Tomato Basil Pasta 

This Cheesecake Factory tomato basil pasta recipe is a copycat version of an oh-so-good favorite! Pasta in a tangy tomato sauce, get's finished with a fresh and bright basil oil, tender chicken and of course fresh mozzarella!


Add the chicken breast cutlets into a freezer bag. Top with the ingredients for the chicken marinade, seal the bag. Massage the marinade into the chicken, and let the chicken sit in the marinade for 10-15 minutes.

While the chicken is marinating, add the fresh basil, olive oil, salt and garlic powder into a blender or food processor. Blend until the basil has broken down and mixed with the oil. Set aside.

Bring a large pot of water to a boil. Salt the water once it is boiling, and add the pasta. Boil until the pasta is al dente - this should take approximately 10-11 minutes.

Heat a large skillet over medium-high heat. Add the chicken breasts to the skillet, and sear on each side for approximately 5 minutes on each side, depending on the thickness of your cutlets.

The chicken should read 165°F internally on a meat thermometer. Once the chicken is seared and cooked through, remove from the skillet and let the chicken rest. Once the chicken has rested, slice into strips.