This tomato basil chicken pasta is my go-to weeknight dinner when I need something quick but comforting. Juicy pan-seared chicken is tossed with pasta in a rich, buttery tomato basil sauce made without cream, so it tastes comforting without feeling heavy. Ready in under 30 minutes, it's an easy homemade meal that feels special with very little effort.
This tomato basil chicken pasta is my go-to on busy weekdays when I want something comforting but not heavy. My family loves it because the sauce is rich and flavorful, with basil adding a fresh touch.
I've made this many times, and this butter-at-the-end trick is what really makes the sauce taste special. If you enjoy easy chicken pasta dinners, you might also like my tomato spinach chicken pasta, garlic butter chicken pasta, and spicy chicken pasta.
Jump to:
Why you'll love this recipe
- Easy dinner, ready in 30 minutes: From cooking the pasta to finishing the sauce, everything comes together fast without rushing. Perfect for busy day meals. If you like quick pasta, try my Garlic chili oil noodles.
- Simple ingredients, tested and family-approved: Made with basic pantry ingredients like tomatoes, garlic, basil, and Parmesan, this recipe is easy to repeat. I have made it many times at home, and it's always a hit with my family.
- Rich, comforting sauce made without cream: A small amount of butter is stirred in at the end for flavor, not heaviness. Since there's no cream, the pasta still feels light and easy to eat.
Ingredients You’ll Need
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Pasta: I used spaghetti, but fettuccine, penne, rotini, or any pasta you like works well for this recipe.
- Tomatoes: Fresh tomatoes give the sauce the best flavor, but good-quality canned tomatoes work too. Blend them before adding to the skillet.
- Chicken: Boneless, skinless chicken breasts or thighs both work. You can also use leftover grilled or rotisserie chicken, sliced or shredded.
- Seasoning: Salt, freshly ground black pepper, sugar, garlic powder (optional), and red pepper flakes to taste. Skip chili flakes if you don't want it spicy.
- Garlic: I like adding lots of minced garlic for flavor. Adjust according to your taste.
- Fresh basil: Fresh basil gives the best aroma and taste. If using dried, substitute 1 teaspoon dried for ¼ cup fresh and adjust to taste.
- Butter: I used unsalted butter for a rich, smooth finish.
- Cheese: Freshly grated Parmesan is my favorite, but you can also use Cheddar, Feta, or Mozzarella.
Substitutes and Variations
- Make it creamy: Stir in a splash of heavy cream or cream cheese at the end for a richer, velvety sauce.
- Add more veggies: Sautéed bell peppers, zucchini, mushrooms, or steamed broccoli work beautifully with the sauce.
- Swap the protein: Use shrimp or leftover rotisserie chicken instead of fresh chicken breasts.
- Chunky tomato sauce: Skip blending the tomatoes for a rustic, chunky sauce.
- Boost Mediterranean flavors: Add 1 teaspoon oregano or thyme for extra depth.
How To Make Tomato Basil Chicken Pasta
Step 1: Prep the chicken: Cut the chicken breasts lengthwise or pound them to even thickness. Season with salt, pepper, garlic powder, and a little olive oil. Set aside while you prepare the pasta and sauce.
Step 2: Sear the chicken: Heat 2 teaspoons olive oil and 1 teaspoon butter in a large skillet over medium-high heat. Add the chicken in a single layer. Don't overcrowd the pan (I cooked mine in 2 batches). Cook until golden brown on both sides and fully cooked through. Remove from the skillet and set aside.
Step 3: Cook the pasta: Bring a pot of salted water to a boil. Cook the pasta 1 minute less than the package instructions so it is slightly undercooked. Reserve 2 cups of pasta water before draining, then rinse the pasta with cold water to stop further cooking.
Step 4: Make the tomato basil sauce: In the same skillet, add 1 teaspoon butter and minced garlic. Cook for 30 seconds until fragrant and slightly golden. Pour in the tomato puree, scraping any browned bits from the skillet. Season with salt, pepper, sugar, and red chili flakes. Simmer on medium heat for 5-7 minutes, then reduce to low and cook until the sauce thickens. While the sauce simmers, slice the cooked chicken.
Step 5: Combine pasta, chicken, and sauce: Add the basil leaves to the sauce, then stir in 1 tablespoon butter and ½ cup of reserved pasta water. Taste and adjust seasoning as needed. Add the cooked chicken and pasta, tossing to coat evenly. If the pasta looks dry, gradually add more pasta water until it reaches your desired consistency. Finish by stirring in Parmesan cheese and a few extra fresh basil leaves. Serve with a quick dessert, microwave chocolate mug cake.
Tip: Top with extra Parmesan and fresh basil before serving. It brightens the flavors and makes the dish look irresistible.
Tips to make the Best Tomato Basil Chicken Pasta
- Don't overcook the pasta: Cook it 1 minute less than the package instructions. It will finish cooking in the sauce, staying al dente.
- Sear chicken in batches: Cook in a single layer and avoid overcrowding the pan. This ensures a golden, juicy sear instead of steaming the meat.
