
This creamy tomato chicken pasta is rich, garlicky, and perfect for a fast weeknight dinner. Tender chicken, silky tomato sauce, and al dente pasta come together in one comforting dish that tastes restaurant-worthy with minimal effort.
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions, then drain and set aside. While the pasta cooks, start the sauce.


In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 3 to 4 minutes, until softened and translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant.



Add the chicken, dried basil, and 1/2 teaspoon of the salt. Cook for 3 to 4 minutes, stirring occasionally, until the chicken is lightly browned on the outside.



Pour in the passata or marinara sauce, then stir in the crushed bouillon, chopped parsley, black pepper, sugar, and the remaining 1/2 teaspoon salt. Add the milk or cream and simmer for 2 to 3 minutes, until the chicken is cooked through and the sauce is smooth and creamy.



Add the drained pasta to the skillet and toss until evenly coated in the sauce. Taste and adjust the seasoning if needed. Serve hot with grated Parmesan and extra parsley on top.
For a richer sauce, use half-and-half or heavy cream instead of milk. Reserve a little pasta water before draining in case you want to loosen the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.