Why you’ll love this chicken and tomato pasta
This chicken and tomato pasta is light and fresh with absolutely remarkable flavor! This dish is a proof that simple doesn’t have to mean bland for sure.
- Quick & easy: This recipe takes only 20 minutes to make! It’s an easy weeknight meal.
- Everyone’s favorite: This pasta dish is kid-friendly and picky-eaters-approved. My toddler gobbles it up in no time and no begging is required from me! And my friend’s picky eater claimed that I’m the best cook after having 2 full servings!
- Customizable: It’s easily adaptable so it can be suited to anyone’s tastes
The recipe is easily adaptable too. You can add some squash and zucchini or roasted red peppers to the mix. Or spice things up a bit with some red pepper flakes sprinkled in. I’ve listed some more options and variations below. You can also use almost any different shape of pasta. My little one loves this recipe with rotini, or as they call it “the squiggle pasta!”
I can’t wait for you to try this recipe and fall in love with it as much as I have. It’ll definitely be in your weekly rotation once you taste it!
Ingredients for Chicken and Tomato Pasta
- Dry pasta – I often use spaghetti in this recipe. Feel free to switch it up with any of the options listed below.
- Olive oil – You can omit this if you are oil free. If you are, I recommend sauteeing the chicken in a little bit of water.
- Chicken breast – cubed into bite-size pieces. You can also use chicken thighs as well.
- Kosher salt – I like to use the coarse salt for this recipe.
- Black pepper – You may substitute white pepper for a milder, somewhat earthier flavor throughout the dish.
- Cherry tomatoes are sweet and delicious and available all year round, which makes this chicken tomato pasta dish possible at any time of the year!
- Fresh garlic is best, but you can sub minced garlic from a jar.
- Fresh basil – You can use basil paste if you can’t find fresh basil.
- Freshly grated parmesan cheese – Do yourself a favor and grate the fresh stuff. It’s so much more flavorful than the kind you get in the can.
How to make spaghetti with chicken and cherry tomatoes
These quick easy steps will ensure your chicken tomato pasta is served in no time! Fresh and just so tasty! I sometimes like to serve it with a side salad and some garlic bread as well. You can find links for those recipes below.
- Step 1. Cook the pasta al dente according to package directions. Reserve ½ a cup of pasta cooking water before stringing the pasta.
- Step 2. Heat a large skillet with olive oil and cook the cubed chicken.
- Step 3. Stir in the cherry tomatoes, minced garlic, and fresh basil. Stir with a rubber spatula or toss to combine.
- Step 4. Add the pasta and toss well. Add the reserved pasta water to create a light sauce.
Recipe Tips:
- Cube the chicken breast instead of cutting it in thin slices. This way it comes out tender and juicy!
- If you don’t have fresh basil, you can use basil paste from a tube! It lends equally fresh flavors! (You can find it in the refrigerated section in the produce aisle of your grocery store.)
- Add the garlic only after the chicken is cooked along with tomatoes to avoid burnt and bitter bits of garlic in your dish.
- You can use different shapes of pasta for this dish. Whatever pasta you use, don’t overcook it. 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 Serve Chicken and Tomato Pasta
This pasta is great all on its own. But I also like to bulk up the meal a bit with a starter mixed green or caesar salad and a big slice or two of garlic bread on the side. I’ve linked a few of my favorite recipes to go along with this pasta.
- Easy Garlic Bread – Make perfectly toasted homemade garlic bread topped with herbed butter and fresh garlic in the time it takes to make this pasta recipe.
- Garlic Breadsticks – These garlic breadsticks are a fun and delicious way to “twist” things up.
- Caesar Salad – A classic starter or side for any Italian meal.
Change things up…
Here are a few ideas I’ve used if you’re looking to change things up a bit with the recipe.
- I usually use spaghetti or linguine. But you can use different shapes or thicknesses of pasta. My toddler loves when I use penne or rotini because it’s easier to eat than long pasta. You can use angel hair for a “fancier” presentation.
- You can also use different kinds of pasta, like whole grain, lentil pasta, etc. This recipe is also easily made gluten free by subbing your favorite GF pasta.
- Instead of chicken, you can use shrimp or scallops. Perfect for pescatarians!
- Add sliced squash and zucchini or roasted red peppers for a bigger serving of veggies. Or add all the veggies and remove the chicken for a great vegan option!
- Add some fresh pesto instead of basil for even more depth of flavor.
- Sprinkle in a hefty pinch of red pepper flakes for a nice spicy kick.
- Garnish with toasted pine nuts, fresh mozzarella balls, or ricotta.
Storing Tips:
Refrigerate the leftover pasta in an airtight container for up to 4 days. I don’t recommend freezing this pasta dish.
How to Reheat Leftover Pasta
Reheat leftovers in the microwave for 3 minutes on high or until everything is thoroughly warmed through. I like to sprinkle 1-2 teaspoons of water over the pasta before microwaving it.
You can also reheat on the stovetop over medium heat for about 5-7 minutes or until warmed through to your liking.
FAQs:
While a lot of fresh pasta does contain egg, most dry pasta does not. Most dried pasta is just made from semolina flour and water. There are a few exceptions that contain egg. If you are allergic, read package ingredients carefully.
Al dente is a way of cooking pasta so it’s still just a little firm in the middle instead of soft all the way through. This gives the pasta a better texture and helps absorb sauces better. The term means “to the tooth” and implies you can feel the firmness of the pasta when you bite it.
The firmer pasta is, the longer the digestion time of it. Slower digestion means a lower spike in blood sugars and is healthier.
More Easy Pasta Recipes:
If you like this chicken and pasta recipe, check out some of these other great recipes you’re sure to enjoy.
- Caprese Pasta Salad – Prepare this easy caprese pasta salad recipe with simple ingredients for a make-ahead side dish that’s perfect for every occasion!
- Easy Garlic Butter Shrimp Pasta – Prepare this garlic butter shrimp recipe with five ingredients and less than 20 minutes for an easy restaurant-worthy meal!
- Smoked Salmon Fettuccine Alfredo – Prepare creamy salmon alfredo pasta in just 30 minutes using ready-to-eat smoked salmon and made-from-scratch alfredo sauce!
- Basil Pesto Pasta – This basil pesto pasta recipe is an easy weeknight meal that’s sure to be a winner. And it’s done in only 15 minutes!
If you do make this Chicken and Cherry Tomato Pasta recipe, I’d love to hear what you think! Please feel free to leave a review in the section below. Also, how would you adapt it for your own personal tastes? Share your delicious variations below in the comments.
20-Minute Chicken Tomato Pasta
Ingredients
- 8 oz spaghetti pasta
- 2 tablespoons olive oil
- 1 lb chicken breast cubed into bite-size
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups cherry tomatoes, halved
- 4 cloves garlic minced
- 2 tablespoons fresh chopped basil or basil paste
- 1/4 cup freshly grated parmesan cheese
Instructions
- 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.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
This post was originally published on September 6, 2018.
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Reader's Reviews
Toni | Boulder Locavore says
This would be perfect for busy nights!
Shinee says
Yes, it would. Thank you, Toni!
Dan from Platter Talk says
Loving this dish of flavor and comfort! I think I may try subbing the chicken for shrimp!
Shinee says
Thanks, Dan. Shrimp would be great here as well.