Gluten-Free Basil Chicken With Tomatoes Over Penne Pasta

I’ll admit that coming up with ideas for dinner is probably my least favorite thing to do. Especially if it’s chicken. My husband’s not a big fan of chicken to begin with, so creating a recipe he likes isn’t always easy. But he loves Basil Chicken with Tomatoes over Penne Pasta.

Basil Chicken with Tomatoes over Penne Recipe

Chicken with a hearty helping of basil simmered in a fresh tomato sauce. This meal is great for company, too, because you can have all the ingredients ready and quickly throw them together in a few minutes.

Serves 4 – 6

Fill a large stockpot three-quarters full of water and bring to a boil, then add:

1 (16 ounce) bag gluten-free penne pasta

Cook the pasta for 15 – 16 minutes, or according to instructions. Meanwhile place in a medium sized stockpot:

2 pounds, skinless, boneless chicken breast halves, (or 3 chicken breast halves) cut into ¼-inch  cubes

Add enough water to cover chicken in pot. Bring to a boil and cook for 10 minutes. Then remove from heat, drain water, and keep chicken warm.

In a large skillet add:

1 tablespoon olive oil

1 medium onion, chopped (½ cup)

3 cloves of garlic, minced

Cook onion on medium heat, until soft and translucent. Then reduce heat to low and stir in:

3 cups chopped fresh tomatoes (preferably cherry or grape tomatoes)

¼ cup chopped fresh or dehydrated basil leaves

¼ teaspoon red pepper flakes

½ teaspoon sea salt

⅛ teaspoon black pepper


Simmer for 5 minutes or until tomatoes have softened. Then stir in chicken and penne. Cook for an additional 3 – 4 minutes and serve.

Notes and Suggestions:

  • Add ½ cup chicken stock if you prefer more sauce over your pasta.
  • If you don’t have fresh tomatoes use 2 (14.5 ounce) cans of diced tomatoes.
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