Tomato Basil Chicken Fettuccine — Damn Delicious

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Tomato Basil Chicken Fettuccine

A quick weeknight Italian pasta dish using fresh, simple ingredients that you already have on hand! So easy and simple!

It’s just such a simple dish that comes together in a flash. And you can repurpose leftover ingredients as needed – like subbing in leftover chicken from the night before or adding in those lingering veggies from the fridge.

But the tomatoes and basil are absolute key here. It brings in such fresh flavors, and the juices from the tomatoes coupled with the melted butter make an amazing sauce for the fettuccine.

Tomato Basil Chicken Fettuccine

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A quick weeknight Italian pasta dish using fresh, simple ingredients that you already have on hand! So easy and simple!


  • 8 ounces fettuccine
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 cups cherry tomatoes, halved
  • 1 cup basil leaves, chiffonade
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1/2 cup unsalted butter
  • 1/4 cup freshly grated Parmesan


  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Season chicken with Italian seasoning; season with salt and pepper, to taste.
  3. Heat olive oil in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
  4. Add garlic, tomatoes, basil and red pepper flakes, if using, to the skillet. Cook, stirring occasionally, until the tomatoes begin to burst and have softened, about 5 minutes.
  5. Stir in pasta and butter until melted and well combined, about 2 minutes; season with salt and pepper, to taste.
  6. Serve immediately, topped with chicken and garnished with Parmesan, if desired.

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i will use rotisserie chicken! and a sprinkle of Trader Joes everyday seasoning! easy peasy! thank you for your easy delicious recipes….

So when do you add in the fettuccine?

Sandy, please refer to step 5:

Stir in pasta and butter until melted and well combined, about 2 minutes; season with salt and pepper, to taste.

Is there a particular sauce to use or does it create it’s own?

It creates its own! 🙂

I also put on about a 1/4 of cup heavily salted pasta water to help make the sauce with the butter.

You’re amazing! I just made this and it came out excellent 🙂 thank you for sharing your recipes (:

Your recipes are great)))Now, I have two favorite sites: this one and Lifehack. Thanks for sharing)

Thinking of trying this this weekend :). So you put the chicken in a skillet and then (step #4) you stir in the veggie ingredients, and then add the fettuccine? Not sure if I’m reading it right. Thanks!

Yes, that’s exactly right.

Thanks. Made this last night, it was very good! I had 16 oz. of fettuccine so I doubled some of the amounts (sticks of butter, etc). I didn’t have enough tomatoes to do 4 cups but like 2.5 cups was fine. I also used chicken tenders instead of breasts.

Chungah, I think that you may just be a pasta addict. That’s why you say each new pasta dish might be your favorite. lol. I’d refer you to a 12 step program, but then I’d have to find a new place to get my recipes. lol.

I like that you say that the tomato and basil are absolutely necessary and the other ingredients can be switched around. In my household, the garlic is absolutely essential, too. Great recipe.

Do you think this would work with Shrimp instead of Chicken, if so, would you still use Italian seasoning?

It’s really up to you!

Would seasoned, oven baked chicken breasts be a suitable substitute?

With 6 hungry mouths to feed, what other vegetables might you suggest to expand the serving sizes? I was thinking spinach and zucchini added in during the final minutes of cooking, your ideas/thoughts?

Yes, absolutely. What a great idea!

Can the basil be 1/4thed? I don’t have enough and I’m making it now =(

Yes, but the flavor might be a little bit diminished.

I was confused by step 4, where am I stirring the garlic and tomatoes into?

You can use the same skillet that was used for the chicken. Why dirty another pan? 🙂

Made this last night and it was FABULOUS. Thank-you, Thank-you, Thank-you!!

Made this for dinner tonight. LOVED it. A definite repeater! 2 changes…I only had penne on hand and I cut the chicken breast into large squares prior to sauteeing. You need to publish a cookbook! Love your recipes!!

I used penne too! 16 oz it was good! I’d rather have penne then alfredo!

Making this tonight! It sounds great, though our household is Green Can of Sorta Parm 4EVAH! My kids and husband are against the real thing. Something about weird and stinky cheese. Lightweights. Pfft. Definitely adding zucchini, just because I have a bunch to use up.

Don’t know how I messed this up, followed instructions to a T. I used dry basil, no fresh available at store. Is that why it came out dry and powdery? It’s outside for the raccoons to eat now, minus the chicken.

I used some of the pasta water about 1/4 of a cup with the butter to help make a sauce. I think fresh basil makes a big difference but I think of you add pasta water (which is the true Italian way) it will help. It was so good. Try again.

Absolutely delicious! Thank you for an easy, flavorful weeknight meal.

I was looking for a butter sauce for pasta and I finally found it. I was doing it all wrong. Thank goodness for Damn Delicious. I make this twice a month and I never get tired of it. I use spaghetti instead of fettuccine and add onions and a touch more garlic. Yummy.

Wow, this dish was fantastic!! I altered the recipe by using chicken apple sausage in place of the chicken breast and angel hair pasta. Worked out perfectly!!

I love this recipe thank you so much. I used rotisserie chicken, cavalpeppi pasta and added a bit of yellow bell pepper along with the garlic and tomatoes-wonderful!

I did a search to find a way to use up the last of my basil plant, and this one won… I made it, it was a huge hit, and everyone loved it! I had to triple the recipe for my family of teenagers, and it is gone! Gone gone! I love when there’s no leftovers!! My daughter said, “This is so good! It’s getting added to my list of dinners I love!” I might add, that I love when food looks pretty! Thank you!!

We can’t eat any carbs so is there anything else that can be used instead of past

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

As I was trying to figure out what to fix for dinner tonight this popped up in my email. Done! I’m thinking of adding a little bit of fresh lemon juice on top or maybe just setting out a plate of lemon slices and let each “diner” decide. I also thought about topping it with a handful of sourdough bread crumbs. What do you think?

That sounds amazing!

Hi, your recipes have never let me down and this one is one of the bests. Thank you for sharing. I don’t like to change recipes because really it wouldn’t be the recipe but this time I doubled the pasta. A pound of fettuccine is just perfect and more for for the teenagers.:)

This looks amazing, as always. Thank you!

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