Tomato Basil Chicken Pasta

5 from 1 vote

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

Cook Time20

Total Time25

Course: Main

Cuisine: Mediterranean

Servings: servings

Calories: 351kcal

Author: Preeti Nayak

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