Creamy Tomato Basil Chicken Orecchiette (Easy 30-Min Dinner)

Creamy tomato basil chicken orecchiette is what I make when it’s 6 PM, I’m hungry enough to be dramatic about it, and my brain can’t handle another sad “chicken + pasta + jar sauce” situation. The first time I made creamy tomato basil chicken orecchiette, it was pure weeknight panic: chicken breasts on the counter, a half-empty box of pasta, and exactly zero inspiration.

Then I did two things that changed everything: I browned the chicken properly (crispy edges matter), and I finished the sauce with fresh basil instead of treating basil like a garnish that gets ignored. Suddenly it tasted like something I’d pay for at a cozy little Italian place—except I was in sweatpants and my dishwasher was making a suspicious noise.

Most creamy chicken pasta recipes *want* to be comforting, but they can fall into three traps: bland sauce, fussy steps, or that annoying moment when cream separates and you end up with a grainy, broken mess. Not today.

This recipe gives you reliably silky sauce, juicy chicken, and orecchiette that catches all that tomato-basil goodness in its little pasta “cups.” It’s also realistic: you can pull it off on a busy weeknight in about 30 minutes, using ingredients you can find anywhere. I’ll walk you through how to keep the sauce smooth, how to nail the pasta timing, when to add basil so it tastes fresh (not sad), and a bunch of easy swaps for picky eaters, gluten-free needs, or whatever’s lurking in your fridge.

Table of Contents

Table of Contents

Quick Overview

• Prep Time: 10 minutes
• Cook / Chill Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4–6
• Difficulty: Easy (beginner-friendly with “wow, I did that?” results)

Why You’ll Love This Creamy Tomato Basil Chicken Orecchiette

• Restaurant-quality creamy sauce that stays silky smooth—no curdling or separation with the technique below.
• Ready in 30 minutes with mostly pantry staples, which is exactly what you need for weeknight survival cooking.
• Super versatile: swap proteins, add veggies, or use gluten-free pasta without breaking the whole recipe.
• Fresh basil + tomato + cream is the coziest flavor combo. It smells like you lit a candle called “Italian dinner success.”
• One-pan friendly option (plus one pasta pot), so cleanup doesn’t ruin the vibe.

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Ingredients for Creamy Tomato Basil Chicken Orecchiette

Here’s everything you need for creamy tomato basil chicken orecchiette, grouped so you’re not rereading the same list five times while the pasta water boils over.

For the pasta:

• 12 oz orecchiette pasta (those little “ears” catch sauce like they were born for this job)
• Salt, for the pasta water (be generous—it’s the only chance the pasta itself gets to be seasoned)

For the chicken:

• 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces (thighs work too—see variations)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or dried oregano)
• 2 tablespoons olive oil

For the creamy tomato basil sauce:

• 3–4 cloves garlic, minced (measure with your heart, but don’t be shy)
• 1 tablespoon tomato paste (helps make the sauce taste like it cooked all day)
• 1 (14 oz) can crushed tomatoes (or tomato purée)
• 1 cup heavy cream (this is what keeps it luxuriously smooth)
• 1/2 cup grated Parmesan cheese, plus more to serve
• 1/2 teaspoon red pepper flakes (optional, but a tiny kick is very charming)
• 1/2 cup fresh basil leaves, torn (not chopped into confetti—torn is better)
• 1/4 cup pasta water, reserved (this is the magic “bring it together” ingredient)

Optional but very good:

• 8 oz fresh mozzarella pearls or chopped mozzarella (stir in at the end for extra gooey comfort)
• 2 cups baby spinach (stir in to wilt right before serving)

Helpful ingredient references (if you like to double-check details):

• Chicken safe cooking basics

Ingredient Substitutions & Variations

Here’s the thing about creamy tomato basil chicken orecchiette: it’s forgiving. You can nudge it in a bunch of directions and it still tastes like comfort.

Pasta swaps:

• Penne or rigatoni: great if that’s what you’ve got.
• Shells: also perfect because they hold sauce like little scoops.
• Gluten-free pasta: totally works—just cook it carefully and don’t overboil. GF pasta can go from “perfect” to “mush” in 90 seconds.

Cream options (in order of best results):

• Heavy cream: most stable, most reliable.
• Half-and-half: works, but keep the heat low so it doesn’t separate.
• Cream cheese (2–3 tablespoons): not classic, but it makes the sauce extra velvety if you’re short on cream.

Tomato options:

• Crushed tomatoes: easiest and smoothest.
• Diced tomatoes: works, but the sauce will be chunkier.
• Fresh tomatoes: use them only if they’re actually good. If they taste like crunchy water, stick with canned and save yourself.

