Save The first time I made this pasta was on a rainy Tuesday when I needed something comforting but didnt want to spend hours at the stove. The way the cream swirled into the tomatoes made the most beautiful sunset color in the pan, and I knew it was going to be special before even taking a bite.
I served this to my sister when she was having a particularly rough week at work. She texted me the next morning asking for the recipe because she wanted to make it for her roommate who had been studying for exams nonstop. Food has this way of saying Im here for you without actually saying anything at all.
Ingredients
- Penne pasta: The ridges hold onto sauce beautifully, and the tube shape lets the creamy tomato sauce get inside every piece
- Chicken breasts: Boneless and skinless cooks quickly and stays tender, just dont overcook them or theyll turn rubbery
- Salt and black pepper: Season the chicken generously because underseasoned meat is the biggest mistake home cooks make
- Olive oil: Use regular olive oil for cooking, save the expensive extra virgin for finishing or dressings
- Unsalted butter: Unsalted lets you control the salt level since the cheese and seasonings add plenty already
- Yellow onion: Finely chopped so it virtually disappears into the sauce, leaving just sweetness behind
- Garlic cloves: Fresh minced garlic is non negotiable here, jarred garlic has a weird aftertaste
- Red pepper flakes: Optional but adds this gentle warmth that makes the dish feel complete
- Crushed tomatoes: Canned tomatoes are actually better than fresh for sauce because theyre consistently ripe and sweet
- Heavy cream: This transforms the tomato sauce into something luxurious and restaurant worthy
- Freshly grated parmesan: Pre grated cheese has anti caking agents that prevent it from melting smoothly
- Fresh basil: Add half at the end and half as garnish so you get basil in every bite and a pretty presentation
Instructions
- Start the pasta water:
- Bring a large pot of salted water to boil and cook penne until al dente, then drain but save half a cup of the starchy cooking water before you forget
- Season and sear the chicken:
- Sprinkle both sides of the chicken with salt and pepper, then cook in hot olive oil about 5 minutes per side until golden and cooked through
- Let the chicken rest:
- Move the cooked chicken to a plate and wait 5 minutes before slicing, this keeps all the juices inside instead of on your cutting board
- Build the flavor base:
- In the same pan, melt butter and cook onion until soft, then add garlic and red pepper flakes for just a minute until fragrant
- Add the tomatoes:
- Pour in crushed tomatoes and let simmer 5 minutes while you scrape up any browned bits from the bottom of the pan
- Make it creamy:
- Lower the heat and stir in heavy cream, letting it bubble gently for a few minutes until slightly thickened
- Add the cheese and herbs:
- Stir in parmesan and half the basil until cheese melts, then taste and add more salt or pepper if needed
- Bring it all together:
- Toss sliced chicken and cooked pasta in the sauce, adding splash of pasta water if it looks too thick
- Serve it up:
- Plate immediately topped with remaining basil and extra parmesan because cheese should never be rationed
Save This recipe became my go to for new neighbors and coworkers. Theres something universally reassuring about pasta that makes people feel at home, even if theyre sitting at a strangers table. I once made it for a family who just moved from abroad, and the mom asked for the recipe because it reminded her of Sunday dinners back home.
Making It Your Own
Sometimes I add sautéed spinach or mushrooms when I want to sneak in extra vegetables. The sauce is forgiving and plays well with whatever you have in the fridge. Ive even used half and half instead of heavy cream in a pinch, though the sauce wont be quite as rich.
Pairing Suggestions
A crisp white wine like Pinot Grigio cuts through the creaminess perfectly. For non drinkers, sparkling water with lemon works just as well. A simple green salad with vinaigrette balances the richness, and garlic bread is never a bad idea.
Storage And Reheating
This keeps well in the fridge for 3 to 4 days and actually tastes better the next day when the flavors have melded. Reheat gently with a splash of water or milk to loosen the sauce. Freezing works but the cream can separate slightly, though it still tastes delicious.
- Undercook the pasta by 1 minute if you plan to freeze portions
- Store pasta and sauce separately if possible for the best texture
- Reheat on the stove over low heat, not the microwave, for best results
Save Some recipes are just reliable, the kind you turn to without overthinking. This is one of those dishes that shows up on my table at least twice a month, and nobody ever complains.
Common Questions
- → How do I ensure the chicken stays tender?
Cook chicken breasts over medium-high heat until golden but not overdone, then let rest before slicing to retain juices.
- → Can I use a different pasta shape?
Yes, short pasta like rigatoni or fusilli work well as they hold the creamy sauce nicely.
- → How do I make the sauce extra creamy?
Incorporate reserved pasta water gradually and stir in butter with cream to achieve a silky texture.
- → Is fresh basil necessary for the best flavor?
Fresh basil adds bright, aromatic notes that elevate the sauce; dried basil can be a substitute but with milder taste.
- → What can I add for a slight spicy kick?
Red pepper flakes can be added to taste during the sauce preparation to introduce gentle heat.