Tomato Basil Chicken and Pasta

Have I mentioned before that I love cream sauces? Yes? Constantly? Ah well, let me say it again: I really really love cream sauces.

In execution, this dish is very similar to the Lighter Cajun Chicken Pasta that I cook about once a week. The flavors are just a tinge more Italian. And just like the Cajun Pasta, for a richer sauce, use more or all heavy cream in place of the whole milk. 


Tomato Basil Chicken and Pasta
Serves two


2 chicken breasts pounded to an even thickness
1 tablespoon olive oil
3 oz whole grain pasta
a couple of fresh basil leaves
1 ripe tomato, cut into chunks
1 clove of garlic, finely minced
1/4 cup heavy cream
3/4 cup whole milk
1/4 cup grated Parmesan cheese
Salt and pepper to taste


Preheat the oven to 350 degrees. 

Season the chicken breasts with salt and pepper on both sides. Cook pasta according to package directions and drain.

In a large non-stick skillet, heat the oil with a few shreds of basil. Lay the chicken down in the pan and cook for 3 minutes. Flip and cook another 3 minutes. Transfer the chicken to a rimmed baking dish and place in the oven for 12-15 minutes or until cooked through.

In the pan the chicken was cooked in, toss the tomatoes over medium heat until they begin to soften. Add the garlic and stir. Once the garlic is fragrant but not browned, pour in the cream and milk. Shred some more basil leaves into the sauce and add salt and pepper to taste.

Reduce over medium heat until the sauce begins to thicken, about 5-8 minutes. Stir in the Parmesan cheese until melted and fully incorporated before turning off the heat.

Toss the cooked pasta in the sauce and serve topped with sliced chicken. Pour any remaining sauce over top.