Easy Tomato Basil Chicken and Pasta is a complete 4-serving dinner made in about 35–40 minutes. Tender bite-size chicken, short pasta, canned diced tomatoes, garlic, fresh basil, and Parmesan come together in one satisfying skillet meal that is practical enough for a weeknight and flavorful enough for company.
Each forkful brings juicy browned chicken, savory Italian seasoning, bright tomato flavor, fragrant basil, and a salty Parmesan finish. The sauce clings especially well when you reserve a little starchy pasta water, making this simple dinner taste rich without requiring a long simmer or complicated ingredients.
Jump to RecipeWhy You’ll Love This Recipe
This tomato basil chicken and pasta recipe delivers the comfort of a pasta bake with the speed of a skillet dinner. There is no need to prepare a separate sauce or wait for chicken to roast; the chicken browns while the pasta cooks, and the tomato mixture comes together in the same skillet.
The ingredient list is short, familiar, and easy to keep on hand. Canned diced tomatoes provide dependable flavor in every season, while garlic, basil, Italian seasoning, and Parmesan give the dish a distinctly Italian-inspired character without making dinner feel fussy.
It is also a flexible family meal. Leave out the red pepper flakes for a mild version, or add them when you want a gentle warmth behind the sweet tomatoes. If you enjoy cozy skillet dinners, you may also like this hearty beef goulash for another comforting option.
Ingredients You’ll Need
Start with 12 ounces of penne or another short pasta. Penne, rotini, ziti, and small shells all have plenty of surface area for the tomato sauce, and their shape makes the finished dish easy to scoop with tender chicken pieces.
Use 1 pound of boneless, skinless chicken breasts cut into 1-inch pieces. Uniform pieces cook at a similar rate, which helps you achieve browned edges without leaving smaller pieces dry while larger pieces finish cooking.
The sauce uses 2 tablespoons of olive oil, 3 minced garlic cloves, one 14.5-ounce can of diced tomatoes, and 1/2 cup of chicken broth. Choose no-salt-added tomatoes when possible so you can control the seasoning, particularly because Parmesan contributes its own savory saltiness.
For seasoning, gather 1 teaspoon of Italian seasoning, 3/4 teaspoon kosher salt divided between the chicken and sauce, and 1/4 teaspoon black pepper. You will also need 1/2 cup of fresh basil leaves, 1/2 cup of finely grated Parmesan, and an optional 1/4 teaspoon of red pepper flakes.
- Have a large pot, a colander, and a large skillet ready before you begin.
- Reserve 1 cup of pasta water before draining; even if you do not use all of it, it is useful for adjusting the sauce.
- Grate the Parmesan finely so it melts more readily into the warm pasta.
How to Make It Step-by-Step
Step 1: Bring a large pot of generously salted water to a boil. Cook the penne or other short pasta until just al dente according to the package directions, aiming for slightly less cooking if the package gives a range. Before draining, scoop out 1 cup of pasta water and set it aside.
Step 2: While the pasta cooks, season the 1-inch chicken pieces with the Italian seasoning, about 1/2 teaspoon of the kosher salt, and the black pepper. Toss the chicken in a bowl until the seasoning is distributed over all sides.
Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer when the oil is hot, then cook for 5–7 minutes, turning occasionally, until the pieces are browned and cooked through. Transfer the chicken to a plate so it does not overcook while the sauce develops.
Step 4: Pour the remaining tablespoon of olive oil into the same skillet. Add the minced garlic and the red pepper flakes if using, and cook for about 30 seconds. Stir constantly during this brief step because garlic can go from fragrant to bitter quickly.
Step 5: Add the can of diced tomatoes and 1/2 cup of chicken broth. Stir and scrape up any flavorful browned bits from the bottom of the skillet, then let the mixture simmer for 4–5 minutes. It should reduce slightly while remaining fluid enough to coat the pasta.
Step 6: Return the cooked chicken and any juices on the plate to the skillet. Add the drained pasta and toss until the sauce coats each piece. If the mixture looks thick or dry, add reserved pasta water a little at a time until the sauce looks glossy and clings to the pasta.
Step 7: Remove the skillet from the heat before adding the basil and Parmesan. Stir gently until the basil is distributed and the cheese is incorporated, then taste and adjust the salt and pepper. Serve right away with extra basil leaves and Parmesan.
