Save The kitchen window was cracked open one Thursday evening when I realized I had chicken thawed, a box of penne in the cupboard, and a bunch of basil wilting on the counter. I wasn't in the mood for anything fussy, just something that tasted like effort without actually requiring it. That's when this pasta came together, almost by accident, and I've been making it ever since. It's become my go-to when I want comfort that doesn't take all night.
I made this for my sister the first time she visited my new apartment. She walked in, saw the skillet bubbling with tomatoes and basil, and said it smelled like home. We ate it straight from the pan with forks, standing at the counter, talking until the pasta was cold. It wasn't fancy, but it was exactly what we needed that night.
Ingredients
- Short pasta: Penne, rigatoni, or fusilli work best because their ridges and shapes catch the sauce, making every bite satisfying.
- Chicken breasts: Cut them into bite-sized pieces so they cook quickly and stay tender, and season them well before they hit the pan.
- Canned diced tomatoes: Use the kind with juice for a saucier result, and if they taste too sharp, a pinch of sugar works wonders.
- Fresh basil: This is what makes the dish sing, so don't skip it or substitute dried, the flavor just isn't the same.
- Garlic: Mince it finely and watch it closely so it doesn't burn, burnt garlic turns bitter fast.
- Parmesan cheese: Freshly grated melts into the sauce and adds a salty, nutty richness that ties everything together.
Instructions
- Boil the pasta:
- Bring a large pot of generously salted water to a rolling boil, then cook your pasta until it's just shy of tender. Before you drain it, scoop out half a cup of that starchy water, it's liquid gold for adjusting your sauce later.
- Cook the chicken:
- Season your chicken pieces with salt and pepper, then sauté them in hot olive oil until they're golden on the outside and no longer pink inside, about five to seven minutes. Transfer them to a plate so they don't overcook while you build the sauce.
- Sauté the garlic:
- In the same skillet, add a little more olive oil and toss in your minced garlic, stirring constantly for about thirty seconds until it smells amazing. Don't let it brown or it'll taste sharp and unpleasant.
- Simmer the tomatoes:
- Pour in the canned tomatoes with all their juice, then add salt, a pinch of sugar if they taste acidic, and red pepper flakes if you like a little heat. Let this bubble gently for ten to twelve minutes, stirring now and then, until it thickens just enough to coat the back of a spoon.
- Add basil and chicken:
- Stir in your chopped basil and the cooked chicken, letting everything simmer together for another two or three minutes. The basil will wilt into the sauce and the chicken will soak up all that tomatoey goodness.
- Toss with pasta:
- Add your drained pasta to the skillet and toss everything together until each piece is coated. If the sauce feels too thick, splash in some of that reserved pasta water a little at a time until it's silky and clings to the noodles.
- Finish and serve:
- Pull the pan off the heat and stir in the grated Parmesan, letting it melt into the sauce. Serve it right away with extra cheese and a few fresh basil leaves on top.
Save One night I doubled the recipe for a small dinner party, and everyone went quiet after the first bite. My friend Alex looked up and said, this is the kind of food that makes you want to stay at the table. I realized then that simple food, made with care, can mean more than anything elaborate.
Storing and Reheating
This pasta keeps well in an airtight container in the fridge for up to three days. When you reheat it, add a splash of water or broth to the pan to bring the sauce back to life, because pasta soaks up moisture as it sits. I actually think it tastes even better the second day once all the flavors have had time to marry.
Making It Your Own
If you're vegetarian, skip the chicken and toss in sautéed zucchini, mushrooms, or roasted red peppers instead. You can also swap the pasta for a whole-wheat or gluten-free version without changing anything else. I've even made this with leftover rotisserie chicken when I was too tired to cook from scratch, and it was just as good.
What to Serve Alongside
This dish is hearty enough to stand on its own, but I like to serve it with a simple green salad dressed in lemon and olive oil. A crusty loaf of bread for soaking up extra sauce never hurts either. If you're feeling fancy, pour a chilled Pinot Grigio or just stick with sparkling water and a lemon wedge.
- Toss arugula with lemon juice, olive oil, and shaved Parmesan for a peppery contrast.
- Warm up some garlic bread or focaccia to soak up every last bit of sauce.
- Serve with roasted vegetables like asparagus or green beans for extra color and nutrition.
Save This is the kind of recipe that never gets old, no matter how many times you make it. I hope it becomes one of those dishes you reach for when you want something easy, delicious, and just a little bit special.
Cooking Guide
- → How do I achieve al dente pasta texture?
Cook pasta according to package instructions, but start testing 1-2 minutes before the recommended time. The pasta should be tender yet still have a slight firmness when bitten. Immediately drain and reserve pasta water for sauce consistency adjustments.
- → Can I use fresh tomatoes instead of canned?
Yes, fresh ripe tomatoes work beautifully during tomato season. Use approximately 800g of fresh tomatoes, blanch to remove skins, then chop and proceed as directed. You may need to simmer slightly longer to achieve the desired sauce thickness.
- → What's the best way to incorporate fresh basil?
Add chopped basil near the end of cooking, typically during the final 2-3 minutes. This preserves the herb's bright flavor and aromatic qualities. Reserve some whole leaves for garnishing before serving to enhance visual appeal.
- → How can I make this dish vegetarian?
Omit the chicken and add sautéed vegetables like zucchini, mushrooms, or bell peppers. Sauté your chosen vegetables separately in olive oil until tender, then add to the tomato sauce. This maintains the protein content when paired with pasta and Parmesan.
- → Why reserve pasta water and how much should I use?
Pasta water contains starch that helps the sauce adhere to the noodles and creates a silky coating. Reserve about 1/2 cup before draining. Add it gradually while tossing the pasta with sauce until you achieve your preferred consistency.
- → What wine pairs well with this dish?
A crisp Pinot Grigio complements the bright tomato-basil flavors beautifully. The wine's acidity balances the richness of the Parmesan and sauce. Alternatively, sparkling water with fresh lemon serves as a refreshing non-alcoholic pairing.