Chicken and pasta with garlic tomato sauce

I cannot wait to shove this recipe at you — it’s one of those dishes I make when I want dinner to feel like a warm hug without a lot of fuss. The first two minutes in the kitchen smell like toasted garlic and sun-ripened tomatoes, and I get genuinely giddy watching the sauce go from bright red to silky and glossy. This Chicken and Pasta with Garlic Tomato Sauce comes together fast, sings with fresh basil and Parmesan, and makes the whole house smell like you definitely spent more time cooking than you actually did. Ready to make your kitchen smell amazing and your weeknight feel fancy? Let’s go.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This recipe balances bright, garlicky tomato flavor with juicy, pan-seared chicken and pasta that clings to the sauce like it belongs there. It’s quick enough for a weeknight but comforting enough for guests. The texture contrast—tender chicken, chewy al dente pasta, and a glossy sauce—hits all the right notes. Plus, it’s forgiving: burnt the garlic a little? No sweat—add a squeeze of lemon and some basil and you’re back in business. Honestly, it’s so easy even your takeout app will take the night off.

Ingredients

For the Main Dish:

• 1.5 lb boneless, skinless **chicken breasts** (trimmed and cut into 1-inch pieces)
• 12 oz **pasta** (penne, rigatoni, or spaghetti)
• 2 tbsp **olive oil**, plus more for finishing
• 1 tbsp **butter** (optional, for richness)
• 1 small **onion**, finely chopped (about 1 cup)
• 4 cloves **garlic**, minced (about 2 tbsp)
• 28 oz can **crushed tomatoes**
• 2 tbsp **tomato paste**
• 1/2 cup **chicken broth** or water
• 1/4 tsp **red pepper flakes** (optional)
• 1 tsp granulated **sugar** (balances acidity)
• Salt & freshly ground black pepper, to taste
• 1/4 cup chopped **fresh basil** (plus extra for garnish)
• 1/2 cup grated **Parmesan cheese**, plus extra for serving

For the Sauce / Garnish (if applicable):

• Extra **Parmesan**, chopped **parsley**, lemon wedges, and extra red pepper flakes for serving.
• Swap-in: toasted pine nuts or a spoonful of ricotta to finish for creaminess.

How I Make It

Step 1:

Bring a large pot of water to a roaring boil; salt it like the sea. Drop in the **pasta** and cook until **al dente**—usually about 9–11 minutes depending on the shape. While the pasta cooks, pat the **chicken** dry and season generously with salt and pepper.

Step 2:

Heat a large skillet over medium-high heat and add **2 tbsp olive oil**. When the oil shimmers, add the chicken in a single layer. Let it sizzle and brown—don’t crowd the pan—about 4–5 minutes2–3 minutes until cooked through. (Tip: chicken should reach 165°F.) Transfer the chicken to a plate and tent loosely with foil.

Step 3:

Lower the heat to medium, add **1 tbsp butter** (if using) and a splash more olive oil. Toss in the **onion** and cook until translucent and soft, about 4 minutes. Add the **garlic** and **tomato paste**; stir for 30–45 seconds—you want fragrant, slightly toasted garlic and paste that darkens a touch. The kitchen should smell sweet and savory right here.

Step 4:

Pour in the **chicken broth** to deglaze the pan, scraping up any browned bits (that’s flavor). Add the **crushed tomatoes**, **red pepper flakes**, and **sugar**. Simmer the sauce gently for about 10–12 minutes, stirring occasionally, until it thickens and the color deepens to a rich red. Taste and adjust salt and pepper.

Step 5:

Return the chicken to the skillet and simmer everything together for another 3–4 minutes so the flavors marry. Reserve about 1 cup of pasta water before draining your pasta. Toss the drained pasta into the sauce with **1/2 cup grated Parmesan** and a splash of reserved pasta water to loosen the sauce until it clings to every noodle. Stir in **1/4 cup basil** and finish with a drizzle of olive oil. Serve hot with extra Parmesan and basil on top.

Pro Tips

• Use high-quality canned **crushed tomatoes**—they make a huge difference. I reach for San Marzano-style or an unseasoned crushed variety.
• Always reserve a cup of pasta water. Its starch helps the sauce cling to pasta and makes a silky finish.
• Pound chicken pieces to even thickness or cut into uniform pieces so everything cooks in the same time window.
• If the sauce tastes flat, add a pinch of sugar or a squeeze of lemon to brighten it. Taste as you go—always.

Common Mistakes to Avoid

• Skipping preheating: Throwing chicken into a cold pan prevents browning and ruins that sizzle we want.
• Overmixing: Stirring pasta constantly while it cooks or beating chicken batter (if you bread it) leads to gummy texture.
• Guessing cook time: Use a thermometer or visual cues—don’t rely on “looks right.”
• Overcrowding pans: Give chicken space so it browns instead of steams. Brown equals flavor.

Alternatives & Substitutions

• Chicken ↔ Tofu: Use extra-firm tofu, pressed and cubed; pan-sear until golden. Texture changes but keeps protein hearty.
• Pasta: Swap for gluten-free pasta—cook times vary, so follow package directions.
• Parmesan ↔ Nutritional yeast: For dairy-free, use nutritional yeast or a dollop of dairy-free ricotta for creaminess.
• Butter ↔ Olive oil: You can skip butter for dairy-free—your sauce stays bright and lighter.

Variations & Tips

• Make it spicy: boost red pepper flakes to 1 tsp and add spicy sausage with the chicken.
• Kid-friendly: omit red pepper flakes and blitz the sauce for a smoother texture kids love.
• Vegetarian: swap chicken for sautéed mushrooms and white beans for protein.
• Creamy twist: stir in 1/2 cup heavy cream or Greek yogurt off heat for a pink, creamy sauce.
• Summer twist: add halved cherry tomatoes and fresh summer basil instead of canned tomatoes for a lighter taste.
• Oven-finish: top with mozzarella and broil a minute for a bubbly finish—watch it closely!

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the components separately—pasta slightly underdone and sauce cooled—then refrigerate up to 3 days. Reheat sauce in a skillet, add pasta, and splash reserved pasta water to loosen. For longer storage, freeze the sauce (not the pasta) up to 3 months.

Can I double the recipe?

Sure thing. Use a wider pot and skillet so nothing crowds. You might need to cook the chicken in batches to keep that golden sear.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you swap—so 3/4 tbsp oil for every tablespoon of butter.

How do I know it’s done?

You’ll see the chicken’s juices run clear and it will register 165°F. The sauce should reduce to a slightly thick consistency that coats a spoon, and the pasta should feel tender with a little bite—al dente.

What if I don’t have ingredient X?

No panic. Quick swaps: no basil? Use parsley and lemon zest. No crushed tomatoes? Use diced tomatoes and blitz briefly in a blender. No Parmesan? Nutritional yeast or a little extra butter works in a pinch.

How I Like to Serve It

I serve this straight from the skillet with a stack of crusty bread to mop up the sauce, a simple green salad, and a chilled glass of Pinot Grigio or an easy lemonade for the kids. It works for weeknights, dates at home, or a small family gathering. In colder months, I add a side of roasted vegetables; in summer, I double the basil and open the windows.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
• Safe internal temp for chicken: 165°F. Use an instant-read thermometer to be sure.

Final Thoughts

Closing: You just made a comforting, flavorful dinner that smells like a kitchen full of love—now go impress someone, or just yourself, with your homemade masterpiece!