This Tomato Basil Chicken Pasta is quick and easy to make, incredibly delicious, and ready in under 30 minutes. Pan-seared chicken cooked in a rich buttery tomato sauce, flavored with fresh basil, and your favorite pasta soaking it all up. Perfect for weeknight dinners!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Main
Cuisine: Mediterranean
Servings: 4servings
Calories: 560kcal
Author: Preeti
Equipment
1 Large heavy bottom skillet
Ingredients
To marinate chicken
2boneless skinless chicken breastssliced lengthwise (it will give you 4 chicken breast slices)
½teaspoonfreshly ground black pepper
½teaspoongarlic powder
salt to taste
1teaspoonolive oil
For the chicken pasta
150guncooked noodles(spaghetti or any other shape pasta works fine)
2teaspoonolive oil
2tablespoonunsalted butter, divided
1.5teaspoonfinely chopped or minced garlic
1.5cupsfresh tomato puree (fresh tomatoes, cut into quarters, deseed them, puree in blender.)substitute canned tomatoes.
½teaspoonsugaroptional
1teaspoonfreshly ground black pepperadd as per taste
¼cupgrated 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 breast lengthwise or pound it for even thickness. Season it with salt, pepper, garlic powder and oil. Keep it aside.
Sear the chicken. Heat 2 teaspoon of olive oil in a large skillet over medium-high heat. Add 1 teaspoon of butter and let it melt. Add the marinated chicken to the heated skillet. Do not overcrowd it. Cook until golden brown on both sides and cooked through. Remove chicken from the skillet and set aside.
Cook the pasta. Boil water in a vessel. Add salt. Cook pasta 1 minute less than the timing suggested on the package. We will cook the pasta later with the sauce again. Reserve 2 cups of pasta water. Drain off the remaining water. Rinse with cold water to stop further cooking process.
Make the sauce. In the same skillet, over medium heat, add 1 teaspoon butter and garlic to the skillet. Cook for 30 seconds or until the sides of the garlic start to become golden. Add tomato puree; cook stirring continuously scraping all the tiny bits sticking to the skillet. Season the sauce with sugar, pepper, salt, and red chili flakes. Simmer the sauce on low heat, stirring occasionally until the sauce thickens. While the sauce is simmering, slice the cooked chicken breasts.
Combine pasta, basil, and sauce. When the sauce thickens, add basil leaves. Stir to combine. Add butter and ½ cup of pasta water. Combine stirring continuously until the sauce boils. Taste the sauce and add more salt or pepper to taste. Add cooked chicken and pasta to the skillet. Toss to combine. Cook until pasta absorbs the sauce well. If your pasta looks dry, you can add more pasta water. Now add Parmesan cheese and remaining fresh basil. Give everything a final toss and serve.
Notes
While cooking pasta do not cook it completely. Cook 1 minute less than the time mentioned on the package. We will cook pasta again with sauce and you don’t want your pasta to become soggy.
Do not overcrowd the pan while cooking the chicken. It will steam them instead of getting a perfect golden sear. I cooked the chicken in two batches.
Reserve some pasta water. The starchy pasta water can help to loosen the sauce and make it coat the pasta more evenly.
While serving, garnish with more parmesan cheese and fresh basil. This just brightens up the flavors.
Leftovers should be stored within 2 hours of cooking them. Transfer it to an airtight container and refrigerate. Stays good for 2 days. Reheat and serve.
Reheating - The pasta will soak up the sauce and become dry if you store it. Add some chicken broth or water while reheating it. Check for any signs of spoilage like black spots, bad odor, or bad taste. If you find any discard immediately.