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Tomato Basil Pasta

  • Author: Tessa Bronner


  • 16 ounces penne pasta
  • 16 ounces boneless, skinless chicken breasts
  • 5 garlic cloves, minced
  • 1 14.5-ounce can of diced tomatoes, including the juice
  • 1 14.5-ounce can of crushed tomatoes
  • 1 cup fresh basil leaves, chopped
  • 8 ounces mozzarella pearls
  • Olive oil for cooking
  • ½ cup basil pesto
  • Freshly grated parmesan cheese
  • Salt and pepper to taste


  1. Bring a large pot of salted water to a boil and add your pasta.
  2. Cook the pasta al dente according to the package instructions.
  3. While the pasta cooks, heat some olive oil in a large skillet. Sprinkle your chicken breasts with salt and pepper, then add them to the pan of hot oil. 
  4. Cook the chicken for 5-7 minutes on each side, until the internal temperature reaches 165° F. Set your cooked chicken aside, covered.
  5. In the same pan, add your garlic and saute until fragrant (1-2 minutes).
  6. Add both cans of tomatoes and the fresh basil leaves to the pan and bring the mixture to a simmer.
  7. Allow the sauce to simmer for 5-10 minutes, until the sauce has thickened a bit and the basil has cooked down. Add salt and pepper to taste.
  8. While the sauce cooks, cut your chicken breasts up into bite-sized pieces.
  9. Add the chicken, mozzarella, and cooked pasta to your tomato mixture and stir to combine. Continue cooking for a few minutes, until the mozzarella pearls get melty.
  10. Top with parmesan cheese and a drizzle of basil pesto before serving.