Save There's something about a creamy tomato sauce that brings people together at the table faster than anything else I know. I stumbled onto this particular version on a weeknight when I had chicken, a can of tomatoes, and a handful of basil from my kitchen window garden, and I've been making it ever since. The way the cream swirls into the tomato creates this beautiful sunset-colored sauce that coats each piece of pasta like silk. It's not fancy, but it tastes like you've been cooking all day.
I made this for my neighbor last spring when she was going through a rough patch, and I'll never forget how she asked for the recipe before she'd even finished her plate. There's real magic in feeding someone something warm and uncomplicated when they need it most.
Ingredients
- Penne pasta, 12 oz: The ridges catch the sauce beautifully, so don't skip the tube shape even if you have something else on hand.
- Chicken breasts, 1 lb: Boneless and skinless makes this easier, and slicing them thin after cooking lets the sauce cling to every bite.
- Salt and black pepper: Season the chicken generously before it hits the pan; this is where flavor starts.
- Olive oil, 1 tbsp: Use something you'd actually eat from a spoon, not the cheapest bottle on the shelf.
- Unsalted butter, 2 tbsp: Real butter makes the aromatics smell like a proper kitchen.
- Yellow onion, 1 medium: Finely chopped so it melts into the sauce rather than announcing itself.
- Garlic cloves, 3 minced: Fresh garlic is non-negotiable here; jarred just doesn't have the same spirit.
- Red pepper flakes, 1/2 tsp: Optional, but a whisper of heat keeps the sauce from feeling one-note.
- Crushed tomatoes, 1 can (14 oz): Good quality matters because this is the foundation of everything; taste before you buy if you can.
- Heavy cream, 1/2 cup: This is what transforms tomato sauce into something luxurious and silky.
- Parmesan cheese, 1/3 cup freshly grated: Freshly grated melts into the sauce like it belongs there, while pre-shredded can get grainy.
- Fresh basil, 1/2 cup chopped: Save half for finishing so you get both cooked basil depth and bright raw basil freshness.
Instructions
- Boil the pasta:
- Fill a large pot with salted water that tastes like the sea and bring it to a rolling boil. Stir in the penne and cook until it's al dente, which means it still has a little resistance when you bite it. Reserve half a cup of the starchy cooking water before you drain it—this liquid is liquid gold for making your sauce silky.
- Season and sear the chicken:
- While the water heats, pat the chicken breasts dry and season both sides with salt and pepper. Heat a large skillet over medium-high heat with the olive oil until it shimmers, then lay the chicken in carefully; you'll hear a satisfying sizzle. Cook for five to six minutes on each side until the outside turns golden and the center is cooked through, then transfer to a plate to rest for five minutes before slicing it thin.
- Build the aromatics:
- Turn the heat down to medium and add the butter to the same skillet, then scatter in the chopped onion. Let it cook for three to four minutes, stirring occasionally, until it turns translucent and smells like it's starting to caramelize. Add the minced garlic and red pepper flakes if you're using them, and cook for another minute until the kitchen smells like garlic has just arrived at a party.
- Create the tomato base:
- Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pan. Let this simmer for five minutes so the tomato flavor becomes concentrated and loses that raw canned taste.
- Marry the cream:
- Lower the heat to medium-low and pour in the heavy cream, stirring constantly so it combines smoothly with the tomato instead of curdling. Let it simmer gently for two to three minutes until the sauce is slightly thickened and looks like liquid velvet.
- Finish with cheese and basil:
- Stir in the parmesan cheese and half of the fresh basil, stirring until the cheese melts into the sauce. Taste and adjust with salt and pepper until it feels right to you.
- Combine and coat:
- Add the sliced chicken and drained pasta to the sauce, tossing everything together gently. If the sauce feels too thick, pour in a little of that reserved pasta water and stir until it coats the pasta in a silky, clingy way. Serve immediately while everything is hot, scattered with the remaining fresh basil and extra parmesan.
Save I remember cooking this for myself on a Tuesday when I wasn't expecting to feel comforted, and the smell of basil hitting the hot sauce broke something open in me. Food isn't always about feeding hunger; sometimes it's about reminding yourself that you deserve something warm and made with care.
Why Homemade Tastes Different
The moment you make a cream sauce from scratch instead of using a jar, you understand why people get devoted to cooking. A jarred sauce tastes like it was made for everyone, but when you stand at your own stove and choose the quality of cream, the amount of garlic, how long the tomato simmers—you're making something that tastes like you.
When to Deglaze
Some nights, after the onions turn translucent and soft, I splash in a tiny splash of dry white wine and let it sizzle away for a minute. This isn't a mandatory step, but it adds a whisper of brightness that feels like cooking with intention. You don't need much—just enough to wake up the pan.
The Basil Question
I've learned that basil has strong opinions about when it wants to be cooked. Added too early and it turns dark and loses its personality; added at the end and it tastes like fresh herbs actually matter. Some people swear by adding half the basil into the sauce while it simmers and the other half raw at the finish, and they're onto something real.
- If you can't find fresh basil, frozen works better than dried because it holds its essence more faithfully.
- Spinach swapped for basil creates a different but equally lovely dish with an earthiness that pairs with the cream beautifully.
- Keep a pot of basil on your windowsill in warmer months; having it right there changes how often you cook with it.
Save This recipe taught me that the best meals don't need to be complicated, just made with attention. Cook it for someone you want to make feel cared for, or cook it for yourself on a night when you need to be reminded that you deserve that.
Recipe FAQs
- → What type of pasta works best?
Penne pasta is ideal as it holds the creamy tomato-basil sauce well, but rigatoni or fusilli could also work.
- → How can I keep the chicken tender?
Cook chicken breasts over medium-high heat for 5-6 minutes per side until golden and fully cooked, then let rest before slicing to retain juiciness.
- → Can I adjust the sauce thickness?
Yes, adding reserved pasta cooking water helps achieve a silky and smooth sauce consistency.
- → Is fresh basil essential?
Fresh basil provides aromatic and herbal brightness, but spinach can be a flavorful substitute for a different twist.
- → How to add a little heat to the dish?
Incorporate red pepper flakes when sautéing garlic to introduce a subtle spicy kick.