same rate.
- Salt and black pepper: Season the chicken generously before it hits the pan so the flavor runs deep.
- Olive oil (1 tbsp): Just enough to get a golden crust on the chicken without burning.
- Unsalted butter (2 tbsp): Fresh butter makes the onions sweet and builds the sauce's silky base.
- Yellow onion (1 medium): Finely chopped onion melts into the sauce and adds natural sweetness as a foil to acidity.
- Garlic cloves (3): Mince them small so they distribute evenly; I've learned that garlic is forgiving only if you don't let it burn.
- Red pepper flakes (1/2 tsp, optional): A whisper of heat cuts through the richness and makes your palate wake up.
- Crushed tomatoes (14 oz can): Canned tomatoes are more reliable than fresh here; they're picked at peak ripeness and already broken down.
- Heavy cream (1/2 cup): The cream transforms the sauce into something luxurious and bridges the bright tomato with the savory chicken.
- Parmesan cheese (1/3 cup, freshly grated): Freshly grated melts into the sauce smoothly; pre-grated cheese has anti-caking agents that make it grainy.
- Fresh basil (1/2 cup, chopped): Add it in two stages—half during cooking so it infuses the sauce, and half at the end for fresh green notes.
Instructions
- Start the pasta:
- Bring a large pot of salted water to a rolling boil and add penne. Stir occasionally and cook until just al dente—usually 9 to 11 minutes depending on your brand. Set aside 1/2 cup of that starchy cooking water before draining; it's liquid gold for loosening the sauce later.
- Season and sear the chicken:
- Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until it shimmers, then lay in the chicken breasts. Resist the urge to move them; let them develop a golden crust for 5 to 6 minutes, then flip and cook the other side the same way.
- Rest the chicken:
- Transfer the cooked chicken to a plate and let it sit for a few minutes while you build the sauce. This resting period keeps the meat tender and juicy when you slice it later.
- Build the flavor base:
- In the same skillet, reduce the heat to medium and add butter and chopped onion. Sauté for 3 to 4 minutes, stirring often, until the onion turns translucent and soft. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant and the raw garlic edge melts away.
- Simmer the tomatoes:
- Pour in the crushed tomatoes and let them bubble gently for about 5 minutes, stirring occasionally. This brief simmer concentrates the tomato flavor and lets it marry with the garlic and onion.
- Stir in the cream:
- Lower the heat to medium-low, then slowly add the heavy cream while stirring constantly. The sauce will become creamy and luxurious; let it simmer gently for 2 to 3 minutes until it thickens slightly and coats the back of a spoon.
- Finish with cheese and basil:
- Add the freshly grated parmesan and half of the chopped basil, stirring until the cheese melts completely and disappears into the sauce. Taste and adjust seasoning with a pinch of salt and pepper.
- Combine and serve:
- Slice the rested chicken thinly, then add it and the drained pasta to the sauce. Toss everything together gently, adding splashes of reserved pasta water if the sauce feels too thick—it should coat the pasta and flow lightly. Serve immediately garnished with the remaining fresh basil and a handful of extra parmesan.
Pin this My favorite memory with this dish is watching someone take the first bite and then go quiet. Not because it was bad, but because they were too busy appreciating it to talk.
Timing and Make-Ahead Tips
The beauty of this recipe is that it comes together in about 40 minutes with minimal juggling. The chicken can be cooked earlier in the day and sliced just before serving if that helps you breathe easier during dinner prep. The sauce itself won't keep for more than a day, so make it fresh when you need it—the basil flavor fades quickly once it's cooked in.
Pairing and Variations
This pasta loves crisp white wine, especially Pinot Grigio, where the acidity cuts through the cream and echoes the tomato. If basil isn't your thing or you want to experiment, spinach adds an earthy note, or fresh oregano brings a different kind of warmth. Even mushrooms sautéed until golden before the sauce comes together can stand in for chicken if you're feeding vegetarians at the table.
Troubleshooting and Personal Notes
If your sauce breaks or looks grainy, it likely got too hot. Pour it into a fresh skillet, whisk in a splash of cold cream off heat, and stir gently until it comes back together. Thick sauce? That's what the reserved pasta water is for—a tablespoon at a time, stirred in gently, brings it back to silky. The sauce should flow, not cling.
- A splash of white wine added after the onions brown deepens the flavor and adds complexity.
- Don't skip the rest period for the chicken—those minutes make the difference between tender and tough.
- Taste as you season; everyone's salt tolerance differs, and parmesan brings saltiness too.
Pin this This dish reminds me that comfort food doesn't need to be complicated—just thoughtful. It's the kind of meal that feels like a hug and tastes like you spent all afternoon cooking, even if you didn't.
Recipe Questions
- → What type of pasta works best in this dish?
Penne pasta holds the sauce well, but other shapes like rigatoni or fusilli can be used as they capture the creamy tomato mixture effectively.
- → How do I know when the chicken is fully cooked?
Cook the chicken breasts until golden and no longer pink inside, typically 5–6 minutes per side. Slicing to check or using a meat thermometer (165°F) ensures doneness.
- → Can I substitute heavy cream with a lighter option?
You can use half-and-half or a mixture of milk and cream, but this may slightly reduce the richness and thickness of the sauce.
- → Is fresh basil essential for the flavor?
Fresh basil provides a bright, herbal note that complements the tomato and cream, but dried basil or spinach can be used as alternatives.
- → How can I adjust the sauce consistency?
Reserve some pasta cooking water and add gradually to the sauce while tossing to achieve a silky, smooth texture without thinning it out too much.