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Homemade Creamy Tomato Basil Chicken Orecchiette photo

Creamy Tomato Basil Chicken Orecchiette

This Creamy Tomato Basil Chicken Orecchiette is rich, comforting, and perfect for a quick weeknight dinner with tender chicken and luscious sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces orecchiette pasta The star pasta that holds the sauce perfectly
  • 2 tablespoons olive oil For sautéing the chicken and garlic
  • 1 pound chicken breast diced, tender protein that soaks up the sauce flavors
  • 3 cloves garlic minced, adds that essential fragrant punch
  • 14.5 ounces diced tomatoes undrained, provides a fresh, tangy base
  • 1 cup heavy cream For a luscious, velvety sauce
  • 1 teaspoon dried basil Brings warm herbal notes
  • salt and pepper to taste, to season perfectly
  • 0.5 cup grated Parmesan cheese adds a savory, cheesy finish
  • fresh basil leaves for garnish, brightens the dish with freshness and color

Equipment

  • Large pot
  • Large skillet
  • Wooden spoon or silicone spatula
  • Colander
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

Step 1: Cook the Orecchiette
  1. Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente, usually about 9 to 11 minutes. Drain and set aside, reserving about 1/2 cup of pasta water for later.
Step 2: Sauté the Chicken
  1. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the diced chicken breast. Season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and golden brown on the edges. Remove chicken from the skillet and set aside.
Step 3: Build the Sauce
  1. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in the entire can of diced tomatoes with juices and stir. Add dried basil, salt, and pepper to taste. Let it simmer for 5 minutes to meld the flavors.
Step 4: Add Cream and Cheese
  1. Reduce heat to medium-low and stir in the heavy cream. Allow the sauce to warm through but avoid boiling. Then, add the grated Parmesan cheese, stirring until melted and the sauce becomes creamy and smooth.
Step 5: Combine Pasta and Chicken
  1. Return the cooked chicken to the skillet. Add the drained orecchiette pasta, tossing everything together gently to coat the pasta and chicken in the creamy tomato basil sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
Step 6: Garnish and Serve
  1. Remove from heat and garnish with fresh basil leaves. Serve immediately for the best flavor and texture.

Notes

  • Make sure not to overcook the chicken; it should stay juicy and tender to complement the creamy sauce.
  • Reserve some pasta water—it’s a secret weapon to adjust sauce consistency without diluting flavors.
  • The Parmesan cheese adds a salty, nutty richness, so taste the sauce before adding extra salt.
  • If you want an extra layer of flavor, add a pinch of red pepper flakes when sautéing the garlic.