Save My neighbor knocked on my door one Tuesday evening holding a basket of tomatoes from her garden, more than she could use before they turned. I had chicken thawing and a box of penne in the cupboard, so I decided to wing it. What came together in under an hour tasted like something I'd order at a trattoria. Now every time summer tomatoes pile up on my counter, I know exactly what to do.
I made this for my kids on a night when I was too tired to think. They scraped their plates clean without a single complaint, and my youngest asked if we could have it again the next week. Watching them twirl pasta onto their forks while chatting about their day reminded me that the best meals dont need to be fancy. Sometimes all you need is something warm, flavorful, and made with a little bit of care.
Ingredients
- Short pasta (350 g): Penne, rigatoni, or fusilli all work beautifully because their ridges and shapes catch the chunky tomato sauce, making every bite satisfying.
- Boneless chicken breasts (350 g): Cut them into bite-sized pieces so they cook quickly and evenly, and dont skip the seasoning or theyll taste flat against the vibrant sauce.
- Olive oil (3 tbsp total): Used twice, first to sear the chicken until golden, then to bloom the garlic for a fragrant base that makes the whole kitchen smell incredible.
- Garlic (3 cloves): Mince it finely and watch it closely so it turns golden and sweet, not bitter and burnt.
- Canned diced tomatoes (800 g): The backbone of the sauce, they simmer down into a rich, slightly chunky base that tastes surprisingly fresh, especially with a pinch of sugar to tame any acidity.
- Fresh basil (1 cup): Roughly chop it and stir it in toward the end so it stays bright green and aromatic, filling your kitchen with that unmistakable summery scent.
- Parmesan cheese (40 g): Freshly grated melts right into the hot pasta, adding a salty, nutty richness that ties everything together.
- Salt, pepper, and red pepper flakes: Season in layers as you cook, tasting as you go, and add a pinch of heat if you like a little kick.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, with just a slight bite in the center. Before draining, scoop out half a cup of that starchy pasta water, it will help the sauce cling beautifully later.
- Sear the chicken:
- Season your chicken pieces with salt and pepper, then cook them in hot olive oil until theyre golden on the outside and cooked through, about 5 to 7 minutes. Set them aside on a plate while you build the sauce in the same skillet.
- Bloom the garlic:
- Add more olive oil to the skillet and toss in your minced garlic, stirring constantly for about 30 seconds until it smells amazing but hasnt turned brown. This step fills your kitchen with the kind of aroma that makes everyone wander in asking whats for dinner.
- Simmer the tomatoes:
- Pour in the canned tomatoes with all their juice, then add sugar, salt, and red pepper flakes if youre using them. Let everything simmer uncovered for 10 to 12 minutes, stirring now and then, until the sauce thickens just enough to coat the back of a spoon.
- Add basil and chicken:
- Stir in your chopped basil and the cooked chicken, letting them simmer together for 2 to 3 minutes so the flavors meld and the chicken warms through.
- Toss with pasta:
- Add the drained pasta directly into the skillet and toss everything together, adding splashes of that reserved pasta water if the sauce feels too thick. You want every piece of pasta coated in that vibrant, tomatoey goodness.
- Finish and serve:
- Remove the skillet from the heat and stir in the grated Parmesan, letting it melt into the sauce. Serve immediately with extra Parmesan and fresh basil scattered on top.
Save One night I doubled the recipe for a potluck, and a friend who claimed she didnt like chicken pasta asked for the recipe before she even finished her plate. She texted me two days later to say shed made it for her family and they loved it. Knowing this dish traveled from my kitchen to hers and brought the same kind of easy joy made me realize how recipes become more than instructions, they become little gifts we pass along.
How to Choose the Right Pasta
Short pasta shapes work best here because they catch the chunky tomato sauce and pieces of chicken in every forkful. Penne, rigatoni, and fusilli all have ridges or curves that hold onto the sauce instead of letting it slide off. Ive tried this with spaghetti once and it was fine, but it didnt have that same satisfying bite where pasta, sauce, and chicken all come together in one scoop. If youre using whole wheat or gluten free pasta, just keep an eye on the cooking time because they can go from perfect to mushy faster than regular pasta.
Making It Your Own
This recipe is forgiving and welcomes changes based on what you have or what you love. If you want it vegetarian, skip the chicken and add sauteed zucchini, mushrooms, or even roasted eggplant for heartiness. Sometimes I toss in a handful of spinach at the end, letting it wilt into the sauce for extra color and nutrition. You can also swap the Parmesan for Pecorino Romano if you like a sharper, saltier finish. The beauty of this dish is that it adapts to your mood and your pantry without losing its soul.
Storage and Reheating Tips
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day when the basil and garlic have had time to infuse everything. When reheating, add a splash of water or broth to the pan and warm it gently over medium heat, stirring occasionally so the pasta doesnt dry out. You can also microwave individual portions, but cover the bowl with a damp paper towel to keep the pasta from getting rubbery.
- Let the pasta cool completely before storing it to prevent condensation that makes everything soggy.
- If youre meal prepping, keep the sauce and pasta separate until youre ready to eat so the noodles stay firm.
- Freeze individual portions in freezer safe containers for up to two months and reheat straight from frozen for an easy weeknight dinner.
Save This is the kind of dish that makes weeknights feel a little less chaotic and a little more intentional. I hope it becomes one of those recipes you reach for when you need something comforting, quick, and dependably delicious.
Recipe FAQ
- → Can I use fresh tomatoes instead of canned?
Yes, absolutely. Use ripe, in-season fresh tomatoes, roughly chopped or diced. You'll need about the same volume as the canned tomatoes. Fresh tomatoes may release more liquid, so adjust your simmering time accordingly.
- → How do I prevent the sauce from becoming too watery?
Simmer the tomato sauce uncovered for 10–12 minutes, stirring occasionally. This allows excess moisture to evaporate and the sauce to thicken naturally. The pasta water you reserved can help loosen the sauce if it becomes too thick when combining with pasta.
- → Can I make this vegetarian?
Definitely. Simply omit the chicken and add sautéed vegetables like zucchini, mushrooms, or bell peppers instead. Sauté them until tender before adding the tomato sauce, and the cooking time remains about the same.
- → What pasta shape works best?
Short pasta shapes like penne, rigatoni, or fusilli are ideal because they trap the sauce well. However, any pasta you prefer will work—spaghetti or linguine are excellent alternatives if you have them on hand.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to restore the sauce consistency. You can also freeze portions for up to one month.
- → What wine pairs well with this dish?
A crisp Pinot Grigio complements the fresh basil and tomato sauce beautifully. Alternatively, serve with sparkling water with lemon for a refreshing non-alcoholic pairing.