Save to Pinterest Rain was drumming against my kitchen window last Tuesday when I threw this together for my sister who showed up hungry and unexpected. The way the garlic hits that olive oil still reminds me of tiny Italian restaurants tucked into side streets where you can hear the chefs laughing in the back. Something about this dish just works whether it's a Tuesday rescue or a Sunday dinner with people you actually like having over.
Last summer my neighbor Luke smelled this cooking through his open window and showed up with a loaf of bread on his porch. We ate standing up in my kitchen while he talked about his garden and I learned that fresh basil makes people forgive almost anything else that went wrong during the day.
Ingredients
- 350 g (12 oz) short pasta: I grab whatever curved pasta catches my eye because those little tubes and ridges are secretly what makes the sauce stick to every bite
- Generous pinch of salt: Pasta water should taste like the ocean not like you forgot it entirely
- 2 medium boneless skinless chicken breasts: Cut them into pieces smaller than you think you need because they shrink when they hit the heat
- 1 tbsp olive oil: Use the good stuff here since it's carrying all that chicken flavor
- 1/2 tsp salt and 1/4 tsp black pepper: Your only chance to season the actual meat itself
- 2 tbsp olive oil: Fresh oil for the sauce base because the chicken pan will have those delicious brown bits
- 3 cloves garlic minced: Do not let this brown or the whole dish starts tasting like burnt mistakes
- 800 g (28 oz) canned diced tomatoes: Good canned tomatoes beat sad fresh ones any day of the week
- 1/2 tsp sugar: Just enough to tame the acid without making it taste like dessert
- 1/2 tsp salt: Start here and trust your own tongue later
- 1/4 tsp crushed red pepper flakes: Optional unless you believe pasta should whisper at you a little
- 1 loosely packed cup fresh basil leaves: Tear them with your hands and watch how much more perfume you get than chopping
- 40 g (1/3 cup) freshly grated Parmesan cheese: Buy the wedge and grate it yourself because the pre grated stuff is basically sawdust
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil and cook pasta until al dente then scoop out 1/2 cup of that starchy water before draining because that liquid gold will save your sauce later
- Cook the chicken while you wait:
- Season the pieces with salt and pepper then heat 1 tbsp olive oil in a large skillet over medium high heat until it shimmers slightly and add chicken sautéing until golden and cooked through about 5 to 7 minutes before moving it to a plate
- Build your flavor foundation:
- In that same pan add 2 tbsp olive oil and the minced garlic cooking for just 30 seconds until you can smell it but before it turns even slightly brown
- Make the sauce sing:
- Pour in the diced tomatoes with all their juice plus the sugar salt and red pepper flakes if you're using them then let it simmer uncovered for 10 to 12 minutes until it thickens enough to coat a spoon
- Bring everyone together:
- Stir in the chopped basil and cooked chicken letting everything hang out together for 2 to 3 minutes then add the drained pasta tossing until it looks like the sauce and pasta have been friends forever and adding a splash of that pasta water if it needs help loosening up
- Finish it right:
- Pull the pan off the heat and fold in the grated Parmesan cheese then serve immediately with more basil and Parmesan on top because nobody ever complained about too much cheese
Save to Pinterest My friend Mara called this her emergency comfort food after her third kid was born and I dropped off a container on her porch. She texted me at midnight saying she ate it cold standing over the sink which honestly is the highest compliment I have ever received.
Making It Your Own
Skip the chicken entirely and toss in sautéed zucchini or mushrooms for a vegetarian version that still feels substantial. I have used chickpeas in a pinch and nobody noticed the difference.
What To Drink With It
A crisp Pinot Grigio cuts through the tomato acidity while sparkling water with lemon keeps things light. My brother swears by cheap red wine but he also puts ketchup on his eggs so take that with a grain of salt.
The Leftover Situation
This actually tastes better the next day when the flavors have had time to really get to know each other in the refrigerator. Pack it up for lunch and watch your coworkers get weirdly jealous of your Tupperware.
- Reheat with a splash of water to bring the sauce back to life
- The pasta will absorb more liquid overnight so plan accordingly
- Fresh basil goes black in the fridge so add new leaves when reheating
Save to Pinterest Hope this becomes one of those recipes you know by heart eventually.
Recipe FAQs
- → Can I use fresh tomatoes instead of canned?
Yes, absolutely. Use ripe, in-season tomatoes and blanch them briefly to remove the skins. You'll need about 800g of fresh tomatoes. Chop them and proceed as directed. Fresh tomatoes may release more liquid, so simmer slightly longer to achieve the desired consistency.
- → What pasta shapes work best?
Short tubular or twisted pasta like penne, rigatoni, or fusilli are ideal because they catch and hold the sauce beautifully. You can also use fettuccine or spaghetti if preferred, though the sauce clings better to shorter shapes.
- → How do I keep the chicken tender?
Cut the chicken into uniform bite-sized pieces and avoid overcooking. Cook for 5-7 minutes until just cooked through. Don't let it dry out by cooking beyond that point. The residual heat while simmering in the sauce will keep it moist.
- → Can I make this vegetarian?
Yes, simply omit the chicken and add sautéed vegetables like zucchini, mushrooms, or bell peppers instead. The cooking time remains about the same, and you'll maintain the same satisfying, protein-rich profile with pasta and Parmesan.
- → What's the purpose of reserved pasta water?
Pasta water contains starch that helps emulsify and thicken the sauce naturally while adding a silky texture. If your sauce seems too thick after combining with pasta, add a splash of reserved water and toss until you reach the desired consistency.
- → Can I prepare this ahead of time?
You can prepare the sauce several hours ahead and refrigerate it. Simply reheat gently before adding the cooked pasta. For best results, cook the pasta fresh just before serving to maintain its al dente texture.