Veggie add-ins:

• Spinach (easy)
• Sautéed mushrooms (add after chicken)
• Zucchini (quick-cooking, summer-friendly)
• Roasted red peppers (jarred is fine—this is a safe space)

How to Make Creamy Tomato Basil Chicken Orecchiette

Let me walk you through it. You’re going to cook pasta, brown chicken, and build a sauce that tastes like you tried harder than you did.

1. Boil the pasta water and cook the orecchiette

Bring a big pot of salted water to a boil. Cook orecchiette until al dente (check the box time, then taste 1–2 minutes early).
Before draining, scoop out 1 cup pasta water and set it aside. Drain the pasta.

2. Brown the chicken (don’t rush this part)

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning.
Add chicken in a single layer and let it sit. No stirring every five seconds. You want golden edges. Cook 3–4 minutes per side, until cooked through.
Transfer chicken to a plate.

3. Build the tomato base

In the same skillet (keep those browned bits), lower heat to medium. Add garlic and cook about 30 seconds, just until fragrant.
Stir in tomato paste and cook 1 minute. This quick “toasting” makes it deeper and less raw-tomato tasting.

4. Make it creamy—without breaking the sauce

Pour in the crushed tomatoes and stir, scraping up any browned bits. Simmer 3–4 minutes so it thickens slightly.
Lower the heat to medium-low. Add heavy cream slowly, stirring as you go. Keep it at a gentle simmer, not a rolling boil.

5. Finish with cheese, basil, chicken, and pasta

Stir in Parmesan until melted and smooth. Add red pepper flakes if using.
Add the chicken back in, then the cooked orecchiette. Splash in a little reserved pasta water (start with 1/4 cup) until the sauce coats everything in that dreamy, glossy way.
Turn off the heat. Stir in torn basil. Taste and adjust salt and pepper.

Now here’s where it gets good: serve it hot with extra Parmesan and a little extra basil on top, because you’re worth it.

Pro Tips & Common Mistakes – Creamy Tomato Basil Chicken Orecchiette

I’ve made creamy tomato basil chicken orecchiette enough times to learn what makes it sing—and what makes it… not.

• Don’t boil after adding cream. Keep it at a gentle simmer. High heat is the fastest way to get a separated sauce.
• Brown the chicken in one layer. Crowding steams it, and then you lose those crispy golden edges that make it taste restaurant-y.
• Use pasta water on purpose. It’s starchy, and it helps the sauce cling to the orecchiette instead of pooling sadly at the bottom.
• Add basil off heat. Basil cooked too long can taste dull. You want that fresh, slightly sweet, almost peppery basil smell when you tear it.
• Parmesan tip: grate your own if you can. Pre-shredded can be a little waxy and doesn’t melt as smoothly.

Common “help, what happened?” moments:

• Sauce looks too thick: add pasta water a splash at a time.
• Sauce looks too thin: simmer 2–3 minutes before adding pasta, or add a bit more Parmesan.
• Chicken feels dry: next time, use thighs or cook breast pieces a little less. Bite-sized pieces cook fast, and they don’t need much time.

Storage, Make-Ahead & Freezing

This creamy tomato basil chicken orecchiette keeps well, which is great because the leftovers are basically a gift to Future You.

• Fridge: Store in an airtight container for up to 3–4 days.
• Reheat: Warm gently on the stove or in the microwave. Add a splash of water, milk, or a little cream to loosen the sauce back up.
• Make-ahead: You can cook the chicken and sauce ahead, then boil pasta fresh when you’re ready. It tastes brighter that way.
• Freezing: Creamy sauces can get a little grainy after freezing and thawing. If you must freeze it, freeze the sauce + chicken (without pasta) for up to 2 months. Thaw overnight in the fridge and reheat gently, then cook fresh pasta.

Serving Suggestions

Creamy tomato basil chicken orecchiette is already a full meal, but I love it with something crisp or fresh on the side to balance the richness.

• Simple green salad with lemony dressing (arugula is especially good here)
• Garlic bread or a crusty baguette for swiping the sauce (highly recommended behavior)
• Roasted broccoli or broccolini with a pinch of chili flakes
• Sautéed green beans with garlic

If you’re into building a whole “Italian-ish night,” you might also like Italian Creamed Spinach with Feta Cheese dishes for another dinner idea. And if you want something even more hands-off next time, browse this Salmon Orzo recipe.

FAQ’s about Creamy Tomato Basil Chicken Orecchiette

Final Thoughts – Creamy Tomato Basil Chicken Orecchiette

If you need a dinner that feels a little special without requiring a new personality and three extra pans, creamy tomato basil chicken orecchiette is the move. It’s cozy, reliably delicious, and it makes plain chicken breasts feel like they got a glow-up.

Make it once and you’ll start remembering it on those chaotic nights when you’re tempted to order takeout… again. If you try it, tell me what twists you added—extra spinach, a spicy kick, mozzarella on top—because I’m always looking for an excuse to make creamy tomato basil chicken orecchiette one more time.