Creamy Tomato Basil Chicken (Printable)

Tender chicken and penne tossed in a rich tomato-basil cream sauce with parmesan cheese.

# What You Need:

→ Pasta

01 - 12 oz penne pasta

→ Chicken

02 - 1 lb boneless, skinless chicken breasts
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1 tbsp olive oil

→ Sauce

06 - 2 tbsp unsalted butter
07 - 1 medium yellow onion, finely chopped
08 - 3 garlic cloves, minced
09 - 1/2 tsp red pepper flakes (optional)
10 - 1 (14 oz) can crushed tomatoes
11 - 1/2 cup heavy cream
12 - 1/3 cup freshly grated parmesan cheese
13 - 1/2 cup fresh basil leaves, chopped
14 - Salt and black pepper, to taste

# Directions:

01 - Boil penne pasta in a large pot of salted water until al dente. Drain and reserve 1/2 cup of pasta cooking water.
02 - Season chicken breasts with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts for 5-6 minutes per side until golden and cooked through. Remove and rest for 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium, add butter and chopped onion. Sauté for 3-4 minutes until translucent. Add garlic and red pepper flakes; cook for 1 minute until fragrant.
05 - Stir in crushed tomatoes and simmer for 5 minutes.
06 - Lower heat, add heavy cream, and stir to combine. Simmer for 2-3 minutes until slightly thickened.
07 - Add parmesan and half of the basil leaves, stirring until cheese melts. Season with salt and pepper to taste.
08 - Add sliced chicken and drained pasta to the sauce. Toss to coat, adding reserved pasta water as necessary for desired consistency.
09 - Plate immediately, garnished with remaining basil and additional parmesan if desired.

# Expert Advice:

01 -
  • It tastes like a restaurant dish but comes together faster than delivery would arrive.
  • The cream mellows the tomatoes into something rich and deeply satisfying without feeling heavy.
  • Boneless chicken breasts cook quickly, so you're not standing over the stove all evening.
02 -
  • Never add the cream at a high heat or it may separate and turn grainy; keep the temperature medium to medium-low.
  • Freshly grated parmesan melts invisibly into the sauce, while pre-grated cheese clumps and creates a gritty texture.
  • Reserve the pasta cooking water before draining—that starch is what makes the sauce silky and helps it coat every noodle.
03 -
  • Let the chicken rest after cooking so the juices redistribute and the meat stays moist when sliced.
  • Use a microplane or box grater for parmesan so it's finely grated and melts silently into the sauce.
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