Save The first time I made this pasta was on a Tuesday evening when my kitchen smelled like garlic and possibility. I had fresh basil from a friend's garden that was already wilting, and chicken that needed cooking, so everything came together in this happy accident of a dinner. Now it is the meal I make when I want something comforting but not heavy, when the windows are open and there is a breeze coming through.
Last summer my sister came over exhausted from work and I made this while she sat at the counter talking about her day. By the time the pasta was done, she had polished off two bowls and declared it better than the version she had in Rome last spring. There is something about the combination of tender chicken and that bright tomato basil sauce that makes people feel cared for without you having to say a word.
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Ingredients
- Short pasta: Penne or rigatoni catch the sauce in their ridges better than smooth pasta
- Salt for pasta water: The water should taste like the ocean, it is your only chance to season the pasta itself
- Chicken breasts: Cutting them into bite sized pieces helps them cook evenly and stay tender
- Olive oil: Use two tablespoons for the sauce base, it carries the garlic flavor
- Garlic: Minced fresh garlic is non negotiable here, nothing else gives that same aromatic punch
- Canned diced tomatoes: Even in summer I keep these stocked, they are consistently sweet and reliable
- Sugar: Just a pinch balances any acidity from canned tomatoes
- Fresh basil: Add it at the end so the oils stay vibrant and do not cook away
- Parmesan cheese: Grate it yourself, pre grated lacks that melting quality
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Instructions
- Cook the pasta:
- Boil salted water and cook pasta until al dente, then scoop out half a cup of the starchy water before draining
- Sear the chicken:
- Season chicken pieces generously with salt and pepper, then cook in hot oil until golden on all sides and cooked through
- Build the sauce base:
- Add fresh garlic to the hot skillet and let it sizzle just until fragrant, about thirty seconds
- Simmer the tomatoes:
- Pour in the diced tomatoes with their juice and let the sauce bubble uncovered until it thickens slightly
- Combine everything:
- Stir in the fresh basil and seared chicken, then toss with the cooked pasta and loosen with pasta water if needed
- Finish with cheese:
- Remove from heat and stir in the Parmesan until melted and creamy
Save This pasta has become my go to for those nights when someone says come over, dinner is at seven. It is unfussy enough for a Tuesday but special enough for company, and there is always someone asking for seconds.
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Making It Yours
I have made this with sautéed zucchini when my vegetarian sister visits, and once I threw in some spinach at the end just to use it up. The sauce is flexible enough that it welcomes whatever you have on hand.
Timing Your Prep
Get everything chopped before you start cooking because once the garlic hits the pan, things move fast. The sauce simmers while the pasta boils, so the whole thing comes together in under forty minutes.
Serving Suggestions
A crisp white wine cuts through the tomato perfectly, or just sparkling water with lemon if you want to keep it light. I put extra Parmesan on the table because everyone always adds more.
- Grate extra Parmesan at the table
- Keep red pepper flakes handy for heat lovers
- Crusty bread for sopping up the sauce
Save This is the kind of dinner that makes the kitchen feel warm and lived in, the kind people remember.
Recipe Help & Answers
- → Can I use fresh tomatoes instead of canned?
Yes, absolutely. Use about 800g of ripe fresh tomatoes, roughly chopped. Blanch them briefly to remove skins if desired. Fresh tomatoes will give a brighter flavor and slightly shorter cooking time of 8-10 minutes.
- → How do I know when the chicken is cooked through?
Sauté the chicken pieces over medium-high heat for 5-7 minutes until they're golden on the outside and no longer pink inside. They should reach an internal temperature of 165°F (74°C) for food safety.
- → What type of pasta works best?
Short pasta shapes like penne, rigatoni, or fusilli work wonderfully as they catch and hold the sauce. You can also use fettuccine or spaghetti if preferred. Whole-wheat or gluten-free varieties are equally delicious.
- → How can I make this vegetarian?
Simply omit the chicken and add sautéed vegetables instead. Zucchini, mushrooms, bell peppers, or eggplant work beautifully. Sauté them in the same manner as the chicken until tender, about 6-8 minutes.
- → Can I prepare this ahead of time?
Cook the pasta and sauce separately, then refrigerate for up to 2 days. Reheat gently in a skillet, adding a splash of water if needed. Combine just before serving and top with fresh basil and Parmesan for best results.
- → Why should I reserve pasta water?
Pasta water contains starch that helps the sauce cling to the pasta and creates a silky coating. Use it to loosen the sauce if it becomes too thick after tossing with pasta.
