Savory Peanut Butter Basil Chicken Pasta with Roasted Tomatoes

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 12 oz (340 g) short pasta (penne, rigatoni, or fusilli)
• 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
• 1 pint (300 g) cherry or grape tomatoes
• 3 tbsp olive oil, divided
• Salt and black pepper
• 1/2 cup (130 g) creamy peanut butter
• 1 cup (240 ml) low-sodium chicken broth
• 2 tbsp soy sauce
• 1 tbsp rice vinegar or lime juice
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger (optional but recommended)
• 1/4–1/2 tsp crushed red pepper flakes (to taste)
• 1/2 cup (packed, about 15 g) fresh basil leaves, sliced
• 1/3 cup (45 g) roasted peanuts, roughly chopped
• 1–2 tbsp reserved pasta cooking water, as needed

Do This

• 1. Preheat oven to 400°F (200°C). Toss tomatoes with 1 tbsp olive oil, salt, and pepper; roast 18–20 minutes until blistered.
• 2. Cook pasta in well-salted boiling water until al dente; reserve 1/2 cup pasta water and drain.
• 3. While water heats, whisk peanut butter, broth, soy sauce, vinegar or lime, garlic, ginger, and red pepper flakes until smooth.
• 4. Season chicken with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high; cook chicken 5–7 minutes until golden and cooked through.
• 5. Pour peanut sauce into the skillet with chicken; simmer 2–3 minutes until slightly thickened, loosening with pasta water as needed.
• 6. Add drained pasta, roasted tomatoes, and basil to the skillet; toss well. Top with toasted chopped peanuts and extra basil, then serve hot.

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Why You’ll Love This Recipe

• It combines the comfort of a creamy pasta with the bold, savory flavor of peanut sauce and fresh basil.
• Roasted tomatoes and toasted peanuts add sweetness, acidity, and crunch for great texture in every bite.
• Everything cooks in under an hour with simple, supermarket ingredients.
• It is a flexible, weeknight-friendly dinner that reheats well for lunch the next day.

Grocery List

• Produce: Cherry or grape tomatoes, fresh basil, garlic, fresh ginger (optional), lime (if not using rice vinegar)
• Dairy: None required (optional: Parmesan or Pecorino for serving)
• Pantry: Pasta, olive oil, creamy peanut butter, chicken broth, soy sauce, rice vinegar, crushed red pepper flakes, roasted peanuts, salt, black pepper
• Meat: Boneless, skinless chicken breasts

Full Ingredients

Pasta

• 12 oz (340 g) dry short pasta, such as penne, rigatoni, fusilli, or cavatappi
• 1 1/2 tbsp kosher salt (for salting the pasta water; the water should taste pleasantly salty)

Roasted Tomatoes

• 1 pint (about 10 oz / 300 g) cherry or grape tomatoes
• 1 tbsp olive oil
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Chicken

• 1 lb (450 g) boneless, skinless chicken breasts, sliced into thin strips (about 1/2 inch / 1.25 cm thick)
• 1 tbsp olive oil (for the pan)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Peanut-Basil Sauce

• 1/2 cup (130 g) creamy peanut butter (not natural separated-style if possible, for easiest mixing)
• 1 cup (240 ml) low-sodium chicken broth (or vegetable broth)
• 2 tbsp soy sauce (low-sodium recommended)
• 1 tbsp rice vinegar or freshly squeezed lime juice
• 1 tsp honey or brown sugar (optional, balances acidity and salt)
• 2 cloves garlic, finely minced or pressed
• 1 tsp freshly grated ginger (optional but highly recommended)
• 1/4–1/2 tsp crushed red pepper flakes, to taste
• 1/4 tsp kosher salt, plus more to taste
• 1/4 cup (packed, about 8 g) fresh basil leaves, finely sliced (plus more below for finishing)

To Finish & Serve

• 1/2 cup (packed, about 15 g) fresh basil leaves, sliced into thin ribbons (chiffonade), divided
• 1/3 cup (45 g) roasted peanuts, roughly chopped
• 1/4–1/2 cup (60–120 ml) reserved hot pasta cooking water, as needed to loosen the sauce
• Optional: Freshly grated Parmesan or Pecorino Romano cheese for sprinkling just before serving

Step-by-Step Instructions

Step 1: Preheat the oven and start the pasta water

Preheat your oven to 400°F (200°C). Place a rack in the center of the oven.

Fill a large pot with water (about 4–5 quarts / 4–5 liters) and bring it to a boil over high heat. Once boiling, add the 1 1/2 tbsp kosher salt so the water is well seasoned. Keep at a gentle boil while you move on to the tomatoes and sauce prep.

Step 2: Roast the tomatoes until blistered and sweet

Place the cherry or grape tomatoes on a rimmed baking sheet. Drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Toss with your hands or a spatula until the tomatoes are evenly coated and spread them into a single layer.

Roast in the preheated oven for 18–20 minutes, stirring once halfway through, until the tomatoes are soft, blistered, and just starting to caramelize at the edges. Remove from the oven and set aside; they will look saucy and slightly collapsed, which is perfect for tossing into the pasta.

