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20-Minute Chicken Tomato Pasta

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...

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 Information

Serving: 1serving, Calories: 450kcal, Carbohydrates: 47.5g, Protein: 35.9g, Fat: 12.4g, Cholesterol: 86.3mg, Sodium: 725.7mg
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