20-Minute Chicken Tomato Pasta
Chicken tomato pasta with bursts of fresh flavors of sweet cherry tomatoes and basil, tender chicken bites and pasta. This kid-friendly weeknight dinner takes only 20 minutes to cook!
It’s super adaptable too – you can add some zucchini, red pepper flakes for a nice kick, use different shapes of pasta, you name it. More variations are below…
- 8oz dry spaghetti pasta
- 2 tablespoons olive oil
- 1lb chicken breast, cubed into bite-size
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups (300gr) cherry tomatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons fresh chopped basil, or basil paste
- 1/4 cup freshly grated parmesan cheese
- Cook pasta al dente according to package directions. (Make sure to generously salt the water.) Reserve 1/2 cup of pasta cooking water. Drain, but do not rinse.
- Meanwhile, heat olive oil in a large skillet over medium-high heat.
- Add chicken breast, salt, and pepper, and cook for about 6 minutes, or until cooked through.
- Stir in tomatoes, garlic, and basil. Cook for about a minute.
- Add drained pasta and toss well. Add about 1/4 cup of reserved pasta water, more if needed.
- Serve immediately topped with parmesan cheese.
Yield: 4 servings, Serving Size: 1 serving
- Amount Per Serving:
- Calories: 450 Calories
- Total Fat: 12.4g
- Cholesterol: 86.3mg
- Sodium: 725.7mg
- Carbohydrates: 47.5g
- Protein: 35.9g
This chicken tomato pasta is incredibly quick and easy to make. And it taste incredibly light and fresh!
Plus, it only takes 20 minutes from start to finish, but the flavors are incredible!!! This dish is proof that simple doesn’t mean bland for sure.
Here’s the trick: cherry tomatoes are sweet and delicious all year round, which makes this chicken tomato pasta dish possible at any time of the year.
I can’t wait for you to try this recipe and fall in love with it.
This pasta dish is kid-friendly and picky-eaters-approved. My toddler gobbles it up in no time and no begging is required! And my friend’s picky eater claimed that I’m the best cook after having 2 servings!
Also, this chicken tomato pasta is super adaptable, so you don’t get bored with the same old. (Because, you know, it’ll be in your weekly rotation once you try it!)
A few tips for your Chicken Tomato Pasta
- Cube the chicken breast instead of thin slices, so it comes out tender and juicy!
- If you don’t have fresh basil, use basil paste from a tube! It lends equally fresh flavors! (You can find it at the refrigerated section in produce isle.)
- Add the garlic only after the chicken is cooked along with tomatoes to avoid burnt bitter bits of garlic in your dish.
- You can use different shapes of pasta for variation. Whatever you use, don’t overcook the pasta. Not sure which pasta to use? Here’s a Pasta 101 guide to help you!
- Don’t forget to generously salt the pasta water!
How to Make Chicken Tomato Pasta
These quick easy steps will ensure your chicken tomato pasta is served in no time! Fresh and just so good!
- Step 1. Cook pasta al dente and reserve 1/2 a cup of pasta cooking water.
- Step 2. Heat large skillet with olive oil and cook chicken.
- Step 3. Stir in tomatoes, garlic, and basil.
- Step 4. Add pasta and toss well. Add reserved pasta water. Serve and enjoy!
So much flavor going on here!!! Can you smell it?
Here’re some ideas for you to change things up:
- Use different shapes of pasta, and/or different kinds of pasta, like whole grain, lentil pasta, etc.
- Add pesto instead of basil for even more flavor!
- Add a pinch of red pepper flakes for a nice kick.
- Instead of chicken why not use shrimp!
- Garnish with toasted pine nuts, fresh mozzarella balls, or ricotta.
If you make this recipe, please leave a review. Also, how would you adapt it for next time? Share your delicious variations below in the comments.
This post was originally published on September 6, 2018, and last updated on April 23, 2020.