Step 3: Cook the pasta and reserve some of the cooking water

Add the 12 oz (340 g) pasta to the boiling salted water. Cook according to the package directions until al dente, usually 9–12 minutes for short pasta shapes.

Before draining, dip a heatproof measuring cup into the pot and reserve 1/2 cup (120 ml) of the starchy pasta cooking water. Drain the pasta well. If your sauce is not quite ready yet, you can toss the drained pasta with a small drizzle of olive oil to prevent sticking.

Step 4: Whisk together the savory peanut-basil sauce

While the pasta cooks, prepare the sauce. In a medium bowl or large measuring jug, combine the 1/2 cup creamy peanut butter, 1 cup chicken broth, 2 tbsp soy sauce, 1 tbsp rice vinegar or lime juice, and 1 tsp honey or brown sugar (if using). Add the minced garlic, grated ginger, crushed red pepper flakes, and 1/4 tsp salt.

Whisk vigorously until the mixture is completely smooth and glossy. It may look thin at this point, which is fine; it will thicken as it heats and combines with the pasta and chicken.

Stir in the finely sliced 1/4 cup fresh basil. Set the sauce aside near the stove so it is ready to pour into the skillet in the next step.

Step 5: Sear the chicken until golden and cooked through

Season the sliced chicken breasts all over with 1/2 tsp salt and 1/4 tsp black pepper.

Heat a large, deep skillet or sauté pan over medium-high heat. Add 1 tbsp olive oil. When the oil is hot and shimmering, add the chicken in an even layer. Let it cook undisturbed for 2–3 minutes so it sears and turns golden on the first side.

Stir or flip the chicken and continue cooking for another 3–4 minutes, until the pieces are lightly browned on the edges and cooked through (no pink in the center, reaching an internal temperature of at least 165°F / 74°C). Reduce the heat to medium-low.

Step 6: Simmer the peanut-basil sauce with the chicken

Give the prepared peanut sauce a quick stir, then pour it into the skillet over the cooked chicken. Use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pan; these add extra flavor to the sauce.

Bring the sauce to a gentle simmer over medium heat. Cook for 2–3 minutes, stirring frequently, until it thickens slightly and coats the chicken pieces. If the sauce looks too thick, splash in 2–4 tbsp of reserved hot pasta water to loosen it to a creamy, pourable consistency.

Taste and adjust the seasoning with a bit more salt, soy sauce, or red pepper flakes as desired.

Step 7: Toss with pasta, roasted tomatoes, basil, and peanuts

Add the drained pasta directly into the skillet with the chicken and peanut-basil sauce. Gently toss to coat all the pasta. Add the roasted tomatoes along with any juices from the baking sheet, and most of the remaining fresh basil ribbons (reserve a small handful for garnishing).

If the pasta seems dry or too thickly coated, gradually add more of the reserved pasta water, a tablespoon at a time, until it is silky and lightly saucy. Turn off the heat.

Sprinkle the chopped roasted peanuts over the top and toss once more lightly so some peanuts are incorporated while some remain on top for crunch. Plate the pasta in warm bowls, garnish with the last of the basil, and, if you like, a small sprinkle of Parmesan or Pecorino just before serving.

Pro Tips

• Slice chicken thinly and evenly. This helps it cook quickly and stay tender, so it does not dry out while you are simmering the sauce.
• Use very hot, well-salted pasta water. Well-seasoned water flavors the pasta from the inside, and the starchy water is perfect for loosening the sauce without diluting it.
• Whisk the peanut sauce fully before heating. Getting it totally smooth while cold prevents lumps and makes the final sauce silken.
• Add basil at the end for freshness. Basil loses its aroma with long cooking; stirring it in right at the end keeps the flavor bright and herbal.
• Adjust thickness with pasta water, not more oil. A few spoonfuls of hot pasta water turn the sauce glossy and clingy without making it greasy.

Variations

• Spicy version: Increase the crushed red pepper flakes to 3/4–1 tsp, and add a drizzle of chili oil or sriracha over each serving.
• Vegetarian option: Skip the chicken and add sautéed mushrooms or extra roasted vegetables (such as bell peppers or broccoli). Swap chicken broth for vegetable broth.
• Whole-grain twist: Use whole-wheat or chickpea pasta for more fiber and a nuttier flavor that pairs beautifully with the peanut sauce.

Storage & Make-Ahead

Store leftover peanut-butter basil chicken pasta in an airtight container in the refrigerator for up to 3–4 days. The sauce will thicken as it chills, so when reheating, add a splash of water or broth and warm gently on the stovetop over low to medium heat, stirring often, until hot and creamy again. You can also reheat individual portions in the microwave in 45–60 second bursts, stirring and adding a teaspoon or two of water as needed.

For make-ahead prep, you can roast the tomatoes, cook the chicken, and whisk the peanut sauce up to 1 day in advance. Store each component separately in the fridge. When ready to serve, cook fresh pasta, warm the chicken and sauce together in a skillet, then toss with the hot pasta and reheated tomatoes, finishing with fresh basil and peanuts.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, without optional cheese): about 720 calories, 40 g protein, 65 g carbohydrates, 32 g fat, 4 g fiber, 8 g sugar, and 1050 mg sodium. Exact values will vary based on the specific brands of ingredients and pasta shape used.