Description
A comforting and fresh Tomato Basil Pasta with Chicken recipe combining tender chicken breasts, juicy cherry tomatoes, fragrant basil, and pasta tossed in a light, flavorful sauce. Ready in under 30 minutes, this dish offers the perfect balance of protein and vibrant vegetables for a satisfying weeknight meal.
Ingredients
Scale
Protein
- 2 skinless, boneless chicken breasts
Vegetables and Herbs
- 1 pint cherry tomatoes
- 1 cup fresh basil leaves
- 3 garlic cloves, minced
Pantry Staples
- 3 tablespoons extra virgin olive oil
- 8 ounces pasta of choice (spaghetti, linguine, or penne)
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes (optional, to taste)
Dairy
- ¼ cup freshly grated Parmesan cheese
Instructions
- Prep the Chicken: Slice the chicken breasts into bite-sized strips. Season lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large pan over medium heat and cook the chicken until golden and cooked through, about 5-7 minutes. Remove from pan and set aside.
- Sauté Garlic and Tomatoes: In the same pan, add 2 more tablespoons of olive oil if needed. Add minced garlic and sauté gently until fragrant, about 30 seconds, being careful not to burn it. Add cherry tomatoes and cook until softened and breaking down, around 5 minutes, to create a fresh tomato sauce base.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain the pasta, reserving 1 cup of pasta cooking water.
- Combine and Toss: Return cooked chicken to the pan with the tomato sauce. Add drained pasta and fresh basil leaves, stirring to combine. If the sauce is too thick, add a splash of reserved pasta water to loosen it and coat the pasta evenly.
- Finish and Serve: Remove from heat and sprinkle with freshly grated Parmesan cheese. Toss again and adjust seasoning with salt, pepper, and optional red pepper flakes. Serve immediately for best flavor and texture.
Notes
- Use fresh basil and ripe tomatoes for maximum flavor brightness.
- Do not overcook the chicken; cook until no longer pink inside and rest briefly to keep it juicy.
- Reserve pasta water to adjust sauce consistency and help it cling to the pasta.
- Slice tomatoes evenly so they cook and break down uniformly.
- Serve pasta promptly to prevent drying; store leftovers in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg