Tomato Basil Chicken Pasta
A savory and aromatic pasta dish featuring tender chicken, fresh tomatoes, and fragrant basil that comes together quickly for a delightful weeknight dinner.
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Ingredients
Yields 4 servings
- (12 oz) penne pasta
- (2) boneless, skinless chicken breasts
- (2 tbsp) olive oil
- (3 cloves) garlic
- (1) onion
- (14 oz) diced tomatoes
- (1/4 cups) fresh basil leaves
- (1 tsp) salt
- (1/2 tsp) black pepper
- (1/4 tsp) red pepper flakes (optional)
- (1/2 cups) grated Parmesan cheese
Instructions
- 1
Bring a large pot of salted water to a boil and add the (12 oz) penne pasta. Cook according to package instructions until al dente, then drain and set aside.
- 2
While the pasta cooks, heat (2 tbsp) olive oil in a large skillet over medium heat. Season the (2) boneless, skinless chicken breasts with (1 tsp) salt and (1/2 tsp) black pepper.
- 3
Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove from skillet and let rest before slicing.
- 4
In the same skillet, add (1) diced onion and (3 cloves) minced garlic. Sauté for about 2-3 minutes until the onion is translucent and fragrant.
- 5
Add (14 oz) diced tomatoes (with juices) to the skillet along with (1/4 tsp) red pepper flakes if using. Stir and simmer for 5-7 minutes, allowing the sauce to thicken slightly.
- 6
While the sauce simmers, slice the cooked chicken into strips. Add the chicken strips and (1/4 cup) fresh basil leaves to the sauce and stir to combine.
- 7
Add the cooked penne pasta to the skillet and toss everything together until well coated. Adjust seasoning with extra salt and pepper if necessary.
- 8
Serve hot, garnished with (1/2 cup) grated Parmesan cheese.
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