Save to Pinterest The smell of garlic hitting olive oil still makes me stop whatever I'm doing and drift toward the kitchen. I first made this pasta back when my roommate and I were trying to cook actual meals instead of relying on takeout menus. We burned the garlic that first time, but the second attempt taught me that thirty seconds is all it takes to transform those cloves into something fragrant without turning them bitter.
Last summer my sister came over after a terrible day at work. I put a pot of water on to boil and started cutting chicken while she sat at the counter, slowly unwinding as the aroma filled the apartment. She told me later that the simple act of twirling pasta onto her fork and tasting that bright tomato-basil combination was exactly what she needed.
Ingredients
- 350 g (12 oz) short pasta: Penne, rigatoni, or fusilli catch the sauce in their crevices, and I always salt the pasta water generously
- 2 medium boneless chicken breasts: Cutting them into bite-sized pieces before cooking means every forkful has both meat and pasta
- 3 cloves garlic: Freshly minced garlic releases more oils and flavor than pre-minced jars ever could
- 800 g (28 oz) canned diced tomatoes: Keep the juice in the can, it becomes part of the sauce as everything simmers together
- 1 cup fresh basil: Rough chopping releases more of those aromatic oils than delicate tearing would
- 40 g freshly grated Parmesan: The real stuff melts into the sauce better than pre-grated shaker cheese ever will
Instructions
- Get the pasta going:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, then scoop out 1/2 cup of the cooking water before draining
- Cook the chicken:
- Season the pieces with salt and pepper, then sauté in 1 tbsp olive oil over medium-high heat until golden and cooked through, about 5 to 7 minutes
- Build the flavor base:
- In the same skillet, warm 2 tbsp olive oil and add the minced garlic, stirring for just 30 seconds until fragrant
- Simmer the sauce:
- Pour in the tomatoes with their juice along with sugar, salt, and red pepper flakes, then let it bubble uncovered for 10 to 12 minutes
- Bring it all together:
- Stir in the chopped basil and cooked chicken, simmer for 2 to 3 minutes, then add the pasta and toss until coated, adding pasta water if needed
- Finish and serve:
- Remove from heat, fold in the Parmesan, and dish it up with fresh basil leaves and extra cheese on top
Save to Pinterest My friend Marco tasted this once and declared it reminded him of Sunday dinners at his grandmothers house in Naples. High praise coming from someone who grew up with homemade pasta every week.
Making It Your Own
Sometimes I toss in sautéed zucchini or mushrooms when I want more vegetables, or use cherry tomatoes from the farmers market in August when they are at their absolute peak.
Pasta Water Wisdom
I keep a measuring cup right by the pot so I never forget to save some of that starchy water before draining. It has rescued more sauces than I care to admit.
Pairing Ideas
A crisp Pinot Grigio cuts through the richness, but honestly, cold sparkling water with a wedge of lemon works just as well.
- Let the sauce rest for two minutes after adding the pasta so everything really soaks in
- Grate extra cheese at the table because everyone loves being in control of their own topping
- This pasta reheats beautifully for lunch the next day
Save to Pinterest There is something deeply satisfying about a recipe that comes together this quickly but still tastes like you spent hours at the stove.
Recipe FAQs
- → Can I use fresh tomatoes instead of canned?
Yes, absolutely. Use about 800g of ripe fresh tomatoes. Dice them and follow the same cooking instructions. Fresh tomatoes may release more liquid, so you might need to simmer slightly longer to achieve the desired thickness.
- → How do I prevent the chicken from drying out?
Cut the chicken into uniform bite-sized pieces and don't overcook. Sauté for 5-7 minutes over medium-high heat until golden and cooked through. Adding the chicken back to the sauce for the final 2-3 minutes also helps it stay moist.
- → What type of pasta works best for this dish?
Short pasta shapes like penne, rigatoni, or fusilli work perfectly because they trap the sauce well. Avoid long pasta like spaghetti, which doesn't hold the chunky tomato-basil sauce as effectively.
- → Can I make this vegetarian?
Yes, simply omit the chicken and add sautéed vegetables like zucchini, mushrooms, or bell peppers. Cook them until tender before adding the tomato sauce. This version is equally satisfying and flavorful.
- → How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or pasta water to restore the sauce consistency. You can also add fresh basil when reheating for improved flavor.
- → What wine pairs well with this dish?
A crisp Pinot Grigio is the ideal pairing with its light acidity complementing the tomato-basil sauce and chicken. Alternatively, a light sparkling wine or even sparkling water with lemon works beautifully.