Simple Tomato Basil Chicken Pasta

Tomato Basil is the star of this creamy, crave-worthy chicken pasta that’s perfect for busy weeknights or casual dinner parties. With juicy cherry tomatoes, fresh basil leaves, and tender bites of golden seared chicken, this dish captures the essence of Italian comfort in under an hour. Each forkful is coated in a silky, herbed cream sauce that clings beautifully to rigatoni or your favorite pasta shape. Even better? It’s made with pantry staples and fresh herbs for a dish that tastes gourmet—but doesn’t require chef-level skills. If you love bold, bright flavors with creamy balance, this tomato basil pasta will become a weeknight favorite.

Why You’ll Love This Tomato Basil Chicken Pasta

this recipe

• Fast & Satisfying: Ready in about 40 minutes, this recipe is perfect for those evenings when you want something delicious without the fuss.
• One-Pan Wonder: Fewer dishes, more flavor—everything comes together in a single skillet for easy cooking and cleanup.
• Fresh, Vibrant Flavors: The combo of sweet cherry tomatoes, fragrant garlic, and fresh basil brings a restaurant-quality brightness to every bite.
• Protein-Rich: Lean chicken breast adds a hearty boost, keeping the dish balanced and filling.
• Creamy Without Being Heavy: A touch of cream gives the sauce richness, while the basil and tomatoes keep things light and fresh.
• Customizable: Swap the pasta, use rotisserie chicken, or skip the wine—this recipe adapts to what you have on hand.
• Family-Friendly: Kids love the mild creamy tomato flavor, and adults appreciate the complexity from herbs and Parmesan.

Ingredients

Here’s everything you need to make this flavorful Tomato Basil Chicken Pasta:

For the Pasta

• 10 oz rigatoni (or any short pasta like penne or fusilli)
• Salt and black pepper, to taste

For the Chicken

• 1 lb boneless, skinless chicken breast, diced
• ½ tsp salt
• ¼ tsp ground black pepper
• ½ tsp dried basil
• 1 tbsp olive oil

For the Sauce

• 1 tbsp olive oil (additional)
• 1 medium shallot, finely minced (or ⅓ cup diced yellow onion)
• 2 garlic cloves, chopped
• 14 oz cherry tomatoes (or grape tomatoes)
• 1 tsp Italian herb blend
• 2 tbsp tomato paste
• ½ cup dry white wine (or chicken broth)
• 1 cup fresh basil leaves, torn
• 1 cup heavy cream
• ⅓ cup grated Parmesan cheese
• Salt and pepper to taste
• Reserved pasta water (about ½ to 1 cup)

Instructions

Follow these simple steps to create your creamy Tomato Basil Chicken Pasta from scratch:

1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add rigatoni and cook until al dente, according to package instructions.
• Before draining, reserve about 1 cup of pasta water.
• Drain and set the pasta aside.

2. Sauté the Chicken

• In a large skillet, heat 1 tbsp olive oil over medium-high heat.
• Add diced chicken, salt, pepper, and dried basil.
• Cook for 7–8 minutes, stirring occasionally, until golden and fully cooked.
• Remove chicken from the pan and set aside.

3. Sauté Aromatics

• In the same pan, heat another 1 tbsp olive oil over medium heat.
• Add shallots and garlic. Cook for 2–3 minutes until fragrant and soft.

4. Cook Tomatoes & Deglaze

• Add cherry tomatoes and cook for 5 minutes, until they begin to burst.
• Lightly smash some tomatoes with the back of a spoon to release juices.
• Stir in tomato paste and Italian herb blend.
• Pour in white wine and simmer for 2 minutes, letting the alcohol cook off.

5. Make Creamy Basil Sauce

• Reduce heat to low.
• Stir in heavy cream and fresh torn basil.
• Cook for 1–2 minutes until the sauce begins to thicken slightly.

6. Combine Everything

• Return cooked chicken to the pan.
• Add the cooked pasta and Parmesan cheese.
• Stir gently to coat everything in the sauce.
• Add reserved pasta water, a little at a time, until sauce is glossy and smooth.
• Adjust seasoning with salt and pepper.

7. Serve

• Serve hot, topped with extra Parmesan and a few fresh basil leaves.
• Optional: Drizzle with olive oil and a crack of black pepper before serving.

Recipe Details

• Prep Time: 12 minutes
• Cook Time: 25 minutes
• Total Time: 37 minutes
• Servings: 4
• Skill Level: Easy
• Estimated Cost: Moderate (depends on basil and chicken pricing)

Nutrition Facts

Estimated per serving (based on 4 servings):

• Calories: ~490–520 kcal
• Protein: 24–27g
• Fat: 20–25g
• Carbohydrates: 40–45g
• Fiber: 3–4g
• Sugars: 5–7g
• Sodium: ~400–500mg
• Calcium: ~15% DV (from Parmesan and cream)

Note: Nutrition will vary slightly depending on ingredient brands and substitutions.

