This creamy chicken tomato pasta with fresh basil is a quick and delicious dinner option. Packed with tender chicken, juicy cherry tomatoes, and a rich, creamy sauce, it's a meal that delivers on flavour.

You'll also love my other quick and easy pasta recipes like this Cajun chicken pasta, creamy kale pasta, easy halloumi pasta, and this pasta puttanesca.
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⭐️ Why this recipe works
- Flavourful Chicken: Searing the chicken chunks adds a rich, savoury depth to the dish.
- Fresh Ingredients: Fresh basil and optional rocket (arugula) leaves provide a burst of freshness.
- Creamy Sauce: The combination of mascarpone and parmesan cheeses creates a luscious, creamy sauce.
- Simple Preparation: This recipe uses easy-to-find ingredients and straightforward cooking steps.
- Versatile Dish: Perfect for a weeknight dinner or a fancy date night meal.
🧾 Ingredients overview
- Olive oil: Used for sautéing the chicken and vegetables.
- Chicken breasts: Provides a lean protein source and absorbs the flavours of the dish.
- Red onion: Adds sweetness and depth to the sauce.
- Garlic: Enhances the overall flavour with its aromatic and pungent taste.
- Cherry tomatoes: Adds a natural sweetness and tang to the sauce.
- Chicken stock: Adds a savoury depth and helps create the sauce.
- Mascarpone cheese: Adds creaminess and richness to the sauce.
- Parmesan cheese: Adds a sharp, nutty flavour and thickens the sauce.
- Fresh basil: Adds a fresh, herbal note to the dish.
- Rocket leaves: Optional, adds a peppery bite and extra greens.
- Dried pasta: Serves as the base of the dish, absorbing the flavourful sauce.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Chicken Tomato Pasta recipe step-by-step
- Prepare the Chicken: After cooking the pasta, heat the olive oil in a pan over medium heat. Add the chicken chunks, season with salt and pepper, and brown on all sides until golden. Remove the chicken from the pan and set aside, leaving the browned bits in the pan.
- Cook the Vegetables: In the same pan, add the diced onion and minced garlic. Sauté gently until softened, scraping up the browned bits from the bottom of the pan.
- Make the Sauce: Add the tinned cherry tomatoes and chicken stock to the pan. Bring to a simmer and cook until the tomatoes burst and the stock reduces slightly, about 5-6 minutes.
- Combine Ingredients: Lower the heat to a gentle simmer, return the chicken to the pan, and stir in the mascarpone cheese until it melts into the sauce. Add the grated parmesan and mix well until the sauce is thick and creamy.
- Add Greens: Stir in the chopped basil and optional rocket leaves. Combine everything thoroughly.
- Serve: Serve the pasta with extra grated parmesan and freshly cracked pepper.
📖 Variations
- Chicken Alternatives: Use turkey breast or tofu for a different protein option.
- Cheese Variations: Substitute mascarpone with cream cheese or ricotta for a similar creamy texture.
- Vegetable Additions: Add spinach, bell peppers, or courgette (zucchini) for extra vegetables.
- Herb Substitutions: Replace basil with parsley or oregano for a different herb profile.
- Gluten-Free Option: Use gluten-free pasta to accommodate dietary restrictions.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Balancing Acidity: Add a pinch of sugar if the sauce is too acidic from the tomatoes.
- Pasta Water: Save some pasta water to adjust the consistency of the sauce if needed.
- Al Dente Pasta: Always cook pasta slightly less than the package instructions suggest (al dente) as it will continue to cook when mixed with the hot sauce.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled pasta in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, place the pasta in a pan over medium heat with a splash of chicken stock or water. Heat until warmed through, stirring occasionally.
❓Recipe FAQ's
Absolutely! This dish stores well and can be reheated easily for quick meals throughout the week.
Toss the cooked pasta with a bit of olive oil to prevent sticking if you are not combining it with the sauce immediately.
Yes, cook the chicken and onions on the stovetop, then transfer all ingredients to a slow cooker and cook on low for 4-6 hours.
Looking for other easy pasta recipes like this? Try these:
If you tried this Chicken Tomato Pasta please let me know in the comments below, and please leave a star rating while you're there!
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30 Minute Chicken Tomato Pasta
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts, boneless skinless cut into chunks
- 1 red onion, diced
- 3 cloves garlic, minced
- 400 g (14 oz) tin cherry tomatoes
- 250 ml (1 cup) chicken stock
- 25 g (2 tablespoon) mascarpone cheese
- 15 g (3 tablespoon) parmesan, grated
- ½ bunch fresh basil, chopped (¼ cup)
- 15 g (¾ cups) rocket leaves, optional
- 350 g (¾ lb) dried pasta, cooked according to the package instructions
Instructions
Cook the Pasta:
- Cook the pasta according to the package instructions, drain, and set aside.
Prepare the Chicken:
- Heat the olive oil in a pan over medium heat. Add the chicken chunks, season with salt and pepper, and brown on all sides until golden. Remove the chicken from the pan and set aside, leaving the browned bits in the pan.
Cook the Vegetables:
- In the same pan, add the diced onion and minced garlic. Sauté gently until softened, scraping up the browned bits from the bottom of the pan.
Make the Sauce:
- Add the tinned cherry tomatoes and chicken stock to the pan. Bring to a simmer and cook until the tomatoes burst and the stock reduces slightly, about 5-6 minutes.
Combine Ingredients:
- Lower the heat to a gentle simmer, return the chicken to the pan, and stir in the mascarpone cheese until it melts into the sauce. Add the grated parmesan and mix well until the sauce is thick and creamy.
Add Greens:
- Stir in the chopped basil and optional rocket leaves. Combine everything thoroughly.
Serve:
- Serve the pasta with extra grated parmesan and freshly cracked pepper.
Notes
- Avoid Boiling the Sauce: After adding the mascarpone, do not let the sauce boil again to prevent it from splitting.
- Optional Spinach: For additional greens, you can substitute the rocket with spinach. Add the spinach when mixing in the mascarpone; it will wilt within a few minutes.
Bob McLellan
Made this recipe and although very easy to make very tasty. Will definitely make one again.
Deborah Rainford
So happy you loved this recipe. And thank you so much for taking the time to leave a comment and a review. It's so appreciated! 🙂
Natasha
I’m going to make this tonight, it sounds divine
Might have to make an extra batch