Dinners With Tomatoes is my go-to weeknight rescue when I crave something comforting yet fresh. This one-pan wonder combines sweet, bursting tomatoes with aromatic garlic and basil, simmered into a light sauce that clings to every noodle and piece of chicken.
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It’s a complete meal in a single skillet – protein, carbs, and vegetables all come together in about 30 minutes. The tomatoes break down into a silky, flavorful sauce while the chicken stays juicy and the pasta soaks up all the goodness.
Whether you use garden-fresh heirlooms or pantry canned diced tomatoes, this recipe adapts to what you have. It’s the kind of dinner that makes you look forward to tomato season all year long.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons (30ml) olive oil
Extra virgin olive oil adds richness. Use any neutral oil if you prefer.
1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch chunks
Chicken thighs work too – they stay extra moist. For a vegetarian option, use firm tofu.
1 medium onion, finely chopped
Yellow or sweet onion – shallots are a milder substitute.
4 cloves garlic, minced
Fresh garlic is best; use 1 teaspoon garlic powder if in a pinch.
2 pints (about 600g) cherry or grape tomatoes, halved
If tomatoes aren’t in season, use one 28-oz can of diced tomatoes, drained.
1/2 cup (120ml) dry white wine or chicken broth
Wine adds depth; broth keeps it alcohol-free. Any dry white like Sauvignon Blanc works.
1/2 cup (120ml) heavy cream
For a lighter version, use half-and-half or coconut milk.
8 oz (225g) linguine or fettuccine
Any long pasta works – spaghetti, or use gluten-free pasta if needed.
1/2 cup (50g) grated Parmesan cheese
Freshly grated melts better – pre-shredded has anti-caking agents.
1/4 cup (10g) fresh basil leaves, chopped
Fresh basil is key – if you must, use 1 teaspoon dried basil.
Salt and freshly ground black pepper, to taste
Kosher salt and freshly cracked pepper enhance all flavors.
Tips & Tricks
- Don’t crowd the pan when searing chicken – work in batches to get golden-brown pieces.
- If the sauce gets too thick, loosen it with a splash of pasta water – the starch helps it cling.
- Taste and adjust seasoning before serving – tomatoes can vary in acidity.
- Use a large skillet so everything fits in one layer – this ensures even cooking.
Pro Tips
Step-by-Step Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil (212°F/100°C). Cook linguine according to package directions until al dente, about 8-10 minutes. Reserve 1 cup pasta water, then drain.
2. Sear the chicken
In a large skillet, heat olive oil over medium-high heat (350°F/175°C). Season chicken with salt and pepper. Add chicken in a single layer and cook until golden brown on all sides and cooked through, internal temperature reaches 165°F (74°C), about 5-7 minutes. Remove and set aside.
3. Sauté aromatics
Reduce heat to medium (300°F/150°C). Add onion and cook until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
4. Cook the tomatoes
Add halved tomatoes and cook, stirring occasionally, until they start to soften and release their juices, about 5 minutes. The tomatoes will burst and create a chunky sauce.
5. Deglaze the pan
Pour in the wine (or broth), scraping up any browned bits from the bottom. Let it bubble and reduce by half, about 2 minutes.
6. Make the sauce
Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low (200°F/95°C) and let the sauce thicken slightly, about 3 minutes.
7. Combine everything
Return the chicken to the skillet along with the cooked pasta. Toss to coat everything in the sauce. If the sauce is too thick, add reserved pasta water a few tablespoons at a time.
8. Finish and serve
Remove from heat. Stir in Parmesan cheese and fresh basil until the cheese melts. Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with extra basil and cheese.
Delicious Variations
- Add 1/2 cup pitted black olives and 2 tablespoons capers for a briny twist.
- Swap chicken for 1 pound peeled shrimp – cook until pink, about 3-4 minutes.
- For a spicy kick, add 1/2 teaspoon red pepper flakes with the garlic.
How to Store Dinners With Tomatoes
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze without pasta – the pasta gets mushy. Freeze sauce and chicken for up to 3 months.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce.
Frequently Asked Questions
Q: Can I use canned tomatoes instead of fresh?
Yes, you can. Use one 28-ounce can of diced tomatoes, drained, and reduce the cooking time slightly since canned tomatoes are softer.
Q: What can I substitute for heavy cream?
You can use half-and-half, whole milk, or coconut milk for a dairy-free option. Keep in mind the sauce will be thinner and less rich.
Q: How do I make this dish gluten-free?
Use gluten-free pasta and ensure your chicken broth is gluten-free – most brands are. The rest of the ingredients are naturally gluten-free.
Q: Can I add other vegetables?
Absolutely, add spinach, zucchini, or bell peppers – just sauté them with the onion or add them with the tomatoes to soften.
Q: Is this recipe spicy?
No, it's not spicy. It's mild and family-friendly. For heat, add red pepper flakes or a pinch of cayenne.
I hope you love this Dinners With Tomatoes as much as we do! If you try it, leave a comment below and let me know how it turned out. Don’t forget to rate the recipe and share your photos on social media with #DinnersWithTomatoes.
Dinners With Tomatoes
Dinners With Tomatoes: a vibrant one-pan meal where juicy tomatoes, garlic, and herbs create a savory sauce for tender chicken and pasta.
🧂 Ingredients
- 2 tablespoons (30ml) olive oil
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 pints (about 600g) cherry or grape tomatoes, halved
- 1/2 cup (120ml) dry white wine or chicken broth
- 1/2 cup (120ml) heavy cream
- 8 oz (225g) linguine or fettuccine
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (10g) fresh basil leaves, chopped
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Cook the pasta — Bring a large pot of salted water to a boil (212°F/100°C). Cook linguine according to package directions until al dente, about 8-10 minutes. Reserve 1 cup pasta water, then drain.
- 2Sear the chicken — In a large skillet, heat olive oil over medium-high heat (350°F/175°C). Season chicken with salt and pepper. Add chicken in a single layer and cook until golden brown on all sides and cooked through, internal temperature reaches 165°F (74°C), about 5-7 minutes. Remove and set aside.
- 3Sauté aromatics — Reduce heat to medium (300°F/150°C). Add onion and cook until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
- 4Cook the tomatoes — Add halved tomatoes and cook, stirring occasionally, until they start to soften and release their juices, about 5 minutes. The tomatoes will burst and create a chunky sauce.
- 5Deglaze the pan — Pour in the wine (or broth), scraping up any browned bits from the bottom. Let it bubble and reduce by half, about 2 minutes.
- 6Make the sauce — Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low (200°F/95°C) and let the sauce thicken slightly, about 3 minutes.
- 7Combine everything — Return the chicken to the skillet along with the cooked pasta. Toss to coat everything in the sauce. If the sauce is too thick, add reserved pasta water a few tablespoons at a time.
- 8Finish and serve — Remove from heat. Stir in Parmesan cheese and fresh basil until the cheese melts. Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with extra basil and cheese.
