Tomato Basil Chicken Pasta is the kind of dish that turns a hectic weeknight into something truly special. With its tender chunks of chicken, juicy cherry tomatoes, and the unmistakable aroma of fresh basil, this pasta delivers bold Italian-inspired flavors in under an hour. It’s rich without being heavy, creamy yet fresh — a comfort food staple that won’t weigh you down. Whether you’re cooking for your family or entertaining guests, this one-pan wonder hits all the right notes. And the best part? You probably already have most of the ingredients sitting in your kitchen.
Why You’ll Love This Recipe
- Fast and fuss-free – This Tomato Basil Chicken Pasta comes together in just about 40 minutes, making it perfect for busy weeknights.
- One pan, less mess – You’ll only need one skillet and one pot, meaning cleanup is quick and painless.
- Bright, fresh flavor – Juicy tomatoes, fragrant basil, and a touch of garlic create a sauce that’s both creamy and vibrant.
- Protein-rich and satisfying – Lean chicken breast adds hearty substance to every bite, while rigatoni gives the dish that perfect al dente chew.
- Pantry-friendly ingredients – Most of what you need—pasta, canned tomatoes, herbs, garlic—you probably already have on hand.
- Customizable – Swap in different pasta shapes, try chicken thighs, or adjust the creaminess to your taste.
Ingredients
For the Pasta
- 10 oz rigatoni (or your favorite pasta shape)
- 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 (or ⅓ cup yellow onion)
- 2 large garlic cloves, chopped
- 14 oz cherry tomatoes (whole or halved)
- 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 for a lighter version)
- ⅓ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add rigatoni and cook until al dente, following the package directions.
- Reserve 2 cups of pasta water, then drain and set pasta aside.
2. Sauté the Chicken
- In a large skillet over medium-high heat, warm 1 tbsp olive oil.
- Add diced chicken, salt, pepper, and dried basil.
- Cook for 6–8 minutes until golden and fully cooked.
- Remove chicken from skillet and set aside.
3. Cook Aromatics
- In the same pan, add the remaining 1 tbsp olive oil.
- Sauté minced shallot and chopped garlic for 2–3 minutes until soft and fragrant.
4. Simmer Tomatoes & Deglaze
- Add cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally.
- Gently press tomatoes to release juices, then stir in Italian herb blend and tomato paste.
- Pour in white wine and let it simmer for 1–2 minutes to cook off the alcohol.
5. Make the Creamy Sauce
- Lower heat to medium-low.
- Stir in torn fresh basil and heavy cream.
- Simmer gently for 2 minutes, making sure the cream doesn’t boil.
6. Combine Everything
- Return cooked chicken to the pan.
- Add rigatoni and Parmesan cheese.
- Toss gently, adding reserved pasta water as needed to create a smooth, silky sauce.
- Taste and adjust seasoning with salt and pepper.
7. Serve
- Plate the pasta while hot.
- Top with extra Parmesan and a few fresh basil leaves.
- Optional: drizzle with olive oil or sprinkle with black pepper for a finishing touch.
Recipe Details
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Total Time: 37 minutes
- Servings: 4
- Skill Level: Easy
- Estimated Cost: Moderate
Nutrition Facts (Per Serving — Approximate)
- Calories: 480–520
- Protein: 24–28 g
- Fat: 20–25 g
- Carbohydrates: 40–45 g
- Fiber: 3–4 g
- Sugar: 5–7 g
- Sodium: 550–650 mg
Note: Nutrition may vary based on specific ingredients and substitutions used.
Tips & Variations
✅ Expert Tips
- Don’t overcook the chicken – Cook just until golden and no longer pink. Overcooked chicken becomes dry and rubbery.
- Avoid curdled cream – Lower the heat before adding cream and let the tomato mixture cool slightly.
- Use reserved pasta water wisely – Add it a little at a time to loosen and emulsify the sauce.
- Add basil last – Stir in fresh basil at the very end to preserve its vibrant flavor and color.
🔁 Easy Variations
- Pasta swap – Use penne, fusilli, or even spaghetti if you don’t have rigatoni.
- Protein change – Try chicken thighs for extra tenderness or toss in leftover rotisserie chicken.
- Lighten it up – Use half-and-half or whole milk with a bit of cream cheese in place of heavy cream.
- Wine-free option – Substitute chicken broth or reserved pasta water for a family-friendly version.
- Dairy-free version – Use unsweetened cashew cream or a dairy-free creamer alternative and skip the Parmesan.
Tomato Basil Chicken Pasta
Equipment
- – Large pot
- – Large skillet
- Wooden spoon or spatula
- – Chef’s knife
- – Cutting board
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
Instructions
- **Cook the Pasta**
- 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.
- **Sauté the Chicken**
- 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.
- **Cook Aromatics**
- In the same skillet, sauté shallot and garlic in olive oil for 2–3 minutes until fragrant.
- **Simmer Tomatoes & Deglaze**
- Add cherry tomatoes. Cook 5 minutes, pressing them to release juices. Stir in Italian herb blend and tomato paste. Deglaze with white wine.
- **Make the Sauce**
- Reduce heat to medium-low. Add fresh basil and heavy cream. Simmer gently for 2 minutes.
- **Combine and Finish**
- Add chicken, rigatoni, and Parmesan to the sauce. Toss gently, using pasta water to loosen as needed. Adjust seasoning to taste.
- **Serve**
- Plate hot and top with extra Parmesan and fresh basil. Optional: drizzle olive oil or cracked black pepper before serving.
Notes
– Substitute pasta types or protein as needed.
– Great for meal prep—tastes even better the next day!
FAQs
Can I make this ahead of time?
Absolutely. Tomato Basil Chicken Pasta stores well in the fridge for up to 4 days. In fact, the flavors deepen overnight, making leftovers even better.
Can I freeze it?
Yes! Freeze in an airtight container for up to 3 months. Just note that the cream sauce may separate slightly upon thawing. Stirring it gently while reheating brings it back together.
What if I don’t have fresh basil?
No problem. Use 2 tablespoons of dried basil instead and add it with the other seasonings during cooking.
Can I skip the wine?
Definitely. Replace the wine with chicken broth or even reserved pasta water. The dish still turns out flavorful and satisfying.
Is this dish spicy?
Not at all. But if you like a little kick, add a pinch of red pepper flakes when sautéing the garlic.
Conclusion
Tomato Basil Chicken Pasta is a go-to recipe that delivers big flavor with minimal effort. It’s creamy, comforting, and packed with fresh ingredients that come together beautifully in one skillet. Whether you’re whipping it up on a weeknight or serving it to friends over a glass of white wine, this dish never disappoints. Keep it simple or make it your own with easy swaps — either way, this pasta is guaranteed to earn a spot in your regular dinner rotation.