- Reserve pasta water: Keep ½-1 cup of pasta water before draining. The starchy water helps loosen the sauce and makes it coat the pasta beautifully.
- Let chicken rest: After searing, rest for 5 minutes before slicing. This keeps it juicy in the sauce.
- Taste and adjust seasoning: Tomatoes vary in sweetness, so always taste the sauce before combining with pasta. Adjust salt, pepper, or a pinch of sugar if needed.
Recipe FAQs
You can use any pasta: spaghetti, fettuccine, penne, rotini, or farfalle. Whole wheat pasta is also great if you want a healthier version.
Simmer the sauce for 10-15 minutes until it thickens and the flavors meld. This step makes the homemade tomato basil chicken pasta rich and flavorful.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of reserved pasta water or chicken broth so the pan-seared chicken and pasta stay moist and the sauce coats evenly.
For this recipe, you can use 2-3 teaspoons of dried basil. Taste and adjust as needed.
Recipe Card
Tomato Basil Chicken Pasta
Equipment
- 1 Large heavy bottom skillet
Ingredients
To marinate chicken
- 2 boneless skinless chicken breasts sliced lengthwise (it will give you 4 chicken breast slices)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- salt to taste
- 1 teaspoon olive oil
For the chicken pasta
- 150 g uncooked noodles (spaghetti or any other shape pasta works fine)
- 2 teaspoon olive oil
- 2 tablespoon unsalted butter, divided
- 1.5 teaspoon finely chopped or minced garlic
- 1.5 cups fresh tomato puree (fresh tomatoes, cut into quarters, deseed them, puree in blender.) substitute canned tomatoes.
- ½ teaspoon sugar optional
- 1 teaspoon freshly ground black pepper add as per taste
- salt to taste
- ½ teaspoon red pepper flakes optional
- ¼ cup chopped fresh basil leaves (cut into thin strips) (substitute - 1 teaspoon dried basil leaves)
- ¼ cup grated Parmesan cheese (or any of your favorite cheese)
For Garnishing
- Parmesan cheese (as required)
- Fresh basil leaves (as required)
Instructions
- Prep the chicken: Cut the chicken breasts lengthwise or pound them to even thickness. Season with salt, pepper, garlic powder, and a little olive oil. Set aside while you prepare the pasta and sauce.2 boneless skinless chicken breasts, ½ teaspoon freshly ground black pepper, ½ teaspoon garlic powder, salt to taste, 1 teaspoon olive oil
- Sear the chicken: Heat 2 teaspoons olive oil and 1 teaspoon butter in a large skillet over medium-high heat. Add the chicken in a single layer. Don't overcrowd the pan (I cooked mine in 2 batches). Cook until golden brown on both sides and fully cooked through. Remove from the skillet and set aside.2 teaspoon olive oil
- Cook the pasta: Bring a pot of salted water to a boil. Cook the pasta 1 minute less than the package instructions so it is slightly undercooked. Reserve 2 cups of pasta water before draining, then rinse the pasta with cold water to stop further cooking.150 g uncooked noodles
- Make the tomato basil sauce: In the same skillet, add 1 teaspoon butter and minced garlic. Cook for 30 seconds until fragrant and slightly golden. Pour in the tomato puree, scraping any browned bits from the skillet. Season with salt, pepper, sugar, and red chili flakes. Simmer on medium heat for 5-7 minutes, then reduce to low and cook until the sauce thickens. While the sauce simmers, slice the cooked chicken.1.5 teaspoon finely chopped or minced garlic, 1.5 cups fresh tomato puree (fresh tomatoes, cut into quarters, deseed them, puree in blender.), ½ teaspoon sugar, 1 teaspoon freshly ground black pepper, ½ teaspoon red pepper flakes
- Combine pasta, chicken, and sauce: Add the basil leaves to the sauce, then stir in 1 tablespoon butter and ½ cup of reserved pasta water. Taste and adjust seasoning as needed. Add the cooked chicken and pasta, tossing to coat evenly. If the pasta looks dry, gradually add more pasta water until it reaches your desired consistency. Finish by stirring in Parmesan cheese and a few extra fresh basil leaves. Serve immediately.¼ cup chopped fresh basil leaves (cut into thin strips), ¼ cup grated Parmesan cheese
Notes
- Don't overcook the pasta: Cook it 1 minute less than the package instructions. It will finish cooking in the sauce, staying al dente.
- Sear chicken in batches: Cook in a single layer and avoid overcrowding the pan. This ensures a golden, juicy sear instead of steaming the meat.
- Reserve pasta water: Keep ½-1 cup of pasta water before draining. The starchy water helps loosen the sauce and makes it coat the pasta beautifully.
- Let chicken rest: After searing, rest for 5 minutes before slicing. This keeps it juicy in the sauce.
- Taste and adjust seasoning: Tomatoes vary in sweetness, so always taste the sauce before combining with pasta. Adjust salt, pepper, or a pinch of sugar if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Arti Singh
Super delicious tomato chicken pasta recipe tried and loved it❤️. Thank you for sharing.
Preeti
Glad you liked it.