• Choose your pasta. I like this best with linguine pasta, but if you have something else on hand you can substitute it in. Fresh pasta always tastes best, whether you pick it up in the refrigerated section of your grocery store, or opt to make your own homemade pasta (you only need 4 ingredients!).
• Use fresh or canned tomatoes. This tomato cream sauce will taste best if you can use fresh ripe tomatoes. However, they are not always in season, so I will often use the canned tomatoes.
• Buy heavy cream. Make sure you get heavy cream, not whipping cream or half and half. That’s what gives this tomato cream sauce that extra yummy flavor. If you use whipping cream, just use a tad more of it.
• Add some protein to your grocery list. This pasta can be enjoyed as a vegetarian dish sans meat, or it can be made with chicken or shrimp for extra protein.
• Serve immediately. Remember, this dish comes together quickly. It tastes best enjoyed immediately after cooking—don’t let it sit and dry out.
• Serve with sides. My favorite way to serve this pasta is with a salad and a fresh baguette. Trust me, you’ll want to use the bread to mop up any of the extra tomato cream sauce

Recipe at a Glance: How to Make Creamy Tomato Pasta

For detailed recipe instructions, see the recipe card at the bottom of the post. 

• Optional:  cook the chicken breast (if using).
• Heat butter and oil together, and sautee onions until golden.
• Add the garlic to the onions, then add diced tomatoes and basil.
• Cook until the liquid is thickened, then add cream and stir to combine. Season to taste.
• Meanwhile, cook the pasta to al dente, then drain.
• Toss the pasta (and chicken if using) in the tomato sauce. Make sure it’s well-coated.
• Top with parmesan and a sprinkle of chopped chives, then serve immediately.

Ingredients