Creamy Tomato Chicken Pasta with Fresh Basil
Ingredients
- 1 poundboneless, skinless chicken breasts
- 1 poundpasta (penne or rigatoni)
- 1 can (28 ounces)canned crushed tomatoes
- ½ cupheavy cream
- 4 clovesgarlic
- 1 mediumyellow onion
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ cupfresh basil (loosely packed)
- ½ cupparmesan cheese (grated)
Prep
- 01
Mince 4 cloves garlic.
- 02
Dice 1 medium yellow onion.
- 03
Roughly chop 0.25 cup fresh basil.
- 04
Grate 0.5 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
- 02
While water heats, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear for 5 to 6 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a cutting board and slice into bite-sized pieces.
- 03
Add remaining 1 tablespoon olive oil to the same skillet over medium heat. Add the onion and garlic, stirring often, until softened and fragrant, about 3 minutes.
- 04
Pour in crushed tomatoes with their juices. Simmer for 5 minutes, stirring occasionally. Stir in heavy cream and season with salt and pepper to taste.
- 05
Add sliced chicken back into the sauce and stir in cooked pasta. Toss until everything is coated and warmed through, about 1 minute.
- 06
Divide into bowls, top with fresh basil and parmesan, and serve immediately.
Spice Tips
For warmth, add a pinch of red pepper flakes to the sauce. A splash of balsamic vinegar adds subtle depth. A squeeze of fresh lemon juice at the end brightens the cream sauce.