Pro Tips for Best Results
The most important pasta tip is to stop cooking it when it is just al dente, or slightly under the package’s recommended time. The pasta continues cooking when it is tossed with the hot tomato sauce, allowing it to absorb flavor without becoming soft or limp.
Do not skip the reserved pasta water. Its natural starch helps the tomato sauce cling to the penne, and it loosens the skillet mixture without adding another layer of oil. Add only a splash at a time, tossing between additions, because the sauce will continue to look thinner as it warms and coats the pasta.
Brown the chicken in batches if your skillet is crowded. Too much chicken at once can release moisture and cause the pieces to steam instead of developing the golden surface that gives the finished dinner deeper flavor.
Add both the basil and Parmesan after the skillet comes off the heat. Fresh basil keeps a brighter aroma this way, while the cheese is less likely to become grainy from prolonged high heat.
For the cleanest flavor, taste at the very end. The broth, tomatoes, seasoned chicken, pasta water, and Parmesan all affect the final salt level, so waiting allows you to make a more accurate adjustment.
Serving, Storage & Variations
Serve this pasta immediately in warm bowls with extra torn basil and a final dusting of finely grated Parmesan. A simple green salad, steamed broccoli, or crisp roasted vegetables can round out the meal without competing with the tomato and basil flavors.
If you want a slightly different tomato texture, replace the canned diced tomatoes with 2 cups of halved cherry tomatoes. The canned version is especially convenient and gives a saucier result, while cherry tomatoes offer distinct juicy pieces throughout the pasta.
For a creamier variation, stir in 1/2 cup of heavy cream after the tomatoes have simmered. Keep the basil and Parmesan off the heat as written, and use reserved pasta water to adjust the final consistency if the cream makes the sauce especially thick.
Boneless, skinless chicken thighs can replace the chicken breasts. They bring a richer texture, but they generally need a few extra minutes of cooking, so check that the pieces are browned and cooked through before transferring them from the skillet.
Refrigerate leftovers in an airtight container and enjoy them within a reasonable refrigerated storage period. Reheat gently in a skillet or microwave with a splash of chicken broth or water to bring moisture back to the sauce, and finish with fresh basil if available.
For another comforting chicken dinner to add to your menu, take a look at these homemade chicken and dumplings. The recipes have different textures and cooking methods, but both make welcoming family-style meals.
Easy Tomato Basil Chicken and Pasta
Ingredients
Method
- Bring a large pot of well-salted water to a boil. Cook the pasta until just al dente according to the package directions, reserve 1 cup of pasta water, and then drain.
- Season the chicken pieces with the Italian seasoning, about 1/2 teaspoon of the kosher salt, and the black pepper. Toss well so every piece is lightly coated.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes, turning occasionally, until browned and cooked through, then transfer it to a plate.
- Add the remaining tablespoon of olive oil to the skillet. Cook the minced garlic and optional red pepper flakes for about 30 seconds, just until fragrant.
- Add the diced tomatoes and chicken broth. Simmer for 4–5 minutes, stirring occasionally, until the tomato mixture is slightly reduced.
- Return the cooked chicken to the skillet and add the drained pasta. Toss until everything is coated, adding a little reserved pasta water if the sauce needs loosening.
- Remove the skillet from the heat and stir in the fresh basil and Parmesan. Taste and adjust the salt and pepper, then serve immediately with extra basil and Parmesan.
Notes
Final Thoughts
Easy Tomato Basil Chicken and Pasta proves that a memorable dinner does not need a long ingredient list or an afternoon in the kitchen. In roughly 35–40 minutes, you can bring together tender seasoned chicken, al dente pasta, a lightly reduced tomato sauce, fragrant basil, and Parmesan in one warm skillet.
Keep the pasta slightly undercooked, save the starchy cooking water, and finish the dish off the heat for the best texture and flavor. Those small details make the sauce cling, keep the herbs fresh, and help the cheese blend smoothly.
Once dinner is finished, a chilled sweet treat can make the meal feel complete. Save this blueberry frozen yogurt bark for a simple dessert or snack on another day, and return to this skillet pasta whenever you need a dependable, crowd-pleasing dinner.
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