Tips & Variations

✅ Tips for Perfect Pasta

• Don’t overcook the chicken: It only needs about 7–8 minutes. Overcooking makes it tough.
• Add cream gently: Lower the heat before adding cream to prevent curdling.
• Reserve that pasta water: It’s your best friend for thinning and emulsifying the sauce.
• Add basil last: Fresh basil should go in at the end to keep its vibrant flavor and color.

🔄 Easy Variations

• Swap the Pasta: Penne, rotini, or even fettuccine work beautifully.
• Try Chicken Thighs: Juicier and slightly more flavorful than breast meat.
• Go Meatless: Skip the chicken for a vegetarian version—add sautéed mushrooms or zucchini instead.
• Lighter Option: Use half-and-half or a mix of milk and cream cheese for a lower-fat sauce.
• Dairy-Free? Try coconut cream or a plant-based cream alternative and nutritional yeast for a cheesy note.

🧀 Optional Add-Ons

• A handful of baby spinach stirred in during the final minute
• Red pepper flakes for a kick
• Sun-dried tomatoes for extra richness
• A drizzle of balsamic glaze for serving

Tomato Basil Chicken Pasta

This Tomato Basil Chicken Pasta is a creamy, satisfying dinner that comes together in just under 40 minutes. With juicy chicken, fresh basil, and a tomato-rich sauce, it’s a weeknight favorite you’ll want to make again and again.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 37 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• #### For the Pasta
• – 10 oz rigatoni
• – Salt and freshly ground black pepper to taste
• #### For the Chicken
• – 1 lb boneless skinless chicken breast, diced
• – ½ tsp salt
• – ¼ tsp ground black pepper
• – ½ tsp dried basil
• – 1 tbsp olive oil
• #### For the Sauce
• – 1 tbsp olive oil
• – 1 medium shallot finely minced
• – 2 large garlic cloves chopped
• – 14 oz cherry tomatoes
• – 1 tsp Italian herb blend
• – 2 tbsp tomato paste
• – ½ cup dry white wine or chicken broth
• – 1 cup fresh basil leaves torn
• – 1 cup heavy cream or half-and-half
• – ⅓ cup grated Parmesan cheese
• – Salt and pepper to taste

Equipment

• – Large pot
• Large skillet
• Wooden spoon or spatula
• Chef’s knife
• Cutting board

Method

 

1. **Cook the Pasta**
2. Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 2 cups of pasta water, drain, and set aside.
3. **Sauté the Chicken**
4. In a skillet, heat olive oil. Add chicken, salt, pepper, and dried basil. Cook until golden and cooked through, about 6–8 minutes. Remove and set aside.
5. **Cook Aromatics**
6. In the same skillet, sauté shallot and garlic in olive oil for 2–3 minutes until fragrant.
7. **Simmer Tomatoes & Deglaze**
8. Add cherry tomatoes. Cook 5 minutes, pressing them to release juices. Stir in Italian herb blend and tomato paste. Deglaze with white wine.
9. **Make the Sauce**
10. Reduce heat to medium-low. Add fresh basil and heavy cream. Simmer gently for 2 minutes.
11. **Combine and Finish**
12. Add chicken, rigatoni, and Parmesan to the sauce. Toss gently, using pasta water to loosen as needed. Adjust seasoning to taste.
13. **Serve**
14. Plate hot and top with extra Parmesan and fresh basil. Optional: drizzle olive oil or cracked black pepper before serving.

Notes

– Use fresh basil at the end for the best flavor.
– Substitute pasta types or protein as needed.
– Great for meal prep—tastes even better the next day!

FAQs

❓ Can I use canned tomatoes instead of fresh cherry tomatoes?

Absolutely. Use about 1 cup of drained diced tomatoes. Just note that the flavor may be slightly more mellow than fresh cherry tomatoes.

❓ What can I substitute for white wine?

You can replace white wine with chicken broth or reserved pasta water. You’ll still get great depth of flavor without the alcohol.

❓ Is it okay to use dried basil?

Fresh basil is ideal, but if that’s not available, use 2 tablespoons of dried basil. Add it with the tomato paste instead of at the end.

❓ How do I reheat leftovers without drying out the chicken?

Warm the pasta gently over medium-low heat with a splash of milk or cream. Stir frequently to keep the sauce smooth and the chicken juicy.

❓ Can I make this ahead of time?

Yes! This dish actually tastes even better the next day. Store in an airtight container for up to 4 days in the fridge or 3 months in the freezer.

Conclusion

This Tomato Basil Chicken Pasta strikes the perfect balance between comforting and fresh. With tender chicken, sweet cherry tomatoes, and a touch of cream, it’s a go-to recipe that feels special without being fussy. Whether you’re cooking for your family or hosting guests, this dish always delivers bold flavor and hearty satisfaction. Plus, with simple ingredients and flexible options, it’s easy to make it your own.