Save I stumbled onto this recipe during a Tuesday night when my usual grocery budget had stretched thin, but I still wanted something that felt special enough to serve to friends dropping by. There's something liberating about making a dish everyone associates with date-night elegance using things that cost half as much. The creamy, tomato-kissed sauce came together so effortlessly that I realized I'd been overthinking pasta dinners all along. Now it's become my quiet weapon for weeknight entertaining.
I made this for my sister on a random Thursday, and she asked for the recipe before she'd finished eating. That's when I knew I'd found something real—not just Instagram-pretty, but actually something people want to eat again. She's since made it three times and texted me a photo each time, which feels like the highest compliment a recipe can get.
Ingredients
- Boneless, skinless chicken breasts (2 large): Cut into bite-sized pieces so they cook evenly and absorb the sauce; smaller pieces also mean it feels more luxurious on the plate.
- Penne or rigatoni pasta (350 g): Tube shapes trap the sauce inside, making every bite creamy and flavorful rather than slipping off smooth noodles.
- Olive oil (2 tablespoons): Gets hot enough to sear the chicken without burning, which is what gives it that golden, slightly crispy exterior.
- Garlic (3 cloves, minced): The moment it hits the hot oil, your kitchen smells expensive—that's when you know you're on the right track.
- Dried Italian herbs (1 teaspoon): A reliable shortcut that adds herbaceous depth without requiring fresh herbs to wilt in your crisper drawer.
- Red pepper flakes (1/2 teaspoon, optional): Just enough heat to make your palate wake up without overwhelming the delicate creaminess.
- Canned diced tomatoes (1 can, 400 g, drained): Draining them is the secret—it prevents the sauce from becoming watery and keeps the cream front and center.
- Chicken broth (120 ml): Adds savory depth and helps the sauce cling to the pasta rather than pooling at the bottom of the bowl.
- Heavy cream (120 ml): The non-negotiable ingredient that transforms tomatoes and broth into something silky and indulgent.
- Parmesan cheese (40 g, grated): Freshly grated melts better than pre-shredded, and it's worth the extra 30 seconds of effort for how much better it tastes.
- Salt and black pepper: Taste as you go; the broth and cheese add saltiness, so be gentle at first.
- Fresh spinach (50 g, optional): Wilts into the sauce in seconds and adds a quiet earthiness that balances the richness.
- Fresh basil, chopped, for garnish: A final green flourish that makes the whole dish look like someone spent hours in the kitchen.
Instructions
- Get water boiling and pasta cooking:
- Fill a large pot with salted water—it should taste like the sea—and bring it to a rolling boil. This is the only time you're multitasking, so embrace it; while the water heats, you can prep everything else.
- Sear the chicken until it's golden:
- Heat olive oil in a large skillet over medium-high heat until it shimmers, then add your chicken pieces in a single layer. Let them sit untouched for 2-3 minutes so they develop a golden crust, then flip and cook another 2-3 minutes until just cooked through. The residual heat will finish the cooking, so don't overcook.
- Wake up the sauce with aromatics:
- Lower the heat to medium, add your minced garlic and Italian herbs to the empty skillet (your chicken is resting on a plate), and let them sizzle for about a minute. Your kitchen should smell incredible right now; if it smells burned, the heat was too high.
- Build the tomato base:
- Pour in your drained diced tomatoes and chicken broth, stirring to loosen any browned bits stuck to the pan. Let it simmer for 3-4 minutes so the flavors merge into something greater than their parts.
- Cream everything together:
- Turn the heat down low, add the heavy cream and grated Parmesan, and stir until silky and smooth. The sauce should look luxurious and coat the back of a spoon; if it's too thin, give it another minute of gentle simmering.
- Bring it all together:
- Return the chicken (and any juices from the plate) to the skillet, add spinach if you're using it and let it wilt into the creamy sauce. Drain your pasta, add it to the skillet, and toss everything together, adding splashes of reserved pasta water until the consistency feels right—it should coat the pasta without pooling.
- Taste and finish:
- Taste a bite of pasta, adjust salt and pepper, and serve immediately with a scatter of fresh basil.
Save The first time someone asked me for the recipe, I realized it wasn't just about the food—it was about how quickly and quietly a simple dish can become something people want to make in their own kitchens. That felt like real cooking, not performing.
Why This Dish Works on a Budget
The magic of this recipe isn't that it's cheap—it's that it tastes expensive without the price tag. Every ingredient earns its place; nothing is there for show. Canned tomatoes cost a fraction of fresh and actually work better here because their concentrated flavor holds its own against cream. Dried herbs do the same job as fresh for about the same cost as one bunch. Even the technique is economical: you're only using one skillet, which means less cleanup and less wasted heat.
Make It Yours
This recipe is a foundation, not a rulebook. I've made it with rotisserie chicken when time was tighter, with arugula instead of spinach when spinach looked sad at the market, and once with a splash of balsamic vinegar because I was curious. Each version was excellent. The bones of the dish are strong enough to handle your preferences and your improvisation without falling apart.
Serving and Storage
Serve this hot, in wide shallow bowls so the sauce pools beautifully around the pasta. A glass of crisp white wine alongside feels right, though it's delicious on its own. Leftovers keep in the fridge for 3-4 days, though I've found the sauce thickens as it cools; just add a splash of milk or broth and gentle heat to loosen it back up.
- Serve with garlic bread if you want to be generous and stretch it to five people.
- A simple green salad alongside cuts through the richness without stealing the spotlight.
- Fresh basil at the end is not optional if you have it; it changes everything.
Save This is the kind of recipe that lives in your rotation not because it's complicated or showstopping, but because it's genuinely delicious and somehow makes you look like you tried harder than you actually did. That's the best kind of cooking.
Recipe Q&A
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be substituted for a juicier and more flavorful result. Adjust cooking time accordingly.
- → What type of pasta works best?
Penne or rigatoni both hold the sauce well, but any short pasta shapes will complement this dish beautifully.
- → How can I make the sauce thicker?
Simmer the sauce gently a few extra minutes, or add reserved pasta water gradually until reaching desired consistency.
- → Is it possible to add vegetables?
Yes, fresh spinach is optional and can be stirred in at the end to add color and nutrients without overpowering flavors.
- → Can I prepare this ahead of time?
You can cook the components ahead and combine them just before serving to maintain freshness and texture.
- → What wine pairs well with this dish?
A crisp white wine such as Pinot Grigio complements the creamy tomato sauce and chicken perfectly.