A creamy, fresh tomato pasta that tastes like summer in a bowl.

When the garden is overflowing with tomatoes, this is the recipe I come back to again and again. Sweet cherry tomatoes, juicy garden tomatoes, fresh basil, tender chicken, and a touch of heavy cream come together to make a restaurant-worthy pasta that’s surprisingly simple.

The secret? Don’t rush the tomatoes. Let them simmer until they’re jammy and concentrated before adding the cream. That’s what gives this pasta its incredible flavor.

Why You’ll Love This Recipe

Uses up lots of fresh garden tomatoes.
Ready in about 40 minutes.
Perfect balance of creamy, fresh, and just a little spicy.
Family-friendly enough for a weeknight but impressive enough for guests.
Easily customizable with whatever tomatoes are ripe in your garden.

Ingredients

For the Chicken

1½ pounds chicken breast, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Salt and pepper

For the Sauce

2 tablespoons olive oil
3 cloves garlic, minced
2 cups cherry tomatoes, halved
3 cups chopped garden tomatoes
½–1 teaspoon crushed red pepper flakes
½ teaspoon Italian seasoning
Salt and pepper
½ cup heavy cream
½ cup freshly grated Parmesan cheese
½ cup chopped fresh basil

For the Pasta

8 ounces penne or pasta of choice (I used Banza GF pasta)
Reserved pasta water, as needed

For Serving (Optional)

Additional grated Parmesan
Fresh basil
Extra crushed red pepper flakes

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions.

Before draining, reserve about ½ cup of the pasta water.

Drain and set aside.

Step 2: Cook the Chicken

Season the chicken with Italian seasoning, garlic powder, salt, and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Cook the chicken until lightly golden and cooked through, about 5–7 minutes.

Transfer to a plate.

Step 3: Make the Burst Tomato Sauce

In the same skillet, add the remaining olive oil.

Add:

garlic
cherry tomatoes
chopped garden tomatoes
crushed red pepper flakes
Italian seasoning
a pinch of salt

Cook uncovered for 10–15 minutes, stirring occasionally.

As the tomatoes soften, use the back of a spoon to gently mash some of them.

Don’t rush this step. You’re looking for a thick, jammy sauce—not a watery tomato mixture. If your garden tomatoes are especially juicy, let them cook a few extra minutes until much of the liquid has evaporated.

I used variations of cherry, grape and better boy tomatoes.

The Better Boy’s gave out a ton of juice, so it took longer. You can just use cherry and grape tomatoes, too.

Step 4: Make it Creamy

Reduce the heat to low.

Stir in:

heavy cream
Parmesan cheese

Cook for another 1–2 minutes until smooth and creamy.

Step 5: Finish the Pasta

Return the chicken to the skillet.

Add the cooked pasta and toss everything together.

If needed, add a splash of the reserved pasta water until the sauce lightly coats the pasta.

Finally, stir in the fresh basil.

Serve immediately with extra Parmesan, more basil, and additional crushed red pepper flakes if you like a little extra heat.

Tips for Success

Use a mix of tomatoes.

Cherry tomatoes provide sweetness while larger garden tomatoes cook down into a rich sauce. A combination gives you the best texture and flavor.

Wait on the cream.

If the tomato mixture is still watery, the finished sauce will be watery too. Reduce it first.

Don’t overcook the basil.

Fresh basil should always be stirred in at the very end so it stays bright and fragrant.

Save the pasta water.

You may not need it, but it’s the best way to loosen the sauce if it thickens after tossing with the pasta.

Variations

Add baby spinach during the last minute of cooking.
Stir in fresh mozzarella pearls before serving.
Swap chicken for shrimp.
Use gluten-free pasta if needed.
Add a drizzle of hot honey for a sweet-spicy finish.

Storage

Store leftovers in an airtight container for up to 3 days.

Reheat gently on the stovetop or in the microwave with a splash of milk or chicken broth to bring the sauce back to life.

Jill’s Notes

I actually developed this recipe after making it twice. The first time, I realized my garden tomatoes released far more liquid than expected. The second time, I let the tomatoes reduce until they became thick and jammy before adding the cream—and that made all the difference.

If your tomatoes are fresh from the garden, every batch will be a little different. Let the tomatoes tell you when they’re ready. Once the sauce thickens and the flavors concentrate, you’ll end up with a creamy pasta that tastes like peak summer.

Creamy Garden Tomato Basil Chicken Pasta