Tomato Basil Chicken Pasta Recipe

This juicy, tender Tomato Basil Chicken Pasta is made with fresh cherry tomatoes, chicken breasts, and garlic, ready in 30 minutes. The tomatoes gently burst in the hot pan to create a sweet, natural sauce that clings beautifully to the noodles. I always make this when I need a quick but impressive weeknight dinner.

Why This Classic Works

I used to overcomplicate tomato sauces by simmering them for hours with canned crushed tomatoes. I quickly learned that fresh cherry tomatoes provide a much brighter, fresher flavor in a fraction of the time.

Cooking the chicken in the garlic-infused oil first builds a savory foundation for the whole dish. Finishing everything together with pasta water creates a glossy sauce without needing any heavy cream.

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Tomato Basil Chicken Pasta Ingredients

• 12 oz penne pasta
• 2 boneless skinless chicken breasts, diced
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh basil leaves, torn
• 1/4 cup grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper

How To Make Tomato Basil Chicken Pasta

1. Boil Pasta: Cook the penne in heavily salted boiling water until al dente, reserving 1/2 cup of pasta water before draining.
2. Cook Chicken: Heat olive oil in a large skillet over medium-high heat, add the diced chicken, season with salt and pepper, and cook until browned.
3. Burst Tomatoes: Add minced garlic and cherry tomatoes to the pan, cooking for 5 minutes until the tomatoes soften and begin to burst.
4. Combine: Toss the drained pasta into the skillet along with the torn basil and a splash of reserved pasta water.
5. Finish and Garnish: Stir continuously until the starchy water forms a light sauce, then sprinkle with Parmesan cheese and serve immediately.

Recipe Tips

• Save pasta water: The starchy water is crucial for binding the olive oil and tomato juices into a cohesive, glossy sauce.
• Tear the basil: Tearing rather than chopping prevents the edges from bruising and turning black quickly.
• Do not crowd the pan: Ensure the chicken pieces have enough space to brown properly instead of steaming in their own juices.

What To Serve With Tomato Basil Chicken Pasta

A simple arugula salad dressed with lemon and olive oil cuts through the richness of the chicken and cheese. Crusty garlic bread is also excellent for soaking up any leftover tomato sauce at the bottom of the bowl.

How To Store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave with a splash of water to prevent the pasta from drying out. I do not recommend freezing this dish, as fresh tomatoes and basil lose their texture.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work wonderfully and remain very juicy. Just ensure you cut them into even, bite-sized pieces.

Do I have to use cherry tomatoes?

Grape tomatoes or diced Roma tomatoes work well, but cherry tomatoes offer the best sweetness and burst easily in the pan.

Can I make this gluten-free?

Absolutely, just substitute the standard penne with your favorite gluten-free pasta alternative and ensure your Parmesan is certified gluten-free.

Nutrition

• Calories: 450 kcal
• Total Fat: 14g
• Saturated Fat: 3g
• Cholesterol: 75mg
• Sodium: 580mg
• Total Carbohydrate: 48g
• Protein: 32g

Try More Recipes:

• Chicken Tomato Pasta Recipe
• Chicken Bacon Spinach Pasta Recipe
• Creamy Chicken Spinach Pasta Recipe