Step 1

Bring water to a boil and add your pasta, boil until al dente and reserve at least two cups of pasta water.

Step 2

In a deep sided skillet, add 4 tablespoons of your butter, add the garlic and the halves tomatoes. Add a sprinkle of garlic salt over all the tomatoes and a couple of shakes of pepper. Sauté this for about 7 minutes, or until you see the tomatoes softening and the skin blistering. Remove the tomatoes to a bowl and set aside, I use a slotted spoon so I can get the tomatoes out, but leave the butter in the pan.

Step 3

Add your chicken to the same skillet with the butter the tomatoes were cooked in. Sprinkle all of the chicken with a little garlic salt and black pepper. Cook the chicken until it is fully cooked and golden brown.

Step 4

While your chicken cooks, add your tomato powder to a bowl and add about 1.5 cups of the coiling pasta water to the bowl. Whisk until the powder is smooth and tomato soup texture. You may need to add a little more water. Dissolve your bouillon in this water as well.

Step 5

Add the basil to your chicken and toss well to combine.

Step 6

Add back your tomatoes and garlic to the pan, add the tomato powder water and add the last tablepoon of butter. Bring this to a simmer. If you need to, you can add another 1/4 cup of pasta water to the pan. There should be enough liquid to simmer for a few minutes. Add your cooked pasta to this pan, toss to coat all the pasta, let this simmer for about 5 to 7 minutes. You will see the sauce coating the pasta. Stir occasionally.

Step 7

Add more fresh basil to taste and for color, right before serving.

Step 8

Serve with fresh parmesan cheese if you prefer.